Caramel Apple Pie Recipe

Introduction

This caramel apple pie combines tender, spiced apples with a rich homemade caramel sauce for a classic dessert that’s perfect any time of year. The buttery crust and luscious filling make it a crowd-pleaser for holidays or cozy family dinners.

Ingredients

• 1 cup brown sugar
• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup (1 stick) butter
• 1/2 cup corn syrup
• 1 teaspoon pure vanilla extract
• 8 large apples (Granny Smith, McIntosh, or Honey Crisp)
• 1/4 cup lemon juice
• 1/4 cup (1/2 stick) butter
• 1/2 cup granulated sugar (adjust based on tartness of apples)
• 1/2 cup brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 2 tablespoons cornstarch
• 1/4 cup cold water
• Homemade or store-bought pie crust

Instructions

1. Step 1: Make the caramel sauce by heating butter, brown sugar, and corn syrup in a small saucepan over medium heat. Stir constantly to avoid burning the sugar.
2. Step 2: Once melted, slowly add the sweetened condensed milk and stir continuously with a wooden spoon or heat-resistant spatula.
3. Step 3: Cook over medium heat for about 4-5 minutes until the mixture bubbles and darkens slightly. Remove from heat and stir in vanilla extract. Set aside to cool.
4. Step 4: Peel, core, and slice the apples. Melt butter in a 10-12 inch skillet and cook the apples over medium heat for 15-20 minutes until soft. Add brown sugar, granulated sugar, and lemon juice while cooking, stirring occasionally to prevent burning.
5. Step 5: Dissolve cornstarch in cold water and stir into the apples once they start softening but are not fully cooked. Continue cooking until the mixture thickens.
6. Step 6: Remove from heat and mix in cinnamon and nutmeg. Let the filling cool completely. Transfer to a glass bowl, cover, and refrigerate overnight if desired.
7. Step 7: Roll out the bottom pie crust on a floured surface slightly larger than your pie dish. Gently place it into a 9 or 9½-inch pie dish. Trim edges to about ½ inch beyond the rim using kitchen shears.
8. Step 8: Spoon the apple filling into the pie shell, then drizzle with caramel sauce to your liking, saving some for serving if you want.
9. Step 9: Roll out the top crust and place over the filling, or create a lattice crust if preferred. Trim, fold under, and crimp the edges with your fingers or a fork.
10. Step 10: Cut vent holes in the top crust using a sharp knife. Brush with egg wash and sprinkle with granulated sugar.
11. Step 11: Bake in a preheated 400°F oven for about 1 hour until the crust is golden brown and filling bubbles near the vents and edges.
12. Step 12: Allow the pie to cool for at least an hour before slicing to let the filling set properly.

Tips & Variations

• Use tart apples like Granny Smith for a nice balance with the sweetness of the caramel and sugars.
• For extra flavor, add a splash of bourbon or apple brandy to the caramel sauce.
• Try a lattice crust for a beautiful presentation and extra crisp texture.
• If you don’t have lemon juice, substitute with apple cider vinegar or skip it if your apples are very tart.

Storage

Store leftover pie covered loosely with foil or plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. Reheat slices gently in the microwave or a low oven to maintain crispness and warm filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie in advance?

Yes, you can prepare the apple filling and caramel sauce a day ahead and refrigerate. Assemble and bake the pie just before serving for best freshness.

What can I use instead of sweetened condensed milk?

Sweetened condensed milk is key for the caramel sauce’s richness. If unavailable, you can try making homemade condensed milk or use dulce de leche for a similar effect.

Caramel Apple Pie Recipe

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★★★★★

5 from 74 reviews

• Author: Charlotte
• Total Time: 2 hours
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This classic Caramel Apple Pie recipe combines tender, cinnamon-spiced apples with a rich homemade caramel sauce, all encased in a flaky, buttery pie crust. The apples are gently cooked on the stovetop with spices and sugars before being baked to perfection, creating a warm, comforting dessert perfect for any season.

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Ingredients

Scale 1x2x3x

Caramel Sauce

• 1 cup brown sugar
• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup (1 stick) butter
• 1/2 cup corn syrup
• 1 teaspoon pure vanilla extract

Apple Pie Filling

• 8 large apples (Granny Smith, McIntosh, or Honey Crisp)
• 1/4 cup lemon juice
• 1/4 cup (1/2 stick) butter
• 1/2 cup granulated sugar (adjust based on how tart your apples are)
• 1/2 cup brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 2 tablespoons cornstarch
• 1/4 cup cold water

Pie Assembly

• Homemade or store-bought pie crust (for top and bottom)
• 1 egg (for egg wash)
• Granulated sugar (for sprinkling on top crust)

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Instructions

1. Make Caramel Sauce: In a small saucepan over medium heat, combine the butter, brown sugar, and corn syrup. Stir constantly to prevent burning until the sugar dissolves and mixture is smooth. Slowly add the sweetened condensed milk, stirring continuously. Cook the mixture, stirring often, until it bubbles and darkens slightly about 4-5 minutes. Remove from heat and stir in vanilla extract. Set aside to cool and thicken.
2. Prepare Apple Pie Filling: Peel, core, and slice the apples. In a 10-12 inch skillet, melt the butter over medium heat. Add the apples and cook for 15-20 minutes, stirring occasionally. Sprinkle the apples with the brown sugar, granulated sugar, and lemon juice while cooking to balance tartness and prevent browning. Do not fully cook the apples as they will continue cooking in the oven.
3. Thicken Filling: Dissolve the cornstarch in 1/4 cup cold water. Add this mixture to the apples in the skillet and cook until the filling thickens. Remove from heat, add cinnamon and nutmeg, and stir to combine. Allow the filling to cool completely, then transfer to a bowl, cover with plastic wrap, and refrigerate overnight if desired.
4. Assemble the Pie: Roll out the bottom pie crust on a lightly floured surface to a size slightly larger than your pie dish (9 or 9 1/2-inch). Fit the crust into the pie dish and trim edges to about 1/2 inch over the rim. Fill with the chilled apple pie filling. Drizzle desired amount of caramel sauce over the apples.
5. Add Top Crust: Roll out the top crust and place over the pie. You may also weave a lattice crust if preferred. Trim, fold under, and crimp the edges using your fingers or a fork for a decorative seal.
6. Finish and Bake: Cut vent holes in the center of the top crust to allow steam to escape. Brush the crust with an egg wash made from a beaten egg, and sprinkle granulated sugar on top. Bake in a preheated 400°F (204°C) oven for about 1 hour, until the crust is golden brown and the filling bubbles at the vent holes and edges.
7. Cool and Serve: Allow the pie to cool at least one hour before slicing to let the filling set properly. Serve with extra caramel sauce if desired.

Notes

• Adjust the amount of granulated sugar in the filling depending on the tartness of your apples.
• Using a mix of apple varieties like Granny Smith and Honey Crisp provides the best flavor and texture balance.
• Refrigerate the pie filling overnight for enhanced flavor melding and easier handling.
• Brush the top crust with egg wash for a shiny, golden finish.
• Let the pie cool before cutting to prevent the filling from leaking out.
• Store leftover pie covered in the refrigerator and consume within 3-4 days for optimal freshness.

• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Caramel apple pie, apple pie recipe, homemade caramel sauce, fall dessert, classic pie, easy apple dessert