This Homemade Caramel Apple Pie is everything you love about classic apple pie - but better. Tender apples are tossed in warm cinnamon spices, layered into a flaky pie crust, and drizzled with rich homemade caramel sauce before baking. It's sweet, buttery, a little tangy, and full of cozy fall flavor in every bite.
This is the caramel apple pie recipe you'll come back to again and again. The combination of crisp apples and silky caramel is a match made in dessert heaven. As the pie bakes, the filling bubbles and thickens into a gooey center, while the crust turns golden and flaky. The result is a pie that's gooey, fragrant, and irresistibly golden. Drizzle your slice of apple pie with caramel sauce on top when serving, and you've got the ultimate holiday showstopper. It's the kind of dessert that makes your kitchen smell incredible too.
If you liked this recipe, you should try our Braided Lattice Apple Pie or Apple Pie Bars next. Pair this pie with No Churn Vanilla Ice Cream or Caramelized Apples for an extra indulgent dessert.
Why You'll Love This Recipe
- Classic apple pie, upgraded. This isn't just apple pie - it's apple pie with caramel sauce woven right into the filling, making it rich and unforgettable.
- Made from scratch (but flexible). You can make your own caramel and pie crust or use shortcuts like store-bought caramel sauce and crust. Either way, it's delicious.
- Perfect fall dessert. Nothing says cozy like cinnamon, nutmeg, cloves, and baked apples wrapped in a golden crust. This is carmel apple pie at its best.
- Showstopping presentation. Whether you do a lattice crust, a full top, or cut-outs, this pie looks as impressive as it tastes. It's a perfect dessert centerpiece for Thanksgiving.
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Ingredients and Substitutions
To make this delicious Caramel Apple Pie, you will need the following ingredients (see recipe card below for quantities):
- pie crusts - You'll need two unbaked 9-inch pie crusts (homemade or store-bought pie crust). Use your favorite butter pie crust recipe or a good quality refrigerated dough.
- apples - Semi-tart apples like Pink Lady or Honeycrisp are perfect here. Granny Smith works too if you prefer more tartness.
- lemon juice - Adds brightness and keeps the apples from browning.
- sugar - White granulated sugar sweetens the filling. You can swap half for brown sugar for a deeper, caramel-like flavor.
- cornstarch + flour - Thickens the filling so it's not too runny. Using both creates the perfect consistency.
- warm spices - Cinnamon, ginger, cloves, and nutmeg give the pie that signature fall aroma.
- egg wash - Beaten egg with water helps the crust bake up golden and glossy.
- coarse sugar - Sprinkled on top for sparkle and crunch.
- caramel sauce - Homemade caramel made with sugar, water, butter, cream, vanilla, and salt. For a shortcut, substitute with ½ cup good-quality store-bought caramel sauce (like Torani, Smucker's, or Trader Joe's). Just make sure it's thick enough to coat the apples and not runny.
Equipment
You'll also need measuring cups and spoons, a large mixing bowl, a whisk, a sharp knife and cutting board for the apples, a medium saucepan for the caramel sauce, a rolling pin, a 9-inch pie dish, and a pastry brush for the egg wash.
Instructions
Step 1: Make the caramel sauce
- Start the base. In a large saucepan over medium heat, add sugar and water. Stir occasionally until the sugar has dissolved and the mixture begins to boil.
- Boil the sugar. Once the mixture begins to boil, increase the heat to medium-high and allow it to boil without stirring.
- Add butter. When the mixture turns amber in color (360°F on a candy thermometer), remove from heat. Add cubed butter and whisk vigorously until combined. (Be careful as the mixture will bubble and rise us rapidly when you add the butter).
- Finish the caramel. Carefully add heavy cream, vanilla, and salt (it will bubble rapidly again). Whisk until smooth, then set aside to cool until warm but not unmanageably hot.
Step 2: Assemble the caramel apple pie
- Mix the filling. In a large mixing bowl, add apple slices, lemon juice, sugar, caramel, cornstarch, flour, cinnamon, ginger, cloves, nutmeg, and salt. Mix until fully combined.
- Prepare the crust. If using homemade pie doughs, roll out both pie crusts to about 12 inches in diameter. Carefully transfer one crust into a 9-inch pie dish, pressing into the bottom and sides and leaving some dough overhanging the edge of the pan.
- Cut lattice strips. Cut the other rolled out pie dough into ten to twelve 1.5-inch wide strips of pie dough or 30 thinner ½-inch strips for a lattice, depending on your style preference.
- Add filling. Pour the apple filling into the crust.
Step 3: Weave the lattice pie crust
- Weave the lattice. Begin arranging the lattice top by placing two long strips in a cross shape in the middle of the pie, with the horizontal strip going over top of the vertical strip. Place two more strips on either side of the vertical strip, both going over the horizontal strip. Lift up the strip that is on the bottom of the cross (the "under" strip). Place another strip under the strip you just lifted up but over the other two strips. Repeat lifting up all the "under" strips when placing a new strip, alternating with each new strip, until you have a full weaved lattice pattern.
