Servings
Font
Back
5.0 from 3 votes

Caramel Apple Pie Recipe

Caramel apple pie transforms fall's tastiest confection, the caramel apple, into a delightful pie. You won't want to miss this one!

Prep Time
45 mins
Cook Time
1 hr 45 mins
Additional Time:
30 mins
Total Time
2 hrs 35 mins
Servings: 8 servings (makes one 9" pie)
Calories: 549 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Caramel Sauce (or use purchased caramel sauce)
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter softened
  • ½ cup heavy cream
  • ¾ teaspoon fine sea salt
For the Pie
  • 7 cups peeled and sliced tart apples (like Granny Smith) about 3 ½ pounds or 7-8 whole apples
  • Juice of 1 lemon
  • ½ cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon fine sea salt
  • 2 tablespoons cornstarch or ¼ cup tapioca starch
  • 2 pie crusts gluten-free pie crust works, too, kept chilled until right before use
  • ½ cup caramel sauce from above plus more for serving
  • 1 egg
  • ¼ cup water
  • raw sugar for dusting

Instructions

    Cup of Yum
  1. To prepare the caramel sauce, in a heavy-bottomed saucepan, heat the sugar over low heat until melted. Swirl the pan every 30 seconds to prevent burning, but do not stir. 
  2. Once the sugar is melted, remove the pan from the heat and stir in the butter—the mixture will bubble aggressively. 
  3. Pour in the heavy cream and salt, and stir until everything is combined. Pour into a bowl or measuring cup to cool while you prepare the rest of the pie.
  4. To prepare the pie: toss the peeled and sliced apples with the lemon juice in a large bowl. Then sprinkle in the brown sugar, cinnamon, ginger, cardamom, nutmeg, and salt. Toss to combine. Let sit for at least a half hour or up to 2 hours so the apples can release their juices. 
  5. Preheat oven to 400°F. Grease a 9” pie plate. Line a baking sheet with parchment paper, set aside.
  6. Roll out one of the pie crusts and fit to the pie plate, allowing the extra crust to overlap the edges by at least an inch. Set aside.
  7. Toss the apple slices with the cornstarch or tapioca starch. Pile the apples into the bottom crust of the pie plate. It will seem like there are too many apples, but really pack them in and pile them up to the very top of the pie plate. Pour ½ cup of the caramel sauce over the apples. Place the unfinished pie in the fridge while you work on your lattice pieces.
  8. Roll out the other crust. Cut into ½-inch strips. Bring the pie out of the fridge, and weave the lattice strips on top. Trim the ends of the lattice strips, then fold over the overhang crust from the bottom crust over top. Crimp closed.
  9. Whisk together the egg and water, brush the top of the crust with egg wash, and then sprinkle with raw sugar. Place pie on a parchment-lined baking sheet. Bake for 70 minutes, tenting with aluminum foil about halfway through baking time to avoid burning the crust.
  10. Let pie cool for at least an hour before slicing, but preferably cool until room temperature. Drizzle with more caramel sauce before serving.

Nutrition Information

Serving 1slice Calories 549kcal (27%) Carbohydrates 78g (26%) Protein 4g (8%) Fat 26g (40%) Saturated Fat 13g (65%) Polyunsaturated Fat 11g Cholesterol 63mg (21%) Sodium 532mg (22%) Fiber 2g (8%) Sugar 52g (104%)

Nutrition Facts

Serving: 8servings (makes one 9" pie)

Amount Per Serving

Calories 549

% Daily Value*

Serving 1slice
Calories 549kcal 27%
Carbohydrates 78g 26%
Protein 4g 8%
Fat 26g 40%
Saturated Fat 13g 65%
Polyunsaturated Fat 11g 65%
Cholesterol 63mg 21%
Sodium 532mg 22%
Fiber 2g 8%
Sugar 52g 104%

* Percent Daily Values are based on a 2,000 calorie diet.