A classic caramel apple pie recipe perfect for fall gatherings and Thanksgiving.
Author:Sarah Peterson
Prep Time:30 min
Cook Time:50 min
Total Time:80 min
Yield:8 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 recipe double pie crust
6 cups thinly sliced tart apples (like Granny Smith or Honeycrisp)
3/4 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup caramel sauce, plus more for drizzling
2 tablespoons unsalted butter, cut into small pieces
1 large egg, beaten (for egg wash)
1 tablespoon turbinado sugar (optional, for sprinkling)
Instructions
Preheat your oven to 425°F (220°C).
Line a 9-inch pie plate with one pie crust. Trim the edges, leaving an overhang.
In a large bowl, toss the sliced apples with granulated sugar, flour, cinnamon, nutmeg, and salt.
Pour the apple mixture into the pie crust.
Drizzle 1/2 cup of caramel sauce over the apples. Dot the top with the butter pieces.
Place the second pie crust over the filling. Crimp the edges to seal. Cut vents in the top crust.
Brush the top crust with the beaten egg wash and sprinkle with turbinado sugar, if desired.
Place the pie on a baking sheet to catch any drips.
Bake for 15 minutes at 425°F (220°C).
Reduce the oven temperature to 375°F (190°C) and continue baking for 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent it with foil.
Let the pie cool on a wire rack for at least 2-3 hours before slicing and serving. Drizzle with additional caramel sauce before serving.
Notes
For a salted caramel apple pie, use salted caramel sauce and add 1/4 teaspoon of salt to the apple filling.
You can use a lattice crust instead of a double crust for a different look.
Ensure your apples are sliced uniformly for even cooking.
Allowing the pie to cool completely is crucial for the filling to set properly.