This Caramel Apple Pie brings together buttery crust, silky homemade caramel, and tart-sweet apples into something structured, sliceable, and truly satisfying. If you’re searching for Thanksgiving Apple Pie ideas or fall Apple Dessert Recipes that feel substantial and made with care, this one delivers.
You’ll learn how to make caramel from scratch, how to build flavor into each layer, and how to bake a pie that holds its shape. The goal isn’t perfection it’s confidence. You’ll walk away knowing how to bring structure to soft apples and how to make the kind of dessert people go silent over.
The first time I made this, I tested it against three variations of apple pie. This one stood out. Not because of a secret ingredient, but because each layer carries weight and purpose.
Ingredients That Shape the Pie
The Dough That Holds Everything Together
A sturdy base matters more than you think. I use an all-butter double crust, chilled thoroughly. The butter stays in small bits, which helps form layers. That’s what gives the crust its lift and flake—not extra flour or tricks.
I’ve compared shortening-based crusts with this all-butter one. The butter crust wins every time for flavor. Shortening might yield more structure, but butter offers taste that shows up in every bite.
The Caramel That Coats the Filling
The homemade caramel uses just sugar, butter, cream, vanilla, and salt. No shortcuts. The sugar melts slowly and deepens in color. Timing matters. I take it off the heat once the color shifts to a deep amber and stir in the butter right away. The result is smooth and pourable, not overly thick.
You’ll use part of this caramel inside the filling and drizzle the rest over the apples just before sealing the pie. This method builds flavor into the fruit itself.
The Apple Mixture: Balance and Body
Granny Smith and Honeycrisp work well together. One brings the acidity, the other keeps the texture. I toss them with cinnamon, nutmeg, lemon juice, and both brown and white sugar. The brown sugar helps anchor the caramel notes. The granulated sugar adds surface sweetness that blends into the juices.
This filling uses flour to help absorb excess moisture, keeping the pie from slumping when sliced. I’ve tested versions with cornstarch, but in this recipe, flour does a better job of supporting the thick caramel without becoming gummy.
Assembling the Pie for Stability and Texture
After lining the pie dish with the rolled dough, I fill it with the apple mixture and spoon extra caramel over the top. Then I add the second crust in a lattice pattern, though a full top works just as well. Egg wash adds color, and a sprinkle of coarse sugar creates that subtle crunch on the surface.
If you’re new to lattice tops, don’t overthink it. The weave doesn’t need to be tight. The goal is to vent the pie well and let the steam escape during baking.
For an easy alternative to this version, try my Apple Pie Recipe with a simpler filling.
Baking Notes That Matter
The initial 20 minutes at a higher temperature helps set the crust. Then I reduce the heat to allow the apples to soften and the caramel to thicken in the filling. Placing the pie on a parchment-lined sheet tray helps avoid messes and makes cleanup simple.
I check the pie at the 40-minute mark. If the crust edges brown too fast, I shield them with foil. The pie finishes when the juices bubble through the lattice and the bottom crust looks golden through the glass dish.
You can also explore this Pumpkin Pie Recipe if you’re looking to round out your fall baking lineup.
Cooling and Slicing: Why Time Counts
After baking, the pie must rest. I let it cool for at least two hours before slicing. This resting time gives the caramel and juices a chance to set, preventing a wet slice. The pie tastes even better the next day, once chilled and reheated gently.
Store leftovers in the refrigerator loosely covered. Reheat individual slices in the oven or serve cold with whipped cream.
This pie works beautifully as part of a Thanksgiving spread alongside other Caramel Apple Desserts or Apple Pecan Pie.
Serving Ideas and Storage Notes
Warm slices pair well with vanilla ice cream or softly whipped cream. For a more rustic finish, I drizzle extra warm caramel just before serving. Keep a bit of the caramel in a jar and warm it gently when needed.
The pie stores well in the fridge for three days. Beyond that, the crust softens too much for my taste. You can freeze the unbaked assembled pie and bake it straight from frozen, adding 15–20 minutes to the baking time.
