Caramel Apple Pie is a classic dessert that brings together sweet, gooey caramel and tart, tender apple slices all wrapped in a flaky, golden crust. The combination of buttery pastry, warm cinnamon-spiced apples, and that luscious drizzle of caramel makes every bite a little celebration of fall flavors.
I love making this pie when the air starts to cool and apples are fresh from the orchard. Sometimes I add a sprinkle of sea salt on top of the caramel to balance the sweetness, which always surprises and delights my family. It’s one of those recipes where the aroma alone fills the kitchen with cozy vibes, making it hard to wait until dessert time!
My favorite way to serve caramel apple pie is warm, right out of the oven, with a scoop of vanilla ice cream slowly melting on top. It turns every slice into a perfect mix of crispy, soft, sweet, and creamy. Whether it’s a special occasion or just a weekend treat, this pie never fails to bring smiles around the table.
Key Ingredients & Substitutions
Apples: Mixing tart and sweet apples like Granny Smith and Honeycrisp creates a balanced flavor. If you prefer, Fuji or Pink Lady apples also work well. Just pick firm apples that hold shape when baked.
Caramel Sauce: Use store-bought caramel for convenience or make a simple homemade caramel with sugar, butter, and cream. For a dairy-free option, try coconut caramel.
Pie Crust: A flaky, buttery crust is essential. Store-bought crust saves time, but homemade always tastes best. For gluten-free, use your favorite gluten-free crust mix.
Spices: Cinnamon and nutmeg add warmth and depth. Ginger is optional but adds a nice hint of spice. Adjust spice amounts to suit your taste.
How Do You Make the Perfect Apple Filling That Isn’t Too Watery?
Keeping the filling from becoming soggy is key. Here’s how:
- Toss apples with flour and sugars: Flour helps thicken the juices during baking.
- Add lemon juice: This balances sweetness and keeps apples from browning.
- Drain excess liquid: After mixing, let the apples sit briefly, then gently drain any extra liquid before placing in the crust.
- Bake on a sheet: Catch spills and help crust bake evenly.
- Let pie cool: This lets the filling set before slicing, avoiding runny slices.
Equipment You’ll Need
- 9-inch pie dish – the perfect size for holding the crust and filling securely.
- Rolling pin – helps you roll out the pie crust evenly and to the right thickness.
- Mixing bowls – for tossing the apple filling and mixing spices thoroughly.
- Sharp knife or apple slicer – makes peeling and slicing apples quick and uniform.
- Baking sheet – placed under the pie to catch any drips and keep your oven clean.
- Pastry brush – handy for brushing egg wash or milk on the crust for a golden finish.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for a crunchy texture that pairs well with caramel.
- Mix in dried cranberries or raisins to add a sweet-tart contrast to the apples.
- Swap half the apples for pears for a milder, juicy flavor.
- Stir in a pinch of ground cloves or allspice to deepen the spice profile, especially in cooler months.
How to Make Caramel Apple Pie
Ingredients You’ll Need:
For the Pie:
- 1 double pie crust (store-bought or homemade)
- 6-7 medium apples (mix of tart and sweet like Granny Smith and Honeycrisp), peeled, cored, and thinly sliced
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger (optional)
- 1 tbsp lemon juice
- 2 tbsp unsalted butter, cut into small pieces
- 1/2 tsp vanilla extract
- 1/2 cup caramel sauce (plus extra for drizzling)
For Serving:
- Whipped cream or vanilla ice cream
- Optional: coarse sugar for sprinkling on crust
Time You’ll Need
This caramel apple pie takes about 20 minutes to prepare and roughly 55-65 minutes to bake. Allow an additional 2 hours for the pie to cool and set before serving, making the total time about 3 hours.
Step-by-Step Instructions:
1. Prepare Oven and Crust
Set your oven to 425°F (220°C). Roll out one pie crust and gently fit it into a 9-inch pie plate. Trim the edges, leaving a little overhang for sealing later.
2. Make the Apple Filling
In a large bowl, mix the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, optional ginger, and lemon juice. Stir until the apples are coated evenly. Add vanilla extract and toss lightly.
3. Assemble the Pie
Pour the apple mixture inside the pie crust, spreading it evenly. Scatter small pieces of butter on top. Drizzle 1/2 cup of caramel sauce over the apples. If you like, sprinkle coarse sugar on the edges of the crust for a crunchy, sparkly finish.
4. Add the Top Crust
Roll out the second crust and place it over the pie. You can cover it entirely, slicing slits for steam to escape, or create a lattice pattern. Press and crimp the edges to seal the pie.
5. Bake the Pie
Place the pie on a baking sheet to catch any drips. Bake at 425°F (220°C) for 15 minutes. Then lower the oven temperature to 350°F (175°C) and bake for another 40 to 50 minutes, until the crust is golden brown and the filling bubbles.
6. Cool and Serve
Let the pie cool for at least 2 hours so the filling sets nicely. Before serving, drizzle extra caramel sauce on top. Enjoy warm slices with whipped cream or a scoop of vanilla ice cream for an extra special treat!
Can I Use Frozen Pie Crust for This Recipe?
Yes, frozen pie crust works perfectly! Just thaw it in the fridge overnight before using, and handle gently while rolling to prevent cracking.
Can I Make Caramel Apple Pie Ahead of Time?
Absolutely! You can assemble the pie a few hours ahead and refrigerate it before baking. Let it come to room temperature for about 30 minutes before baking for even cooking.
How Should I Store Leftover Pie?
Store leftover pie in an airtight container or cover with foil at room temperature for up to 2 days. For longer storage, keep it refrigerated up to 4 days and warm slices gently before serving.
What Are Good Apple Substitutes If I Can’t Find These Varieties?
Any firm, baking apples like Braeburn, Jonathan, or Pink Lady make excellent substitutes. Just aim for a balance of tart and sweet for the best flavor.
