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I’ve always enjoyed apple pie, but it wasn’t until I made this fully-from-scratch caramel apple pie that I really started loving this American dessert. Whoever thought to add homemade caramel sauce to apple pie was an absolute genius! 😍 Fortunately, this caramel apple pie is so simple to make, even beginning bakers can do it!
How do you prepare apples for apple pie?
- Peel the apples with a veggie peeler or sharp paring knife. Make sure to cut away from you.
- Cut the apple in half and scoop out the core with a melon baller. If you don’t have a melon baller, cut the apple in quarters and cut out the core with a paring knife.
- Cut the apple into thin slices with a sharp knife.
- Toss the apple slices with lemon juice to prevent them from turning brown as you work.
Can you put brown sugar in apple pie?
Yes, you can put brown sugar in apple pie. I think it adds a wonderful caramelly flavor to the pie. If you don’t have any brown sugar in your cupboard, feel free to use white sugar instead, or mix a little molasses into the white sugar to make it brown.
How do you make a caramel apple pie?
Gather all the ingredients: Granny Smith apples, brown sugar, flour, pumpkin pie spice, cinnamon, lemon juice, and caramel sauce.
Peel, core, and slice the apples, then toss them with the lemon juice, sugar, flour, and spices.
Roll out the pastry to 1/8 thick and line a 9-inch pie plate with the pastry. Pack the apple filling into the pie plate.
Drizzle the caramel sauce evenly over the apples.
Top with the lattice strips and trim off the excess pastry. Crimp the edges (or decorate with a braid and roses) as desired.
Brush the whole pie with beaten egg and bake at 425 for 7 minutes, then lower the heat to 375 F and bake for 35-40 minutes. Let the pie cool completely before and slicing and serving to allow the juices to thicken.
- Use a firm, tart apple, such as Granny Smith, for the filling.
- Only use freshly opened spices. Stale spices won’t have much taste or aroma in them.
- Make your own caramel sauce for the best, buttery flavor. (It’s super simple, and SO GOOD!)
- Short on time? Use canned apple pie filling, store-bought caramel sauce, and pre-made pastry.
- Make sure the pastry is chilled before rolling and cutting.
- Bake the pie at a high temperature (425 F) for a few minutes to help the pastry brown better.
- Let the pie cool completely before serving. You can always make it the day before and chill it in the fridge overnight.
- Freeze extra pie so you can enjoy it another time.
These delicious apple desserts are worth adding to your recipe collection.
- Slow Cooker Apple Crisp: this easier version of apple crisp is ideal to make when the oven is tied up.
- Southern Skillet Fried Apples: this easy dessert with a buttery cinnamon sauce takes just 30 minutes to make.
- The Best Baked Apple Cranberry Crisp: this sweet and tangy, mostly healthy dessert is a family favorite.
Did you make this caramel apple pie? Please leave a recipe review below to share how you enjoyed it.Print
Rich and buttery caramel, a simple apple filling, and homemade pastry make this easy dessert recipe a huge hit. Granny Smith apples provide a hint of tartness to balance the sweetness of the caramel. Who knew that homemade caramel apple pie could be so easy and so delicious?
- 2 1/2 pounds tart baking apples, such as Granny Smith (about 5 large apples; 1.12 kg)
- 2 tablespoons lemon juice (30 ml)
- 1/3 cup light brown sugar, packed (71g)
- 1 1/4 teaspoons pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 2 tablespoons all-purpose flour (15g)
- 1/2 cup homemade caramel sauce (118 ml)
- 1 pound 3 ounces flaky shortcrust pastry (550g)
- Preheat the oven to 425 F.
- Peel and core apples, then cut into quarters. Slice each quarter into 6-8 thin slices. Immediately toss the apples with the lemon juice to prevent browning.
- Toss the apples with the brown sugar, pumpkin pie spice, cinnamon, and flour until well blended.
- Roll out half of the pastry on a lightly floured surface until it’s 1/8 inch thick. Line a 9-inch pie plate with the pastry, trimming off the excess pastry around the edges.
- Pack the apple slices into the pie plate and pour the caramel sauce evenly over top.
- Brush the edges of the pie with beaten egg. Cut several strips of pastry, lay them on top of the pie, and weave them under and over each other to create a lattice. Crimp the edges, trim off any excess pastry, and brush all the pastry with beaten egg.
- Place the pie on a large rimmed cookie sheet and bake at 425 F for 7 minutes, then lower the heat to 375 F and bake for another 35-40 minutes. The pastry should be golden brown and the juices should be bubbling.
- Let the pie cool to room temperature, about 4 hours, before slicing and serving. This cooling time is crucial; cutting into the pie too soon will give you a messy slice with runny juices. Serve the pie with additional caramel sauce drizzled on top.
- Try to use fresh spices, homemade caramel sauce, and homemade pastry for the best flavor.
- If you’re short on time, make this pie the day before and store in the refrigerator overnight.
- Freeze leftover pie to save for later.
- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: easy, from scratch, recipe