Caramel Apple Pie Recipe – Easy Homemade Fall Dessert Youll Love

The scent of bubbling caramel mingling with cinnamon-spiced apples, all wrapped up in a golden, flaky crust—honestly, that’s my idea of autumn heaven. I still remember the first time I made this irresistible caramel apple pie recipe. It was a chilly October afternoon, leaves tumbling outside, and the urge for something warm and cozy was just too strong to ignore. I grabbed my favorite apples, a small mountain of butter, and set about creating what’s now become my family’s go-to fall dessert.

I’ve baked plenty of apple pies over the years (trust me, I’ve lost count!), but adding homemade caramel to the mix was a game changer. Suddenly, every bite had this rich, gooey sweetness that made me wonder why I’d ever settled for plain old apple pie. This recipe isn’t just about flavor—it’s a celebration of those crisp days, weekend gatherings, and the simple joy of sharing comfort food.

If you’re searching for a caramel apple pie recipe that delivers both nostalgia and a little “wow” factor, you’ve landed in the right spot. Whether you’re baking for a holiday feast, making dessert for picky eaters, or just craving something special after dinner, this pie hits all the right notes. I tested (and tasted!) this recipe more times than I’d like to admit, tweaking it for that perfect blend of sweet and tart, soft and crunchy. So grab your apron—this cozy classic is about to become your new fall favorite!

Why You’ll Love This Recipe

Let’s face it, not all apple pies are created equal. After baking dozens (and sampling more than my fair share), this caramel apple pie recipe stands out for a bunch of good reasons. I’ve picked up a few tricks from pastry chef friends and learned what really works for a pie that everyone wants seconds (or thirds) of. Here’s why you’ll absolutely love making—and eating—this pie:

• Quick & Easy: The filling comes together in under 30 minutes. Perfect for when you want homemade comfort but don’t have all day to fuss.
• Simple Ingredients: Everything you need is likely already in your kitchen. Apples, sugar, butter, flour—no fancy stuff or weird ingredients.
• Perfect for Fall Gatherings: Whether it’s Thanksgiving, a weekend brunch, or a cozy dinner party, this pie fits right in. It’s that classic dessert everyone expects (but with a caramel twist!).
• Crowd-Pleaser: Kids devour it, adults rave about it, and even the apple pie skeptics come around. Seriously, the caramel works magic!
• Unbelievably Delicious: The combination of tender apples, buttery crust, and caramel sauce just can’t be beat. It’s comfort food with a little extra sparkle.

What really sets this caramel apple pie apart is the homemade caramel layer. It adds a gooey richness that you just won’t get from a regular apple pie. I blend the apples with lemon juice and a touch of spice, layer in the caramel, and finish with a rustic lattice crust. The result? A pie that’s equal parts sweet, tangy, and downright irresistible.

This recipe is the kind you make when you want something that feels special but doesn’t require pastry chef skills. It’s forgiving, flexible, and just plain fun to bake. Every time I make it, someone asks for the recipe—and I know you’ll get the same reaction!

What Ingredients You Will Need

This irresistible caramel apple pie recipe uses everyday ingredients to create layers of flavor and texture. I love that most of these are pantry staples—no fancy shopping trips required. Here’s what you’ll need for both the filling and the caramel:

• For the Pie Filling:
  • 5-6 large apples (about 2 lbs/900g, a mix of Granny Smith and Honeycrisp works best)
  • 2/3 cup (135g) granulated sugar
  • 2 tbsp (16g) all-purpose flour
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg (optional, but adds warmth)
  • 1/4 tsp salt
  • 1 tbsp (15ml) lemon juice (helps prevent browning and adds brightness)
• For the Caramel Sauce:
  • 3/4 cup (150g) packed brown sugar
  • 1/4 cup (60ml) heavy cream
  • 1/2 cup (115g) unsalted butter
  • 1/4 tsp salt
  • 1 tsp vanilla extract
• For the Pie Crust:
  • 2 1/2 cups (315g) all-purpose flour
  • 1 cup (230g) unsalted butter, cold and cubed
  • 1/4 cup (60ml) ice water (more as needed)
  • 1/2 tsp salt
  • 1 tbsp (13g) granulated sugar (optional, for a hint of sweetness)
• For the Topping:
  • 1 egg, beaten (for egg wash)
  • 1 tbsp (15g) coarse sugar (for sprinkling, optional but adds a lovely crunch)

Ingredient notes: I recommend using firm apples like Granny Smith for tartness and Honeycrisp for sweetness—they hold up beautifully during baking. If you need a gluten-free version, swap in almond or gluten-free flour for the crust. For dairy-free, sub coconut oil for butter and coconut cream for the heavy cream in the caramel. I love using [King Arthur] flour for consistent results, and [Challenge] butter for rich flavor.

Feel free to use store-bought crust if you’re short on time (no shame in shortcuts!). In summer, swap apples for peaches and reduce sugar slightly. For extra flavor, toss in a handful of chopped pecans or walnuts with the filling.

