Caramel Apple Pie

4.73 from 18 votes

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!

Prep Time20

Cook Time1

Cooling Time4

Total Time1 20

Course: Dessert

Cuisine: American

Servings: -12 servings

Calories: 263kcal

Author: Amy Nash

Ingredients

1 double pie crust
6-7 large apples, peeled and sliced (about 8-10 cups)
¼ cup all-purpose flour (31g)
½ cup granulated sugar (100g)
2 Tablespoons fresh lemon juice
2 teaspoons lemon zest
1 ½ teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ 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.
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 ¼-inch slices. Toss them in a large bowl with the flour, sugar, lemon juice, lemon zest, cinnamon, cloves, and nutmeg until evenly coated.
Transfer the apple pie filling to the bottom crust, mounding the apples slightly in the center. They will bake down as they cook. Drizzle ½ cup of the caramel sauce over the top of the apples.
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.
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 ½ cup all-purpose flour, ¼ cup granulated sugar, ¼ cup brown sugar, ¼ teaspoon cinnamon, and a pinch of salt. Add ¼ 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.

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