This Caramel Apple Pie is a warm, cozy treat with sweet, spiced apples wrapped in flaky pie crust. The best part? It’s drizzled with creamy caramel for that extra touch of yum!
Every bite feels like a hug on a plate! I love serving it warm with a scoop of vanilla ice cream—because who can resist a little ice cream on top? 🍦
Key Ingredients & Substitutions
Flour: All-purpose flour is best for the pie crust, giving it structure. If you’re gluten-free, a 1:1 gluten-free flour blend works well too!
Apples: A mix of tart and sweet apples is ideal. Granny Smith and Honeycrisp are my favorites. If you can’t find them, any firm apple will do, like Fuji or Braeburn.
Butter: Unsalted butter is perfect as you control the saltiness. If you need a dairy-free option, try using coconut oil or a plant-based butter alternative.
Caramel Sauce: I love a rich, homemade caramel sauce, but store-bought works too! If you’re avoiding sugar, try date syrup as a healthier alternative.
How Do You Create Flaky Pie Crust?
Getting the pie crust just right can be tricky. Here’s how to make it flaky and tender:
- Keep your butter cold! This is crucial for flakiness. You can even chill the flour before mixing.
- Don’t overwork the dough. Mix until just combined to avoid toughness.
- Resting in the fridge helps the gluten relax, making it easier to roll out.
How to Ensure Your Apples are Perfectly Cooked?
Getting the apple filling just right is key for great pie. Here’s how to ensure they cook perfectly:
- Slice the apples thinly and evenly, so they cook uniformly.
- Tossing them in lemon juice helps balance the sweetness and prevents browning.
- Let them sit in the sugar mixture for a while before baking. This allows them to release juices, creating a delicious filling!
These tips will help you create a delicious Caramel Apple Pie that everyone will love! Happy baking!
Caramel Apple Pie
Ingredients:
For the Pie Crust:
- 2 ½ cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1 tsp salt
- 1 tbsp sugar
- 5-6 tbsp ice water
For the Apple Filling:
- 6 large apples (a mix of tart and sweet like Granny Smith and Honeycrisp), peeled, cored, and thinly sliced
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 tsp ground cinnamon
- ¼ tsp nutmeg
- 2 tbsp all-purpose flour
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ½ cup caramel sauce (plus more for drizzling)
For the Egg Wash:
- 1 egg
- 1 tbsp milk
For Serving:
- Vanilla ice cream (optional)
Time Needed:
This Caramel Apple Pie takes about:
- 1 hour for prep (including cooling of the crust)
- Approximately 1 hour for baking
- 2 hours for cooling before serving
So overall, plan for about 4 hours from start to finish, with most of that time being cooling time after baking.
Instructions:
1. Make the Pie Crust:
In a large bowl, mix the flour, salt, and sugar together. Add the cold cubed butter and use a pastry cutter or your fingers to combine until it looks like coarse crumbs with some pea-sized pieces. Slowly add ice water, one tablespoon at a time, mixing until the dough just holds together. Divide it into two equal parts, shape them into disks, wrap in plastic wrap, and put them in the fridge for at least an hour to chill.
2. Prepare the Apple Filling:
While the dough is chilling, prepare the apple filling! In a large bowl, toss the thinly sliced apples with lemon juice to keep them fresh. Then add the granulated sugar, brown sugar, cinnamon, nutmeg, flour, vanilla extract, and ½ cup of caramel sauce. Stir until the apples are nicely coated and set the mixture aside.
3. Assemble the Pie:
Preheat the oven to 425°F (220°C). On a floured surface, roll out one disk of dough into a 12-inch circle. Fit it into a 9-inch pie dish, trimming the edges to leave about an inch of overhang. Pour the prepared apple filling into the crust, gently mounding it in the center for a lovely shape. Roll out the second disk of dough into a circle or cut it into strips to create a lattice top. If using strips, weave them over the filling. If using a full top crust, remember to cut slits for steam to escape! Finally, fold and crimp the edges to seal the pie.
4. Apply Egg Wash:
In a small bowl, whisk the egg with the milk. Brush this mixture over the crust to give it a beautiful glossy finish when baked.
5. Bake the Pie:
Pop the pie into the preheated oven and bake for 15 minutes. After that, lower the temperature to 350°F (175°C) and continue baking for another 40-50 minutes. Keep an eye on it; you want a golden crust and bubbling filling. If the edges of your crust start to brown too quickly, cover them with foil.
6. Cool and Serve:
Once baked, remove the pie from the oven and let it cool for at least 2 hours. This is important for the filling to set nicely. When you’re ready to serve, slice yourself a piece, drizzle with extra caramel sauce, and add a scoop of vanilla ice cream if you like. Enjoy!
Your classic, luscious Caramel Apple Pie is now ready to be enjoyed! The combination of tender spiced apples, flaky crust, and those sweet caramel drizzles is simply irresistible!
Can I Use Other Types of Apples?
Absolutely! While Granny Smith and Honeycrisp are excellent choices for a balance of tart and sweet, you can use other apples like Fuji, Braeburn, or even a mix of your favorites. Just ensure they are firm so they hold their shape while baking!
How Do I Store Leftover Pie?
To store leftover pie, cover it tightly with plastic wrap or foil and keep it in the refrigerator for up to 3-4 days. You can also freeze individual slices wrapped in plastic and then placed in an airtight container for up to 3 months!
Can I Make the Pie Ahead of Time?
Yes! You can prepare the pie a day in advance and keep it covered in the fridge before baking. Just remember to let it sit at room temperature for about 30 minutes before putting it in the oven for the best results. Alternatively, you can bake it ahead of time, let it cool, and reheat it in the oven before serving.
What Should I Do If My Pie Crust is Too Crumbly?
If your pie crust is crumbly, it may need a little more moisture. Try adding an extra tablespoon of ice water and gently mixing again. Be careful not to overwork the dough, as this can make it tough!
