This Caramel Apple Pie is a sweet treat that combines juicy apples and rich caramel, all tucked inside a buttery crust. It’s like a cozy hug in dessert form!
When I bake this pie, my kitchen fills with a wonderful smell that makes everyone excited. It’s perfect with a scoop of ice cream on top—yum!
Key Ingredients & Substitutions
Apples: A mix of tart and sweet apples like Granny Smith and Honeycrisp is ideal for flavor balance. If these aren’t available, feel free to substitute with Cortland, Fuji, or even McIntosh apples for a different taste.
Butter: Unsalted butter is the best choice for the crust as it lets you control the salt level in your dish. If you’re in a pinch, you can use margarine, but I find butter gives a richer flavor.
Caramel Sauce: If making caramel from scratch seems daunting, store-bought caramel sauce is a great alternative. Just heat it gently before drizzling over the apples.
Flour: All-purpose flour is perfect for the crust, but if you need a gluten-free option, a 1:1 gluten-free flour blend can work too! Just make sure it has a binding agent.
How Do You Achieve the Perfect Flaky Pie Crust?
The crust is crucial for a successful pie! Keep your ingredients cold, especially the butter. This helps create those sweet, flaky layers. Here’s how:
- Mix ingredients just until combined. Overworking the dough will make it tough.
- Use ice water to bring the dough together. This prevents melting the butter.
- Let it chill! Resting in the fridge allows the gluten to relax, making your crust tender.
Follow these tips, and you’ll have a beautiful, flaky pie crust that perfectly holds your delicious apples and caramel! Happy baking!
How to Make Caramel Apple Pie
Ingredients You’ll Need:
For the Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup (2 sticks) unsalted butter, chilled and cut into small cubes
- 6-8 tbsp ice water
For the Filling:
- 6-7 medium apples (a mix of tart and sweet like Granny Smith and Honeycrisp), peeled, cored, and sliced
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 3 tbsp all-purpose flour
- 1 tbsp lemon juice
- 1 tsp vanilla extract
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cut into pieces
- ½ cup heavy cream, warmed
- ½ tsp salt (optional, for salted caramel)
For Assembling and Finishing:
- 1 egg, beaten (for egg wash)
- Sugar for sprinkling (optional)
How Much Time Will You Need?
This pie takes about 30 minutes of prep time and 1 hour of baking time, plus at least 2 hours to cool and set. Just imagine the deliciousness that awaits you—and everyone else!
Step-by-Step Instructions:
1. Make the Pie Crust:
In a large bowl, mix the flour, salt, and sugar together. Use a pastry cutter or your fingers to add the chilled butter, mixing until you get coarse crumbs with some pea-sized pieces. Gradually stir in ice water, adding just enough until the dough starts to hold together—don’t overwork it! Shape the dough into two discs, wrap them in plastic wrap, and pop them in the fridge for at least 1 hour.
2. Prepare the Caramel Sauce:
In a heavy saucepan, melt the granulated sugar over medium heat while stirring constantly. It will clump up at first before turning into a deep amber liquid. Once melted, remove it from heat and stir in the butter—watch out, it will bubble up! Slowly whisk in the warmed heavy cream, and if you’re making salted caramel, add the salt. Set this aside to cool slightly.
3. Make the Apple Filling:
In a large bowl, toss your sliced apples with lemon juice, granulated sugar, brown sugar, cinnamon, nutmeg, salt, flour, and vanilla extract. This mix should be well coated and flavorful!
4. Assemble the Pie:
Preheat your oven to 425°F (220°C). Roll out one disc of dough to fit a 9-inch pie plate. Place it in the plate and trim any excess around the edge. Spoon half of the apple filling into the crust and drizzle with half of the caramel sauce. Repeat with the remaining apples and caramel. Roll out the second dough disc and cover the filling. Trim any excess, crimp the edges to seal, and cut some vents in the top to let steam escape. Brush the top crust with beaten egg and sprinkle with sugar if you like a little sparkle!
5. Bake the Pie:
Pop the pie in your preheated oven for 15 minutes, then reduce the heat to 350°F (175°C) and bake for another 40-50 minutes until the crust is golden and the filling is bubbling. If the edges start to brown too fast, cover them with foil. When done, let the pie cool on a wire rack for at least 2 hours to finish setting up.
6. Serve:
Once cool, slice up your pie and serve it slightly warm or at room temperature. For an extra treat, top it with vanilla ice cream or whipped cream! Enjoy every delicious bite of your homemade Caramel Apple Pie!
keep the butter from melting while you’re mixing the dough. Cold ingredients are the key to getting that flaky crust you want!
Can I Use Different Types of Apples for the Filling?
Absolutely! A mix of tart and sweet apples works best for flavor balance. You can substitute Granny Smith and Honeycrisp with Fuji, Cortland, or even Jonagold apples. Just make sure to use a mix for the best taste!
How Can I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the oven at 350°F (175°C) for about 15-20 minutes, or microwave individual slices for a quick treat!
Can I Make This Pie in Advance?
Yes! You can prepare the pie the day before and refrigerate it unbaked. Just cover it tightly with plastic wrap. Bake it the next day, adding a few extra minutes to the cooking time if it’s cold from the fridge.
What If I Don’t Have Ice Water for the Crust?
If you don’t have ice water, you can use very cold water instead. Just make sure it’s as cold as possible to
