The Best Caramel Apple Pie You’ll Ever Bake

There’s something irresistibly cozy about the smell of a bubbling apple pie wafting through your kitchen—especially when it’s drizzled with rich, golden caramel. This Caramel Apple Pie is the ultimate twist on the classic dessert, and once you try it, it just might replace your traditional go-to. With tender slices of spiced apples, gooey caramel, and a buttery, flaky crust, it’s a recipe that warms the soul and sweetens any occasion. Whether you’re baking it for Thanksgiving, a Sunday family dinner, or just because apples are in season, this pie delivers every time.

Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

This recipe uses everyday ingredients, but when combined, they make magic. Granny Smith and Honeycrisp apples bring the perfect balance of tartness and sweetness, and the homemade pie crust is worth every minute of effort. But don’t worry—if you’re pressed for time, a good-quality store-bought crust will still taste amazing.

For the Pie Crust (Homemade Option):

• All-purpose flour, cold butter, salt, sugar, and just enough ice water to bind it all together. Keep everything chilled so the crust stays flaky.
• Tip: Cut the butter into cubes and freeze it for 10 minutes before mixing for extra flakiness.

For the Apple Filling:

• Use a mix of Granny Smith and Honeycrisp apples. Granny Smiths hold their shape well, while Honeycrisp adds natural sweetness.
• A combination of granulated and brown sugar creates depth of flavor.
• Lemon juice keeps the apples from browning and adds a bright zing that balances the sweetness.
• Warm spices like cinnamon, nutmeg, and a touch of allspice make the filling aromatic and comforting.
• Flour thickens the juices released during baking, preventing a soggy crust.
• Caramel sauce—homemade or store-bought—is the showstopper here. It gets mixed into the apples and also drizzled on top.

For the Topping:

• An egg wash creates a golden crust, and a sprinkle of coarse sugar gives it sparkle and crunch.
• More caramel, of course—because there’s no such thing as too much caramel.

Instructions

1. Make the Pie Crust (if homemade):

In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and cut it into the flour using a pastry cutter or your fingertips until the mixture looks like coarse crumbs. Slowly drizzle in ice water, one tablespoon at a time, mixing gently until the dough holds together when pressed.

Divide the dough into two disks, wrap each in plastic wrap, and refrigerate for at least 30 minutes. This step is key to achieving that beautiful flakiness.

2. Prepare the Apple Filling:

Peel and slice your apples to about 1/4-inch thickness for even baking. In a large mixing bowl, toss the apples with lemon juice, granulated sugar, brown sugar, cinnamon, nutmeg, allspice, salt, and flour. Stir well until the apples are evenly coated.

Drizzle in the caramel sauce and fold it gently into the mixture. The apples should be glossy and generously coated, but not swimming in liquid.

3. Assemble the Pie:

Preheat your oven to 400°F (200°C). Roll out one disk of chilled dough on a lightly floured surface to fit your 9-inch pie dish. Transfer it to the dish and press it gently into place.

Add half of the apple-caramel filling, spreading it out evenly. Drizzle a bit of extra caramel over the top. Add the remaining apples and more caramel if you like it extra gooey. Dot with small pieces of butter for added richness.

Roll out the second disk of dough and place it over the filling. Trim the edges and crimp them together with a fork or your fingers. Cut a few slits in the top to allow steam to escape during baking.

Brush the crust with the beaten egg and sprinkle with coarse sugar for that bakery-style finish.

4. Bake the Pie:

Place the pie on a baking sheet to catch any drips and bake for 45–50 minutes. Check it at the 30-minute mark—if the edges are browning too fast, cover them with foil or a pie shield.

The pie is done when the crust is deep golden brown and the filling is bubbling through the slits.

5. Cool and Serve:

Let the pie cool on a wire rack for at least one hour. This allows the filling to set and makes for cleaner slices. Just before serving, drizzle generously with extra caramel sauce.

This pie is heaven on its own, but a scoop of vanilla ice cream or a dollop of whipped cream takes it to another level. You’ll love how easy this is!

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Tips and Tricks

• Choose the right apples: Tart and firm apples like Granny Smith hold up well, while sweeter apples like Honeycrisp or Fuji add natural sweetness. A mix gives the best flavor and texture.
• Avoid soggy bottoms: Tossing the apples in flour helps thicken the filling. You can also blind bake the bottom crust for 10 minutes before adding the filling if you’re extra cautious.
• Make it ahead: You can prepare the crust and filling in advance. Assemble the pie and store it unbaked in the fridge for up to 24 hours before baking.
• Use homemade caramel: If you have the time, a simple homemade caramel sauce makes this pie even more special. All you need is sugar, butter, cream, and a pinch of salt.

Storage Instructions

Refrigerator: Store leftover pie loosely covered in the fridge for up to 3 days. Reheat slices in the oven or microwave before serving.

Freezer: You can freeze a fully baked pie. Once it’s cooled, wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight, then reheat in a 350°F oven until warmed through.

Reheating: For best results, warm slices in the oven at 350°F for 10–15 minutes to crisp the crust and soften the filling. Microwave works in a pinch, but the crust may lose some texture.

Serving Suggestions

• Serve warm with a generous scoop of vanilla bean ice cream for a classic pairing.
• Add a swirl of whipped cream and a sprinkle of cinnamon for a cozy touch.
• For a brunch treat, serve alongside hot coffee or spiced tea.
• Dress it up for holidays by drizzling salted caramel and garnishing with chopped toasted pecans.

Possible Variations

• Salted Caramel Apple Pie: Use salted caramel sauce or add a pinch of flaky sea salt on top before serving for a sweet-salty combo.
• Crumb Topping: Skip the top crust and make a crumble with butter, flour, oats, and brown sugar. It adds a delicious crunch.
• Mini Pies: Use muffin tins and circles of dough to make hand-held mini caramel apple pies—perfect for parties and portion control.
• Pecan Twist: Add chopped pecans to the filling or sprinkle them on top before baking for a nutty contrast.
• Cinnamon Roll Crust: For something totally different, use store-bought cinnamon roll dough as your crust. It’s indulgent, sweet, and fun.

FAQs

What kind of apples are best for this pie?
Granny Smith and Honeycrisp are the perfect combination of tart and sweet. Other good choices include Braeburn or Pink Lady.

Can I use a store-bought crust?
Absolutely! A pre-made crust can save you time and still result in a delicious pie. Just be sure to thaw it if it’s frozen.

How do I keep my crust from getting soggy?
Toss the apples with flour, and if you want extra insurance, blind bake the bottom crust for about 10 minutes.

Can I make this ahead?
Yes, assemble the unbaked pie and refrigerate up to 24 hours before baking. You can also freeze it fully baked.

Can I use caramel candies instead of sauce?
Yes! Melt soft caramel candies with a splash of milk to make a quick caramel sauce.

Can I make it gluten-free?
Use a gluten-free pie crust and substitute the flour in the filling with cornstarch or a gluten-free flour blend.

How do I know when my pie is done?
The crust should be golden brown, and the filling should be visibly bubbling through the top slits.

Final Thoughts

This Caramel Apple Pie isn’t just a dessert—it’s an experience. From the tender, cinnamon-sugar apples to the gooey caramel and the flaky golden crust, every bite is warm, comforting, and perfectly sweet. This recipe will quickly become a favorite in your kitchen, and once you try it, you’ll find yourself reaching for it every fall—or really, any time you want to bake something special. Don’t forget that extra drizzle of caramel on top!