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This amazing apple pie recipe has flaky, buttery pie crust and indulgent filling made with a caramel sauce and fresh apples.
Apple and Caramel are the perfect flavor combination. Put them in a pie, and you have something that is bound to be a winner! Warm apples baked in a caramel sauce between two layers of flaky crust – what could be better?
When I first published this recipe, I posted it without the caramel sauce. I thought the filling that was made with brown sugar gave it enough caramel flavor to call it caramel apple pie. But after getting reader feedback, I went back to the drawing board and created a pie that delivered on the caramel and it’s absolutely delicious!
Why This Recipe Works
- Two different types of apple give the filling the perfect balance between tart and sweet.
- Using brown sugar instead of white adds caramel tones to the filling without a lot of sweetness.
- Modest amounts of cinnamon, nutmeg, and allspice enhance the apple flavor instead of overpowering it.
- A touch of salt balances the sweetness perfectly.
- Cooking the sugar and spiced coated apples in caramel sauce creates a caramel apple pie filling that can’t be beat.
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!
For the Caramel sauce, I use my caramel glaze recipe, but if you’re short on time, you can buy store bought (I hear really good things about this one available on Amazon).
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. 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.
While the dough rests, make the caramel sauce. (For detailed instructions on making the sauce from scratch, see my caramel glaze post). If you’re using store bought, warm a half cup of it in a sauce pan to loosen it enough to drizzle.
Peel and slice your apples into wedges. Add the sugar, spices, butter, and flour in a bowl.
Stir well to coat. Then spread apples with their juices into a dough-lined pie plate, mounding them slightly in middle. Then cover with a half cup the caramel.
Loosely roll the remaining dough round around a rolling pin and gently unroll it onto the filling. Trim any overhanging dough to 1/2 inch beyond the lip of the pie plate. Pinch the 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 the 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 (read on to find out how I created the decoration on my pie).
Optional: Use the extra caramel sauce to drizzle over each slice of pie before serving.
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.
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!
Make ahead and Freezing Instructions
To bake ahead, bake your pie up to two days in advance, then keep it loosely covered, at room temperature, or in the fridge for up to three days. Reheating before serving will help re-crisp the crust and warm up the filling.
Freezing: If you’re planning far ahead, you can also bake the pie cool it, and freeze it well wrapped with plastic wrap and foil for up to three months. Thaw overnight on the counter and for 10 to 15 minutes in a 375°F oven (or until warmed through).
Other Great Fall Recipes
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Recipe
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
- ½ cup caramel sauce
- 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).
- While the dough rests, make the caramel sauce (For detailed instructions on making the sauce from scratch, see my caramel glaze post) or if you’re using store bought, warm a half cup of it in a sauce pan to loosen it enough to drizzle.
- 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 the middle
- Drizzle with ½ cup of the salted caramel, reserving the rest for topping the pie
- 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 drizzled with the remaining caramel sauce.
Tips
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!
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.This recipe was originally posted in the fall of 2021, but was republished with a new recipe and photos in 2021.
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