Caramel Apple Pie ~ a delicious twist on a classic apple pie. The pie is lightly sweetened with a creamy caramel sauce, then served with an extra drizzle on top.
You might think this pie is over the top crazy sweet, but interestingly enough, it’s not! The caramel sauce gives apple pie a whole new flavor not at all like it’s traditional cousin. If you love the flavor of caramel, and caramel apples, I think you’re going to love this pie!
As with most of the pie recipes posted here on SRFD, we offer a few shortcuts to save you a little time. We always make our own recipe for HOMEMADE pie pastry, but you can use store-bought if you prefer. There are no rules on how to decorate your pie, so a solid top crust will work just as well. Be sure to vent the pastry properly before baking so the steam can escape. If you want to try your hand at a lattice crust, check out our HOW-TO VIDEO for step by step instructions. Also, if you’re in a rush, try using a store-bought caramel sauce instead of making your own. I haven’t tested the recipe using jarred caramel sauce, but theoretically it should work fine.
Since this Caramel Apple Pie is not overly sweet, there’s no harm in drizzling a little extra caramel sauce on top, with ice cream of course!
Seriously, could you resist a big fat slice of this pie for dessert? Or maybe breakfast, like some people I live with? Flaky crust with a sweet crispy top, creamy caramel and tart apples. A delightful dessert sure to please your apple loving family and friends!
Our son Patrick and daughter-in-law Callie (center) recently invited me to go apple picking with their super fun group of friends. We drove about an hour to Charlottesville Virginia to Carter Mountain Orchard to pick apples, enjoy homemade apple cider donuts, and drink Bold Rock Hard Apple Cider (yum!) If you live in the area don’t miss the chance to enjoy all this mountain has to offer. The Chiles Family has it going on for sure! Granddaughter Jayden even helped pick apples from her vantage point on her dad’s back. It was a gorgeous day and the apples are delicious!
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Traditional apple pie is sweetened with creamy caramel for a wonderful twist on the classic favorite
- 1/2 cup water
- 1 1/4 cups granulated sugar
- 1/2 teaspoon flake sea salt or 1/4 teaspoon table salt
- 1 cup heavy cream
- 2 teaspoons vanilla bean paste or vanilla extract
- 1 recipe for our Double Crust Pastry
- 8 cups peeled cooking apples sliced (about 3 pounds or 7 to 8 medium apples)
- 2 tablespoons lightly packed brown sugar
- 1/4 cup unbleached all-purpose flour
- 2 teaspoons ground cinnamon
- juice of 1/2 a lemon about 1 tablespoon
- 1 large egg mixed with 1 tablespoon milk for brushing on the pie before baking
- Coarse sugar for sprinkling top before baking
- Ice cream and caramel sauce for serving if desired
- Measure the cream and have it ready when needed.
Combine the water, granulated sugar and salt in a medium, heavy bottom, deep saucepan. Over medium heat, cook the simple syrup until it comes to a boil, stirring frequently to dissolve the sugar. Once the mixture comes to a boil, cook without stirring until the syrup is light honey colored. Be sure to carefully shake and swirl the pan as needed to ensure even caramelization of the syrup. Don’t walk away from the pan, once it starts to color, it can turn dark quickly.
- Carefully add the cream and stir with a wooden spoon to combine. Allow the mixture to cook, stirring constantly for about 1 minute.
- Remove from the heat and stir in the vanilla bean paste. Set aside while preparing the pie. The caramel can be made ahead of time, stored in a jar and refrigerated until needed. Warm the caramel slightly at 50% power in the microwave before adding to the pie.
- Whisk together the brown sugar, flour and cinnamon. Toss the sliced apples with the lemon juice, then sprinkle with the brown sugar mixture. Toss with a spatula to combine. Set aside while rolling out the pastry dough.
- Preheat oven to 375 degrees. If using our pastry recipe, remove the dough from the refrigerator and allow it to rest at room temperature for 10-15 minutes to make it easier to roll out. Roll out half the dough on a heavily floured, clean work surface to a 12-inch circle. Gently fit the pastry dough into a deep dish 9-inch pie plate taking care not to stretch the dough. Trim the edges of the dough leaving a 1-inch overhang.
Fill the pastry with the apple mixture, pressing down gently on the apples to form a domed pie. Drizzle 3/4 cup of the caramel sauce over the apples. Retain the remaining caramel sauce to drizzled over individual slices of pie when served.
Roll out the remaining disc of pastry dough and fit over the apples in a lattice pattern or any design you desire. Trim the dough to match the bottom pastry overhang. Dampen the edges with a wet finger to moisten and press to seal. Flute the edges in a decorative pattern.
Lightly brush the entire top of the pie with the egg and milk mixture using a soft pastry or BBQ brush. Discard the remaining egg mixture. Sprinkle the top of the pie with sugar then place on a foil lined baking sheet. Bake the pie for 60-75 minutes or until golden brown with a bubbling filling. If the crust is over-browning during baking, tent with foil.
- Cool completely before serving so the juices will not run out when sliced. If you don’t mind a juicy slice of pie, serve slightly warm. Great topped with a scoop of ice cream and drizzled with additional caramel sauce.
I prefer to use a combination of apples but recommend at least half are Granny Smith apples.
Substitute pre-made refrigerated pie crust if desired.
Substitute store-bought caramel sauce if desired (note I have not tested this recipe using jarred caramel sauce)
If you’re looking for more delicious ways to enjoy apples, be sure to check out our crazy delicious Apple Bread Pudding with Apple Brandy Sauce. It may look a little homely, but it’s the best bread pudding I’ve ever had. Sticking with the apple brandy theme, check out this super easy Irish Apple Crumble Cake with Apple Brandy Sauce, a delicious favorite here at SRFD. How about a few savory apple recipes too?! If you find yourself with leftover turkey after the holidays, this Turkey, Apple & Cheese Panini with Hot Pepper Jelly is super fantastic! Don’t miss this beautiful Apple Cranberry Stuffing from Oh Sweet Basil – perfect for this time of year. If you still don’t have enough apple recipes – check out The View from Great Island’s post for What to Eat Now: Apples for plenty of apple-inspiration!
Thanks so much for stopping by! Have a wonderful week and a safe and happy Halloween 🙂