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Hi Bold Bakers!
IN THIS RECIPE: A twist on the classic apple pie that adds my signature salted caramel sauce. It also uses my simple Perfect Pie Crust recipe for a pie that should become a new classic! It’s made like a regular pie, but has a flavor you’ll swoon over.
If there’s one way to up your apple pie game, it is without a doubt adding in some of my signature salted caramel sauce. It is so delicious on its own but paired with baked-down apples and a crispy pie crust, it’s downright addictive!
The flavors in this pie are basically a masterclass of learning how food works and what goes great together. The tart apples balance out the sweetness of the caramel, the salt makes all the flavors pop, and the crust provides the perfect canvas for it all to go down.
If you love classic apple pie, this recipe may convert you to a caramel apple pie only type of person. It’s a lot easier on the teeth than trying to chomp into a caramel apple too.
What Is Caramel Apple Pie?
This homemade apple pie recipe is just amplified by adding salted caramel sauce. You won’t believe how just adding one extra ingredient will change your apple pie! It tastes like caramel apples, but with the added indulgence of baked apples.
What You Need To Make Caramel Apple Pie
How To Make Caramel Apple Pie
Just one more step than your average apple pie can change everything! Here is how you make caramel apple pie — and you can find the printable recipe with all the measurements further down on the page. This is just for you to get a sense of what you’re getting into… spoiler alert! It’s simple:
- Preheat your oven to 375°F (190°C).
- Peel, core, and slice the apples into pieces about ¼-inch (6mm) thick. Place the sliced apples into a large bowl.
- Add the brown sugar, cornstarch, and lemon juice to the apples and toss to combine.
- Roll out one of the pie crusts to ¼ inch (6mm) thick on a floured surface. Line your 9-inch (23cm) pie tin with it.
- Pour the apples into the crust and drizzle the caramel sauce on top.
- Roll out your second pie crust to ¼ inch (6mm) thick and cut the crust into wide strips, about 1 ¼ -inches (3cm) wide.
- Brush the edge of the bottom crust with egg wash and drape half of your pie crust strips over the apples in one direction, then weave the remaining strips through in the opposite direction for a lattice pattern. Trim any excess crust that hangs over 1/2 inch (1½cm) past the edge. Tuck the overhanging crust under the bottom crust and press gently to seal.
- Brush the egg wash all over the pie and sprinkle with granulated sugar.
- Put the pine on a lined baking sheet. If the apples bubble over, it will save you a mess in your oven. Bake for about 45-55 minutes until the crust is golden brown, the juices are bubbling thickly, and the apples are tender.
- Allow to cool completely before serving.
Gemma’s Pro Chef Tips For Making Caramel Apple Pie
- Use my Homemade Pie Crust! Store-bought crust will work as well.
- Use my signature salted caramel sauce.
- Granny Smith apples work great in this pie because they are tart, but you can use any apple you prefer.
- Cover the top crust (or just the edges) with aluminum foil if the crust begins to over-brown before the apples are tender.
- It’s important to put your pie on a sheet pan to bake to catch any drippings, which can not only burn and cause smoke but also make cleaning up difficult.
- For an extra indulgent treat, serve this pie drizzled with a little more salted caramel sauce on top!
How Do I Store Caramel Apple Pie?
You can store leftover apple pie at room temperature, loosely covered, for up to 2 days.
Make More Pies!
- Blueberry Cranberry Pie
- Perfect Classic Apple Pie
- Best-Ever Pecan Pie
- How to Make Pumpkin Pie
- Blueberry Pie
- Strawberry Pie
- Mile High Chocolate Pie
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Caramel Apple Pie Recipe
- Preheat the oven to 375°F (190°C).
- Peel, core and slice the apples ¼-inch (6mm) thick and place in a large mixing bowl.
- Add the brown sugar, cornstarch, and lemon juice to the apple and toss to combine.
- On a floured surface, roll out one of the pie crusts to ¼ inch (6mm) thick and line a 9-inch (23cm) pie tin with it.
- Fill the crust with the apples and drizzle the caramel sauce over the apples.
- Roll out the second pie crust to ¼ inch (6mm) thick and cut the crust into wide strips, about 1 ¼ -inches (3cm) wide.
- Brush the edge of the bottom crust with egg wash and drape half of the strips over the apples in one direction and then weave the remaining strips through in the opposite direction to create a lattice pattern. Trim the crust so that it hangs no more than a 1/2 inch (1½cm) past the edge of the pie and tuck the overhanging crust under the bottom crust and press gently to seal.
- Brush all over with the egg wash and sprinkle with the granulated sugar.
- Place the pie on a lined baking sheet to catch drippings and bake for 45-55 minutes, until the crust is golden brown, the juices are bubbling thickly and the apples are tender and can easily be pierced with a knife.
- Let cool completely for several hours before serving. Store, loosely covered, at room temperature for up to 2 days.