Caramel Apple Pie

Caramel Apple Pie

Slices of apples surrounded with a delicious vanilla-cinnamon caramel, baked between layers of flakey homemade pie crust


12 servings


6 cups peeled, cored, and thinly sliced cooking apples
1 tablespoon lemon juice (use less if your apples are very tart!)
1/2 cup (packed) brown sugar
1/2 cup white sugar
1/4 cup flour
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup heavy whipping cream
1/4 cup butter


1. Toss apples with the lemon juice.

2. In a large bowl, whisk together the sugars, flour, cinnamon, nutmeg, and salt. Add apples and toss to coat. Stir in the vanilla and heavy cream.

3. In a large skillet or heavy stock pot, melt butter. Add apple mixture and cook over medium to medium-high heat for 6-8 minutes, stirring constantly, until apples soften.

4. Pre-heat oven to 450 degrees. Line a 10-inch pie dish with pastry; pour in apple mixture. Place top crust, sealing the edges with water (between the crusts) and pinching. Be sure to have air holes in the top of the crust. (I cut vents while the crust is still on the counter, before placing crust over the filling.)

5. Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 35-45 more minutes. If your pie dish is fairly deep, it should not run over, as long as you have sufficiently sealed the edges. If you want to be sure your oven stays clean, I recommend putting an old cookie sheet on a shelf below the pie, to catch any drips. :)

6. Cool pie before serving. (The piece shown in the photo had been refrigerated. The pie is slightly more runny at room temperature!)

Caramel Apple Pie
Additional Notes: 

*I use my foolproof pie crust recipe, and a single recipe of that makes enough crust for two of these 10-inch pies, including top crusts for both. If you only wish to make one of these pies, you can freeze the extra pie crust dough for later use, or, save it in the refrigerator for a few days and use for another kind of pie.

Preparation Time: 

45 minutes

Cooking Time: 

50-60 minutes

Tammy's Review: 

This is a delicious apple pie with a caramel flavor and texture! It is not gooey and stringy like you might imagine caramel candy being, but it is thick and has a great caramel flavor. :) My rating: 9/10. It's very good... but I think I still like traditional apple pie the BEST! :)


I have two very productive pear trees that keep challenging me to find ways to use them, and I've discovered that I can use my pears in almost any apple recipe. Every summer, I bake about 7 or 8 old fashioned, two crust pear pies, and was elated to find the link for this recipe on your caramel page for a change of pace.

I don't have enough time to make my own crust, so the ready-to-use crust from the store had to do. Additionally, I made a few mistakes. One, I overestimated the amount of fruit I was using, and ended up overstuffing my crust. Next, as I was trying to seal the top and bottom crusts together, the top crust started to soften and tear. I'm thinking it might have been due to the temperature of the fruit mixture - maybe I'll let it cool a little before putting it in the pie plate next time.

The tip to put something underneath the pie to catch drippings while it was cooking was a lifesaver, as I had quite a bit of filling leak out due to the two items above. My final mistake was that I couldn't wait for the pie to completely cool before taking a slice, and the warm filling ran out and filled the empty space as soon as I removed my slice. Once the pie cooled completely, the filling set nicely.

Lessons learned for next time, and there WILL be a next time because this pie is FANTASTIC. Thanks for another outstanding recipe. And I'm going to try to get around to making your pie crust one of these days, too!


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