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–+ servings
A slice of caramel apple pie topped with vanilla ice cream and caramel sauce sits on a white plate with a fork. In the background, green apples and a jar of caramel sauce add to the delicious scene.

Caramel Apple Pie

Elien Lewis
This caramel apple pie recipe makes a perfectly sweet and spiced apple pie.
5 from 4 votes
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Pies
Cuisine American
Servings 9 inch pie
Calories 318 kcal

Ingredients
 
 

Filling

  • 1.4 kg apples around 8-9 apples
  • 100 g granulated sugar
  • ½ Tablespoon lemon juice
  • 100 g caramel sauce
  • 20 g all-purpose flour
  • 1 teaspoon vanilla paste or extract
  • 1 ½ teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger

Topping

  • 1 egg + 1 tablespoon water
  • Flaky salt optional
  • Caramel sauce

Instructions
 

  • Peel and core the apples. Use a sharp knife to slice the apples into equal ⅛ inch (3-4mm) slices. 1.4 kg apples, 100 g granulated sugar, ½ Tablespoon lemon juice
  • Add the apple slices to a large bowl and add the lemon juice and sugar. Toss together to coat, then let them macerate for an hour at room temperature.
  • Preheat the oven to 425°F/220°C.
  • On a lightly floured work surface, roll out one portion of pie crust into a 12-inch circle and drape it over a 9-inch pie pan, leaving an overhang. Place this in the fridge while you continue the apples. 1 double unbaked pie crust
  • Balance a fine-mesh strainer over a bowl and drain the apples from their juices, collecting all the liquid. Place the apples back in the bowl and set aside.
  • Pour the juices into a small saucepan placed over medium heat and simmer until reduced by about half and just slightly syrupy, still pourable. Stir through the caramel sauce until combined. 100 g caramel sauce
  • To the apples in the bowl add the spices, vanilla and flour, then pour over the apple caramel sauce and toss to coat. 20 g all-purpose flour, 1 teaspoon vanilla paste, 1 ½ teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger
  • Add the apples to the prepared pie dish. You can mound the apples up a bit in the middle of the pie to make them fit.
  • On a lightly floured work surface, roll out the second disc of pastry into a 12-inch circle. You can drape this second layer over the pie, or create a lattice pie crust. If you're not making a lattice top, add 2-3 slits in the top of the pastry to allow steam to escape when baking.
  • Cut off the uneven excess dough overhang. Leave enough overhang so you can roll and pinch together the top crust and bottom crust of the pie. Flute the edges of the pastry with your fingers.
  • Whisk the egg with a tablespoon of water. 1 egg + 1 tablespoon water
  • Use a pastry brush to brush the top of the pie with egg wash.
  • Bake the pie at 425°F/220°C for 15 minutes, then turn the oven down to 350°F/180°C and continue baking for a further 55-65 minutes until the apples are soft and the filling is bubbling.
  • If the pie crust is browning too much at the end, loosely cover with aluminum foil.
  • Let the pie cool down for at least 4 hours before slicing. Once the pie has cooled, I pipe a little extra caramel into the lattice gaps before serving and sprinkle with some flaky salt. Caramel sauce, Flaky salt
  • Serve with extra caramel sauce and vanilla ice cream.

Notes

Apple choice
Use a mix of apples rather than a single variety. A firm apple like Granny Smith gives structure, while a sweeter apple such as Braeburn, Jazz, or Pink Lady adds flavour. Avoid apples that break down quickly, as this pie bakes for a long time.
Slice thickness 
Slice the apples thinly, around 3 to 4 mm thick. Thin slices cook evenly in a tightly packed pie and settle together as they soften, which helps prevent gaps once the pie cools.
Do not skip macerating
Macerating the apples first is what controls moisture and prevents shrinkage. If the apples go straight into the pie raw, the filling will bake up looser and can pull away from the crust as it cools.
Filling the pie
This pie can be filled generously. Mound the apples slightly in the centre. The filling will settle but should not collapse.
Bake until bubbling
The pie is done when the crust is deeply golden and the filling is bubbling in several places. Bubbling is what activates the starch and allows the filling to set.
Cooling time
Let the pie cool completely before slicing. The filling continues to set as it cools and will cut cleanly once fully cold.
Storage
The baked pie keeps at room temperature for up to 24 hours or refrigerated for up to 4 days. Rewarm slices gently before serving.

Nutrition

Serving: 1sliceCalories: 318kcalCarbohydrates: 66gProtein: 5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 32mgSodium: 289mgFiber: 6gSugar: 36g
Keyword apple, apple pie, caramel apple pie, caramel sauce
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