This easy Caramel Apple Pie is a delicious dessert to make year round. Caramel topping adds a sweet flavor to the fresh apples and flakey pie crust, making it taste like fall.
Of course, we love making apple pie too. There is a reason it is the most popular fall dessert. The smell of one baking in the oven gives your home that delicious and homey feeling.
If you have ever eaten apple slices with caramel, you know how perfect that combo is. Caramel topping adds a sweet twist to a classic apple pie. It's so delicious that you will want to make it all year round.
Why You Will Love This Pie
This easy caramel apple pie recipe is easy to make in minutes. Sure you could make everything from scratch, but save yourself some time in the kitchen by using store bought pie crusts and a jar of caramel topping. No one will ever know!
The flavors in this apple pie will make it stand out on the dessert table at Thanksgiving. Using a combination of apple pie spice and caramel gives it an extra delicious taste. Plus, your kitchen will smell like an apple orchard as it bakes!
Enjoy a slice of pie topped with a big scoop of vanilla ice cream and extra caramel drizzles. It really is the perfect dessert to enjoy after any meal.
If you are looking for an easy apple pie that will get rave reviews from all your guests, this is definitely the recipe for you.
You will need a bag of apples, pie crust, and a few simple pantry staples to be able to make this caramel apple pie recipe.
- Pie Crust - You can make a homemade crust if you prefer. We usually just use a box of Pillsbury pie crusts because it saves a little bit of time.
- Apples - Choose your favorite variety of firm apples. Some of our favorites are granny smith and honeycrisp.
- Granulated Sugar - Sweetens the apple pie filling.
- Apple Pie Spice - This autumn spice blend gives the filling a warm fall flavor.
- Cornstarch - We use this to thicken the filling. Flour can also be used but you will need to 2x's more, and I don't like the taste that it gives the filling.
- Caramel Ice Cream Topping - Any brand or type of ice cream topping will work, just make sure it is a thicker topping.
- Turbinado Sugar - Adding an egg wash and this coarse sugar creates a crunchy caramelized crust that tastes so good.
How to Make a Caramel Apple Pie
You will only need one large bowl to mix up the caramel apple pie filling. It's seriously easy to do in minutes. Peeling and slicing the apples will take you the longest amount of time.
- Prep the pie crust. Place one pie crust in the bottom of a 9-inch pie plate. Brush the bottom and sides with an egg white wash to keep the bottom from getting soggy. Refrigerate while you prepare the apple pie filling.
- Make the filling. Remove the peels from the apples with a vegetable peeler, then slice into thin ¼" slices. Stir together the apple slices, sugar, spices, and cornstarch.
- Assemble the pie. Arrange the apples neatly in the prepared pie crust. This keeps air pockets from baking into the crust as the apples shrink. Drizzle with caramel sauce and add pats of butter.
- Bake and cool. Add the top pie crust and crimp the edges to seal it together. Brush the top of the crust with an egg wash and sprinkle with the coarse brown sugar. Bake at a higher temperature for 10 minutes, then cover the edges. Reduce the oven temperature and bake another 45 minutes or until bubbly and golden brown.
BruCrew Tip: If you want to make the pie look a little fancier, add a lattice crust to the top of the pie. You can see how we made one on this cherry pie.
Store the apple pie in a loosely sealed container at room temperature for 1-2 days. You can also cover it tightly and place it in the refrigerator where it will keep for 3-4 days.
This is a great recipe to make 1 day ahead of time. This pie actually is best if served the next day because that gives it time to absorb the liquid, so it isn't runny.
Tips and Tricks
- Use a mixture of sweet, tart, and firm apples to give the pie the best flavor depth.
- Cut the apples in thin uniform slices. You want them to be about ¼" thick. Thicker slices won't cook as well, and thinner ones can become mushy.
- Do not dump the apple filling into the center of the pie crust! Arrange them gently and neatly, so they lay neater and look better after cooking.
- Cover the edges of the pie with a pie shield or tin foil to keep the crust from browning too much.
- Let the pie cool completely before cutting it into slices. This allows the juices to be absorbed into the filling, so it will look cleaner and stay together better.
- This pie is delicious served warm or cold. We love warm slices of pie with vanilla ice cream and extra caramel topping and cold slices with whipped cream.
You want to choose firm and crunchy apples that will hold up to high heat as they bake. Some of the best varieties are Jonagold, Granny Smith, Honeycrisp, Braeburn, Gala, Rome, and Golden Delicious. Using a combination of sweet and tart apples will also give you a good flavor in the pie.
One of my favorite baking tricks is to brush an egg white on the bottom crust. This keeps any filling from soaking into the crust as it bakes. Make sure you bake the pie for the full time and cut slits in the top, so the steam can escape.
Using a glass or aluminum pie plate will also ensure that your pie crust bakes evenly.
There is no need to pre-bake the crust ahead of time for this pie recipe.
The top crust will be lightly golden brown, and you should see the filling bubbling through the slits and around the edges.
More Caramel Apple Desserts
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The post for this apple pie was first published September 2010. It was updated with new photos and information and republished November 2022.