I can’t get over this caramel apple pie with juicy cinnamon apples, ribbons of salted caramel, and a golden lattice crust that looks bakery-worthy. One slice and Thanksgiving dessert is handled.

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I’m obsessed with this caramel apple pie because it hits every single thing I want in a fall dessert without being fussy or boring. The apples stay juicy, the cinnamon makes the filling bold, and the salted caramel gets all glossy and dramatic in the best way.

I love the flaky homemade crust against that sticky-sweet center, especially when the top gets golden and a little crackly. And that lattice?

It just makes the whole pie feel bakery-level without trying too hard. But honestly, I’m here for the caramel pooling into every slice.

Big slices only. No tiny slivers allowed.

Ingredients

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Flour gives the crust structure, so it’s flaky instead of crumbly chaos.
Kosher salt keeps the crust from tasting flat or boring.
Granulated sugar adds a tiny sweetness and helps the crust brown nicely.
Cold butter makes those flaky layers everyone secretly picks at first.
Ice water brings the dough together without making it tough.
Mixed apples give you tart, sweet, juicy bites that don’t turn mushy.
Brown sugar adds that cozy, almost butterscotch thing to the filling.
Cinnamon and nutmeg make it smell like peak fall, basically instantly.
Lemon juice keeps the apples bright, not overly sweet or sleepy.
Vanilla smooths everything out and makes the caramel taste warmer.
Caramel sauce brings the sticky, salty-sweet drama you came for.
Plus, dotted butter makes the filling richer and a little glossy.
Egg wash gives the top that golden, bakery-style shine.
Coarse sugar adds sparkle and a sweet little crunch on top.

Ingredient Quantities

For the pie crust: 2 1/2 cups all purpose flour

For the pie crust: 1 teaspoon kosher salt

For the pie crust: 1 tablespoon granulated sugar

For the pie crust: 1 cup unsalted butter cold and cut into cubes

For the pie crust: 6 to 8 tablespoons ice cold water

Apples: 6 to 7 medium apples about 6 cups sliced peeled and cored (mix Granny Smith and Honeycrisp or similar)

Granulated sugar: 3/4 cup

Light brown sugar packed: 1/4 cup

All purpose flour for filling: 2 tablespoons

Ground cinnamon: 1 teaspoon

Ground nutmeg: 1/4 teaspoon

Salt: 1/8 teaspoon

Lemon juice: 1 tablespoon

Vanilla extract: 1 teaspoon

Unsalted butter to dot the filling: 2 tablespoons

Store bought salted caramel sauce: 1 cup or homemade caramel ingredients below

For homemade caramel: 1/2 cup unsalted butter

For homemade caramel: 1 cup packed light brown sugar

For homemade caramel: 1/4 cup heavy cream

For homemade caramel: 1/4 teaspoon flaky sea salt or to taste

Egg wash: 1 large egg beaten with 1 tablespoon water

Coarse sugar for sprinkling on top: 1 to 2 tablespoons

How to Make this

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1. Make the crust: in a large bowl whisk 2 1/2 cups flour, 1 teaspoon kosher salt and 1 tablespoon sugar; cut in 1 cup cold cubed unsalted butter until mixture resembles coarse crumbs with some pea sized pieces; sprinkle 6 to 8 tablespoons ice cold water a tablespoon at a time and gently mix until dough just comes together; divide into two disks, wrap and chill at least 1 hour.

2. Prepare apples and filling: peel, core and slice 6 to 7 medium apples to yield about 6 cups; toss with 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tablespoons flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon salt, 1 tablespoon lemon juice and 1 teaspoon vanilla until evenly coated.

3. Make homemade caramel if using: in a small saucepan melt 1/2 cup unsalted butter with 1 cup packed light brown sugar over medium heat, stirring until combined; slowly stir in 1/4 cup heavy cream until smooth, simmer 1 to 2 minutes until slightly thickened, remove from heat and stir in 1/4 teaspoon flaky sea salt or to taste; cool slightly. If using store bought, have 1 cup salted caramel sauce ready.