- Seal the edges. Cut off any excess pie dough from the lattice strips, then fold and curl up the overhang of the bottom crust over any excess lattice edges. Use your fingers to crimp or flute the edges of the pie crust to seal them together.
Step 4: Bake the pie
- Finish and bake. Brush with egg wash, sprinkle with sugar, then place pie plate onto a baking sheet. Place into a 400°F preheated oven to bake for 20 minutes, then turn the oven down to 375°F and bake for an additional 40-50 minutes, or until the crust looks golden brown. (Note: If the edges are browning too quickly, add aluminum foil or pie shields to the edges to stop further browning).
- Cool and serve. Remove pie from the oven and cool for at least 1 hour to set. Serve warm with ice cream and any remaining caramel sauce.
Expert Tip: Mix Apples for Best Flavor
For the best apple caramel pie, use a mix of apples. Semi-tart varieties like Pink Lady or Honeycrisp add sweetness and crispness, while Granny Smith adds a tangy bite. Combining apple types gives your caramel apple pie recipe more complexity and prevents the filling from being overly sweet.
More Tips and Tricks
- Chill the crust. Cold dough bakes up flakier. If using your own homemade pie crust, refrigerate it for at least 30 minutes before rolling.
- Use a mix of apples. Combining tart and sweet varieties (like Granny Smith with Honeycrisp or Pink Lady) gives the filling more depth and keeps the texture balanced.
- Control the sweetness. If you're using a sweeter apple, reduce the sugar slightly or add a bit more lemon juice to balance.
- Don't skimp on thickener. Cornstarch and flour are essential to prevent a runny filling, especially with juicy apples.
- Lattice or full top crust. Both work! A lattice allows steam to escape, while a full crust locks in more caramel flavor.
- Cool before slicing. Allow the pie to rest for at least 1 hour after baking. This helps the filling set properly so it's gooey but not runny when sliced.
- Drizzle extra caramel. When serving, warm leftover caramel sauce and drizzle over each slice for a bakery-style finish.
Recipe Variations
- Salted caramel apple pie. Add extra sea salt to the caramel sauce for a sweet-salty twist.
- Dutch-style pie. Skip the top crust and cover the filling with a buttery streusel topping.
- Mini caramel apple pies. Use muffin tins and cut circles of dough to make handheld pies.
- Bourbon caramel apple pie. Stir a splash of bourbon into the caramel sauce for an adult-friendly upgrade.
- Apple pecan caramel pie. Add chopped pecans into the filling or sprinkle on top before baking for nutty crunch.
- Carmel apple pie bars. Use the filling and caramel sauce layered over shortbread crust, then cut into squares.
Storage
How to Store
Cover leftover apple caramel pie loosely with foil or plastic wrap and store at room temperature for up to 2 days, or in the fridge for up to 5 days.
How to Reheat
Warm slices in the oven at 325°F for 10-12 minutes, or microwave for 20-30 seconds. Add extra caramel sauce when serving.
How to Freeze
Wrap the baked pie tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Serve
Apple pie with caramel is already a showstopper, but it's even better with the right sides. Serve warm slices with vanilla ice cream, whipped cream, or an extra drizzle of caramel sauce. It's a cozy holiday dessert that doubles as an everyday treat when you're craving something sweet, warm, and spiced.
These are my favorite dishes to serve with caramel apple pie:
Fall Desserts
Why not create a full autumn dessert spread? Pair these with pumpkin muffins, caramel apple pie, pecan bars, or cinnamon cookies for a cozy, seasonal treat table. These desserts complement each other perfectly with warm fall flavors and a mix of soft, crunchy, and gooey textures.
FAQ
The real secret is balance: a mix of sweet and tart apples for flavor depth, plus a touch of acid (like lemon juice) to brighten everything up. For caramel apple pie specifically, the caramel sauce is the secret weapon. It deepens the sweetness and creates a gooey texture that elevates a classic pie into something unforgettable.
Absolutely! Caramel and apples are a perfect pairing. Adding caramel sauce to the filling gives you that gooey, sweet layer baked right into the pie, while an extra drizzle on top when serving makes it feel like a bakery-worthy dessert. This is why so many people love apple pie caramel. It takes traditional apple pie to the next level.
For most apple pies, including caramel apple pie, it's best to keep the apples raw. Baking allows them to soften naturally and release just the right amount of juices into the filling. If you cook them beforehand, they can become too soft or mushy, and you risk ending up with a pie that lacks texture.
Warm spices like cinnamon, nutmeg, cloves, and ginger complement the sweetness of both the apples and caramel. A pinch of cardamom can add a slightly floral note, while allspice brings depth. These spices not only enhance the flavor but also make your kitchen smell amazing while the pie bakes.
Apple pie seasoning is usually a blend of cinnamon, nutmeg, allspice, and sometimes cloves or ginger. It's basically a shortcut spice mix that combines all the warm flavors associated with apple pie. For carmel apple pie, using this seasoning works perfectly, or you can measure out the spices individually for more control.
