Caramel Apple Pie Recipe

There’s something nostalgic and comforting about a warm slice of caramel apple pie—especially in the fall. This homemade double-crust pie brings together a buttery, flaky crust and a luscious apple filling, kissed with cinnamon, nutmeg, and a golden caramel drizzle.

What makes this pie truly special is the balance of tart and sweet apples—think Granny Smith for a tangy bite and Honeycrisp or Jonagold for mellow sweetness. Topped with a drizzle of buttery caramel made from store-bought caramels (easy and fuss-free!), this pie is a cozy showstopper for holidays or Sunday dinners.

Best Apples for Apple Pie:

Using a mix of apples gives your pie the perfect texture and flavor. Here’s a list of the best options:

• Granny Smith – Tart, crisp, and holds its shape well
• Honeycrisp – Juicy and sweet with a crunch
• Braeburn – Balanced, slightly tart, firm texture
• Jonagold – Mellow and juicy
• Golden Delicious – Sweet and soft
• Pink Lady – Sweet-tart with a crisp bite

👉Tip: A mix of Granny Smith + Honeycrisp or Jonagold offers a beautiful flavor contrast.

FAQs

Q: Can I use store-bought pie crust?
A: Yes, if you’re short on time. But homemade adds unbeatable flakiness and flavor.

Q: How do I prevent a soggy bottom crust?
A: Preheating a baking sheet in the oven and baking the pie directly on it helps the bottom crust bake more evenly.

Q: Can I use fewer apples?
A: You can reduce to 5–6 apples, but the filling will be slightly shorter and less juicy.

Q: Can I skip the caramel drizzle?
A: Absolutely. The pie is delicious on its own or with a scoop of vanilla ice cream.

Jana Rae

Caramel Apple Pie Recipe

This homemade caramel apple pie recipe features a flaky double crust, tender apples, warm spices, and an easy caramel drizzle. Perfect fall dessert made from scratch!

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Chill time 1 hour hr

Total Time 2 hours hrs 30 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 425

Ingredients Method Notes

Ingredients

  

For the Double Crust:

• 2½ cups all-purpose flour
• 1 tsp salt
• 1 Tbsp sugar
• 1 cup cold butter cubed
• ¼ cup ice-cold water

For the Apple Filling:

• 7 apples peeled, cored, and sliced
• ½ cup brown sugar packed
• 1 Tbsp lemon juice
• 2 Tbsp sugar
• 1 Tbsp cornstarch
• ½ tsp cinnamon
• ½ tsp nutmeg
• 1 tsp vanilla extract

For the Caramel Drizzle:

• 30 store-bought caramels
• 3 Tbsp butter

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Method

 

1. In a large bowl, whisk together flour, salt, and sugar. Cut in the cold butter using a pastry cutter or your fingertips until it resembles coarse crumbs. Slowly add ice water, 1 tablespoon at a time, mixing until dough comes together.
2. Divide the dough into two discs, wrap in plastic wrap, and chill for at least 1 hour.
3. In a large bowl, toss sliced apples with brown sugar, white sugar, lemon juice, cinnamon, nutmeg, cornstarch, and vanilla. Let sit while you roll out the crust.
4. Preheat oven to 400°F (204°C). Roll out one dough disc and fit into a 9-inch pie plate. Fill with the apple mixture. Roll out second disc and lay over the top. Trim excess, crimp the edges, and cut slits in the top for steam to escape.
5. Brush with egg wash and sprinkle with sugar if desired.
6. Bake at 400°F for 20 minutes, then reduce to 350°F and bake for another 30–40 minutes, or until crust is golden and filling is bubbling.
7. While the pie cools, melt caramels and butter in a saucepan over low heat, stirring until smooth.
8. Let pie cool at least 1 hour before slicing. Drizzle caramel over each slice just before serving.

Notes

Recipe Notes:

• You can make the pie crust ahead of time and freeze for up to 2 months.
• Store-bought caramels simplify the caramel step, but feel free to use homemade caramel sauce.
• If your pie edges brown too quickly, cover them with foil halfway through baking.