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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
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