Homemade Caramel Apple Pie

This isn’t just any apple pie, this is caramel apple pie, and it makes the whole house smell like butter and brown sugar and takes you straight back to grandma’s kitchen. This caramel apple pie is made with a buttery caramel-like sauce that gets poured over the apples before baking, giving every bite a gooey, brown sugar warmth. It’s sweet, nostalgic, and perfect for holidays, Sunday dinners, or just because.

If you’ve already tried my homemade pie crust, this filling is its perfect match. But if you’re running short on time, store bought will still get you a delicious result.

Ingredients for Caramel Apple Pie

• 6-7 cups sliced apples (peeled and cored, Granny Smith, Honeycrisp, or a mix)
• 1 tbsp apple pie spice (you can make your own or just use cinnamon instead)
• 1/2 cup butter
• 3 tbsp all-purpose flour
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/4 cup water
• 1/8 tsp salt

For the Crust:

• 1 double pie crust (use this recipe or store bought)
• egg wash

Instructions for Caramel Apple Pie

Preheat oven to 425 degrees F. Prepare your bottom crust in a 9-inch pie dish and set it aside. Place slice apples into a bowl and set aside.

Make the caramel sauce: In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 1 minute. Add white sugar, brown sugar, water, salt, and apple pie spice (or cinnamon). Bring to a gentle boil and simmer for 2-3 minutes, stirring constantly until smooth and slightly thickened. Pour caramel sauce over apples and gently combine.

Assemble the pie: Pour apple mixture into the prepared pie crust. Cover with a full crust or a lattice crust. Seal and crimp the edges. If using a full crust topping, be sure to cut a few slits in the crust for venting. Brush top with an egg wash before baking.

Bake: Place the pie on a foil lined baking sheet. Bake at 425 degrees for 15 minutes, then reduce heat to 350 degrees and bake for another 35 – 45 minutes, until the crust is golden and the filling is bubbly.

Cool: Let the caramel apple pie cool for at least an hour before slicing to let the filling set.

Tips for Caramel Apple Pie

• Sprinkle course sugar over top crust before baking for sparkle.
• Use a mix of sweet and tart apples for the best flavor.
• Top with scoop of ice cream or a dallop of homemade whipped cream.

Storing Caramel Apple Pie

Store covered at room temperature for 1-2 days or in the fridge for up to 4 days;

FAQ: Caramel Apple Pie Edition

What apples are the best for caramel apple pie? Granny Smith, Honeycrisp, Fuji, or a mix! You want apples that hold their shape and give a balance of sweet and tart.

Can I use store bought pie crust? Yes! I always reccomend homemade, but store bought works fine in a pinch.

Can I freeze this pie? Yes, you can freeze it after baking. Wrap it tightly and freeze it up to 2 months. Reheat in the oven at 350 degrees until warmed through.

Can I make the filling ahead of time? Yes. Prep the sauce and apples up to 1 day ahead and store them separately in the fridge. Assemble right before baking.

If you are in the mood for more fall treats, these Apple Snickerdoodle Bars are a must-make!