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Desserts & Baking

Caramel Apple Pie

Caramel Apple Pie

This caramel apple pie is everything you love about classic apple pie, but with a rich, homemade caramel ribbon running through every bite. The buttery crumb topping keeps it easy, no top crust to fuss with, and it bakes up golden and juicy. Perfect for a cozy fall dessert or a simple weekend treat.

Prep30 minutesCook45 minutesTotal1 hour 15 minutes
ServingsAdjust ingredients automatically

Ingredients

  • 1 1/2 cups all-purpose flour, for crust
  • 1/2 cup unsalted butter, cold and cubed, for crust
  • 1/4 cup granulated sugar, for crust
  • 1/4 tsp salt, for crust
  • 2 1/2 tbsp ice water, or as needed
  • 3 medium apples, peeled, cored, sliced (about 3 cups)
  • 1/4 cup granulated sugar, for filling
  • 1/4 cup brown sugar, packed, for filling
  • 1 tbsp all-purpose flour, for filling
  • 1 tsp ground cinnamon, for filling
  • 1 tbsp lemon juice, for filling
  • 1/2 cup granulated sugar, for caramel
  • 1/4 cup heavy cream, for caramel
  • 2 tbsp unsalted butter, cubed, for caramel
  • salt, pinch, for caramel
  • 1/2 cup all-purpose flour, for crumb topping
  • 1/4 cup brown sugar, packed, for crumb topping
  • 1/4 cup unsalted butter, cold and cubed, for crumb topping
  • 1/2 tsp ground cinnamon, for crumb topping

Directions

  1. Make the crust: In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter with a pastry blender until the mixture looks like coarse crumbs. Drizzle in the ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together. Press the dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Roll out the chilled dough on a lightly floured surface into a 12-inch round. Fit it into a 9-inch pie pan, trimming and crimping the edges as desired. Prick the bottom with a fork and freeze for 15 minutes.
  3. Preheat the oven to 375°F. Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for 5 more minutes, until the crust is lightly golden. Set aside to cool slightly.
  4. Make the caramel: in a small saucepan, heat the 1/2 cup granulated sugar over medium heat, stirring occasionally, until it melts and turns a deep amber color. Carefully stir in the heavy cream and the 2 tablespoons butter, the mixture will bubble, until smooth. Add a pinch of salt and remove from the heat. Let it cool for a few minutes.
  5. Make the filling: in a large bowl, toss the apple slices with the lemon juice, granulated sugar, brown sugar, the 1 tablespoon flour, and the cinnamon.
  6. Spread the apple mixture into the pre-baked crust. Pour the caramel evenly over the apples, letting it seep down between the slices.
  7. Make the crumb topping: in a small bowl, mix the flour, brown sugar, and cinnamon. Cut in the cold butter until the mixture forms coarse clumps. Sprinkle the topping evenly over the pie.
  8. Place the pie on a baking sheet to catch drips. Bake for 20 to 25 minutes, until the filling is bubbly and the topping is golden. If the edges of the crust brown too quickly, cover them with foil.
  9. Cool the pie on a wire rack for at least 15 minutes before slicing, this lets the caramel set just slightly.

Asha’s Kitchen Tips

  • Use a mix of tart and sweet apples, like Granny Smith and Honeycrisp, for a more balanced flavor.
  • Keep the butter cold when making the crust and crumb topping; it helps create a flaky, tender texture.
  • If your caramel hardens while waiting, gently reheat it over low heat until it’s smooth.
  • For a cleaner slice, chill the pie completely and then warm it in the oven at 350°F for 10 minutes.
  • Place a baking sheet under the pie to catch any bubbling caramel that might spill over.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream or a drizzle of extra caramel sauce.