Caramel Apple Pie is like the perfect marriage between decadent caramel apples and apple pie. Flaky crust and cinnamon sugar apples mixed with sweet caramel sauce is the perfect fall treat!
There is little better than a delicious caramel apple or warm apple pie in the fall, but when you combine those two tasty treats into a Caramel Apple Pie, you have reached dessert nirvana, my friends. The crust is light and flaky, the filling full of cinnamon sugar spiced apples and sweet, creamy caramel. Top each slice with additional caramel sauce and/or vanilla ice cream and you’ll think your taste buds have found the perfect fall dessert. Because you have.
You can follow the recipe to make your own pie crust below, or buy pre-made, refrigerated pie crust and just skip the steps for making and rolling out the dough. Either way, this dessert is one you absolutely can’t miss out on.
What you need to make Caramel Apple Pie
Full list of ingredients with measurements in the printable recipe card below!
For the Pie Crust
Unbleached all-purpose flour
Granulated sugar
Salt
Unsalted butter
Shortening
Ice water
For the Caramel Apple Pie
Double pie crust
Apples (I used a combination of Granny Smith and Golden Delicious)
All-purpose flour
Granulated sugar
Lemon juice and zest
Ground cinnamon
Ground nutmeg
Caramel sauce
Egg
Water
How to make Caramel Apple Pie
Full Printable Recipe Card Below!
For the Pie Crust
- In a large bowl, stir together the flour, sugar, and salt. Add the butter and shortening and use a pastry cutter to cut into the flour mixture, until it resembles coarse crumbs.
- Add 2 tablespoons of the ice water to the mixture and gently stir with a fork. Repeat, 2 tablespoons at a time, just until the dough starts to come together.
- Using your hands, gently shape into a ball. Divide the dough into two even pieces. Turn each piece of dough onto a sheet of plastic wrap and flatten each into a disc and wrap tightly in plastic wrap. Refrigerate for 1 hour, then allow the chilled dough to sit on the counter to soften slightly for 10 minutes before rolling out.
For the Caramel Apple Pie
- Preheat oven to 400 degrees F.
- Take one of the dough discs and roll out the bottom crust on a lightly floured surface. Transfer it to a 9-inch pie plate and set in the fridge to stay cold while working on the filling.
- To make the filling, peel and slice the apples into ¼-inch slices. Toss them in a large bowl with the flour, sugar, lemon juice, lemon zest, cinnamon, and nutmeg until evenly coated.
- Transfer the apple pie filling to the prepared bottom crust, mounding the apples slightly in the center. They will bake down as they cook. Drizzle ½ cup of the caramel sauce over the top of the apples.
- Roll out the remaining dough disc to make the top crust to cover the pie. Cut slits in the top of the crust to allow venting.
- In a small bowl, whisk the egg with a tablespoon of water, then brush the egg wash over the top crust. Sprinkle with sugar, if desired.
- Bake for 20 minutes, then lower the oven temperature to 375 degrees F and continue to bake for another 40-50 minutes, or until the crust is golden brown and the filling is bubbling inside. If the top crust starts getting too dark around the edges, cover them with aluminum foil or a silicon pie protector if you have one.
- Let the pie cool for at least 4 hours before serving so that the filling has time to set up. To serve, drizzle the whole pie or each slice of pie with additional caramel sauce and top with vanilla ice crea, if desired!
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Want more caramel apple recipes? I know you do!
Try my Caramel Apple Cookie Cups and Caramel Apple Cinnamon Rolls!
Make sure you check out more delicious Fall Flavors recipes below!