Equipment Needed

This caramel apple pie recipe doesn’t require anything fancy, but having the right tools makes a big difference. Here’s what I use every time:

• 9-inch (23cm) pie dish (glass or ceramic works best; metal can brown the crust a bit more)
• Mixing bowls (at least two—one for apples, one for caramel)
• Whisk (for blending caramel sauce)
• Rolling pin (if making homemade crust)
• Pastry brush (for egg wash; in a pinch, use the back of a spoon)
• Peeler and apple corer (a sharp knife works too, but a corer saves time)
• Measuring cups and spoons (accuracy matters for caramel!)
• Small saucepan (for caramel sauce)

I’ve tried cheap pie pans and they work, but a good glass dish lasts forever and gives you a peek at the crust color. If you’re on a budget, skip the corer and just slice apples thinly with a normal knife. For rolling pins, I love my old wooden one—it’s survived many pie seasons! Wash and dry all tools thoroughly before starting, especially the pie dish, to prevent sticking and soggy crust.

Preparation Method

Ready to bake? Here’s my step-by-step guide to making this irresistible caramel apple pie recipe. I’ve included exact measurements and plenty of little tips I’ve learned along the way.

1. Prepare the Pie Crust (15 min, plus chilling)
   1. In a large bowl, combine 2 1/2 cups (315g) flour, 1/2 tsp salt, and 1 tbsp (13g) sugar.
   2. Add 1 cup (230g) cold, cubed butter. Using a pastry cutter or your fingers, mix until crumbly—pea-sized bits are perfect.
   3. Drizzle in 1/4 cup (60ml) ice water, one tablespoon at a time, stirring gently until dough just comes together. It shouldn’t be too wet.
   4. Divide dough in half, shape into disks, wrap in plastic, and chill for at least 1 hour.
2. Make the Caramel Sauce (10 min)
   1. In a small saucepan over medium heat, melt 1/2 cup (115g) butter.
   2. Stir in 3/4 cup (150g) brown sugar and 1/4 tsp salt. Cook, stirring, until blended and bubbling (about 2-3 minutes).
   3. Add 1/4 cup (60ml) heavy cream. Simmer for another 2 minutes, stirring constantly.
   4. Remove from heat. Stir in 1 tsp vanilla extract. Set aside to cool slightly.
3. Prepare the Apple Filling (10 min)
   1. Peel, core, and slice 5-6 large apples (about 2 lbs/900g) into thin slices (about 1/4 inch/6mm thick).
   2. In a large bowl, toss apples with 2/3 cup (135g) sugar, 2 tbsp (16g) flour, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp salt, and 1 tbsp (15ml) lemon juice.
   3. Mix gently until apples are coated and juices start to release.
4. Assemble the Pie (15 min)
   1. Preheat oven to 400°F (205°C).
   2. Roll out one dough disk on a lightly floured surface to fit your 9-inch (23cm) pie dish. Place gently into dish, pressing to fit—don’t stretch!
   3. Layer half the apple mixture into the crust. Drizzle half the caramel sauce over apples.
   4. Repeat with remaining apples and caramel.
   5. Roll out second dough disk and cut into strips for lattice, or cover whole for a classic look (cut slits for steam).
   6. Seal edges and crimp as desired.
   7. Brush crust with beaten egg and sprinkle with coarse sugar.
5. Bake the Pie (50-60 min)
   1. Place pie on a baking sheet (to catch drips!).
   2. Bake for 25 minutes, then cover edges with foil to prevent over-browning.
   3. Bake another 25-35 minutes, until filling is bubbling and crust is deep golden brown.
   4. Cool on a wire rack at least 2 hours before slicing (the hardest part!).

Troubleshooting tips: If your crust looks pale, bake an extra 5-10 minutes. If caramel seems runny, let pie cool completely—this helps it thicken up. Apples should be soft but not mushy, with a little bite left.

Personal tip: I sometimes sprinkle a pinch of flaked sea salt over the caramel before adding the top crust for a sweet-salty twist. It’s a small detail, but it makes a big difference!

Cooking Tips & Techniques

Baking a caramel apple pie isn’t rocket science, but there are a few tricks that can make your pie go from good to “Where did you get this recipe?!” Here’s what I’ve learned from years of pie baking (and a few flops along the way):

• Keep Everything Cold: For flaky crust, cold butter and ice water are a must. Warm hands can melt the butter—work quickly!
• Balance Your Apples: Mixing tart and sweet apple varieties gives the best flavor. Too many sweet apples and the pie tastes flat; too many tart, and it’s puckery.
• Don’t Overfill: Piling up apples too high can cause leaks. Aim for a nicely mounded but not overflowing pie.
• Prevent Soggy Bottom: Bake the pie on the lower rack and use a glass dish if possible. It helps the bottom crust crisp up.
• Lattice vs. Full Crust: Lattice lets steam escape and caramel thicken, but a solid top crust keeps filling extra juicy. Both work—pick your favorite look!
• Egg Wash for Shine: Brushing the crust with egg gives it a bakery-style sheen. Sprinkle with sugar for crunch.
• Timing Matters: Let the pie cool at least 2 hours, or the filling will spill out. Patience pays off here!