4. Preheat oven to 425 F and set a rimmed baking sheet aside to catch any drips.

5. Roll out one chilled dough disk on a lightly floured surface to fit a 9 inch pie dish, transfer to the dish and trim excess leaving a 1/2 inch overhang; spoon half of the caramel into the bottom of the crust, add the apple mixture, dot with 2 tablespoons unsalted butter, then pour remaining caramel evenly over the apples.

6. Roll out the second dough disk and create a lattice or full top: for lattice cut into even strips and weave across the pie, or simply place the rolled top and cut vents; trim and crimp edges to seal and flute as desired.

7. Brush the top crust with egg wash made from 1 large egg beaten with 1 tablespoon water and sprinkle with 1 to 2 tablespoons coarse sugar.

8. Bake at 425 F for 20 minutes, then reduce oven temperature to 375 F and bake an additional 35 to 45 minutes until the crust is golden and the filling is bubbling; if the edges brown too quickly tent with foil.

9. Cool the pie on a wire rack at least 2 hours to let the filling set, then drizzle additional warmed salted caramel if desired before slicing.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Pastry cutter or food processor (for cutting in butter)
4. Rolling pin
5. 9 inch pie dish
6. Rimmed baking sheet (to catch drips)
7. Small saucepan (for homemade caramel)
8. Pastry brush (for egg wash)
9. Wire cooling rack

FAQ

Q: What apples are best for this pie? A: Use a mix of tart and sweet firm apples such as Granny Smith and Honeycrisp for balanced flavor and texture.

Q: How do I prevent a soggy bottom crust? A: Blind bake the bottom crust for 10 minutes at 375 F or brush it with a thin layer of egg white before adding the filling to create a barrier.

Q: Can I use store bought caramel instead of making my own? A: Yes. Warm the store bought caramel slightly so it pours easily, then swirl about 1 cup into the filling and reserve some for drizzling after baking.

Q: How far ahead can I make the pie components? A: Dough can be made and chilled up to 3 days or frozen up to 1 month. Homemade caramel keeps refrigerated up to 2 weeks. Assemble and bake on the day you serve for best texture.

Q: How do I know the filling is done? A: The apples should be tender when pierced with a knife and the juices should be bubbling through vents or lattice, about 45 to 55 minutes at 375 F.

Q: Can I freeze the assembled pie? A: Yes. Wrap tightly and freeze unbaked for up to 2 months. Bake from frozen, adding 10 to 20 minutes to the baking time and cover edges if they brown too fast.

The Best Caramel Apple Pie Recipe Substitutions and Variations

Unsalted butter (pie crust): chilled vegetable shortening, cold lard, or a vegan stick butter; use same weight and keep very cold for flaky layers.
Apples (Granny Smith and Honeycrisp): substitute Braeburn, Pink Lady, Cortland, or Jonathan; mix a tart variety with a sweet one for balance.
Granulated sugar (filling): replace with an equal amount of coconut sugar for deeper flavor, or use 2/3 cup pure maple syrup but reduce added liquid slightly and taste for sweetness.
Store bought salted caramel sauce: use dulce de leche, warmed sweetened condensed milk caramel, or homemade caramel (use the provided recipe); add flaky sea salt to taste if needed.

Pro Tips

1. Chill everything. Keep the butter and water ice cold, and chill the dough disks at least an hour. Cold fat gives you flaky pockets and a crust that holds its shape while baking.

2. Layer flavor and texture. Toss the apples with the sugars and spices a little ahead of time so they macerate and release some juices, then sprinkle the flour evenly to prevent a runny filling. If you like extra chew, fold in a handful of finely chopped toasted nuts before baking.

3. Control the caramel. If using homemade caramel, cool it slightly so it is pourable but not piping hot when it hits the apples; piping hot caramel can make the crust soggy. Reserve a few tablespoons of caramel to warm and drizzle over slices when serving.

4. Protect the edges and watch the bake. Start hot to set the crust, then lower the temperature as instructed. If the rim browns too fast, tent it with foil or use a pie shield to avoid overbrowning while the center finishes bubbling.

5. Patience at the finish. Let the pie cool at least two hours so the filling sets; slicing too soon gives a soupy pie. Warm slices briefly before serving for gooey caramel, and pair with ice cream or crème fraîche for balance.

