Caramel Apple Pie Recipe
User Reviews
4.8
15 reviews
Excellent
Caramel Apple Pie Recipe
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Homemade Caramel Apple Pie is pure decadence. Tender, warm apples are baked to perfection in a mix of sweet ingredients under a layer of buttery crumb topping. Serve it with a dollop of vanilla ice cream for a real treat!
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Ingredients
- 1 9-inch refrigerated pie crust homemade or store-bought
For the Apple Filling
- 6 large apples cored, peeled, and sliced (7-8 cups)
- ⅓ cup granulated sugar
- ¼ cup all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon lemon juice (from ½ lemon)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon kosher salt
For the Crumb Topping
- 1 cup all-purpose flour
- ⅔ cup brown sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
- ½ cup unsalted butter cold and cut into small pieces (1 stick)
For Assembly
- ½ cup Caramel sauce homemade or store-bought, plus more for serving
Instructions
- Preheat oven to 400°F.
- Roll out the pie dough, creating a 12-inch circle. Place the dough in a 9-inch pie pan, tucking or trimming the overhang. Chill in the refrigerator or freezer while you prep the rest of the pie elements.
For the Apple Filling
- In a separate bowl, add the apple slices, sugars, flour, lemon juice, cinnamon, nutmeg, cloves, and salt. Toss to combine, then set aside.
For the Crumb Topping
- In a medium bowl, whisk the flour, brown sugar, cinnamon, and salt until combined.
- Scatter the pieces of butter over the top. Using a pastry cutter or your fingers, cut the butter into the flour mixture until a crumb topping consistency is achieved.
Assembly
- Fill the pie crust with the apples, creating a low mound, then drizzle with caramel sauce.
- Scatter the crumb topping evenly over the filling.
- Bake the pie for 20 minutes, then reduce the temperature to 375°F and continue baking for another 45-50 minutes, tenting it with foil if it is browning too quickly, until the filling is bubbly and tender when poked with a knife.
- Allow the pie to cool for 3-4 hours before slicing and serving with more caramel sauce.
Notes
- Storage: Store caramel apple pie tightly covered in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- You can use a regular OR a deep-dish pie pan for this recipe, depending on how tall you want your pie to be.
- You can slice or chop the apples, depending on how you like your filling. Just try to keep the pieces uniform so that the pie bakes evenly.
- Add 1 teaspoon of kosher salt to the caramel sauce for a salted caramel apple pie.
- If the crust or topping begins to brown too quickly, cover the pie with aluminum foil for the rest of the bake.
- Let the pie cool completely before slicing. A hot pie will fall apart when sliced.
- To firm up the pie even more before slicing, refrigerate for at least 1 hour to set the filling.
- Drizzle extra caramel sauce over top of the pie before serving!
Nutrition Information
Show Details
Serving
1slice
Calories
486kcal
(24%)
Carbohydrates
82g
(27%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.5g
Cholesterol
31mg
(10%)
Sodium
217mg
(9%)
Potassium
233mg
(7%)
Fiber
5g
(20%)
Sugar
51g
(102%)
Vitamin A
442IU
(9%)
Vitamin C
7mg
(8%)
Calcium
47mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 486kcal | 24% |
| Carbohydrates | 82g | 27% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 217mg | 9% |
| Potassium | 233mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 51g | 102% |
| Vitamin A | 442IU | 9% |
| Vitamin C | 7mg | 8% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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