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Easy Caramel Apple Pie Recipe
Ash Tyrrell

Easy Caramel Apple Pie Recipe

I baked this caramel apple pie on a chilly weekend, and my whole kitchen smelled like cinnamon and warm butter. The apples came out tender, the caramel turned silky, and the lattice top baked up crisp and golden. I was nervous about the lattice at first, but it turned out much easier than it looks.
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Total Time 7 hours
Servings: 10
Ingredients Method Notes

Ingredients
  

  • 2 discs pie dough chilled (one for the bottom, one for the lattice; homemade or store-bought both work)
  • 1 cup 290g salted caramel sauce, divided (half goes inside, half goes on top)
  • 10 cups 1250g sliced apples, 1/4 inch thick (about 8 large apples; slice evenly so they bake evenly)
  • 1/2 cup 100g granulated sugar (sweetens the apples and draws out their juices)
  • 1 tablespoon 15ml fresh lemon juice (brightens the flavor and keeps apples fresh looking)
  • 1/4 cup 31g all-purpose flour (thickens the juices; spoon and level it)
  • 1 1/2 teaspoons ground cinnamon gives that classic warm pie flavor
  • 1/4 teaspoon ground allspice or cloves adds a gentle spicy depth
  • 1/4 teaspoon ground nutmeg rounds out the spices with a cozy note
  • 1 large egg beaten for a shiny, golden crust
  • 1 tablespoon 15ml milk (loosens the egg so it brushes on smoothly)
  • Coarse sugar optional (adds sparkle and a light crunch)

Method
 

  1. Make your pie dough and shape it into two discs. Wrap them well and chill for at least 2 hours. Cold dough is far easier to roll and keeps the crust flaky.
  2. If you are making your own caramel, do it now so it can cool. Store-bought caramel works too if you want a shortcut. Just warm it gently before using so it pours easily.
  3. Add the sliced apples, sugar, lemon juice, flour, and spices to a large bowl. Stir until every slice is coated evenly. The mixture should look glossy and smell amazing.
  4. Flour your counter and roll one chilled disc into a 12-inch circle. Ease it into the pie dish and smooth it against the sides. Keep the second disc in the fridge until you need it.
  5. Spoon the apples into the crust and pile them high, packing them tightly. Drizzle 1/2 cup (145g) of caramel over the top. If it has thickened, warm it for a few seconds first.
  6. Roll the second disc into a 12 to 14-inch circle and cut about 18 strips, each 1/2 to 3/4 inch wide. Weave them over the filling, then trim the extra dough. Fold the edges inward, pinch them together, and crimp.
  7. Whisk the egg and milk, then brush it over the lattice and edges. Sprinkle on coarse sugar if you like. Chill the pie for 20 to 30 minutes while the oven heats to 400°F (204°C).
  8. Place the pie on a baking sheet and bake at 400°F for 25 minutes. Lower the oven to 375°F (190°C), add a crust shield, and bake 35 to 40 minutes more. The filling should bubble and reach about 200°F (93°C).
  9. Let the pie cool on a rack for at least 3 hours. This step is not optional, because the filling needs time to set. Drizzle the remaining caramel over the whole pie or onto each slice.

Notes

  • I always use a mix of tart and sweet apples. Granny Smith paired with Honeycrisp, Fuji, or Pink Lady gave me the best flavor and texture.
  • I slice every apple to the same thickness, so nothing ends up crunchy or mushy.
  • I keep the second dough disc in the fridge while I work, because warm dough tears when I weave it.
  • I warm the caramel before drizzling it, since cold caramel goes thick and clumpy.
  • I bake until I see thick bubbles at the edges, because an underbaked filling turns pasty.
  • I always set the pie on a baking sheet, which saved my oven from sticky drips.