This caramel apple pie is filled with thinly sliced tart and sweet apples tossed in a quick caramel sauce, then baked in an easy, flaky homemade crust.
Apple pie on a crisp fall day is hard to beat. The aroma of apples and cinnamon lifts the mood, and the process of making pie—from rolling the dough to tucking in the apples and weaving a lattice top—feels quietly satisfying. Finish each slice with a scoop of vanilla ice cream and an extra drizzle of caramel for the perfect treat. This Caramel Apple Pie delivers on texture and flavor.
Below is a clear, step-by-step guide for making everything from scratch, including the pie crust. If you prefer a store-bought crust, that works well too. Let’s get started.
How to Make Caramel Apple Pie
Start with the dough.
In a large mixing bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and work it into the flour with your fingertips until the pieces are flat and about the size of peas. Stir in the ice water with a wooden spoon; the dough may look crumbly at first but will come together as you handle it. Press it together by hand until it holds its shape, divide into two portions, wrap each in plastic, and chill while you prepare the filling.
Make the Caramel Apple Filling
Fill a large bowl with water and the juice of half a lemon. Peel and core the apples, placing each peeled apple into the lemon water to prevent browning. When all apples are peeled, drain the water and transfer the apples to a colander set inside the now-empty bowl. Toss the sliced apples with the juice from the remaining lemon half and 2 tablespoons granulated sugar. Let them sit so they release their juices, then reserve 1/4 cup of that juice and refrigerate the apples while you make the caramel.
In a large skillet over medium heat, melt the butter, then whisk in the flour and cook for 1–2 minutes to remove the raw flour taste. Gradually add the reserved apple juices and the water while whisking. Stir in the granulated sugar, brown sugar, cinnamon, nutmeg, and vanilla. Bring the mixture to a boil, then reduce to a simmer for 2–3 minutes until the sugars dissolve and the sauce thickens slightly. Remove from heat and pour the caramel over the chilled apple slices, tossing gently to coat. Set aside.
Assembly & Baking
Remove one portion of the chilled pie dough and, on a lightly floured surface, roll it into a circle about 12 inches in diameter. Fit it into a pie pan and crimp the edges as desired. Brush the crust with one beaten egg white and refrigerate the lined pan while you roll the top crust. Roll the remaining dough into a roughly 10 × 10-inch square and cut into 9–10 strips about 1 inch wide. Chill the strips on a baking sheet.
Take the pie pan from the fridge and pack the caramel-coated apple slices into the crust. For a tall, tidy pie that holds its shape when sliced, arrange the apples carefully, layering them tightly one by one. Pour any leftover caramel sauce over the top.
Weave the dough strips into a lattice top, trim the edges, and brush the surface with an egg wash (1 egg beaten with 2 tablespoons water). Sprinkle with turbinado sugar for a pleasant crunch. Chill the assembled pie in the freezer while you preheat the oven to 425°F.
Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F. Protect the crust edges with foil to prevent over-browning, and continue baking at 350°F for another 50–55 minutes, until the filling is bubbling and the crust is golden. Allow the pie to cool enough to set before slicing. Serve warm with vanilla ice cream and an extra drizzle of caramel if desired.
Caramel Apple Pie
- Author: Elizabeth Buuck
- Prep Time: 1 hour
- Cook Time: 1 hr 10 min
- Total Time: 2 hrs 10 minutes, + chill time
- Yield: 1 Apple Pie
Description
Perfectly tart and sweet apples, thinly sliced and coated in a quick caramel sauce, baked in an easy, flaky crust.
Ingredients
For Pie Crust
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- Pinch of salt
- 1 1/4 cups (2 1/2 sticks) cold unsalted butter, cubed
- 1/3 cup ice water (plus more if needed)
- 1 large egg and 1 egg white
For the Caramel Apple Filling
- 2 large Granny Smith apples
- 3 large Honeycrisp apples
- 1 lemon
- 1/2 cup unsalted butter
- 2 tablespoons all-purpose flour
- 1/4 cup apple juices (from the sliced apples)
- 2 tablespoons water
- 1/2 cup granulated sugar + 2 tablespoons (divided)
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 2 teaspoons vanilla extract
- Turbinado sugar for sprinkling
Instructions
For the Pie Crust
- Whisk the flour, sugar, and salt in a large bowl. Cut in the cold butter with your fingers until pea-sized pieces form. Stir in ice water with a wooden spoon; the dough will be crumbly but should come together when pressed. Add more ice water, 1 teaspoon at a time, if needed.
- Divide the dough in half, wrap each portion, and chill for 1 hour.
For the Caramel Apple Filling
- Fill a large bowl halfway with water and the juice of half a lemon. Peel and core the apples, placing them into the lemon water to prevent browning. Drain and thinly slice the apples (about 1/8 inch).
- Place the slices in a colander over the empty bowl, toss with the remaining lemon juice and 2 tablespoons sugar, and let sit for 20 minutes to release juices. Reserve 1/4 cup of the juices and chill the apples.
- In a skillet over medium heat, melt butter and whisk in flour, cooking 1–2 minutes. Whisk in the reserved apple juices and water, then add granulated and brown sugars, cinnamon, nutmeg, and vanilla. Bring to a boil, then simmer 2–3 minutes until smooth.
- Pour the caramel over the chilled apple slices, toss to coat, and set aside.
Assembly & Baking
- Roll one dough portion into a 12-inch circle and line a pie dish. Brush with beaten egg white and chill. Roll the second portion into a 10 × 10-inch square and cut into 9–10 one-inch strips; chill the strips.
- Pack the apple slices tightly into the prepared crust, pouring any remaining caramel over them.
- Weave the strips into a lattice top, trim the edges, brush with egg wash (1 egg + 2 tablespoons water), and sprinkle with turbinado sugar. Freeze the assembled pie briefly while preheating the oven.
- Bake at 425°F for 15 minutes, then lower the oven to 350°F. Cover the crust edges with foil and continue baking 50–55 minutes more, until the filling bubbles and the crust is golden. Cool before slicing.
- Serve warm with vanilla ice cream and extra caramel if desired.
Notes
Store the pie at room temperature for up to 2 days, or refrigerate for up to a week.
If you liked this recipe, you might also enjoy Apple Cider Donuts and Apple Pie Blondies.