Caramel Apple Pie

Let’s be honest: is there anything more comforting than the smell of apple pie baking in the oven? Now take that classic, cozy aroma and dial it up with buttery caramel, hints of cinnamon, and a golden, flaky crust—and you’ve got yourself a Caramel Apple Pie that dreams are made of.

This isn’t just any apple pie. We’re talking about sweet, tart apples tossed in brown sugar and cinnamon, layered with homemade or store-bought caramel, and nestled in a buttery crust that bakes to golden perfection. Every bite is rich and gooey, with just the right balance of sweetness and spice. It’s the kind of dessert that makes people pause mid-bite and go, “Oh wow.”

This pie is ideal for fall and winter (hello, Thanksgiving centerpiece!), but honestly, I make it all year long. It’s perfect for family dinners, potlucks, or anytime you want to show up with a dessert that guarantees compliments. You can make it a day ahead, it reheats beautifully, and it’s basically impossible to mess up—even if you’re not a seasoned baker.

It earned a permanent place in my recipe box after a Thanksgiving a few years ago when I decided to level up my usual apple pie with some homemade salted caramel. Total game-changer. Ever since then, it’s been my signature pie, and I’m so excited to share it with you.

Why You’ll Love This Recipe

• Classic with a twist – All the charm of traditional apple pie, plus the indulgent magic of caramel.
• Sweet and salty – A touch of sea salt in the caramel balances the sweetness beautifully.
• Customizable – Use your favorite apples, make it extra spiced, or swap in store-bought crust.
• Make-ahead friendly – Prep the filling or the whole pie in advance.
• Crowd-pleaser – Everyone loves apple pie, and this one’s just extra special.
• Perfect texture – Tender apples, gooey filling, and a crisp, golden crust.
• Great with toppings – Vanilla ice cream, whipped cream, or even sharp cheddar cheese (trust me—it’s a thing).

Ingredients You’ll Need

Here’s what you’ll need to make your caramel apple pie dream come true:

For the pie crust:

• All-purpose flour – Your base for a tender, flaky crust.
• Unsalted butter – Cold and cubed. This is what gives you that gorgeous flakiness.
• Salt – Just a pinch for flavor.
• Ice water – Keeps the dough cool so the butter stays solid.

(Or, use a store-bought pie crust—we’re all about making life easier when we need to!)

For the apple filling:

• Apples – A mix of tart and sweet varieties works best. I love Granny Smith + Honeycrisp.
• Brown sugar – For that deep, molasses-like sweetness.
• Granulated sugar – Adds a clean sweetness and helps the filling set.
• All-purpose flour or cornstarch – To thicken the filling slightly.
• Cinnamon – For warmth and spice.
• Nutmeg and cloves (optional) – Add a touch for extra coziness.
• Lemon juice – Balances the sweetness and keeps the apples bright.
• Butter – Dotted over the filling before baking.

For the caramel:

• Granulated sugar
• Unsalted butter
• Heavy cream
• Salt (optional) – If you want that salted caramel vibe.

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions)

Step 1: Make the caramel

If you’re making your own caramel, start here. In a heavy-bottomed saucepan, melt 1 cup granulated sugar over medium heat. Stir constantly—it will clump at first, then melt into an amber liquid.

Add 6 tablespoons butter (carefully—it’ll bubble!) and stir until melted. Slowly pour in ½ cup heavy cream and keep stirring until smooth. Remove from heat, stir in a pinch of salt, and set aside to cool slightly.

You can make this up to a week ahead and store it in the fridge!

Step 2: Make the pie dough (if homemade)

In a large bowl, mix flour and salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture looks like coarse crumbs.

Drizzle in ice water, one tablespoon at a time, mixing just until the dough comes together. Divide into two discs, wrap in plastic wrap, and chill for at least 1 hour.

Shortcut: If you’re using store-bought dough, let it thaw while you prep the filling.

Step 3: Prepare the apples

Peel, core, and slice your apples about ¼-inch thick. In a large bowl, toss them with lemon juice, sugars, flour or cornstarch, and spices. Let them sit for 10–15 minutes to release some juices.

This helps prevent a soggy bottom crust and ensures a perfectly balanced filling.

Step 4: Assemble the pie

Roll out one disc of dough (or one crust) and press it into a 9-inch pie dish. Fill it with your spiced apple mixture.

Drizzle about ½ to ¾ cup of your caramel sauce over the apples, depending on how gooey you want it. Dot the top with small cubes of butter.

Roll out the second disc of dough for the top crust—go traditional, lattice, or even cut out decorative shapes. Crimp the edges, brush with egg wash, and sprinkle with sugar for extra sparkle.

Step 5: Bake the pie

Preheat your oven to 400°F (200°C). Place the pie on a baking sheet (to catch any bubbly overflow) and bake for 20 minutes.

Then, lower the oven to 350°F (175°C) and bake for another 35–45 minutes, until the crust is golden and the filling is bubbly.

Tip: If the crust is browning too fast, tent it with foil halfway through.

Step 6: Cool and serve

Let the pie cool for at least 2 hours before slicing. This allows the filling to set up and slice neatly.

Reheat individual slices gently in the microwave, or serve at room temp with ice cream or a drizzle of warm caramel.

Helpful Tips

• Use a mix of apples – Combining tart and sweet gives the best flavor and texture.
• Keep everything cold for the crust – Butter, water, even the flour if you want to get fancy.
• Chill your pie before baking – Pop it in the fridge for 15–20 minutes to help hold its shape.
• Add nuts – Chopped pecans or walnuts are delicious sprinkled over the filling before baking.
• Brush with egg wash – One beaten egg with a splash of milk gives that beautiful golden crust.
• Freeze for later – Assemble the pie and freeze it unbaked. Bake from frozen (just add 20–30 extra minutes to the bake time).

Frequently Asked Questions (FAQs)

Can I use store-bought caramel?
Absolutely. Just warm it slightly so it drizzles easily, and use your favorite brand. Salted caramel works especially well.

Can I make this pie in advance?
Yes! Bake it up to 2 days ahead and store it covered at room temperature or in the fridge. Reheat slices as needed.

What are the best apples to use?
A mix of Granny Smith (tart) and Honeycrisp or Fuji (sweet) gives the best flavor and texture. Avoid overly soft apples like Red Delicious.

Can I freeze this pie?
Yes! You can freeze the unbaked pie (wrapped tightly) or freeze slices of baked pie. Reheat in a low oven or microwave.

What if my caramel seizes or burns?
Caramel can be finicky—if it seizes, just keep stirring gently over low heat. If it burns, unfortunately, you’ll need to start over (burnt sugar is bitter).

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This Caramel Apple Pie is one of those recipes that just never gets old. I make it at least once a month in the fall, and it always disappears faster than I expect. The combo of warm spices, sweet-tart apples, and gooey caramel is pretty much irresistible.