Caramel Apple Pie
Equipment
- Rolling Pin
- Pastry cutter
- Pie plate
Ingredients
For the Pie Crust
- 2 ½ cups unbleached all-purpose flour, plus extra for the work surface
- 2 Tbsp granulated sugar
- 1 tsp salt
- 12 Tbsp unsalted butter, cut into ¼-inch pieces and chilled
- ½ cup shortening, chilled
- 6-8 Tbsp ice water
For the Caramel Apple Pie
- 1 double pie crust
- 6-7 large apples*, peeled and sliced (about 8-10 cups)
- ¼ cup all-purpose flour
- ½ cup granulated sugar
- 2 Tbsp fresh lemon juice
- 2 tsp lemon zest
- 1 ½ tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup caramel sauce, divided
- 1 egg
- 1 Tbsp water
- Sugar, for topping
Instructions
To make the Pie Crust
- In a large bowl, stir together the flour, sugar, and salt. Add the butter and shortening and use a pastry cutter to cut into the flour mixture, until it resembles coarse crumbs.
- Add 2 tablespoons of the ice water to the mixture and gently stir with a fork. Repeat, 2 tablespoons at a time, just until the dough starts to come together.
- Using your hands, gently shape into a ball. Divide the dough into two even pieces. Turn each piece of dough onto a sheet of plastic wrap and flatten each into a disc and wrap tightly in plastic wrap. Refrigerate for 1 hour, then allow the chilled dough to sit on the counter to soften slightly for 10 minutes before rolling out.
To make the Caramel Apple Pie
- Preheat oven to 400 degrees F.
- Take one of the dough discs and roll out the bottom crust on a lightly floured surface. Transfer it to a 9-inch pie plate and set in the fridge to stay cold while working on the filling.
- To make the filling, peel and slice the apples into ¼-inch slices. Toss them in a large bowl with the flour, sugar, lemon juice, lemon zest, cinnamon, and nutmeg until evenly coated.
- Transfer the apple pie filling to the prepared bottom crust, mounding the apples slightly in the center. They will bake down as they cook. Drizzle ½ cup of the caramel sauce over the top of the apples.
- Roll out the remaining dough disc to make the top crust to cover the pie. Cut slits in the top of the crust to allow venting.
- In a small bowl, whisk the egg with a tablespoon of water, then brush the egg wash over the top crust. Sprinkle with sugar, if desired.
- Bake for 20 minutes, then lower the oven temperature to 375 degrees F and continue to bake for another 40-50 minutes, or until the crust is golden brown and the filling is bubbling inside. If the top crust starts getting too dark around the edges, cover them with aluminum foil or a silicon pie protector if you have one.
- Let the pie cool for at least 4 hours before serving so that the filling has time to set up. To serve, drizzle the whole pie or each slice of pie with additional caramel sauce and top with vanilla ice crea, if desired!
Notes
Nutrition
Welcome to the fourth annual #FallFlavors! We have 21 bloggers sharing over SIXTY recipes using fall ingredients like squash, apples, maple, pecans, and many more. Follow #FallFlavors to see all the delicious recipes on social media.
Wednesday #FallFlavor Recipes
Beverages
- Cranberry Orange Bourbon Cocktail from Family Around The Table
- Orchards be Dram-ed Cocktail from The Spiffy Cookie
Breakfasts and Breads
- Apple Pie Pancakes from Magical Ingredients
- Instant Pot Pumpkin Applesauce from An Affair from the Heart
- Pumpkin Chocolate Chip Scones from Hezzi-D’s Books and Cooks
- Pumpkin Spice Oatmeal from Jolene’s Recipe Journal
Mains and Sides
- Chicken Parm Stuffed Spaghetti Squash from A Kitchen Hoor’s Adventures
- Chicken Sausage with Apples from Cheese Curd In Paradise
- Roasted Whole Butternut Squash from Jen Around the World
- Sauerkraut with Tomato Sauce from Palatable Pastime
Desserts
- Air Fryer Candied Walnuts from Devour Dinner
- Caramel Apple Pie from Sweet Beginnings
- Easy Apple Pie Cake from A Little Fish in the Kitchen
- Instant Pot Apple Cinnamon Cheesecake from Blogghetti
- Pumpkin Bread Pudding from Hostess At Heart
- Old Fashioned Ritz Pie from Art of Natural Living
- Pecan Butter Cookies from Books n’ Cooks
- Pecan Pie Bars from Best Cookie Recipes
Follow the Favorite Fall Recipes Facebook group and follow the Favorite Fall Flavors Pinterest board for more fall inspiration!
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