Ingredients
All purpose flour: Gives structure to both the crust and the caramel The best pies use a high quality unbleached flour Look for a brand you trust
Unsalted butter: For maximum flakiness use very cold butter Stick with real butter not margarine High fat butter works best
Salt: Brings out flavor in both the crust and filling Use a fine sea salt if possible
Ice water: Helps keep the dough cold so it stays flaky Always use water with actual ice cubes so it is as cold as can be
Granulated sugar: This is used for the caramel and apple filling Choose cane sugar for the best texture
Heavy whipping cream: Makes the caramel sauce rich and smooth Buy the freshest cream you can find
Vanilla extract: Deepens the caramel and apple flavor Real vanilla gives the very best taste
Honeycrisp and Granny Smith apples: Combining the two brings sweet and tart for the best flavor and texture Look for unblemished firm apples from a local orchard if possible
Lemon juice: Keeps the apples bright and prevents browning Fresh lemons are always best
Light brown sugar: Adds extra depth and a hint of molasses to the apple filling Make sure it is soft and without clumps
Large egg: The egg wash helps the crust turn a gorgeous golden brown
Coarse sugar: Delivers a crunchy finish on top of the pie Decorative but delicious
All purpose flour for caramel: Prevents the caramel from melting away inside the pie Keeps the sauce distinct through every slice
Step-by-Step Instructions
Make the Pie Dough:
Work the flour and salt together gently then pulse in cubed butter until the dough has pea sized bits of butter showing This ensures a flaky crust Add ice water a splash at a time and gently fold until clumps form If you pinch the dough and it holds together it is ready Form into two discs and chill at least an hour This step lets the gluten relax and butter firm up for best results
Prepare the Caramel Sauce:
In a heavy saucepan combine sugar and water and heat slowly until clear and dissolved without stirring Then add butter and cook until the mixture turns a deep golden copper shade which can take 10 to 15 minutes Once golden remove from heat and slowly pour in heavy cream stirring fast as it will bubble up Add vanilla and salt to taste then mix in flour so the caramel holds together in the pie Let cool to room temperature This can be made days ahead
Make the Apple Filling:
Peel core and slice the apples evenly to one eighth of an inch so they cook at the same rate Toss immediately with lemon juice to prevent browning Coat with both sugars flour and salt Stir gently to not break the apple slices Cook the mixture in a large pan covered over medium heat until the apples are just fork tender but still hold their shape Stir in vanilla extract Spread on a baking sheet and chill completely so the filling can set
Assemble the Pie:
Roll out half your chilled dough so it hangs over your pie dish about one inch Layer one third of the cooled apples followed by several spoonfuls of thickened caramel sauce Continue with another two layers using up all apples and caramel Roll out the top crust or cut into strips for a lattice Arrange over the pie sealing the edges well Brush all over with beaten egg and sprinkle with lots of coarse sugar Chill the assembled pie so the crust holds its shape when baking
Bake and Cool:
Place the cold pie on a hot baking sheet in a very hot oven for a crisp base Bake until the crust starts to brown then lower the temperature and continue baking until the pie is golden and juices bubble through If the top browns too fast loosely cover with foil making sure steam can escape Cool the pie on a wire rack for several hours so the filling can firm up Do not slice while hot or the juices will run out
A slice of caramel apple pie.
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A slice of caramel apple pie. |
You Must Know
Caramel apple pie holds its shape best when fully cool
Can be made a day in advance and reheated gently
Freezes beautifully for up to two months
There is something magical about the combination of Honeycrisp and Granny Smith apples in this filling I remember my grandmother teaching me to mix apple varieties for the very best flavor every year her pies tasted different and always better
Storage Tips
Store the completely cool pie at room temperature covered for up to one day or in the refrigerator for up to four days If you want to freeze it wrap the baked cooled pie tightly in plastic wrap and then foil When reheating cover with foil and warm at 350 degrees until just heated through to preserve the crispness of the crust
Ingredient Substitutions
You can use all Granny Smith for a tarter pie or all Honeycrisp for something sweeter Golden Delicious apples work in place of Honeycrisp If you need a dairy free option swap coconut cream for the heavy cream in the caramel and use a vegan butter for the crust
Serving Suggestions
This pie is fantastic with a scoop of vanilla ice cream or a generous drizzle of extra caramel sauce Serve it just slightly warm for the best texture If you want to gild the lily a dollop of whipped cream on top brings it over the top
A caramel apple pie with a golden brown crust.