If you’re making this ahead, I suggest preparing the Pie Crust Dough and caramel the day before to make assembly faster.
Related Recipes to Explore
Try these next:
- Mississippi Mud Pie for a rich chocolate base
- Apple Pie Recipe with classic simplicity
- Pumpkin Pie Recipe for a traditional holiday staple
Save This Caramel Apple Pie Recipe for Later
Pin this recipe on your board for Apple Streusel Pie or Thanksgiving Apple Pie inspiration. If you try this Caramel Pie Recipe, I’d love to hear how it worked for you. Share your thoughts or questions in the comments below.
Caramel Apple Pie Recipe
A flaky, buttery double crust surrounds tender, cinnamon-spiced apples coated in silky homemade caramel. This pie balances tart and sweet, soft and crisp, warm and rich—all in one slice. A classic lattice top finishes the pie with a golden, bakery-style appearance. The caramel is made from scratch and stirred into the filling for extra depth.
Ingredients
- FOR THE PIE DOUGH (DOUBLE CRUST):
- 2 ½ cups (315g) all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 6–8 tbsp ice water
- FOR THE CARAMEL SAUCE:
- 1 cup (200g) granulated sugar
- 6 tbsp unsalted butter, cut into cubes
- ½ cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
- FOR THE APPLE FILLING:
- 6–7 cups peeled, sliced apples (half Granny Smith, half Honeycrisp recommended)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 tbsp all-purpose flour
- 1 tbsp lemon juice
- FOR THE TOP:
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (optional, for sprinkling)
Instructions
- MAKE THE PIE DOUGH: In a large mixing bowl, whisk together the flour, salt, and sugar. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized bits of butter. Add ice water one tablespoon at a time, mixing gently with a fork just until the dough comes together without being sticky. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
- MAKE THE CARAMEL SAUCE: In a heavy-bottomed saucepan over medium heat, add the granulated sugar and stir continuously as it melts. Once the sugar becomes an amber color, carefully add the butter and stir until melted and combined. Slowly pour in the heavy cream while stirring—the mixture will bubble vigorously. Allow it to simmer for 1–2 minutes, then remove from heat. Stir in the vanilla extract and salt. Let the caramel cool slightly before using.
- PREPARE THE APPLE FILLING: In a large bowl, toss the peeled and sliced apples with lemon juice. Add brown sugar, granulated sugar, cinnamon, nutmeg, and flour. Stir to coat the apples evenly. Drizzle about ? cup of the cooled caramel sauce over the apples and gently mix to combine.
- ASSEMBLE THE PIE: Preheat the oven to 400°F (200°C). On a lightly floured surface, roll out one disc of dough into a circle large enough to line a 9-inch pie dish. Transfer the dough to the dish and trim any excess overhang. Spoon the apple filling into the crust and spread it evenly. Drizzle another ¼ cup of the caramel sauce over the apples. Roll out the second dough disc and cut into strips to form a lattice top, or leave it whole for a full crust. Arrange the top crust over the filling and trim and crimp the edges. Brush the top with beaten egg and sprinkle with coarse sugar if desired.
- BAKE: Place the assembled pie on a parchment-lined baking sheet to catch any drips. Bake at 400°F for 20 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 35–40 minutes. The crust should be golden brown and the filling bubbling at the edges. If the crust browns too quickly, cover loosely with foil.
- COOL: Remove the pie from the oven and allow it to cool on a wire rack for at least 2–3 hours. This cooling time is essential for the filling to thicken and set properly before slicing.
Notes
Use a mix of tart and sweet apples for the best flavor balance. Homemade caramel can be made ahead and stored in the refrigerator; rewarm gently before using. A glass pie dish helps monitor browning of the bottom crust.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 952Total Fat 20gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 7gCholesterol 67mgSodium 401mgCarbohydrates 200gFiber 26gSugar 131gProtein 9g
