Description
Caramel Apple Pie is a decadent twist on the classic apple pie, featuring sweet, spiced apples enveloped in a flaky crust and drizzled with rich caramel sauce. It’s a perfect dessert for fall, with a touch of indulgence that will impress any crowd.
Ingredients
Scale
- For the crust:
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cut into cubes
- 6–8 tablespoons ice water
- For the filling:
- 6–7 medium apples (a mix of Granny Smith and Fuji works well), peeled, cored, and sliced
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 tablespoon lemon juice
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon all-purpose flour
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- For the caramel sauce:
- 1/2 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- For assembly:
- 1 egg (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch pie pan and set aside.
- To make the crust: In a food processor, combine flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, and pulse until the dough begins to come together.
- Divide the dough into two portions, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- To make the filling: In a large bowl, combine sliced apples, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, flour, cornstarch, and salt. Toss until the apples are well coated.
- Roll out one portion of the dough on a floured surface to fit the pie pan. Place it in the prepared pie pan and trim the edges, leaving a 1-inch overhang.
- Pour the apple filling into the crust, packing it in tightly. Roll out the second portion of dough and lay it over the apples. Trim and crimp the edges to seal the pie. Cut a few slits in the top to allow steam to escape. Brush the top with a beaten egg for a golden finish.
- Bake the pie for 45-50 minutes, or until the crust is golden and the filling is bubbling. If the edges of the crust start to brown too quickly, cover them with foil or a pie shield.
- To make the caramel sauce: In a saucepan over medium heat, melt butter. Add brown sugar and stir until dissolved. Bring to a simmer and cook for 2-3 minutes, then add heavy cream, vanilla extract, and salt. Stir until smooth, then remove from heat and allow to cool slightly.
- Once the pie has cooled slightly, drizzle with warm caramel sauce before serving. Serve with whipped cream or vanilla ice cream, if desired.
Notes
- For an extra touch, you can add a tablespoon of whiskey or rum to the caramel sauce for a deeper flavor.
- Make sure to allow the pie to cool for at least 30 minutes before slicing to help the filling set.
- Leftover pie can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 45mg
Keywords: caramel apple pie, apple pie with caramel, caramel drizzle pie, fall apple pie, homemade caramel apple pie