Caramel Apple Pie

If there’s one dessert that immediately evokes cozy fall evenings, family gatherings, and the comforting smell of cinnamon and apples wafting through the kitchen, it’s apple pie. But what if we could take that classic flavor and elevate it to a whole new level? Enter this Caramel Apple Pie—a luscious, flaky, and gooey masterpiece that combines the tartness of Granny Smith apples with the sweetness of Honeycrisp, all wrapped in a buttery crust and layered with a homemade caramel sauce that will make your taste buds dance.

Whether you’re baking for Thanksgiving, a birthday, or just because it’s Wednesday and deserves a little celebration, this pie is guaranteed to impress. From its perfectly crisp crust to its rich, velvety filling, every bite is pure bliss. And the best part? This pie is fully make-ahead friendly, letting you prep the components in stages and assemble it when you’re ready to bake.

Why You’ll Love This Recipe

• Perfect balance of sweet and tart: The combination of Granny Smith and Honeycrisp apples ensures your pie is never too sweet or too bland.
• Gooey, luscious caramel layers: Homemade caramel sauce adds richness and depth to every bite.
• Flaky, buttery crust: Crafted with cold butter and just the right amount of ice water, it’s golden, crisp, and irresistible.
• Make-ahead convenience: Prepare the crust, caramel, and apple filling in advance to save time on the day of baking.
• Customizable top crust: Lattice, full cover, or vented designs—you make it your own.
• Impressive presentation: A beautiful pie that looks as amazing as it tastes, perfect for gatherings.

Ingredients Breakdown

Here’s exactly what you need to create this indulgent Caramel Apple Pie.

For the Crust:

• 2 1/2 cups (325g) all-purpose flour (measured correctly)
• 1 teaspoon salt
• 1 cup (224g) cold unsalted butter, cut into 1/2-inch cubes
• 4–8 tablespoons cold ice water

For the Caramel Sauce:

• 1 cup (207g) granulated sugar
• 1/2 cup (120ml) water
• 1/4 cup (56g) unsalted butter
• 1/2 cup (120ml) heavy whipping cream
• 1/2 tablespoon vanilla extract
• 1/2–1 teaspoon salt
• 2 tablespoons (16g) all-purpose flour

For the Apple Filling:

• 2 1/2 pounds Granny Smith apples (about 4–5 large apples)
• 2 1/2 pounds Honeycrisp apples (about 4–5 large apples)
• 1 tablespoon lemon juice
• 1/2 cup (112g) packed light brown sugar
• 1/2 cup (104g) granulated sugar
• 1/3 cup (43g) all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 large egg (beaten)
• Coarse sugar (for sprinkling)

Yield:

• 12 slices

Tools & Equipment Needed

• Large food processor (optional but recommended for crust)
• Medium mixing bowl
• Rubber spatula
• Parchment paper
• Medium to large saucepan (for caramel)
• Whisk
• Large skillet (5-quart preferred)
• Sheet pan or pan with lip (for cooling apple filling)
• Rolling pin
• 9-inch deep-dish pie plate
• Pastry brush
• Wire rack

Step-by-Step Instructions

Step 1: Make the Crust

1. In a food processor, pulse 1 1/2 cups (195g) of flour and 1 teaspoon salt 2–3 times.
2. Scatter the cubed butter over the flour and process until crumbly, about 15 seconds. The mixture should look sandy with no dry flour.
3. Add the remaining 1 cup (130g) flour and pulse a few times until evenly distributed.
4. Transfer mixture to a medium bowl and add 4 tablespoons of ice water. Gently fold with a spatula until dough forms larger clusters. Add more water if needed.
5. Form dough into a ball, divide in half, shape into discs, wrap in plastic, and refrigerate for 1 hour or up to 2 days.

Step 2: Make the Caramel Sauce

1. In a medium saucepan, combine 1 cup granulated sugar and 1/2 cup water over medium-low heat until sugar dissolves.
2. Add 1/4 cup butter and melt completely.
3. Bring mixture to a boil without whisking until it turns deep golden copper, about 10–15 minutes. Tip pan occasionally for even cooking.
4. Remove from heat and slowly whisk in 1/2 cup heavy cream. Be cautious—mixture will bubble vigorously.
5. Stir in 1/2 tablespoon vanilla and 1/2 teaspoon salt (adjust to taste).
6. Set aside 1/2 cup for drizzling. Add 2 tablespoons flour to remaining caramel to stabilize for pie filling. Cool completely before use.

Step 3: Prepare the Apple Filling

1. Peel, core, and slice all apples to 1/8 inch thickness. Toss slices with 1 tablespoon lemon juice in a large bowl.
2. Add 1/2 cup brown sugar, 1/2 cup granulated sugar, 1/3 cup flour, and 1/2 teaspoon salt. Gently toss to coat.
3. Cook apples in a covered 5-quart skillet over medium heat until fork-tender, about 20 minutes. Remove from heat, stir in 1 teaspoon vanilla.
4. Spread apple mixture on a sheet pan and refrigerate until fully cooled (2–3 hours). Can also store for up to 2 days before assembling.

