Discover the ultimate best caramel apple pie, a dessert designed to bring warmth and joy to any occasion, offering a perfect blend of sweet, tart, and comforting flavors that will impress everyone. This recipe is your secret weapon for crafting a show-stopping pie that tastes as incredible as it looks, making it a go-to for holidays and cozy evenings alike.
Key Ingredients for The Best Caramel Apple Pie
- For the Crust:
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into ½-inch cubes
- ½ cup ice water, plus more if needed
- For the Caramel Filling:
- ½ cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- For the Apple Filling:
- 6-8 medium apples (a mix of Granny Smith for tartness and Honeycrisp or Fuji for sweetness), peeled, cored, and sliced ¼-inch thick
- ¼ cup granulated sugar
- 2 tablespoons all-purpose flour (or cornstarch for a gluten-free option)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- For the Egg Wash (Optional):
- 1 large egg, beaten
- 1 tablespoon milk or water
How to Make The Best Caramel Apple Pie
Get ready to bake the best caramel apple pie with this simple yet incredibly rewarding recipe, promising a delightful journey from humble ingredients to a golden-baked masterpiece. This pie is designed for ease and maximum flavor, featuring a luscious, homemade caramel sauce that elevates the classic apple filling to new heights, delivering a rich texture and an unforgettable taste. Preparation time is approximately 45 minutes hands-on, with about an hour for chilling and 50-60 minutes for baking.
Step-by-Step Instructions
Prepare the Pie Crust:
- In a large bowl, whisk together the flour and salt.
- Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for a flaky crust.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. You may not need all the water, or you might need a little more depending on the humidity.
- Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). This resting period is essential for gluten relaxation, making the dough easier to roll and preventing shrinkage.
Make the Caramel Sauce:
- In a medium saucepan over medium heat, melt the butter.
- Add the brown sugar and stir until well combined and smooth.
- Bring the mixture to a gentle simmer and cook for 2-3 minutes, stirring constantly, until slightly thickened.
- Gradually whisk in the heavy cream. The mixture may bubble up vigorously, so be cautious.
- Continue to cook, stirring, for another 5-7 minutes, until the caramel sauce coats the back of a spoon.
- Remove from heat and stir in the vanilla extract and salt. Set aside to cool slightly.
Prepare the Apple Filling:
- In a large bowl, combine the sliced apples, granulated sugar, flour (or cornstarch), cinnamon, nutmeg, and lemon juice.
- Toss gently until the apples are evenly coated. The lemon juice helps prevent browning and adds a touch of brightness to balance the sweetness.
Assemble the Pie:
- On a lightly floured surface, roll out one disk of chilled dough into a 12-inch circle.
- Carefully transfer the rolled dough to a 9-inch pie plate. Press it gently into the bottom and up the sides of the plate. Trim any excess dough, leaving about a ½-inch overhang.
- Spoon about ¼ cup of the cooled caramel sauce into the bottom of the pie crust.
- Evenly arrange the apple filling over the caramel sauce.
- Drizzle the remaining caramel sauce over the apples.
- Roll out the second disk of dough for the top crust. You can create a full top crust, cut vents, or make a lattice top.
- If making a full top crust, place it over the apple filling. Crimp the edges of the top and bottom crusts together to seal. Trim any excess dough. If making a lattice, weave the strips over the filling and crimp the edges.
- (Optional) Brush the top crust with the egg wash for a golden sheen and sprinkle with a little extra sugar if desired.
Bake the Pie:
- Preheat your oven to 400°F (200°C). Place the pie on a baking sheet to catch any drips.
- Bake for 20 minutes at 400°F (200°C).
- Reduce the oven temperature to 375°F (190°C) and continue baking for another 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent the pie with aluminum foil.
- Let the pie cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly, ensuring clean slices.
Why You’ll Love This The Best Caramel Apple Pie
You’ll adore this best caramel apple pie for its utterly irresistible combination of textures and flavors that sing of autumn bliss. The star of the show is undoubtedly the rich, velvety homemade caramel sauce, which envelops tender, spiced apples, creating a depth of flavor that’s infinitely more satisfying than any store-bought version. Plus, the satisfying crunch of the flaky, buttery crust provides the perfect counterpoint to the gooey filling, making every bite a symphony of deliciousness.
