Caramel Apple Pie

Table of Contents

1. Caramel Apple Pie Ingredients
2. Substitutions and Additions
3. How to Make Caramel Apple Pie
4. How to Serve Caramel Apple Pie
5. Storage
6. FREQUENTLY ASKED QUESTIONS
7. MORE RECIPES YOU’LL LOVE
8. JUMP TO RECIPE

Caramel apple pie is packed with tender, spice-covered apples and a homemade caramel sauce nestled inside a buttery, flaky crust. This scrumptious twist on a classic apple pie is even easier to make than a traditional pie thanks to the crunchy crumble topping. You’ll want to sink your fork into this show-stopping pie! 

Can’t get enough apple desserts? Don’t worry, we have plenty of apple dessert recipes to share! Try making Apple Slab Pie, Apple Dapple Cake, and Caramel Apple Cheesecake.

Caramel Apple Pie Ingredients

You will need:

Pie Filling

• 1 9-inch unbaked pie crust store-bought, or use our homemade pie crust recipe
• 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)
• 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

Substitutions and Additions

APPLES: Granny Smith apples and Pippin apples are great in apple pie. Honeycrisp, Golden Delicious, or a combination are also tasty options that will hold up well in the baking process. 

PIE CRUST: Use our homemade pie crust recipe, or buy a pie crust one at the grocery store. Chilling it while preparing the filling will help it bake up flakier and crisper. 

How to Make Caramel Apple Pie

STEP ONE: Preheat the oven to 425°F.

STEP TWO: Place the unbaked pie crust in the freezer while you prepare the pie filling.

PRO TIP: If you are using a store-bought crust, I’d recommend placing the foil pie pan into a 9-inch pie plate for extra stability.

STEP THREE: As you peel, core, and slice the apples, toss them into a bowl and squeeze the lemon juice over them.

STEP FOUR: Add ½ cup granulated sugar, ¼ cup flour, ¾ teaspoon cinnamon, ¼ teaspoon nutmeg, and a dash of salt to the apple mixture. Stir well to combine.

STEP FIVE: In a small microwave-safe bowl, combine unwrapped caramels and heavy whipping cream. Heat for 30 seconds, stir, and heat for 30 seconds longer. Stir the mixture until it is combined and smooth. Heat for additional 15-second increments if needed to melt the caramel completely.

STEP SIX: Stir ⅓ cup of the caramel mixture into the apple mixture. Reserve the remaining caramel to drizzle over the top of the baked pie.

PRO TIP: When the warm caramel sauce is mixed with the cold apple filling, it tends to clump up a little bit. That is no problem. It will melt into the apples as the pie cooks.  

STEP SEVEN: Mound apple mixture into the chilled pie crust. Dot small pieces of the 2 tablespoons of butter over the top of the apples. Set aside.

STEP EIGHT: Mix flour, brown sugar, and cinnamon for the crumble topping in a small bowl. Add pieces of butter (½ cup) into the crumble mixture. Use two forks or a pastry blender to cut the butter into the flour mixture until small clumps form.

STEP NINE: Sprinkle the crumble topping over the apples.

STEP TEN: Bake the pie for 40 to 45 minutes. After 15 to 20 minutes, check the pie for browning. When the top and crust of the pie are browned, cover the entire pie with a sheet of aluminum foil and continue baking for another 20 to 25 minutes. Remove the pie from the oven when the apple filling is bubbling, and the topping and crust are browned.

PRO TIP: Place your pie dish on a baking sheet to transfer to and from the oven, so you don’t end up having the filling bubble over and make a mess of your oven.

PRO TIP: The pie filling needs to bubble up, and the apples should be tender for the pie to be done cooking. If it doesn’t cook all the way, the filling will not set firm. Cooling the pie completely (or for at least a few hours) will also make it easier to slice without the filling running all over the place.

STEP ELEVEN: Allow the pie to cool completely.

STEP TWELVE: Drizzle pie with reserved caramel sauce (reheat as needed). Cut and serve with vanilla ice cream.

How to Serve Caramel Apple Pie

Delicious caramel apple pie is a delightful treat any time you get the craving for something sweet. The perfect way to serve this apple pie is with a scoop of vanilla ice cream, a dollop of whipped cream on top, and something yummy to drink. A cup of coffee, apple cider, hot chocolate, or a homemade pumpkin spice latte would all be delicious with a slice of pie! 

Storage

IN THE FRIDGE: Store in the refrigerator, covered in plastic wrap or aluminum foil for up to 2 days. 

Caramel apple pie takes crisp apples mixed with creamy caramel sauce and bakes them in a flaky pie crust to make this caramel apple pie a divine dessert choice. All topped with a crunchy crumble topping, it’s a decadent way to enjoy a favorite fall fruit. This caramel apple pie recipe takes a classic dessert to the next level

FREQUENTLY ASKED QUESTIONS

Could I make this recipe with a different type of crust? 

This great recipe would be fun to make with a crust made out of graham cracker crumbs too.

Do I have to make my own pie crust for this recipe? 

For this caramel apple pie with crumb topping recipe, you can either choose store-bought pie crust or make your favorite homemade crust. Check out our pie crust recipe for a great option.

What are the best apples for this easy pie? 

Firm apples such as Pink Lady or Honeycrisp are delicious. Granny Smith apples and Pippin apples are also classic choices.

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