Go Back
Best Caramel Apple Pie

The Best Caramel Apple Pie

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.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 50 minutes
Chilling Time 1 hour
Servings: 8 slices
Course: Dessert, Pie
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 cups All-purpose flour plus more for dusting
  • 1 teaspoon Salt
  • 1 cup (2 sticks) Cold unsalted butter cut into ½-inch cubes
  • 0.5 cup Ice water plus more if needed
  • 0.5 cup (1 stick) Unsalted butter
  • 1 cup Packed light brown sugar
  • 0.5 cup Heavy cream
  • 1 teaspoon Vanilla extract
  • 0.25 teaspoon Salt
  • 6-8 medium Medium apples a mix of Granny Smith for tartness and Honeycrisp or Fuji for sweetness), peeled, cored, and sliced ¼-inch thick
  • 0.25 cup Granulated sugar
  • 2 tablespoons All-purpose flour (or cornstarch for a gluten-free option)
  • 1 teaspoon Ground cinnamon
  • 0.5 teaspoon Ground nutmeg
  • 1 tablespoon Lemon juice
  • 1 large Large egg beaten (for optional egg wash)
  • 1 tablespoon Milk or water (for optional egg wash)

Equipment

  • Large Bowl
  • Pastry blender or fingertips
  • Medium saucepan
  • Rolling Pin
  • 9-inch pie plate
  • - Baking Sheet
  • Wire rack

Method
 

  1. In a large bowl, whisk together the flour and salt.
    2.5 cups All-purpose flour, 1 teaspoon Salt
  2. 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
  3. 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
  4. 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.
  5. In a medium saucepan over medium heat, melt the butter.
    0.5 cup (1 stick) Unsalted butter
  6. Add the brown sugar and stir until well combined and smooth.
    1 cup Packed light brown sugar
  7. Bring the mixture to a gentle simmer and cook for 2-3 minutes, stirring constantly, until slightly thickened.
  8. Gradually whisk in the heavy cream. The mixture may bubble up vigorously, so be cautious.
    0.5 cup Heavy cream
  9. Continue to cook, stirring, for another 5-7 minutes, until the caramel sauce coats the back of a spoon.
  10. Remove from heat and stir in the vanilla extract and salt. Set aside to cool slightly.
    1 teaspoon Vanilla extract, 0.25 teaspoon Salt
  11. 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
  12. Toss gently until the apples are evenly coated. The lemon juice helps prevent browning and adds a touch of brightness to balance the sweetness.
  13. On a lightly floured surface, roll out one disk of chilled dough into a 12-inch circle.
    2.5 cups All-purpose flour
  14. 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.
  15. Spoon about ¼ cup of the cooled caramel sauce into the bottom of the pie crust.
  16. Evenly arrange the apple filling over the caramel sauce.
  17. Drizzle the remaining caramel sauce over the apples.
  18. 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
  19. 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.
  20. (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
  21. Preheat your oven to 400°F (200°C). Place the pie on a baking sheet to catch any drips.
  22. Bake for 20 minutes at 400°F (200°C).
  23. 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.
  24. 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.

Notes

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.
QR Code linking back to recipe