Caramel Apple Pie Recipe
Caramel Apple Pie is a scrumptious twist on a classic dessert with a buttery, flaky crust, sweet caramel sauce (salted if you want!), and cinnamon spiced apples. Perfect for Fall and using up all the amazing apples from u-pick apple orchards!
Servings: 10 -12 servings
Ingredients
- 1 double pie crust
- 6-7 large apples peeled and sliced (about 8-10 cups)
- 1/4 cup (31g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 2 Tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 cup caramel sauce divided
- 1 egg beaten
- 1 Tablespoon water
- Coarse sugar for topping
Instructions
- Make the pie crust recipe and set it in the fridge to chill. Meanwhile, make the caramel sauce and set aside to cool a bit.1 double pie crust
- Preheat oven to 400 degrees F.
- Roll out the bottom crust on a lightly floured surface. Transfer it to a 9-inch pie plate and set in the fridge to stay cold while working on the filling.
- To make the filling, peel and slice the apples into 1/4-inch slices. Toss them in a large bowl with the flour, sugar, lemon juice, lemon zest, cinnamon, cloves, and nutmeg until evenly coated.6-7 large apples, 1/4 cup (31g) all-purpose flour, 1/2 cup (100g) granulated sugar, 2 Tablespoons fresh lemon juice, 2 teaspoons lemon zest, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg
- Transfer the apple pie filling to the bottom crust, mounding the apples slightly in the center. They will bake down as they cook. Drizzle 1/2 cup of the caramel sauce over the top of the apples.1 cup caramel sauce
- Roll out the top crust too cover the pie. You can use a solid crust with slits cut into it to vent, or cut the top crust into strips and weave into a lattice crust. There is also a streusel recipe in the notes below if you prefer a Dutch caramel apple pie.
- Beat the egg with a tablespoon of water, then brush the egg wash over the top crust. Sprinkle with coarse sugar, if desired.1 egg, 1 Tablespoon water, Coarse sugar
- Bake for 20 minutes, then decrease the oven temperature to 375 degrees F and continue to bake for another 40-50 minutes, or until the crust is golden brown and the filling is bubbling inside. If the top crust starts getting too dark around the edges, cover them with aluminum foil or a silicon pie protector if you have one.
- Let the pie cool for at least 4 hours before serving so that the filling has time to set up. To serve, drizzle the whole pie or each slice of pie with additional caramel sauce.
Video
Notes
- Streusel topping for a Dutch caramel apple pie: In a large bowl combine 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and a pinch of salt. Add 1/4 cup melted salted butter and stir together until evenly moistened and crumbly. Sprinkle over the pie before baking according to the regular recipe.
- Storage: This pie will keep in the fridge for 4-5 days, although it is fine to leave it out on the counter at room temperature overnight.
- Freezing: You can freeze the unbaked pie for up to 3 months and bake straight from frozen. To do this, freeze the pie for 60 minutes to set the crust, then wrap tightly in plastic wrap and aluminum foil to protect it. Bake as directed except you will need to add an additional 20-30 minutes to your bake time for the pie to be done. You can also freeze the baked pie by letting it cool completely before freezing. Thaw on the counter and warm in the oven for 15 minutes before serving.
- Recipe adapted from Sally's Baking Addiction.
Nutrition
Calories: 263kcal | Carbohydrates: 55g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 156mg | Potassium: 194mg | Fiber: 4g | Sugar: 24g | Vitamin A: 118IU | Vitamin C: 8mg | Calcium: 30mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
