This caramel apple pie is filled with a blend of tart and sweet apples, sliced thin and coated in a quick homemade caramel, then nestled in an easy, flaky crust.
Apple pie is a classic for good reason. On a crisp fall day, the aroma of apples and cinnamon baking in the oven is instantly comforting. Making pie is relaxing: rolling the dough, arranging the apples, and finishing with a beautifully woven lattice. Serve a warm slice with vanilla ice cream and an extra drizzle of caramel for a truly memorable dessert. This caramel apple pie balances bright, tart apples with brown sugar caramel and a tender, flaky crust.
Below is a full guide to making this pie from scratch, including homemade crust. If you prefer a store-bought crust, that works fine too—just follow the filling and assembly steps.
How to Make Caramel Apple Pie
Start with the crust
In a large bowl, whisk the flour, sugar, and salt. Add cold, cubed butter and pinch it into the flour with your fingertips until the pieces are roughly the size of peas. Stir in the ice water with a wooden spoon until the dough begins to hold together. It may look crumbly at first; bring it together gently with your hands until it forms a cohesive dough. Divide into two disks, wrap each in plastic or parchment, and chill while you prepare the filling.
Make the caramel apple filling
Fill a large bowl with cold water and the juice from half a lemon. Peel, core, and slice the apples, placing them into the lemon water as you work to prevent browning. When all the apples are peeled, drain the water, transfer the apples to a colander set over the empty bowl, and toss them with the remaining lemon juice and 2 tablespoons of granulated sugar. Let them sit about 20 minutes so they release some juices; reserve 1/4 cup of the collected apple juices and refrigerate the apples while you make the caramel.
In a large skillet over medium heat, melt 1/2 cup unsalted butter. Whisk in 2 tablespoons of flour and cook for 1–2 minutes to remove the raw flour taste. Gradually whisk in the reserved apple juices and 2 tablespoons of water. Add 1/2 cup granulated sugar (plus the 2 tablespoons reserved), 1/2 cup brown sugar, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, and 2 teaspoons vanilla extract. Bring to a gentle boil, then simmer 2–3 minutes until the sugars dissolve and the sauce thickens slightly. Remove from heat and pour the caramel over the chilled apple slices, tossing gently to coat. Set aside.
Assembly and baking
Preheat the oven to 425°F. On a lightly floured surface, roll one disk of chilled dough into a roughly 12″ circle and fit it into a 9-inch pie dish, trimming and crimping the edges as you like. Brush the crust lightly with beaten egg white and return to the fridge while you prepare the top crust.
Roll the second dough disk into about a 10″ square and cut into 9–10 strips about 1″ wide. Keep the strips chilled on a baking sheet until ready to assemble.
Pack the caramel-coated apple slices into the prepared crust, arranging them tightly and stacking them to create height—this helps the pie hold its shape when sliced. Pour any remaining caramel over the top. Weave the lattice with the strips, trim excess dough, and crimp the edges. Brush the lattice with an egg wash (1 egg beaten with 2 tablespoons water) and sprinkle generously with turbinado sugar for a crunchy finish. Place the assembled pie in the freezer for 10–15 minutes while the oven finishes preheating.
Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F. Protect the crust edges with foil if they begin to brown too quickly, and continue baking for another 50–55 minutes, until the filling is bubbling and the crust is golden. Let the pie cool sufficiently before slicing so the filling can set. Serve warm with vanilla ice cream and an extra drizzle of caramel if desired.
Description
Thinly sliced tart and sweet apples tossed in a quick caramel sauce, baked inside a tender, flaky crust. Bright lemon keeps the apples fresh, while cinnamon and nutmeg add warm fall flavor.
Ingredients
For the pie crust
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- Pinch of salt
- 1 1/4 cups (2 1/2 sticks) unsalted butter, cold and cubed
- 1/3 cup ice water (plus more if needed)
- 1 large egg + 1 egg white
For the caramel apple filling
- 2 large Granny Smith apples
- 3 large Honeycrisp apples
- 1 lemon
- 1/2 cup unsalted butter
- 2 tablespoons all-purpose flour
- 1/4 cup reserved apple juices
- 2 tablespoons water
- 1/2 cup granulated sugar + 2 tablespoons, divided
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 2 teaspoons vanilla extract
- Turbinado sugar for sprinkling
Instructions
For the crust
- Combine flour, sugar, and salt in a large bowl. Cut in cold butter until pea-sized pieces remain. Stir in ice water until the dough begins to hold together; add more water 1 teaspoon at a time if too dry. Form into two disks, wrap, and chill for at least 1 hour.
For the caramel apple filling
- Fill a bowl with cold water and the juice of half a lemon. Peel, core, and add apples to the lemon water as you work. Drain, slice apples about 1/8″ thick, and place in a colander over the empty bowl. Toss with the remaining lemon juice and 2 tablespoons sugar. Let sit 20 minutes, then reserve 1/4 cup of the juices and refrigerate the apples.
- In a skillet, melt the butter over medium heat, whisk in flour and cook 1–2 minutes. Whisk in the reserved apple juices and water, then add both sugars, cinnamon, nutmeg, and vanilla. Bring to a boil, then simmer 2–3 minutes until slightly thickened. Pour over the chilled apple slices and toss to coat.
Assembly and baking
- Roll one disk of dough into a 12″ circle, fit into a pie dish, and brush with egg white. Chill briefly. Roll the second disk into a 10″ square and cut into 9–10 strips; chill the strips.
- Pack the apples into the crust, pouring any remaining caramel over them. Create a lattice top with the dough strips, trim and crimp the edges, brush with egg wash, and sprinkle with turbinado sugar. Freeze the assembled pie briefly before baking.
- Bake at 425°F for 15 minutes, then lower the temperature to 350°F. Protect the edges with foil if needed and bake an additional 50–55 minutes until filling bubbles and crust is golden. Cool before slicing and serve with vanilla ice cream.
Notes
Store the pie at room temperature up to 2 days or refrigerate for up to one week. Reheat gently before serving for the best texture.
If you enjoyed this recipe, try other apple treats such as apple cider donuts or apple pie blondies for more seasonal baking ideas.