Pro Tips
Roll out your dough between pieces of parchment paper for easy handling and a perfectly round crust
Always chill both the dough and the assembled pie before baking to prevent shrinking
Keep a close eye on your caramel when it is boiling the color darkens very quickly for the richest flavor
Recipe FAQs
→ What apples work best for this dessert?
Granny Smith and Honeycrisp apples are ideal for their tartness and ability to maintain structure when baked.
→ Why chill the dough and filling before assembling?
Chilling gives the crust a tender, flaky texture and keeps the filling firm, ensuring clean slices after baking.
→ How is the caramel incorporated?
Homemade caramel is folded into the apple mixture and also drizzled between filling layers for extra gooey richness.
→ Can the dessert be made ahead?
Yes, both the crust and apple filling can be refrigerated up to two days in advance for easier assembly.
→ How do I prevent a soggy crust?
Use a chilled crust, hot baking sheet, and fully cooled filling for a crisp and golden base.
Caramel Apple Pie Dessert
Flaky crust filled with caramel-soaked apples, balanced with sweetness and a hint of salt for a decadent finish.
Preparation Time
105 min
Cooking Time
75 min
Overall Time
180 min
Created By: Lili Clark
Category: Desserts
Skill Level: Challenging
Cuisine Type: American
Output: 12 Serves (One 9-inch pie)
Dietary Options: Vegetarian
Ingredients
→ Crust
2 1/2 cups (325g) all-purpose flour
1 teaspoon salt
Ezoic
1 cup (224g) cold unsalted butter, cut into 1/2-inch cubes
4-8 tablespoons cold ice water
→ Caramel Sauce
1 cup (207g) granulated sugar
1/2 cup (120ml) water
1/4 cup (56g) unsalted butter
1/2 cup (120ml) heavy whipping cream
1/2 tablespoon vanilla extract
Ezoic
1/2-1 teaspoon salt
2 tablespoons (16g) all-purpose flour
→ Apple Filling
2 1/2 pounds Granny Smith apples (4-5 large apples), peeled, cored, and sliced
2 1/2 pounds Honeycrisp apples (4-5 large apples), peeled, cored, and sliced
1 tablespoon lemon juice
1/2 cup (112g) packed light brown sugar
1/2 cup (104g) granulated sugar
Ezoic
1/3 cup (43g) all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract
1 large egg, beaten
Coarse sugar for topping
Steps
Combine 1 1/2 cups of flour and salt in a food processor and pulse. Add butter and process until crumbly. Add the rest of the flour and blend lightly. Transfer to a bowl, add ice water gradually, and mix until dough forms. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Boil granulated sugar and water until dissolved. Add butter and continue cooking until golden copper color. Remove from heat, add heavy cream while whisking. Stir in vanilla extract and salt. Add flour to thicken. Cool completely.
Toss apples with lemon juice. Combine sugars, flour, and salt, then coat apples evenly. Cook mixture in a large skillet until apples are fork-tender. Remove from heat, stir in vanilla extract, and cool.
Roll out dough for bottom crust, place in a 9-inch pie plate, and trim edges. Layer apple filling and caramel sauce in the crust. Roll out remaining dough, create lattice or vented top crust, and seal edges. Brush with beaten egg and sprinkle with coarse sugar.
Preheat oven to 425°F. Bake pie on a preheated baking sheet for 15 minutes. Reduce oven temperature to 350°F and bake for an additional 50-60 minutes until golden brown. Let pie cool completely before slicing.