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Caramel Apple Pie

Caramel Apple Pie

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This caramel apple pie recipe takes a classic favorite to the next level with a gooey caramel sauce folded into the filling. With its flaky crust, sweet-tart apples, and make-ahead potential, it’s unbeatable!

  • Total Time: 7 hours
  • Yield: 12 slices

Ingredients

Scale

Crust

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

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

Apple Filling

  • 2 1/2 pounds Granny Smith apples, peeled and sliced
  • 2 1/2 pounds Honeycrisp apples, peeled and sliced
  • 1 tablespoon lemon juice
  • 1/2 cup (112g) 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 topping

Instructions

  1. Make the crust using a food processor or by hand. Combine flour and salt, cut in butter, add ice water gradually, form into discs, and refrigerate for at least 1 hour.
  2. For the caramel sauce, combine sugar and water, cook to golden color, add butter and cream carefully, whisk in vanilla and salt. Set aside 1/2 cup for serving, and mix flour into the rest for the pie filling.
  3. For apple filling, peel, core, and slice apples. Toss with lemon juice, sugars, flour, and salt. Cook covered over medium heat until fork-tender, stir in vanilla, and cool completely.
  4. Assemble pie: Roll out crust, layer 1/3 apple filling, drizzle caramel, repeat for remaining layers. Add top crust or lattice, brush with beaten egg, sprinkle coarse sugar.
  5. Chill pie 20-30 minutes, preheat oven to 425°F. Bake 15 minutes, reduce to 350°F, bake 50-60 minutes. Cool on a wire rack for 3-4 hours before slicing.

Notes

  • Use a mix of tart and sweet apples for best flavor.
  • Storage: Wrap cooled pie in plastic wrap, refrigerate 3-4 days or keep at room temperature 24 hours.
  • Freezing: Wrap pie or slices in double plastic wrap; freeze up to 3 months.
  • Reheating: Microwave slices in 15-second intervals or bake covered at 325°F for ~15 minutes.
  • Author: Emma
  • Prep Time: 1 hour 45 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://www.recipebyemma.com/caramel-apple-pie/