There’s something magical about the combination of sweet caramel, tart apples, and flaky crust in this Delectable Caramel Apple Pie. Each bite offers a perfect balance of gooey, crunchy, and buttery textures that will leave you craving more. With just 30 minutes of prep and 45 minutes of baking, this pie is surprisingly simple yet utterly indulgent. The aroma of cinnamon and caramel wafting through your kitchen is pure comfort.
This pie isn’t just a dessert—it’s an experience. The tender apples melt in your mouth, while the rich caramel drizzle adds a luxurious finish. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, it’s a treat that feels both nostalgic and special. Perfect for gatherings or cozy nights in, this pie is sure to impress.
Ingredients for Delectable Caramel Apple Pie
- 6-7 medium Granny Smith apples (about 2½ lbs/1135g, peeled, cored, and sliced ¼-inch thick)
- 3 tablespoons dark brown sugar (light brown sugar can be substituted)
- 2 tablespoons cornstarch (for thickening the filling)
- 1 tablespoon lemon juice (to prevent browning and add brightness)
- 2 recipes pie crusts (homemade or store-bought, rolled to ¼-inch thickness)
- ½ cup (5 oz/142g) salted caramel sauce (store-bought or homemade)
- Egg wash (1 egg beaten with 1 tablespoon water)
- Granulated sugar (for sprinkling on top of the crust)
Step-by-Step Instructions for Delectable Caramel Apple Pie
- Preheat the oven to 375°F (190°C).
- Prepare the apples: Peel, core, and slice the apples ¼-inch thick. Place them in a large mixing bowl.
- Mix the filling: Add the brown sugar, cornstarch, and lemon juice to the apples. Toss until evenly coated.
- Roll out the crust: On a floured surface, roll out one pie crust to ¼-inch thick. Line a 9-inch pie tin with it.
- Assemble the pie: Fill the crust with the apple mixture. Drizzle the caramel sauce evenly over the apples.
- Create the lattice top: Roll out the second pie crust to ¼-inch thick. Cut it into 1¼-inch wide strips. Brush the edge of the bottom crust with egg wash. Drape half of the strips over the apples in one direction, then weave the remaining strips in the opposite direction to form a lattice pattern.
- Trim and seal: Trim the crust so it hangs no more than ½ inch past the edge. Tuck the overhanging crust under the bottom crust and press gently to seal.
- Finish the crust: Brush the entire top with egg wash and sprinkle generously with granulated sugar.
- Bake the pie: Place the pie on a lined baking sheet to catch drippings. Bake for 45-55 minutes, or until the crust is golden brown, the juices are bubbling thickly, and the apples are tender (easily pierced with a knife).
- Cool and serve: Let the pie cool completely for several hours before serving. Store loosely covered at room temperature for up to 2 days.
Perfect Pairings: Serving Suggestions
This Delectable Caramel Apple Pie shines on its own, but you can elevate it with a scoop of vanilla ice cream or a dollop of whipped cream. For a cozy twist, drizzle extra warm caramel sauce over each slice. Pair it with a cup of spiced chai or hot coffee for a delightful dessert experience.
Keep It Fresh: Storage and Reheating Tips
Store your pie loosely covered at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to 5 days. To reheat, place individual slices in the oven at 350°F (175°C) for 10 minutes or until warmed through. Avoid microwaving to keep the crust crisp.
Mix It Up: Recipe Variations
Try swapping Granny Smith apples for Honeycrisp or Fuji for a sweeter flavor. Add a pinch of cinnamon or nutmeg to the apple filling for a spiced twist. For a nutty crunch, sprinkle chopped pecans or walnuts over the caramel layer before adding the lattice crust.
Time-Saving Hacks
Use store-bought pie crusts to cut prep time in half. Pre-slice your apples with an apple corer and slicer for quick, even pieces. Make the caramel sauce ahead of time and store it in the fridge for up to a week—just warm it slightly before drizzling.
Essential Equipment Guidance
A 9-inch pie tin is a must for this recipe. A pastry brush helps evenly apply the egg wash, while a rolling pin ensures your crust is the perfect thickness. Use a sharp knife or pizza cutter to slice the lattice strips cleanly. A lined baking sheet catches any drips and keeps your oven clean.
Delectable Caramel Apple Pie
Ingredients
- 6-7 medium Granny Smith apples (about 2½lbs/1135g)
- 3 tablespoons dark brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 2 recipes pie crusts
- ½ cup salted caramel sauce (5oz/142g)
- Egg wash
- Granulated sugar (for sprinkling)
Instructions
- Preheat the oven to 375°F (190°C).
- Peel, core and slice the apples ¼-inch (6mm) thick and place in a large mixing bowl.
- Add the brown sugar, cornstarch, and lemon juice to the apple and toss to combine.
- On a floured surface, roll out one of the pie crusts to ¼ inch (6mm) thick and line a 9-inch (23cm) pie tin with it.
- Fill the crust with the apples and drizzle the caramel sauce over the apples.
- Roll out the second pie crust to ¼ inch (6mm) thick and cut the crust into wide strips, about 1 ¼ -inches (3cm) wide.
- Brush the edge of the bottom crust with egg wash and drape half of the strips over the apples in one direction and then weave the remaining strips through in the opposite direction to create a lattice pattern. Trim the crust so that it hangs no more than a 1/2 inch (1½cm) past the edge of the pie and tuck the overhanging crust under the bottom crust and press gently to seal.
- Brush all over with the egg wash and sprinkle with the granulated sugar.
- Place the pie on a lined baking sheet to catch drippings and bake for 45-55 minutes, until the crust is golden brown, the juices are bubbling thickly and the apples are tender and can easily be pierced with a knife.
- Let cool completely for several hours before serving. Store, loosely covered, at room temperature for up to 2 days.
