Caramel Apple Pie Recipe
Caramel Apple Pie is a scrumptious twist on a classic dessert with a buttery, flaky crust, sweet caramel sauce (salted if you want!), and cinnamon spiced apples. Perfect for Fall and using up all the amazing apples from u-pick apple orchards!
Ingredients
- 1double pie crust
- 6 largeapples (peeled and sliced (about 8-10 cups))
- ¼ cupall-purpose flour ()
- ½ cupgranulated sugar
- 2 tablespoonsfresh lemon juice
- 2 teaspoonslemon zest
- 1 ½ teaspoonsground cinnamon
- ¼ teaspoonground cloves
- ¼ teaspoonground nutmeg
- 1 cupcaramel sauce (divided)
- 1egg (beaten)
- 1 tablespoonwater
- coarse sugar (for topping)
Directions
- 1
Make the pie crust recipe and set it in the fridge to chill. Meanwhile, make the caramel sauce and set aside to cool a bit.
- 2
Preheat oven to 400 degrees F.
- 3
Roll out the bottom crust on a lightly floured surface. Transfer it to a 9-inch pie plate and set in the fridge to stay cold while working on the filling.
- 4
To make the filling, peel and slice the apples into 1/4-inch slices. Toss them in a large bowl with the flour, sugar, lemon juice, lemon zest, cinnamon, cloves, and nutmeg until evenly coated.
- 5
Transfer the apple pie filling to the bottom crust, mounding the apples slightly in the center. They will bake down as they cook. Drizzle 1/2 cup of the caramel sauce over the top of the apples.
- 6
Roll out the top crust too cover the pie. You can use a solid crust with slits cut into it to vent, or cut the top crust into strips and weave into a lattice crust. There is also a streusel recipe in the notes below if you prefer a Dutch caramel apple pie.
- 7
Beat the egg with a tablespoon of water, then brush the egg wash over the top crust. Sprinkle with coarse sugar, if desired.
- 8
Bake for 20 minutes, then decrease the oven temperature to 375 degrees F and continue to bake for another 40-50 minutes, or until the crust is golden brown and the filling is bubbling inside. If the top crust starts getting too dark around the edges, cover them with aluminum foil or a silicon pie protector if you have one.
- 9
Let the pie cool for at least 4 hours before serving so that the filling has time to set up. To serve, drizzle the whole pie or each slice of pie with additional caramel sauce.