Caramel Apple Pie

Apple pie with lattice crust in cast iron pie plate, sitting on wooden cutting board.

Caramel Apple Pie is layered with spiced apple filling, caramel sauce, and baked in a homemade pie crust.

Course Desserts

Cuisine American, Southern

Prep Time 30

Cook Time 1

Total Time 1 30

Servings people

Calories 421kcal

Author Jessica Robinson

Ingredients

Caramel Sauce

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

Instructions

Caramel Sauce

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.

Notes

Pie crust – Use a well-tested pie crust recipe or store-bought pie crust.

Contain the juices -Place the pie on a half sheet pan lined with parchment paper. This will help collect any juices that may spill over while it bakes. This helps for easy cleanup!

Create a lattice crust – I love a simple lattice crust. Use a small pastry cutter to cut strips of pastry dough. Weave them back and forth. Tuck under the ends and crimp the edges with your finger or press down with a fork.

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.

Test if apples are cooked – Use a fork or a sharp knife inserted through the vent holes to test the texture of the pie. (My mom always liked the apples to be slightly soft, so that’s the way we prefer our apple pie.) If you like your apples a little more firm, you can bake for less time.

Keep crust from burning – When the crust is browned nicely, about half way or three quarters through baking, cover with a piece of aluminum foil. Slice a hole in the center of aluminum foil using a knife or kitchen shears. This will let the steam escape and allow the pie to continue cooking.

Cool before slicing – Let your apple pie cool to room temperature before slicing. This will help the filling set and thicken.

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