Caramel Apple Pie is loaded with tender caramel-coated apples baked inside a buttery, flaky crust. This apple caramel pie deserves to be the center of attention on your Thanksgiving or holiday table!
Homemade apple pie has always been such a big part of our holiday dinners and reminds me of my mom.
My mom and grandmother were so talented in the kitchen! And the holidays were no exception with all of their handmade confections, fudge, peanut brittle and sugar cookies. I’m very fortunate they took the time to teach me.
I love that I have handwritten recipes from both my mom and grandmother. Recipes that have been passed down for generations! And how good does this apple pie look?!
Each holiday season I make hundreds Christmas Sugar Cookies and Spritz Cookies for DIY holiday gifts. And everyone loves my grandmother’s Cream Puffs Recipe. Holiday baking is even better when it’s from scratch and made with love.
Condensed Milk makes everyday and holiday desserts special! It’s my go-to brand for making Caramel Apples, Caramel Apple Slices, and homemade caramel for my Apple Hand Pie Recipe. What are some of your favorite holiday treats?
Why this recipe works
- Made with simple ingredients – readily available at your local grocery store.
- Make ahead of time – Bake your pie the night before to save time!
- Cook the apple filling – Cook ahead of time and refrigerate overnight before placing in your unbaked pie shell!
- Perfect homemade dessert – This pie recipe is the perfect holiday dessert or any occasion.
Best apples for pie
- Granny Smith – Granny Smith apples have a tart and tangy flavor, along with firmness. They are also readily available in most grocery stores.
- Macoun – A variety native to New England and perfect for pie. It’s a cross between the ‘McIntosh’ and ‘Jersey Black’ cultivars. Sweet, slightly tart and perfect for pie.
- McIntosh – This apple is sweet and tart. It also tends to break down when it cooks.
- Honeycrisp – This apple is sweet, firm, and great apple flavor. This combination of flavor and texture makes it a great choice for pie.
Buying from a local apple orchard? Ask them to suggest a seasonal baking apple.
What you’ll need for this recipe
- Apples – Use Granny Smith and another variety such as McIntosh. Granny Smith is tart and holds up well. Use another variety, such as McIntosh that will break down and create an apple sauce texture.
- Sugar – Adjust the sugar based on how tart or sweet your apples are. Sugar naturally draws out the juice of fruit.
- Cornstarch – Cornstarch is used to thicken the pie filling.
- Cinnamon & Nutmeg – Warm spice of cinnamon adds plenty of fall spice to your apple pie.
- Pie Crust – Use homemade or store-bought pie crust. Be sure and try my Pie Crust Recipe.
How to make Caramel Apple Pie
Step 1: Make the caramel sauce. Let cool while you prepare the pie.
Step 2: Make the pie filling. Let cool completely.
Step 3: On a lightly floured work surface, roll out the bottom crust and place into a 9 or 9 ½-inch pie plate.
Step 4: Add the apple pie filling to the unbaked pie shell.
Step 5: Drizzle as much or as little caramel sauce over the top of the apples as you prefer. Be sure to save some caramel sauce for serving if desired.
Step 6: Roll out the top crust. Place the top pie crust over the seasoned apples.
I weaved a lattice pie crust and cut out leaves to adorn my caramel apple pie.
Prep ahead of time- cut strips of pastry crust ahead of time and place on a half sheet pan lined with parchment paper. Cover loosely with plastic wrap and refrigerate until you assemble your pie.
Bake for approximately 45 to 60 minutes, or until the pie is fully baked and apples are tender.
There’s no need to refrigerate apple pies if it contains sugar. You can store at room temperature for up to 2 days.
More Apple Recipes
More Pie Recipes
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Caramel Apple Pie
- 1 cup brown sugar
- 1 (14-ounce) can sweetened condensed milk
- ½ cup (1 stick) butter
- ½ cup corn syrup
- 1 teaspoon pure vanilla extract
Caramel Apple Pie
- 8 large apples (Granny Smith, McIntosh, or Honey Crisp)
- ¼ cup lemon juice
- ¼ cup (½ stick) butter
- ½ cup granulated sugar (adjust based on how tart your apples are)
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 2 tablespoons cornstarch
- ¼ cup cold water
- Homemade or store-bought pie crust
- Heat the butter, brown sugar, and corn syrup in a small sauce pan, over medium heat. Stirring constantly, as to not burn the brown sugar.
- Once the brown sugar and butter is melted, slowly add the sweetened condensed milk. Stir to combine with a wooden spoon or heat resistant rubber spatula.
- Continue to cook over medium heat, stirring continuously until the mixture is bubbling and turns slightly darker in color (cook for about 4-5 minutes).
- Remove from the heat and stir in the vanilla extract. Caramel sauce will thicken as it cools. Set aside.
Apple Pie Filling
- Peel, core and slice the apples. Melt the butter in a 10-12 inch skillet. Cook the apples over medium heat for about 15-20 minutes or until soft. Sprinkle with brown sugar, sugar, and lemon juice while they cook. Stir with a wooden spoon occasionally, making sure they do not burn.
- Dissolve the cornstarch in about ¼ cup of cold water. Stir to combine.
- Cook the apples over medium heat until they are slightly softened. You do not want to fully cook them, as they will continue to cook as the pie bakes.
- Pour in the cornstarch mixture once they are almost done and let cook to thicken the apples and juice.
- Remove from the heat and add the cinnamon, nutmeg and stir to combine. Let the pie filling cool completely.
- Add the pie filling to a glass bowl, cover with plastic wrap and refrigerate overnight if needed.
Caramel Apple Pie
- On a lightly floured work surface, roll out the bottom crust slightly larger in diameter than your baking dish. Gently place the pie crust into a 9 or 9 ½-inch pie dish lightly, using your fingers. Use kitchen shears to trim the edges of the crust, to about ½-inch past the pan rim.
- Add the apple pie filling to the unbaked pie shell.
- Drizzle as much or as little caramel sauce over the top of the apples as you prefer. Save some caramel sauce for serving if desired.
- Roll out the top crust. Place the top pie crust over the seasoned apples. Or weave a lattice crust.
- Trim the edges of pie crust with kitchen shears and roll under the crust. Crimp with your fingers or press with a fork.
- Use a sharp knife to cut vent holes in the center of the pie.
- Brush with an egg wash and sprinkle with granulated sugar. Place in a preheated 400 degree F oven for about 1 hour.
- The crust will be golden brown and the filling bubbling up near the vent holes and edges of the crust. Let cool for at least an hour before slicing. This will allow the pie filling to set.