Making this pie at home not only saves you money compared to gourmet bakery prices but also fills your home with the most comforting aroma imaginable, turning your kitchen into a haven of autumnal delight. Unlike a simple apple pie, the addition of the luscious caramel elevates this dessert to an extraordinary level, creating a treat that’s both familiar and surprisingly decadent. So skip the bakery this season and treat yourself and your loved ones to this spectacular best caramel apple pie – you won’t regret it!
Storing and Reheating Tips
To keep your best caramel apple pie fresh and delicious, allow it to cool completely on a wire rack before storing. Once cooled, you can store it at room temperature, loosely covered with plastic wrap or in an airtight container, for up to 2 days. For longer storage, refrigerate the pie in an airtight container for up to 4-5 days.
If you wish to freeze your pie, it’s best to do so before baking. Wrap the unbaked pie tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. To bake from frozen, remove the foil and place the pie in a preheated 400°F (200°C) oven for about 45-55 minutes, then reduce the heat to 375°F (190°C) and continue baking until golden and bubbly, likely another 30-40 minutes. If you have leftover baked pie, you can reheat individual slices gently in a low oven (around 300°F/150°C) for about 10-15 minutes, or until warmed through and still tasting fresh.
Final Thoughts
This best caramel apple pie is a true testament to the magic of simple ingredients transformed into something extraordinary. Give it a try, and let the comforting aroma and exquisite taste of homemade caramel and apples fill your home with warmth, inviting everyone to gather around the table for a truly special treat.
The Best Caramel Apple Pie
Ingredients
Equipment
Method
- In a large bowl, whisk together the flour and salt.2.5 cups All-purpose flour, 1 teaspoon Salt
- Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for a flaky crust.1 cup (2 sticks) Cold unsalted butter
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. You may not need all the water, or you might need a little more depending on the humidity.0.5 cup Ice water
- Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). This resting period is essential for gluten relaxation, making the dough easier to roll and preventing shrinkage.
- In a medium saucepan over medium heat, melt the butter.0.5 cup (1 stick) Unsalted butter
- Add the brown sugar and stir until well combined and smooth.1 cup Packed light brown sugar
- Bring the mixture to a gentle simmer and cook for 2-3 minutes, stirring constantly, until slightly thickened.
- Gradually whisk in the heavy cream. The mixture may bubble up vigorously, so be cautious.0.5 cup Heavy cream
- Continue to cook, stirring, for another 5-7 minutes, until the caramel sauce coats the back of a spoon.
- Remove from heat and stir in the vanilla extract and salt. Set aside to cool slightly.1 teaspoon Vanilla extract, 0.25 teaspoon Salt
- In a large bowl, combine the sliced apples, granulated sugar, flour (or cornstarch), cinnamon, nutmeg, and lemon juice.6-8 medium Medium apples, 0.25 cup Granulated sugar, 2 tablespoons All-purpose flour, 1 teaspoon Ground cinnamon, 0.5 teaspoon Ground nutmeg, 1 tablespoon Lemon juice
- Toss gently until the apples are evenly coated. The lemon juice helps prevent browning and adds a touch of brightness to balance the sweetness.
- On a lightly floured surface, roll out one disk of chilled dough into a 12-inch circle.2.5 cups All-purpose flour
- Carefully transfer the rolled dough to a 9-inch pie plate. Press it gently into the bottom and up the sides of the plate. Trim any excess dough, leaving about a ½-inch overhang.
- Spoon about ¼ cup of the cooled caramel sauce into the bottom of the pie crust.
- Evenly arrange the apple filling over the caramel sauce.
- Drizzle the remaining caramel sauce over the apples.
- Roll out the second disk of dough for the top crust. You can create a full top crust, cut vents, or make a lattice top.2.5 cups All-purpose flour
- If making a full top crust, place it over the apple filling. Crimp the edges of the top and bottom crusts together to seal. Trim any excess dough. If making a lattice, weave the strips over the filling and crimp the edges.
- (Optional) Brush the top crust with the egg wash for a golden sheen and sprinkle with a little extra sugar if desired.1 large Large egg, 1 tablespoon Milk or water
- Preheat your oven to 400°F (200°C). Place the pie on a baking sheet to catch any drips.
- Bake for 20 minutes at 400°F (200°C).
- Reduce the oven temperature to 375°F (190°C) and continue baking for another 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent the pie with aluminum foil.
- Let the pie cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly, ensuring clean slices.