Caramel Apple Pie Recipe
Best Fall Caramel Apple Pie Dessert
This delicious dessert is the perfect addition to any meal, it is sure to get show-stopping reactions from all of your friends and family at the next gathering! Warm and sweet, this caramel apple pie is sure to satisfy any taste buds. Don’t forget the ice cream and extra caramel, it’s the perfect addition to top off an already amazing dessert. Our fall favorite dessert! Make sure to also try our caramel apple dip and caramel apple dump cake too!!
FAQ Questions:
What will I need to complete this recipe?
You will need the following ingredients:
- premade pie crusts- Of course you could use a homemade pie crust.
- granny smith apples – Any baking apple would work.
- cornstarch – You could also use the same amount of flour.
- dark brown sugar – Light brown sugar would also work for this recipe.
- salted butter- You could use unsalted butter too if you are watching your sodium intake.
- cinnamon – You can substitute the cinnamon and nutmeg for apple pie spice.
- nutmeg
- caramel dessert topping
- large egg
- water
You will need the following supplies:
- 9-inch pie pan
- rolling pin
- Stirring spoon or spatula
Storage Instructions:
To store leftover caramel apple pie, cover with plastic wrap and store on the counter for up to two days. If you won’t finish it in two days, place the pie in the refrigerator for up to 4 days from when it was baked. You can eat your pie cold, or you can reheat individual slices of pie in the microwave for about 1 minute.
What does caramel apple pie taste like?
Caramel apple pie is everything you love about apple pie with a kiss of caramel. This pie is sweet and slightly tart from the granny smith apples making it a lovely addition to any holiday spread.
Should I eat caramel apple pie warm or cold?
Caramel apple pie is best served at room temperature. If you want your pie to be slightly warm before serving you can pop individual slices in the microwave for just 30 seconds. Serve with a big scoop of vanilla ice cream or a dollop of whipped cream.
How do you make the lattice pattern?
- Cut 12 (1 inch) strips of pie dough.
- Lay 6 strips of pie crust vertically and fold back every other strip (the 2nd, 4th and 6th strip) until it is almost completely off the pie.
- Lay one of your unused strips horizontally towards the top of the pie and fold the three vertical strips back down towards the bottom of the pie.
- Fold back the opposite 3 vertical strips (the 1st, 3rd and 5th strip) and repeat.
- Repeat until all the strips are used and trim any excess crust from the ends.
What is another variation I can make?
This pie is amazing but if you’re looking for something more traditional, leave out the caramel for a regular apple pie. Use a regular or lattice pattern on top and you’ll have a stunning dessert to serve to family and friends.
Do I have to use store bought pie crust or can I make my own?
You can absolutely make your own pie crust. Here are some tips for the perfect homemade pie crust.
- Mix your dough just until it comes together into a ball. Kneed a few times on the counter and then wrap in plastic wrap and chill in the refrigerator.
- Make sure that your dough is not too thick. Ideally you will want to roll your dough out until it’s about ⅛ of an inch thick.
- Use really cold water when making your dough. Ice water is best.
- Make sure you roll out your dough to about 11 inches to ensure that there is enough overhang on the pie to create the perfect crust.
Can I make this ahead of time and freeze it?
Bake your caramel apple pie as directed but do not drizzle extra caramel sauce on top. Allow the pie to cool completely on the counter and then transfer it to a baking sheet. Place the entire baking sheet with the pie uncovered in the freezer for at least 2 hours and up to overnight. Once the pie is frozen solid, wrap it in plastic wrap or foil and then place in a labeled resealable bag. Your pie will stay fresh for 4 months. To reheat your pie, preheat your oven to 375°F and bake your pie from frozen for 20-25 minutes until the filling is bubby.
What size pie dish did you use?
I used a regular, 9-inch pie pan for this recipe (not a deep dish). You could also make this same recipe in a 10-inch pie pan. If you only have an 8-inch pie pan, just use ½ cup to 1 cup fewer apples.
Can I make this in a square casserole dish instead of a pie pan?
Yes, you can make caramel apple pie in a square 9×9 baking dish. Keep in mind that the edges can overcook in a square pan. To prevent this, wrap the outer edges in foil and bake as directed.
Caramel Apple Pie
Ingredients
- 1 14 ounce package pre-made pie crusts (2 crusts)
- 7 cups granny smith apples peeled and sliced into ¼ inch slices
- 2 Tablespoons cornstarch
- ¾ cup dark brown sugar
- 2 Tablespoons salted butter melted
- ½ Tablespoon cinnamon
- ½ teaspoon nutmeg
- ½ cup caramel dessert topping + more for serving
- 1 large egg room temperature
- 1 Tablespoon water
- 1 Tablespoon coarse sugar
Optional toppings:
- cool whip
- ice cream
- caramel drizzle
- sugar
Instructions
- Preheat. Preheat the oven to 400°F.
- Prepare the pan. Spray a 9-inch pie pan with non-stick spray. Transfer the bottom pie crust to the pan and set in the refrigerator to stay cold while working on the filling.
- Make the filling. In a large bowl, add the apples, corn starch, brown sugar, butter, cinnamon and nutmeg and toss until the apples are evenly coated.
- Add the caramel. Transfer the apple pie filling to the pie pan with the crust, creating a mound of apples in the center and drizzle the caramel sauce over the top.
- Add the top crust. Either use a solid crust and cut slits in the top to vent or cut the top crust into strips and weave into a lattice crust. If going with a solid top crust make sure to roll the top crust onto a rolling pin and transfer to the top of the pie, this is the easiest way to make sure its even! Don’t forget to cut slits in the top to vent if not doing a lattice top.
- Egg wash. Beat the egg and water together and brush over the top crust. Top with coarse sugar.
- Bake. Bake for 20 minutes, then decrease the oven temperature to 375° F and continue to bake for another 20 minutes, or until the crust is golden brown and the filling is bubbling inside. If you notice the top crust getting too brown around the edges, cover it with a silicon pie protector or aluminum foil. You can cover just the edges but don’t be afraid to loosely cover the whole top of the pie if the crust is browning too quickly.
- Cool and serve. Allow the pie cool for at least 4 hours before serving allowing the juices to redistribute and ensuring that the filling has enough time to set up. To serve, drizzle the whole pie or each slice of pie with additional caramel sauce and top with a dollop of whipped cream or scoop of ice cream and a light sprinkle of coarse sugar.
