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Caramel Apple Pie Recipe

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4 from 2 reviews

This classic Caramel Apple Pie features a buttery, flaky crust filled with tender cinnamon-spiced apples enriched with smooth caramel sauce, topped with a buttery crumble. Perfectly baked to golden perfection, it is a comforting dessert that pairs wonderfully with vanilla ice cream.

Ingredients

Pie Crust and Filling

  • 1 9-inch unbaked pie crust
  • 6 cups peeled, cored, and thinly sliced Granny Smith or Pippin apples (about 6 to 7 apples)
  • 1 tablespoon lemon juice
  • ½ cup granulated sugar
  • ¼ cup all-purpose flour
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 dash salt
  • 30 soft caramel candies (about 1 cup), unwrapped
  • 4 tablespoons heavy whipping cream
  • 2 tablespoons salted butter

Crumble Topping

  • 1 cup all-purpose flour
  • ⅓ cup packed light brown sugar
  • ½ teaspoon ground cinnamon
  • ½ cup salted butter, cut into small pieces

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot and ready for baking your pie to a perfect golden crust.
  2. Chill Pie Crust: Place the unbaked pie crust in the freezer to keep it cold while preparing the filling; this helps maintain its flaky texture during baking.
  3. Prepare Apples: Peel, core, and thinly slice the apples, then toss them in a bowl. Squeeze lemon juice over to prevent browning and add brightness.
  4. Mix Filling Ingredients: Add granulated sugar, flour, cinnamon, nutmeg, and salt to the apples and stir well to evenly coat for a flavorful filling.
  5. Melt Caramel Sauce: In a small microwave-safe bowl, combine unwrapped caramel candies with heavy whipping cream. Heat for 30 seconds, stir, then heat another 30 seconds. Stir until smooth, reheating in 15-second bursts if needed.
  6. Incorporate Caramel Into Apples: Stir about one-third of the melted caramel sauce into the apple mixture to infuse rich sweetness, reserving the rest to drizzle on the finished pie.
  7. Assemble Pie Filling: Spoon the apple-caramel mixture into the chilled pie crust, mounding it gently. Dot the top with small pieces of the 2 tablespoons of butter for richness.
  8. Prepare Crumble Topping: In a small bowl, mix flour, brown sugar, and cinnamon. Cut the ½ cup butter into this mixture using two forks or a pastry blender until small clumps form, creating a crumbly texture.
  9. Top the Pie: Evenly sprinkle the crumble topping over the apples, covering the filling for a crunchy, buttery finish.
  10. Bake the Pie: Bake for 40 to 45 minutes. Check after 15 to 20 minutes; when the crust and top begin to brown, cover the pie loosely with aluminum foil to prevent over-browning and continue baking until the filling bubbles and topping is browned.
  11. Cool the Pie: Remove from the oven and let the pie cool completely to allow the filling to set and flavors to meld.
  12. Serve: Reheat the reserved caramel sauce if needed and drizzle over the cooled pie. Slice and serve with vanilla ice cream for a classic dessert experience.

Notes

  • Use tart apple varieties like Granny Smith or Pippin for the best balance of sweetness and acidity.
  • Keeping the pie crust cold before baking helps achieve a flakier texture.
  • Watch the pie closely toward the end of baking to prevent the crumble from burning; use foil as needed.
  • Reheat caramel gently to avoid burning or hardening before drizzling.
  • Allowing the pie to cool completely ensures cleaner slices and better flavor development.

Find it online: https://cookedbysarah.com/caramel-apple-pie-recipe/