Step 4: Assemble the Pie

1. Preheat a 9-inch pie plate and roll out one dough disc slightly larger than plate size. Transfer to pie plate using parchment.
2. Add 1/3 of the apple filling, drizzle 3–4 tablespoons caramel (with flour), and repeat for remaining layers, finishing with caramel on top.
3. Roll out second dough disc for top crust. Use lattice, vented cover, or decorative design. Shape edges with overhang.
4. Brush top crust with beaten egg and sprinkle coarse sugar. Chill pie in fridge or freezer 20–30 minutes.

Step 5: Bake the Pie

1. Preheat oven to 425°F and place a baking sheet inside.
2. Bake pie on hot sheet for 15 minutes until crust begins to brown.
3. Reduce temperature to 350°F and bake 50–60 minutes until juices bubble. Cover crust with foil if browning too fast.
4. Cool on wire rack for 3–4 hours before slicing.

Tips & Variations

• Apple Options: Any tart-sweet mix works—Pink Lady, Fuji, or Gala.
• Gluten-Free: Use gluten-free flour blends for crust and filling flour.
• Dairy-Free: Swap butter for vegan butter and cream for coconut cream in caramel.
• Adjust Sweetness: Reduce sugars slightly if apples are very sweet.
• Make-Ahead: Prepare caramel and filling a day ahead for faster assembly.

Flavor Profile & Pairings

• Taste: Buttery, sweet, tangy, with a hint of vanilla and salted caramel richness.
• Texture: Flaky crust, tender apple slices, gooey caramel pockets.
• Best Sides: Vanilla ice cream or whipped cream enhances the experience.

Nutritional Overview (per slice)

• Calories: 497 kcal
• Carbs: 72.1 g
• Protein: 4.5 g
• Fat: 21.9 g
• Cholesterol: 72 mg
• Sodium: 402.5 mg
• Sugar: 44.3 g

Dietary Notes: Contains gluten, dairy, and eggs; not suitable for vegan or nut-free substitutions unless modified.

Make-Ahead & Meal Prep Tips

• Crust & Caramel: Make up to 2 days ahead; store chilled.
• Apple Filling: Cook and refrigerate for up to 2 days.
• Assembly: Pie can be baked immediately after chilling or kept refrigerated for same-day baking.
• Reheating: Microwave slices in 15-second intervals or bake covered at 325°F for 15 minutes.

FAQs

Q: Can I use pre-made pie crust?
A: Yes! For convenience, use high-quality store-bought crust. Reduce chilling time as needed.

Q: Why is my caramel sauce grainy?
A: Avoid whisking while boiling sugar to prevent crystallization. Stir gently after adding cream.

Q: Can I freeze the pie?
A: Fully cooled, wrapped pie can be frozen up to 3 months. Thaw in fridge before serving.

Q: How to prevent soggy bottom crust?
A: Pre-chill crust and bake on a hot baking sheet. Using thickened caramel also helps.

Q: Can I make it ahead for a party?
A: Absolutely. Prepare all components 1–2 days in advance and bake day-of.

Cooking Timeline (at a Glance)

Step	Time	Notes
Crust prep	20–30 min	+1 hour chilling
Caramel sauce	20 min	Cool before use
Apple filling	20 min	+2–3 hours cooling
Assembly	30 min	Chill 20–30 min
Bake	65–75 min	425°F then 350°F
Cooling	3–4 hours	Room temperature

Serving Suggestions

• Slice into 12 pieces and drizzle reserved caramel on each slice.
• Serve with whipped cream or ice cream for added indulgence.
• Present on a rustic wooden board or pie stand for gatherings.

Recipe Variations

1. Bourbon Caramel Apple Pie: Add 2 tbsp bourbon to caramel sauce.
2. Nutty Crunch Pie: Sprinkle toasted pecans over caramel layers.
3. Spiced Apple Pie: Add 1 tsp cinnamon and 1/4 tsp nutmeg to filling.
4. Mini Pies: Use tart dough circles in muffin tins for individual portions.

Ingredient Spotlight

• Granny Smith Apples: Tart, crisp, and perfect for baking without turning mushy. Store in cool, dark place.
• Honeycrisp Apples: Sweet, juicy, and flavorful. Keeps pie filling balanced.

Pro Cooking Tips

• Chill dough thoroughly to prevent shrinking during baking.
• Cook apples gently to avoid mushiness.
• Use hot baking sheet to ensure bottom crust cooks evenly.
• Brush lattice with egg wash for golden shine.

Storage & Freezing Guide

• Room Temperature: Up to 24 hours in plastic wrap.
• Refrigerator: 3–4 days in airtight container.
• Freezing: Fully cooled, wrapped pie or slices up to 3 months. Thaw in fridge.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	497 kcal
Protein	4.5 g
Carbs	72.1 g
Fat	21.9 g
Fiber	3.8 g
Sugar	44.3 g
Cholesterol	72 mg
Sodium	402.5 mg

Dietary Notes: Contains gluten, dairy, and eggs.

Expanded Conclusion

This Caramel Apple Pie is the ultimate comfort dessert: a flaky crust, tender apples, and rich caramel come together in a way that’s both classic and elevated. Perfect for holidays, weekend treats, or any occasion that calls for something special, it’s a pie that everyone will remember. Make it ahead, serve it warm with whipped cream or ice cream, and enjoy the sweet, gooey slices with family and friends.

Once you try this pie, it’s hard to go back to ordinary apple pies—each slice is a celebration of flavor and texture, made from scratch and with love. Don’t forget to share your creation, because this pie deserves to be admired as much as it’s devoured.

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