Homemade Caramel Apple Pie

Caramel apple pie is everything I love about fall baking tucked into one flaky crust. Tender apples, warm spices, buttery caramel, and golden pastry all bake together into the kind of dessert that makes the whole kitchen smell like Thanksgiving is getting close.

This pie is a little sweeter and richer than a classic apple pie because of the caramel, but it still has that cozy homemade flavor. A mix of tart and sweet apples gives the filling the best texture, and the caramel melts into the apples as the pie bakes.

Serve it warm with vanilla ice cream, whipped cream, or a drizzle of extra caramel on top. It is perfect for apple season, fall dinners, Thanksgiving dessert, or any day when a plain apple pie needs a little extra sparkle.

For the crust, you can use my food processor pie crust if you want a flaky homemade base for this caramel apple pie.

If you love cozy apple desserts, you might also like my chai spiced apple crisp or apple cider donut cake.

Why You’ll Love This Caramel Apple Pie

• It has all the cozy flavor of classic apple pie with a rich caramel twist.
• The filling is made with tender apples, warm spices, and buttery caramel.
• It is perfect for fall baking, Thanksgiving, holidays, and Sunday dessert.
• You can use homemade pie crust or a store-bought crust to save time.
• It tastes delicious warm, room temperature, or with a scoop of vanilla ice cream.
• It is a great make-ahead dessert for busy holiday meals.

Best Apples for Caramel Apple Pie

For caramel apple pie, use apples that hold their shape when baked. Granny Smith adds tartness, Honeycrisp adds sweetness and texture, and Braeburn or Jonagold work well too. A mix of sweet and tart apples gives the pie the best flavor so the caramel does not make the filling overly sweet.

Helpful Tools for Making Apple Pie

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You do not need fancy tools to make caramel apple pie, but a few simple ones make the process easier. A good 9-inch pie plate, rolling pin, apple peeler, mixing bowls, and pastry brush are helpful for preparing the crust and filling. I also like using a pie shield or strips of foil to protect the crust edges while the pie bakes.

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 sliced 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.

How to Keep Caramel Apple Pie from Being Runny

A runny apple pie usually happens when the apples release more juice than the filling can thicken. Slice the apples evenly, use the thickener called for in the recipe, and let the pie cool before slicing. The filling needs time to set after baking, so cutting into the pie too soon can make the juices run.

Make-Ahead Tips

Caramel apple pie can be baked the day before serving. Let it cool completely, then cover it loosely and store it at room temperature for 1 day. For longer storage, refrigerate the pie and let it come closer to room temperature before serving, or warm slices gently before serving.

This pie would be a beautiful Thanksgiving dessert alongside cranberry orange quick bread, pumpkin donuts, or homemade whipped cream.

Storing Caramel Apple Pie

Store covered at room temperature for 1 day or in the refrigerator 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 recommend 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!

For more fall baking flavor, keep a jar of homemade apple pie spice ready for pies, muffins, crisps, and quick breads.

The Best Caramel Apple Pie (with a Buttery Crust)

This caramel apple pie has a gooey brown sugar filling and a flaky homemade crust. Sweet, cozy, and perfect with my homemade crust.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Cooling Time 1 hour hr

Total Time 2 hours hrs 5 minutes mins

Servings: 8

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 6-7 cups sliced apples peeled, cored – Granny Smith, Honeycrisp, or a mix
• ½ cup butter
• 3 tbsp all-purpose flour
• ½ cup white sugar
• ½ cup brown sugar
• ¼ cup water
• ⅛ tsp salt
• 1 tsp apple pie spice (or cinnamon)

For the Crust:

• 1 double pie crust see notes
• 1 egg beaten with a splash of water

Method

 

1. Preheat oven to 425 °F
2. Roll out and place bottom crust into a 9-inch pie dish. Set aside.
3. Place sliced apples in a bowl and set aside.
   
4. In a saucepan over medium heat, melt butter. Stir in flour and cook for 1 minute.
   
5. Add white sugar, brown sugar, water, salt, and apple pie spice. Bring to a gentle boil and simmer for 2-3 minutes until smooth and thickened.
   
6. Pour sauce over apples and gently combine. Place apple mixture in crust lined pie dish.
   
7. Cover with top crust (lattice or full). Seal edges and cut slits if using full crust.
   
8. Brush crust with egg wash.
   
9. Bake 15 minutes at 425 °F. Then reduce heat to 350 °F and bake for another 35 to 45 minutes until golden and bubbling.
   
10. Cool for at least 1 hour before slicing to let the filling set.

Notes

• For the best flavor, use a mix of tart and sweet apples such as Granny Smith and Honeycrisp.
• Let the pie cool for at least 3 to 4 hours before slicing so the filling has time to set.
• If the edges of the crust brown too quickly, cover them with foil or a pie shield.
• Place the pie dish on a baking sheet before baking to catch any bubbling caramel or apple juices.
• This pie can be made the day before serving. Store covered at room temperature for 1 day or refrigerate for longer storage.