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caramel apple pie slice on a plate

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.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes
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.
    apples cored and slice for caramel apple pie
  4. In a saucepan over medium heat, melt butter. Stir in flour and cook for 1 minute.
    melted butter and flour for apple pie sauce
  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.
    add water to finish sauce
  6. Pour sauce over apples and gently combine. Place apple mixture in crust lined pie dish.
    cut up apples in a large bowl with spices and sauce
  7. Cover with top crust (lattice or full). Seal edges and cut slits if using full crust.
    beautiful pie dough with apples in a pie plate
  8. Brush crust with egg wash.
    lattice top for apple pie
  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.
    apple pie with golden crust and bubbly apple filling fresh from the oven
  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.