Nothing quite says fall like a warm apple pie straight from the oven. But why stop there? This caramel apple pie is a delicious remake of the classic version. The gooey, creamy caramel enhances the natural flavor of the apples. It’s like you’re taking a bite of fall! Anyone who’s ever had a caramel apple will know how well these two flavors go together.
Caramel apple pie is delicious all on its own, but I prefer to accompany it with a steaming cup of coffee and a scoop of vanilla ice cream. Yum!
The best part of this apple pie recipe—besides its mouth-watering deliciousness—is how easy it is! The homemade caramel sauce in the recipe is simple; however, you can also use store-bought sauce. This caramel apple pie recipe is so easy that even if you’re new to baking, you’re sure to whip up a pie that will impress all your friends and family!
What type of apple is best?
Due to the sweetness of the caramel sauce, it’s best to use a tart apple such as Granny Smith. This allows the flavors to balance out, and it doesn’t overwhelm you with syrupy sweetness. Trust me, the caramel sauce will be sweet enough! If you can’t find Granny Smith apples, McIntosh, Pink Lady, and Empire apples are great substitutes.
How do you make caramel apple pie?
No need to be intimidated by making an apple pie. Let’s break it down so you can see just how easy it is!
- Toss sliced apples with lemon juice in a large bowl. Then sprinkle in brown sugar, salt, cinnamon, ginger, cardamom, and nutmeg. Toss to combine. Let sit for at least a half hour so the apples can release their juices.
- Roll out a pie crust and fit to a 9-inch pie pan. Toss the apple slices with the cornstarch or tapioca starch. Pile the apples into the bottom crust of the pie plate.
- Pour 1/2 cup of caramel sauce over the apples.
- Weave the lattice strips on top of the apples. Crimp the edge of the crust closed.
- Brush the top of the crust with egg wash, and then sprinkle with raw sugar. Bake, tenting with aluminum foil about halfway through baking time to avoid burning the crust.
- Let pie cool for at least an hour before slicing, but preferably cool until room temperature. Drizzle with more caramel sauce before serving.
What’s the best way to slice the apples?
It’s important to make sure that your apple slices are roughly the same size. If you have a mixture of thick and thin slices, you’ll end up with an unappealing mix of apple mush and firm slices in your pie.
Your slices should be roughly ¼-inch thick. This is thin enough that they cook through, but thick enough that they won’t break down.
Do I need to peel my apples for this apple pie recipe?
Yes. We highly recommend it. While it might be tempting to take a shortcut and leave your peels on, apple peels tend to get tough in the oven—which isn’t great eats!
What kind of crust should I use?
I recommend checking out my perfect pie crust recipe. It only takes 10 minutes to prepare, and it makes an easy, flaky crust that will take your caramel apple pie to the next level.
If you’re pressed for time, you can use any pie crust you want. Store-bought crust won’t have the same texture as a homemade crust, but you can use one if you’re in a pinch or short on time.
Need to make a gluten-free pie? No problem. Our gluten-free pie crust is so good, you’ll never know it doesn’t have any wheat in it! In fact: that’s the pie crust we used in these photos.
This pie smells so delicious! Do I have to wait an hour before digging in?
Put your patience pants on, because you do need to wait. When you cut into a hot apple pie, it tends to look more like soup and less like pie. Letting the pie sit until it has reached room temperature allows the pie filling to thicken as it cools down. This way, when you slice it, you’re left with a thick, gooey serving of caramel apple pie.
Can the pie crust be made ahead and frozen?
Definitely! I’d recommend making up a large batch of pie crusts so you have some on hand the next time you come across a delicious pie recipe. Once your dough has been rolled into balls, you can wrap them in a few layers of saran wrap. They will then store in the fridge for up to five days, and in the freezer for three months. Let the pie dough defrost in the refrigerator the night before you bake your pie.
Can I freeze the whole pie?
Absolutely! There’s nothing better than having a homemade pie ready to go when an impromptu guest shows up. They’ll be wondering where you found the time to bake such a delicious dessert. Cover your fully cooled pie in a layer of plastic wrap followed by a layer of aluminum foil, and your pie will be good for up to three months in the freezer. Allow your pie to thaw in the fridge overnight before serving.
Can I make this with a gluten-free crust?
You sure can! In fact, I’ve created a gluten-free pie crust recipe that’s just as delicious as my perfect pie crust recipe.