I’ve burned a few pies by ignoring the foil shield for the crust edges—don’t skip it! If the caramel bubbles up over the sides, that’s normal. It adds a rustic look (and tasty, chewy bits on the crust). Multitasking tip: Make the caramel sauce while the dough chills so you don’t waste any time.

Consistency is key. Use the same apple varieties and don’t skimp on chilling the dough. If your first pie isn’t perfect, just keep baking—practice is half the fun!

Variations & Adaptations

One of the best things about this caramel apple pie recipe is how customizable it is. Over the years, I’ve tried all sorts of tweaks—some on purpose, some by accident! Here are my favorite ways to make this pie your own:

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend in both the crust and the filling. Almond flour adds a nice nutty flavor if you like.
• Dairy-Free: Use coconut oil or vegan butter for the crust, and coconut cream instead of heavy cream for the caramel sauce. The flavor is a little different, but still delicious!
• Seasonal Fruit: Not a fan of apples? Try pears or peaches for a summer twist. Just reduce the sugar slightly; those fruits are sweeter.
• Nutty Crunch: Stir 1/2 cup (60g) chopped pecans or walnuts into the apple filling for extra texture.
• Spicy Kick: Add a pinch of ground ginger or cardamom to the filling for a little warmth.
• Mini Pies: Use a muffin tin and cut out smaller crust circles for individual pies—perfect for parties or lunchbox treats.

I once added dried cranberries to the filling around Thanksgiving—everyone loved the tart pop against the sweet caramel. For allergen swaps, use oat flour and coconut oil if you’re avoiding nuts and dairy. If you prefer less sugar, cut the caramel amount by half (it’ll still taste great!).

Serving & Storage Suggestions

This caramel apple pie tastes best slightly warm, with the caramel still gooey and the crust crisp. I love serving big slices with a scoop of vanilla ice cream or a dollop of whipped cream—seriously, it’s dessert perfection!

Serving: Let pie cool for at least two hours before slicing. Use a sharp serrated knife for neat pieces. For presentation, sprinkle a little extra cinnamon or drizzle leftover caramel sauce over each slice.

Pairing: This pie goes beautifully with hot coffee, spiced tea, or even a glass of cider. For a festive touch, serve with cinnamon sticks or caramel candies on the side.

Storage: Cover leftover pie with foil or plastic wrap and store in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and warm in a 350°F (175°C) oven for 15 minutes before serving.

Flavor Notes: The caramel flavor deepens over time, so the pie is even tastier the next day. Just be sure to reheat gently to keep the crust crisp and caramel soft!

Nutritional Information & Benefits

This caramel apple pie recipe serves 8 generous slices. Each slice contains approximately:

• Calories: 420
• Fat: 21g
• Carbs: 58g
• Protein: 3g
• Sugar: 36g

Apples are rich in fiber and vitamin C, while homemade caramel adds a satisfying sweetness (okay, it’s not the healthiest, but it’s worth it!). Using a mix of tart and sweet apples balances the sugar content, and you can always cut back on caramel if you want a lighter treat.

This recipe can be adapted for gluten-free or dairy-free diets with the swaps above. Allergens to watch for: wheat, dairy, and eggs. As someone who tries to keep desserts balanced, I love that this pie brings wholesome fruit front and center—just enough indulgence to make it special without going overboard.

Conclusion

If you’re craving a dessert that’s cozy, decadent, and just plain fun to bake, this caramel apple pie recipe is the answer. It’s become a tradition in my house (especially when sweater weather hits), and I love how it brings everyone together. The caramel layer is what makes it truly unforgettable—one forkful and you’ll see why!

Here’s to warm kitchens, happy hearts, and pies that disappear fast. You’re going to love this caramel apple pie recipe—I’m already thinking about my next batch!

Frequently Asked Questions

Can I use store-bought caramel sauce instead of homemade?

Absolutely! If you’re short on time, a good-quality store-bought caramel works fine. Homemade gives a richer flavor, but the recipe is flexible.

What are the best apples for caramel apple pie?

I recommend using a mix of Granny Smith and Honeycrisp. Granny Smith adds tartness and holds shape, while Honeycrisp gives sweetness and juiciness.

How do I prevent the crust from getting soggy?

Bake the pie on the lower oven rack and use a glass pie dish. You can also brush the bottom crust with egg white before adding the filling for extra insurance.

Can I make this pie ahead of time?

Yes! Bake the pie a day in advance and store at room temperature, covered. The flavors actually intensify overnight.

Is this recipe suitable for freezing?

Definitely. Freeze the whole pie or individual slices tightly wrapped. Reheat in the oven before serving for the best texture.

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