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Yields:
8 serving(s)
Prep Time:
15 mins
Total Time:
6 hrs 40 mins
Cal/Serv:
563
During the fall, apple pie is a baking staple. While we love the classic, sometimes we want something a little more decadent. To switch up the must-have fall dessert, we added sweet, rich caramel to this pie, bringing out the sweetness of the apples with an indulgent twist. If you want an extra special Thanksgiving dessert this year, this caramel apple pie is the dessert to make. Here’s everything you need to know:
What type of apples are the best for apple pie?
Just like in our classic apple pie, we like to use a mix here. Granny Smith, Honeycrisp, and Gala are all great choices—they not only deliver on that ideal sweet-tart flavor, but have a high amount of pectin. This will create that perfect jammy consistency with our caramel filling. Need more fall baking help?Check out our guide for the best apples to use for baking for a complete rundown.
The pie crust:
We highly recommend making this pie with our homemade pie crust for a tender and flaky crust that pairs perfectly with our decadent pie filling. It’s easy to make (and easy to make ahead of time!), and results in a crust that is out-of-this-world. That being said, if you’re in a pinch, you can use store-bought if needed.
Serving caramel apple pie:
Be sure to let the pie cool before serving. This will allow the juices to be absorbed and will help with a cleaner slice, but if any extra liquid manages to escape, it would be delicious spooned over the pie. Serve it plain, or top with homemade vanilla ice cream or whipped cream.
Can you make this ahead of time?
Make your crust ahead of time to save yourself time and energy on the big day. You can make the crust and store it in the refrigerator for up to 3 days or in the freezer for 1 month, or make the entire pie ahead of time and store in the fridge for 3 to 4 days.
Storage:
If you have any leftovers, wrap the pie tightly and store in the refrigerator for around 3 to 4 days.
Have you made this yet? Let us know how it went in the comments below!
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Ingredients
Crust
- 1 cup
(2 sticks) unsalted butter, cut into 1/2" pieces
- 3 cups
(360 g.) all-purpose flour, plus more for dusting
- 2 Tbsp.
granulated sugar
- 1/2 tsp.
kosher salt
- 1 Tbsp.
apple cider vinegar
- 6 Tbsp.
(or more) ice water
Filling
- 3 1/2 lb.
assorted apples (about 7; such as Granny Smith, Honeycrisp, and/or Gala) cored, peeled, thinly sliced
- 1/4 cup
packed dark brown sugar
- 2 Tbsp.
fresh lemon juice
- 1 Tbsp.
cornstarch
- 1 tsp.
ground cinnamon
- 1/2 tsp.
pure vanilla extract
- 1/4 tsp.
kosher salt
All-purpose flour, for dusting
- 1/2 cup
store-bought or homemade caramel, plus more for serving
- 1
large egg beaten with 1 Tbsp. water (egg wash)
Coarse sugar, for sprinkling
Directions
Crust
- Step 1Place butter in freezer for 30 minutes.
- Step 2In a large bowl, whisk flour, granulated sugar, and salt. Add butter and, using your hands or a pastry cutter, cut butter into flour mixture until pea-sized and some slightly larger pieces form. Add vinegar and ice water, 1 Tbsp. at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly.
- Step 3On a lightly floured surface, turn out dough. Form into 2 balls, then flatten into disks (making sure there are no/minimal cracks).
- Step 4Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours and up to overnight.
Filling
- Step 1In a large skillet over medium heat, cook apples, brown sugar, lemon juice, cornstarch, cinnamon, and salt, stirring occasionally, until liquid is thickened and apples are tender, 12 to 15 minutes. Let cool.
- Step 2On a lightly floured surface, roll out one disc of dough to a 12" circle. Transfer to a 9" pie plate and gently press to fit. Trim edges, leaving a 1" overhang, then tuck under itself and crimp edges.
- Step 3Layer apple mixture on top of dough, then pour caramel over apples.
- Step 4Roll out second disc of dough to a 12" circle. Cut into 10 strips. Lay 4 strips over apples. Fold back the first and third strip and place a fifth slice over apples in the opposite direction. Lay folded-back slices over the fifth slice. Fold back the second and fourth strip and repeat lattice top with remaining dough. Trim strips and press into crimped dough. Freeze until dough is well chilled, about 15 minutes or until crust is well chilled.
- Step 5Arrange a rack in center of oven; preheat to 400°. Place a large baking sheet on center rack. Brush chilled crust with egg wash and sprinkle with coarse sugar.
- Step 6Place pie plate onto preheated baking sheet. Bake pie, loosely covering with foil if crust darkens too quickly, until crust is very golden and filling is bubbling, about 50 minutes. Transfer to a wire rack and let cool at least 2 hours before serving.
- Step 7Top with more caramel.
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