This Caramel Apple Pie is a warm hug in dessert form! Juicy apples wrapped in flaky crust meet rich, gooey caramel for a truly delightful treat.
I’ll be honest, the smell of this pie baking is almost as good as eating it. Serve it warm with a scoop of ice cream, and you’ve got a crowd-pleaser! 🍏🥧
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your pie crust. If you want a gluten-free option, consider using a 1:1 gluten-free baking flour blend. I’ve found that it gives a nice texture without losing flavor!
Apples: A mix of Granny Smith and Honeycrisp adds a balance of tart and sweet flavors. If these aren’t available, any apples that hold their shape while baking will work! I’ve also used Braeburn or Gala with great results.
Butter: Unsalted butter is key for controlling the flavor. If you’re in a pinch, you can use margarine, but the taste might not be as rich. I love the flavor that butter brings to the crust!
Caramel Sauce: You can use store-bought caramel for convenience, but homemade is delicious! If you’re short on time, store-bought is totally acceptable.
How Do You Make a Flaky Pie Crust?
The pie crust can be tricky, but with a few tips, you can achieve that perfect flaky texture. It’s all about keeping your ingredients cold and handling the dough gently.
- Start by keeping your butter and water very cold. This helps create layers—those are what make the crust flaky!
- When mixing, cut the butter into the flour until you see pea-sized pieces. Avoid over-mixing.
- Add ice water gradually and mix just until the dough holds together. Overworking it can make the crust tough.
- Chill the dough! Refrigerating it for at least an hour lets the gluten relax, which helps prevent shrinkage during baking.
Using these tips, you’ll be on your way to a deliciously flaky crust for your Caramel Apple Pie!
How to Make Caramel Apple Pie
Ingredients You’ll Need:
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp granulated sugar
- 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
- 6 to 8 tablespoons ice water
For the Apple Filling:
- 6 large apples (mix of Granny Smith and Honeycrisp or Fuji), peeled, cored, and sliced
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tbsp lemon juice
- 2 tbsp all-purpose flour (to thicken the filling)
- 1/2 cup caramel sauce (homemade or store-bought)
For Assembly:
- 1 egg, beaten (for egg wash)
- Coarse sugar for sprinkling (optional)
How Much Time Will You Need?
This Caramel Apple Pie will take about 30 minutes to prepare the ingredients, plus 1 hour of chilling time for the dough. Baking time will be around 55 to 65 minutes. This means you can have a delicious pie ready in about 2 hours and 30 minutes, including cooling time!
Step-by-Step Instructions:
1. Prepare the Crust:
In a large bowl, whisk together the flour, salt, and sugar. Add the chilled butter pieces and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs with some pea-sized pieces. Gradually add ice water, one tablespoon at a time, mixing just until the dough starts to come together. Divide the dough into two equal disks, wrap each in plastic wrap, and refrigerate for at least 1 hour.
2. Prepare the Filling:
In another large bowl, mix the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and flour. Toss gently to coat the apple slices evenly. Then, drizzle the caramel sauce over the apple mixture and lightly toss to combine.
3. Assemble the Pie:
Preheat your oven to 425°F (220°C). Remove one dough disk from the refrigerator and roll it out on a floured surface into a 12-inch circle. Place the rolled-out dough into a 9-inch pie plate, allowing excess dough to hang over the edges. Pour the apple and caramel filling into the crust, distributing evenly.
Roll out the second disk of dough into another 12-inch circle and cut it into 1-inch wide strips to make a lattice top. Arrange the strips in a lattice pattern over the filling by weaving them over and under. Trim any excess dough from the edges, and pinch the top and bottom crusts together securely. You can crimp or flute the edges for a decorative touch. Brush the lattice crust with the beaten egg for a lovely golden finish and sprinkle coarse sugar on top, if you wish.
4. Bake the Pie:
Place the pie in the preheated oven and bake at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for another 40 to 50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges start to brown too quickly, cover them with foil or a pie crust shield to prevent burning.
5. Cool and Serve:
Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours, which helps the filling set. Serve your Caramel Apple Pie warm or at room temperature, optionally topped with vanilla ice cream or whipped cream.
Enjoy your homemade Caramel Apple Pie, featuring tender apples and rich caramel all wrapped in a flaky, delectable crust!
Can I Use Different Types of Apples?
Absolutely! While Granny Smith and Honeycrisp are great for balancing sweetness and tartness, feel free to mix in other varieties like Fuji, Braeburn, or even Gala for a different flavor profile. Just make sure they are good for baking!
How Do I Prevent Soggy Bottom Crust?
To avoid a soggy crust, try pre-baking (or blind baking) the bottom crust for about 10 minutes before adding the filling. Additionally, make sure the apple mixture is not overly wet; you can even sprinkle a bit of extra flour in the filling to absorb moisture.
Can I Make This Pie Ahead of Time?
Yes, you can! The pie can be assembled a day in advance and kept in the refrigerator until you’re ready to bake. Alternatively, you can fully bake it and store it in the fridge for up to 2 days. Just reheat it in the oven at 350°F (175°C) until warmed through.
How Should I Store Leftover Pie?
Store any leftover Caramel Apple Pie in an airtight container in the refrigerator for up to 3 days. You can also freeze slices; just wrap them well in plastic wrap and then foil to prevent freezer burn. To reheat, bake in the oven until heated through, or microwave individual slices if you prefer!
