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slice of caramel apple pie showing gooey apple and caramel layers
Areeba

Caramel Apple Pie

This Caramel Apple Pie is a classic homemade dessert made with flaky buttery crust, tender cinnamon-spiced apples, and rich homemade caramel sauce. Every bite is warm, cozy, and full of deep caramel-apple flavor.
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Prep Time 1 hour 45 minutes
Cook Time 1 hour 15 minutes
Cooling Time 4 hours
Total Time 7 hours
Servings: 12 Slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Crust:
  • 2 1/2 cups 325g all-purpose flour
  • 1 teaspoon salt
  • 1 cup 224g cold unsalted butter, cubed
  • 4 –8 tablespoons cold ice water
Caramel Sauce:
  • 1 cup 207g granulated sugar
  • 1/2 cup 120ml water
  • 1/4 cup 56g unsalted butter
  • 1/2 cup 120ml heavy whipping cream
  • 1/2 tablespoon vanilla extract
  • 1/2 –1 teaspoon salt
  • 2 tablespoons 16g all-purpose flour
Apple Filling:
  • 2 1/2 pounds Granny Smith apples
  • 2 1/2 pounds Honeycrisp apples
  • 1 tablespoon lemon juice
  • 1/2 cup 112g light brown sugar
  • 1/2 cup 104g granulated sugar
  • 1/3 cup 43g all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 large egg beaten, for egg wash
  • Coarse sugar for topping

Method
 

  1. Prepare pie crust by mixing flour, salt, and cold butter until crumbly. Add ice water gradually until dough forms. Chill for at least 1 hour.
  2. Make caramel sauce by cooking sugar and water until golden. Add butter, then slowly whisk in cream. Add vanilla, salt, and flour. Set aside.
  3. Prepare apple filling by slicing apples evenly, tossing with lemon juice, sugar, flour, salt, and vanilla. Cook until tender, then cool completely.
  4. Roll out crust and place into pie dish. Layer apple filling with caramel sauce in sections.
  5. Add top crust (lattice or full top). Brush with egg wash and sprinkle coarse sugar.
  6. Chill assembled pie for 20–30 minutes.
  7. Bake at 425°F for 15 minutes, then reduce to 350°F and bake 50–60 minutes until golden and bubbling.
  8. Cool completely for 3–4 hours before slicing.

Notes

  • Always use cold butter and ice water for the crust. This is what creates those flaky, bakery-style layers instead of a dense dough.
  • Don’t rush the dough. Once it just comes together, stop mixing. Overworking it can make the crust tough instead of tender.
  • Make sure the apple filling is completely cooled before assembling the pie. Warm filling can melt the crust and cause sogginess.
  • Slice apples evenly so they cook at the same rate and give a consistent soft-but-structured texture in every bite.
  • The caramel should be cooked until it turns a deep golden color, but avoid burning it. Keep an eye on the color more than the time.
  • Always cool the pie fully before slicing. This helps the filling set properly so you get clean slices instead of a runny center.
  • For best flavor, let the pie rest for a few hours or even overnight before serving—the taste becomes richer and more balanced.
  • If the crust browns too quickly in the oven, lightly cover the edges with foil to prevent burning while the filling continues to cook.