There’s nothing quite like the comforting aroma of a freshly baked apple pie filling your kitchen. Homemade Caramel Apple Pie takes this classic dessert to the next level by adding a rich, buttery caramel sauce that perfectly complements the tartness of crisp, juicy apples. This pie is a celebration of autumn flavors, wrapped in a flaky, golden crust that’s as satisfying to make as it is to eat. Imagine tender apple slices drenched in a luscious caramel sauce, with hints of cinnamon and nutmeg adding warmth and depth to every bite. The caramel not only enhances the natural sweetness of the apples but also adds a decadent twist that makes this pie truly unforgettable. Perfect for family gatherings, festive holidays, or simply as a treat for yourself, this pie is a showstopper that never fails to impress. Almost every year we make apple pie for Thanksgiving and serve it with vanilla ice cream and caramel topping.
Step-by-step: How to make caramel apple pie
Caramel sauce
In a heavy-bottom and deep medium saucepan, over medium heat, add the sugar, water, and corn syrup. With the heat on medium, bring the sugar to a boil. Shake the pan slowly guiding the distribution of heat. As the bubbles get smaller the color of the sugar starts to turn amber.Pro tip – It is important to keep the heat to medium or medium-low to prevent burning. We want caramelized sugar, not burnt sugar. The sugar should now be a deep amber color. Next, add the butter followed by the cream. Take it off the heat so it does not overflow or overheat in the pan. Add the vanilla extract and salt. Cool for a few minutes in the pan. Then, pour it into a mason jar or storage bowl.Pro tip – The sauce will thicken as it cools. So it is best to make this a few hours if not a day ahead of time.
Double pie crust
In the bowl of a food processor, add the flour, salt, and butter. Pulse for 30 seconds until bread crumb consistency. You can also use a bowl and pastry blender.Pro tip – A flaky pie crust must have a good combination of small and big pieces of butter. So, don’t pulse too long. Add the chilled water through the feeder. Pulse another 30 to 40 seconds until almost combined.Pro tip – The dough should still look crumbly but when you squish a little with your fingers it should shape into a ball. Invert the crumbly mixture on a clean work surface. Gather it all into a ball without kneading.Pro tip – We do not want to activate the gluten in our dough so we avoid kneading. Divide into two – more for the bottom crust, and less for the top crust (see video). Wrap each portion in plastic wrap and chill for at least an hour.Pro tip – You can keep these in the fridge for up to 3 days or freeze them for up to 3 months. Dust the work surface with flour. Open the larger disc for the bottom and roll carefully. Use your 9-inch pie pan as a guide to see how big you need it.Pro tip – If you find the crust is breaking around the edges too much, it means that it is too hard to roll. Leave it to rest on the counter for just 7 to 10 minutes. Then, roll again, and press the broken edges together with your fingertips. To transfer the dough to the pan without breaking, fold the pastry in half, then into quarters. Then, place it on the pie pan and unfold.Pro tip – Alternatively, you can roll the dough onto your rolling pin and unroll it over the pie pan (folding in quarters is easier for newbies). Gently fit it to the pie pan especially on the bottom edges with light hands. Place the lined pie in the fridge while you prepare the filling.Pro tip – You need about an inch more than the edge of your pie pan so you can trim the excess dough.
Apple pie filling
Preheat oven at 400°F / 200°C / Gas Mark 6 Peel, core, and chop apples into thin slices about 1/8 inch. Large chunks will not fit in the pie and make a very chunky apple pie filling.Pro tip – Use a bowl of water with lemon juice and drop each peeled apple into it. This will prevent them from oxidizing and give you enough working time. Add all the sliced apples to a large bowl with lemon juice and toss to combine well. Then, add the spices, salt, and sugars followed by the flour, and combine well.Pro tip – The pie filling must be made just before baking to prevent the apples from releasing too many juices while sitting on the counter.
Assemble
Pour half the apple pie filling into the chilled pie crust. Top with 1/4 cup caramel sauce, followed by the remaining apple pie filling and more 1/4 cup caramel sauce.Pro tip – The filling will look like a lot but it will cook down so make sure to pile it up high. Save the remaining caramel sauce to serve with the finished pie. Roll the top crust – Dust the work surface with flour. Open the smaller disc of shortcrust pastry for the top of the pie and roll it larger than the pie pan (about 12 inches).Pro tip – Use your pie pan as a guide to know how big you need it plus extra for crimping.
Lattice pie crust – Using a ruler cut into 3/4-inch strips. Lay six strips over the pie, equally spaced from each other. Carefully fold every other strip. Then, lay another strip perpendicular to them. Unfold the strips back over the perpendicular strips. Next, take the parallel strips running underneath the perpendicular strips and fold them over the perpendicular strips. Place another strip perpendicular to the parallel strips and unfold the strips back over the new perpendicular strips. Continue with this process until you have done the first half. Then, do the same on the second half of the pie.Pro tip – It sounds complicated but if you watch the video it really is easy peasy.
Cut excess edges – dampen the edges of the strips if necessary so they stick to each other. Then, cut off excess strips using clean kitchen scissors.Pro tip – Use water to dampen the edges and make sure they stick. Otherwise, they can break easily when cutting the pie. Brush the lattice crust with egg wash and sprinkle with granulated sugar. Coarse sugar adds a nice crunch but can be omitted. Place the pie on a rimmed baking sheet to catch any juices that may overflow.Pro tip – For the egg wash, combine the egg and water. Then, use a pastry brush to brush it on the pastry.
Bake
Bake at 400°F / 200°C / Gas Mark 6 for 20 minutes. Then, reduce the temperature to 350°F / 177°C / Gas Mark 4 and cook another 40 to 50 minutes. Cool on a wire rack for at least 15 minutes.Pro tip – After 20 to 25 minutes, cover edges loosely with foil or pie shield to prevent the top crust from becoming too dark. You want lovely golden brown that is not too dark. Serve warm or at room temperature on its own or with a scoop of vanilla ice cream and additional caramel topping. You can also serve it with a dollop of whipped cream, or some pastry cream.
Frequently asked questions
Creative ways to serve this caramel apple pie.
Apple Pie A La Mode: Place a slice of pie on a plate. Top with a scoop of vanilla ice cream. Drizzle with caramel sauce and garnish with a sprig of mint. Mini Pie Tarts: Use mini tart pans to bake individual servings of the apple pie. Drizzle with caramel and serve with a dollop of whipped cream. Pie Milkshake: Blend the pie filling with vanilla ice cream, a dash of milk, and an extra drizzle of caramel until smooth. Serve in a tall glass with a caramel rim and a slice of apple as garnish and toasted pie crust on the side. Pie Tacos: Use or make small cinnamon sugar tortillas or crepes. Fill them with a slice of pie and fold. Drizzle with caramel and serve with a side of ice cream. Pie-stuffed Pancakes, Crepes, Pancakes: Incorporate finely chopped pie filling into your waffle or pancake batter. Serve with a drizzle of caramel and a scoop of whipped cream. Pie Ravioli: Use pie crust to create small ravioli-like pockets, filling them with the apple pie filling. Fry or bake until golden. Serve warm with a caramel dipping sauce. Pie Bites: Use a mini muffin tin to bake bite-sized versions of the pie. Once cooled, dip each bite halfway into caramel and place on a cooling rack to set.
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