Mushy apples usually mean you chose a softer variety (like Red Delicious) or sliced them too thin. Stick to firm, semi-tart apples such as Granny Smith apples, Honeycrisp, or Pink Lady. These hold their shape during baking while still becoming tender. Cutting your apples into even slices (not too thin) also helps prevent over-softening.
The biggest mistake is skipping a thickener. Apples release a lot of juice as they bake, and without flour or cornstarch, your filling will be runny. Other common mistakes include underbaking the crust (leading to sogginess) or using the wrong type of apples.
1. Using apples that are too soft.
2. Skipping a thickener like flour or cornstarch.
3. Not balancing sweet and tart apple varieties.
4. Cutting apples too thin, causing them to turn mushy.
5. Adding too much sugar, which makes the filling overly sweet and watery.
6. Overbaking, which breaks the apples down too much.
More Apple Pie Recipes
Looking for other recipes like this? Try these:
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Recipe
Homemade Caramel Apple Pie
- Total Time: 1 hour 30 minutes
- Yield: 8-12 slices
- Diet: Vegetarian
Description
Homemade Caramel Apple Pie is warm, spiced, and gooey. A classic apple pie with caramel sauce baked inside for the ultimate fall dessert.
Ingredients
For the caramel sauce:
- 1 cup (200 grams) white sugar
- ¼ cup (60 grams) water
- 6 tablespoons (90 grams) unsalted butter, cubed
- ½ cup (120 grams) heavy cream
- 1 teaspoon vanilla
- 1 teaspoon kosher salt
For the caramel apple pie:
- 2 unbaked 9-inch pie crusts, homemade or store-bought
- 6 medium semi-tart apples (such as Pink Lady), peeled and sliced
- 2 tablespoons (30 grams) lemon juice, freshly squeezed
- ½ cup (100 grams) white sugar
- ½ cup (170 grams) caramel sauce (above)
- 2 tablespoons (15 grams) cornstarch, sifted to remove lumps
- 2 tablespoons (15 grams) all-purpose flour, sifted to remove lumps
- 2 teaspoons cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- Pinch of salt
- 1 large egg + 1 teaspoon water (for egg wash)
- 1-2 tablespoons white or coarse sugar (for sprinkling on top)
Instructions
Make the caramel sauce:
- In a large saucepan over medium heat, add sugar and water. Stir occasionally until the sugar has dissolved and the mixture begins to boil.
- Once the mixture begins to boil, increase the heat to medium-high and allow it to boil without stirring.
- When the mixture turns amber in color (360°F on a candy thermometer), remove from heat. Add cubed butter and whisk vigorously until combined. (Be careful as the mixture will bubble and rise us rapidly when you add the butter).
- Carefully add heavy cream, vanilla, and salt (it will bubble rapidly again). Whisk until smooth, then set aside to cool until warm but not unmanageably hot.
Make the caramel apple pie:
- Preheat oven to 400°F.
- In a large mixing bowl, add apples, lemon juice, sugar, caramel, cornstarch, flour, cinnamon, ginger, cloves, nutmeg, and salt. Mix until fully combined.
- If using homemade pie doughs, roll out both pie crusts to about 12 inches in diameter. Carefully transfer one crust into a 9-inch pie dish, pressing into the bottom and sides and leaving some dough overhanging the edge of the pan. Cut the other rolled out pie dough into ten to twelve 1.5-inch wide strips or 30 thinner ½-inch strips for a lattice, depending on your style preference. Pour the apple filling into the crust.
- Arrange strips in a cross pattern, then continue weaving strips over and under to create a lattice top. Alternate strips as you go until the pie is fully covered.
- Begin arranging the lattice top by placing two long strips in a cross shape in the middle of the pie, with the horizontal strip going over top of the vertical strip. Place two more strips on either side of the vertical strip, both going over the horizontal strip. Lift up the strip that is on the bottom of the cross (the "under" strip). Place another strip under the strip you just lifted up but over the other two strips. Repeat lifting up all the "under" strips when placing a new strip, alternating with each new strip, until you have a full weaved lattice pattern.
- Cut off any excess pie dough from the lattice strips, then fold and curl up the overhang of the bottom crust over any excess lattice edges. Use your fingers to crimp or flute the edges of the pie crust to seal them together.
- Brush with egg wash, sprinkle with sugar, then place pie plate onto a baking sheet. Place into the oven to bake for 20 minutes, then turn the oven down to 375°F and bake for an additional 40-50 minutes, or until the crust looks golden. (Note: If the edges are browning too quickly, add aluminum foil or pie shields to the edges to stop further browning).
- Remove pie from the oven and cool for at least 1 hour to set. Serve warm with ice cream and any remaining caramel sauce.
Notes
How to store: Cover leftover apple caramel pie loosely with foil or plastic wrap and store at room temperature for up to 2 days, or in the fridge for up to 5 days.
How to reheat: Warm slices in the oven at 325°F for 10-12 minutes, or microwave for 20-30 seconds. Add extra caramel sauce when serving.
How to freeze: Wrap the baked pie tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Pie
- Method: Bake
- Cuisine: American
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