The Best Caramel Apple Pie Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I can’t get over this caramel apple pie with juicy cinnamon apples, ribbons of salted caramel, and a golden lattice crust that looks bakery-worthy. One slice and Thanksgiving dessert is handled.

Servings

servings

Calories

720

kcal

Equipment: 1. Large mixing bowl
2. Whisk
3. Pastry cutter or food processor (for cutting in butter)
4. Rolling pin
5. 9 inch pie dish
6. Rimmed baking sheet (to catch drips)
7. Small saucepan (for homemade caramel)
8. Pastry brush (for egg wash)
9. Wire cooling rack

Ingredients

For the pie crust: 2 1/2 cups all purpose flour
For the pie crust: 1 teaspoon kosher salt
For the pie crust: 1 tablespoon granulated sugar
For the pie crust: 1 cup unsalted butter cold and cut into cubes
For the pie crust: 6 to 8 tablespoons ice cold water
Apples: 6 to 7 medium apples about 6 cups sliced peeled and cored (mix Granny Smith and Honeycrisp or similar)
Granulated sugar: 3/4 cup
Light brown sugar packed: 1/4 cup
All purpose flour for filling: 2 tablespoons
Ground cinnamon: 1 teaspoon
Ground nutmeg: 1/4 teaspoon
Salt: 1/8 teaspoon
Lemon juice: 1 tablespoon
Vanilla extract: 1 teaspoon
Unsalted butter to dot the filling: 2 tablespoons
Store bought salted caramel sauce: 1 cup or homemade caramel ingredients below
For homemade caramel: 1/2 cup unsalted butter
For homemade caramel: 1 cup packed light brown sugar
For homemade caramel: 1/4 cup heavy cream
For homemade caramel: 1/4 teaspoon flaky sea salt or to taste
Egg wash: 1 large egg beaten with 1 tablespoon water
Coarse sugar for sprinkling on top: 1 to 2 tablespoons

Directions

Make the crust: in a large bowl whisk 2 1/2 cups flour, 1 teaspoon kosher salt and 1 tablespoon sugar; cut in 1 cup cold cubed unsalted butter until mixture resembles coarse crumbs with some pea sized pieces; sprinkle 6 to 8 tablespoons ice cold water a tablespoon at a time and gently mix until dough just comes together; divide into two disks, wrap and chill at least 1 hour.
Prepare apples and filling: peel, core and slice 6 to 7 medium apples to yield about 6 cups; toss with 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tablespoons flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon salt, 1 tablespoon lemon juice and 1 teaspoon vanilla until evenly coated.
Make homemade caramel if using: in a small saucepan melt 1/2 cup unsalted butter with 1 cup packed light brown sugar over medium heat, stirring until combined; slowly stir in 1/4 cup heavy cream until smooth, simmer 1 to 2 minutes until slightly thickened, remove from heat and stir in 1/4 teaspoon flaky sea salt or to taste; cool slightly. If using store bought, have 1 cup salted caramel sauce ready.
Preheat oven to 425 F and set a rimmed baking sheet aside to catch any drips.
Roll out one chilled dough disk on a lightly floured surface to fit a 9 inch pie dish, transfer to the dish and trim excess leaving a 1/2 inch overhang; spoon half of the caramel into the bottom of the crust, add the apple mixture, dot with 2 tablespoons unsalted butter, then pour remaining caramel evenly over the apples.
Roll out the second dough disk and create a lattice or full top: for lattice cut into even strips and weave across the pie, or simply place the rolled top and cut vents; trim and crimp edges to seal and flute as desired.
Brush the top crust with egg wash made from 1 large egg beaten with 1 tablespoon water and sprinkle with 1 to 2 tablespoons coarse sugar.
Bake at 425 F for 20 minutes, then reduce oven temperature to 375 F and bake an additional 35 to 45 minutes until the crust is golden and the filling is bubbling; if the edges brown too quickly tent with foil.
Cool the pie on a wire rack at least 2 hours to let the filling set, then drizzle additional warmed salted caramel if desired before slicing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.