🍎🥧 Caramel Apple Pie

This Caramel Apple Pie takes classic homemade apple pie to the next level with a buttery, flaky crust, tender cinnamon-spiced apples, and a generous drizzle of rich caramel over every slice.

The filling combines tart, juicy apples with brown sugar, warm cinnamon, and nutmeg, while the caramel adds an irresistible buttery sweetness. It’s the perfect dessert for fall, Thanksgiving, holidays, family dinners, or anytime you’re craving a cozy homemade pie.

Recipe Information

Prep Time: 30 minutes
Chilling Time: 30 minutes
Bake Time: 50–60 minutes
Total Time: About 2 hours
Servings: 8 slices
Difficulty: Easy
Method: Oven-baked
Pan: 9-inch pie dish

Ingredients

For the Apple Pie

2 refrigerated 9-inch pie crusts
6–7 cups peeled, cored, and sliced apples, about 6–7 medium apples

¾ cup (165 g) packed brown sugar
2 tablespoons (25 g) granulated sugar
2 tablespoons (15–16 g) all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons unsalted butter, cut into small pieces

For the Egg Wash

1 large egg
1 tablespoon water or milk

For the Caramel Drizzle

½ cup (100 g) granulated sugar
3 tablespoons (42 g) unsalted butter
¼ cup (60 ml) heavy cream
1 teaspoon vanilla extract
Pinch of salt

Instructions

1. Prepare the Apples

Peel, core, and slice the apples into approximately ¼-inch (6 mm) slices.

Place them in a large mixing bowl.

Add the brown sugar, granulated sugar, flour, cinnamon, nutmeg, salt, lemon juice, and vanilla.

Toss thoroughly until the apple slices are evenly coated.

Let the mixture stand for 10–15 minutes so the apples can release some of their juices.

2. Prepare the Pie Crust

Remove the refrigerated pie crusts from the refrigerator according to the package instructions.

Place one crust into a 9-inch pie dish and gently press it into the bottom and sides without stretching the dough.

Trim the edges if necessary, leaving enough overhang to seal the top crust.

3. Fill the Pie

Spoon the seasoned apple mixture into the crust.

Arrange the apples into an even mound, pressing them down gently to eliminate large gaps.

Dot the surface with the 2 tablespoons of butter.

Don’t worry if the apples seem slightly higher than the crust—they will settle as they bake.

4. Add the Top Crust

Place the second pie crust over the apples.

Trim excess dough around the edges, then press the top and bottom crusts together.

Fold the edges under and crimp with your fingers or a fork to seal.

5. Vent the Pie

Using a sharp knife, cut 5–6 small slits in the top crust to allow steam to escape.

For a decorative pie, cut small leaf or star shapes from the dough before placing it over the filling.

6. Apply the Egg Wash

Whisk the egg with the water or milk.

Brush a thin, even layer over the entire top crust.

For extra sparkle and crunch, sprinkle 1 tablespoon granulated sugar over the egg wash.

7. Chill Before Baking

Place the assembled pie in the refrigerator for 20–30 minutes.

Chilling helps the crust hold its shape and encourages a flakier texture.

8. Bake the Pie

Preheat the oven to 400°F (200°C).

Place the chilled pie on a baking sheet to catch any bubbling juices.

Bake for 20 minutes at 400°F (200°C).

Then reduce the oven temperature to 375°F (190°C) and continue baking for another 30–40 minutes.

The pie is ready when:

The crust is deeply golden.
The apple filling is bubbling through the vents.
The apples are tender when pierced with a thin knife.

If the edges or top brown too quickly, loosely cover the pie with aluminum foil.

9. Cool Completely

Remove the pie from the oven and let it cool for at least 2–3 hours before slicing.

This allows the filling to thicken and prevents the juices from running out when cut.

Make the Caramel Drizzle

10. Melt the Sugar

Place the granulated sugar in a small heavy-bottomed saucepan over medium heat.

Allow the sugar to melt gradually.

As it begins to melt, gently swirl the pan rather than stirring aggressively.

Continue cooking until the sugar becomes a smooth deep amber caramel.

Watch carefully because caramel can burn quickly.

11. Add the Butter

Remove the pan from the heat and carefully add the butter.

Whisk continuously as it melts.

The mixture will bubble vigorously, so add the butter cautiously.

12. Add the Cream

Slowly pour in the heavy cream while whisking continuously.

The caramel will bubble strongly again.

Return the saucepan to low heat and whisk until the sauce becomes smooth and glossy.

13. Finish the Caramel

Remove from the heat.

Stir in the vanilla extract and pinch of salt.

Let the caramel cool for 5–10 minutes.

It will thicken slightly as it cools.

14. Drizzle Over the Pie

Once the apple pie has cooled and been sliced, drizzle the warm caramel generously over each piece.

For an especially indulgent dessert, add a scoop of vanilla ice cream before drizzling.

Chef’s Tips

Choose the right apples: Granny Smith gives a pleasantly tart filling, while Honeycrisp offers sweetness and excellent texture. A combination of both is especially delicious.

Don’t slice the apples too thin: Very thin slices can turn mushy during baking.
Let the apples release some juice: The short resting period helps the filling cook more evenly.
Don’t skip the flour: It helps thicken the apple juices into a luscious filling.

Chill the assembled pie: Cold pastry produces a flakier crust.
Cool before slicing: A hot pie will have a very loose filling.
Watch the caramel: Sugar can go from perfectly amber to burnt in seconds.

Add caramel just before serving: This keeps the crust crisp.

Delicious Variations

Salted Caramel Apple Pie

Add an extra pinch of flaky sea salt to the caramel and sprinkle a little over the finished pie.

Apple Pecan Pie

Add ½ cup chopped toasted pecans to the apple filling.

Cinnamon Caramel Apple Pie

Increase the cinnamon to 1½ teaspoons and add ¼ teaspoon ground cloves.

Cranberry Apple Pie

Fold ½ cup dried cranberries into the apple mixture for a sweet-tart holiday variation.

Dutch Apple Pie

Replace the top crust with a buttery brown-sugar crumb topping, then drizzle generously with caramel before serving.

Make-Ahead Instructions

The pie can be assembled and refrigerated up to 24 hours before baking.

Keep it tightly covered and brush with egg wash immediately before baking.

The caramel sauce can also be prepared up to 3 days in advance and refrigerated. Gently warm it before serving.

Storage

Cover leftover pie and refrigerate for up to 4 days.

For the best texture, warm individual slices in a 300°F (150°C) oven for 10–15 minutes.

Drizzle with fresh caramel after reheating.

Freezing

The unbaked assembled pie can be frozen for up to 2 months.

Wrap tightly in plastic wrap and foil.

Bake directly from frozen, adding approximately 15–25 minutes to the total baking time.

The fully baked pie can also be frozen, although the crust may lose a little crispness after thawing.

Serving Suggestions

Serve warm with:

Vanilla ice cream
Whipped cream
Warm caramel sauce
Chopped toasted pecans
Powdered sugar
A sprinkle of cinnamon

For the ultimate fall dessert, serve a warm slice with cold vanilla ice cream and an extra-generous caramel drizzle.

Final Result

A beautifully golden Caramel Apple Pie with tender cinnamon-spiced apples tucked inside a flaky crust, finished with warm, buttery caramel cascading over every slice. It’s cozy, nostalgic, and made for sharing around the holiday table.