This easy homemade caramel apple pie recipe has a flaky, buttery pie crust and a deliciously sweet apple pie filling. It’s guaranteed to be a winner.
For me, apple pie just fills me with nostalgia. The aroma as it bakes just sends me back to childhood in my mom’s kitchen as she baked for the holidays.
Homemade apple pie is a classic dessert that’s just comfort food at it’s finest! I call this recipe caramel apple pie because the brown sugar in the filling gives it the most incredible caramel flavor.
Why This Recipe Works
- Two different types of apple give the filling the perfect balance between tart and sweet.
- Using butter in the filling adds richness to the caramel flavors.
- Using brown sugar instead of white adds caramel tones to the filling without a lot of sweetness.
- Vanilla adds warmth and richness.
- Modest amounts of cinnamon, nutmeg, and allspice enhance the apple flavor instead of overpowering it.
- A touch of salt balances the sweetness perfectly.
Making a pie from scratch can seem daunting, but it’s really very easy. If making pie dough from scratch intimidates you, have a look at my guide on How To Make Pie Crust I promise you that you’ll be a pro in no time!
That said, I didn’t add a crust to the recipe because I know it’s not something everyone has time to do, so if you want to use store-bought, there’s no judgment here!
best apples for apple pie
Granny Smith and Golden Delicious apples are good choices as they tend to hold up best when cooked. I use a combination of them both for a mixture of tart and sweet, but use granny smith if you prefer the tart flavor and Golden delicious for a sweeter choice.
How To Make Caramel Apple Pie
Roll out the dough for the crust into two 12-inch circles on a lightly floured surface (a couple of inches larger than your pie plate). Loosely roll one round of rolled dough around a rolling pin and gently unroll it onto a 9-inch pie plate, letting excess dough hang over the edge.
Gently ease dough into a pie plate by lifting the edge of dough with one hand while pressing into the bottom of the plate with the other. Leave any dough that overhangs and wrap dough-lined pie pan loosely in plastic wrap and chill until firm (about 30 minutes).
Transfer the other rolled circle to a parchment paper-lined baking sheet, cover with plastic, and chill for 30 minutes.
Peel and slice your apples into wedges. Add the sugar, spices, butter, and flour to a bowl.
Stir well to coat the apple and spread apples with their juices into a dough-lined pie plate, mounding them slightly in middle.
Loosely roll the remaining dough round around a rolling pin and gently unroll it onto filling. Trim any overhanging dough to 1/2 inch beyond the lip of the pie plate. Pinch edges of the top and bottom crusts firmly together. Tuck the overhanging dough under itself; the folded edge should be flush with the edge of the pie plate.
Crimp dough evenly around the edge of the pie using your fingers. Cut four 2-inch slits on top of the dough.
Brush the surface with a beaten egg white and bake until golden brown.
Using Scraps Of Dough To Decorate Your Pie
To use the scraps of dough to decorate, sprinkle some flour on the scraps and roll them out to be about a quarter-inch thick.
Then cut circles with a cookie cutter. Then cut them again to make a leaf shape (see photos below).
Draw veins in the leaves and adhere them to the egg wash on the pie. Once your decoration is complete, brush it with egg wash too.
Avoiding A Soggy Bottom Pie Crust
My trick to making a crisp bottom is to adjust the oven rack to the lowest position, place a baking stone on the rack and then a rimmed baking sheet on the stone, and then heat the oven to 500°F.
Once you’re ready to bake the pie, adjust the temperature to 425°F, and bake until the crust is light golden brown, (about 20 minutes). Reduce oven temperature to 375°F, carefully cover with foil, using oven mitts rotate the baking sheet, and continue to bake until juices are bubbling and crust is deep golden brown.
If you don’t have a baking stone, a heated pan on the lowest position in the oven will help a whole lot too!
Other Apple Recipes You’ll Love
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Let’s Make Caramel Apple Pie
Ingredients
- 2 refrigerated unbaked pie crusts Store bought or use my pie crust recipe
- ¾ cup brown sugar
- ¼ cup dark brown sugar
- 2 tablespoons all-purpose flour
- ¼ teaspoon table salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- 3½ lbs apples peeled, cored, and sliced 1/4 inch thick
- 1 tablespoon butter melted
- 1 teaspoon vanilla
- 1 egg white beaten lightly with 1 tablespoon of water
Instructions
- If necessary, roll one of the dough portions to about ⅛" thick and at least 1" wider than the pie plate on a lightly floured surface. Loosely roll it around a rolling pin and gently unroll it onto a 9-inch pie plate, letting excess dough hang over the edge.
- Ease dough into the plate by gently lifting the edge of dough with 1 hand while pressing into the plate bottom with the other. Leave any dough that overhangs, and wrap the dough-lined pie plate loosely in plastic wrap and refrigerate until dough is firm, about 30 minutes (resting is only necessary if the dough has been rolled, but it should be wrapped and placed in the fridge until needed).
- Roll other dough portion to also be about ⅛" thick and at least 1" wider than the pie plate on a lightly floured surface then transfer it to a parchment paper-lined baking sheet; cover with plastic and refrigerate for 30 minutes (again, resting is only necessary if the dough has been rolled, but it should be wrapped and placed in the fridge until needed).
- Adjust oven rack to lowest position, place if you have one, place a baking stone on the rack and a rimmed baking sheet on the stone (if you don’t have a stone, just use the baking sheet), and heat oven to 500°F.
- Mix the brown sugar, dark brown sugar, flour, salt, nutmeg, cinnamon, and allspice together in a large bowl. Add the apples, melted butter, and vanilla and toss until combined.
- Spread apples with their juices into a dough-lined pie plate, mounding them slightly in middle.
- Loosely roll the remaining dough round around a rolling pin and gently unroll it onto filling. Trim the overhanging dough to ½ inch beyond the lip of the pie plate.
- Pinch edges of the top and bottom crusts firmly together. Tuck the overhang under itself; the folded edge should be flush with the edge of the pie plate.
- Crimp the dough evenly around the edge of the pie using your fingers. Cut four 2-inch slits on top of the dough. Brush surface with beaten egg white.
- Adjust the temperature to 425°F, and bake until the crust is light golden brown, (about 20 minutes). Reduce oven temperature to 375°F, carefully cover with foil, using oven mitts rotate the baking sheet, and continue to bake until juices are bubbling and crust is deep golden brown (20-30 minutes more).
- Let pie cool on wire rack to room temperature, about 4 hours. Serve.
Pat says
I made this pie yesterday using your pie dough recipe too. It was not easy getting all those apples in the pie, i had to position and push them down as the volume was so great. But it did finally fit and the pie turned out great. My only question is how is it that this pie is considered a caramel apple pie? Nothing caramel about it that i could tell. Seemed like just a good regular apple pie.
It has been a long time since i made a regular 2 crust pie and was amazed how long the entire process took. I found myself wondering how my mom would make a full dinner and an apple pie in no time and with fantastic results every time.
Erren's Kitchen says
Hi Pat, I’m glad it was a success, the brown sugar gave the filling a caramel hint which I think made it a little different. Yes, it might look simple but apple pie is hard work! 🙂
Erren's Kitchen says
I’m making this today, looks delicious!