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Caramel Apple Pie

close up shot of a dish of Caramel Apple Pie drizzled with caramel sauce
Delicious apples mixed with caramel sauce and baked into a flaky pie crust make this caramel apple pie a divine dessert choice.
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Table of Contents
  1. CARAMEL APPLE PIE INGREDIENTS
  2. HOW TO MAKE THIS CARAMEL APPLE PIE RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

This sweet caramel apple pie takes a flaky crust and fills it with crisp tart apples and homemade caramel sauce, topping it with a crunchy crumble topping. What a decadent and delicious way to enjoy a favorite fall fruit.

We’ve got plenty of apple recipes to share with you. Check out our apple enchiladas and caramel apple pie bombs for two gems.

CARAMEL APPLE PIE INGREDIENTS

You’ll need:

For the Pie Filling

  • 1 – 9-inch unbaked pie crust, store-bought or try our homemade pie crust recipe
  • 6 cups peeled, cored, and thinly sliced Granny Smith or Pippin apples (about 6 to 7 apples)
  • 1 tablespoon lemon juice
  • ½ cup granulated sugar
  • ¼ cup all-purpose flour
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Dash of salt
  • 30 soft caramel candies (about 1 cup)
  • 4 tablespoons heavy whipping cream
  • 2 tablespoons salted butter

For the Crumble Topping

  • 1 cup all-purpose flour
  • ⅓ cup packed light brown sugar
  • ½ teaspoon ground cinnamon
  • ½ cup salted butter, cut into small pieces

SUBSTITUTIONS AND ADDITIONS

APPLES: Granny Smith apples and Pippin apples are great in apple pie. Honeycrisp, Golden Delicious, or a combination are also tasty options that will hold up well in the baking process.

PIE CRUST: Use our homemade pie crust recipe, or buy a pie crust one at the grocery store. Chilling it while preparing the filling will help it bake up flakier and crisper.

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HOW TO MAKE THIS CARAMEL APPLE PIE RECIPE

STEP ONE: Preheat the oven to 425°F.

STEP TWO: Place the unbaked pie crust in the freezer while you prepare the pie filling.

PRO TIP:

If you are using a store-bought crust, I’d recommend placing the foil pie pan into a 9-inch pie plate for extra stability.

STEP THREE: As you peel, core, and slice the apples, toss them into a large bowl and squeeze the lemon juice over them.

STEP FOUR: Add ½ cup granulated sugar, ¼ cup flour, ¾ teaspoon cinnamon, ¼ teaspoon nutmeg, and a dash of salt to the sliced apples. Stir well to combine. 

STEP FIVE: In a small microwave-safe bowl, combine unwrapped caramels and heavy whipping cream. Heat for 30 seconds, stir, and heat for 30 seconds longer. Stir the mixture until it is combined and smooth. Heat for additional 15-second increments if needed to melt the caramel completely.

STEP SIX: Stir ⅓ cup of the caramel mixture into the apple mixture. Reserve the remaining caramel to drizzle over the top of the baked pie.

PRO TIP:

When the warm caramel sauce is mixed with the cold apple filling, it tends to clump up a little bit. That is no problem. It will melt into the apples as the pie cooks.  

STEP SEVEN: Mound apple mixture into the chilled pie crust. Dot small pieces of the 2 tablespoons of butter over the top of the apples. Set aside.

STEP EIGHT: Mix flour, brown sugar, and cinnamon for the crumble topping in a small bowl. Add pieces of butter (½ cup) into the crumble mixture. Use two forks or a pastry blender to cut the butter into the flour mixture until small clumps form.

STEP NINE: Sprinkle the crumb topping over the apples.  

STEP TEN: Bake pie for 40 to 45 minutes. After 15 to 20 minutes, check the pie for browning. When the top and edge of the crust of the pie is browned, cover the entire pie with a sheet of aluminum foil and continue baking for another 20 to 25 minutes. Remove the pie from the oven when the apple filling is bubbling, and the topping and crust are golden brown.

PRO TIP:

Place your pie dish on a baking sheet to transfer to and from the oven so you don’t end up having the filling bubble over and make a mess of your oven.

The pie filling needs to bubble up, and the apples should be tender for the pie to be done cooking. If it doesn’t cook all the way, the filling will not set firm. Cooling the pie completely (or for at least a few hours) will also make it easier to slice without the filling running all over the place.

STEP ELEVEN: Let pie cool completely.

STEP TWELVE: Drizzle the top of the pie with reserved caramel sauce (reheat as needed). Cut with a sharp knife and serve with vanilla ice cream.

HOW TO SERVE

The perfect way to serve this caramel apple crumble pie is with a scoop of vanilla ice cream, a dollop of whipped cream on top and a cup of coffee or homemade pumpkin spice latte. In my opinion, pie is best served warm and this one is no exception as it makes the caramel all nice and gooey.

STORAGE

IN THE FRIDGE: Store in the refrigerator, covered in plastic wrap or aluminum foil for up to 2 days.  

This recipe takes a classic apple pie to the next level with creamy and gooey caramel mixed with the apple slices and topped with a delicious crumbly topping. Happy baking!

FREQUENTLY ASKED QUESTIONS

Could I make this recipe with a different type of crust?

This great recipe would be fun to make with a crust made out of graham cracker crumbs too.

Do I have to make my own pie crust for this recipe?

For this caramel apple pie with crumb topping recipe, you can either choose store-bought pie crust or make your favorite homemade crust. Check out our pie crust recipe for a great option.

What are the best apples for this easy pie?

Firm apples such as Pink Lady or Honeycrisp are delicious. Granny Smith apples and Pippin apples are also classic choices.

MORE RECIPES YOU’LL LOVE

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close up shot of a dish of Caramel Apple Pie drizzled with caramel sauce

Caramel Apple Pie

5 from 1 vote
Delicious apples mixed with caramel sauce and baked into a flaky pie crust make this caramel apple pie a divine dessert choice.
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 12

Ingredients
  

Pie Filling

  • 1 9-inch unbaked pie crust store-bought, or use our homemade pie crust recipe
  • 6 cups peeled cored and thinly sliced Granny Smith or Pippin apples (about 6 to 7 apples)
  • 1 tablespoon lemon juice
  • ½ cup granulated sugar
  • ¼ cup all-purpose flour
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 dash salt
  • 30 soft caramel candies (about 1 cup)
  • 4 tablespoons heavy whipping cream
  • 2 tablespoons salted butter

Crumble Topping

  • 1 cup all-purpose flour
  • cup packed light brown sugar
  • ½ teaspoon ground cinnamon
  • ½ cup salted butter cut into small pieces

Instructions
 

  • Preheat the oven to 425°F.
  • Place the unbaked pie crust in the freezer while you prepare the pie filling.
  • As you peel, core, and slice the apples, toss them into a bowl and squeeze the lemon juice over them.
  • Add ½ cup granulated sugar, ¼ cup flour, ¾ teaspoon cinnamon, ¼ teaspoon nutmeg, and a dash of salt to the apple mixture. Stir well to combine.
  • In a small microwave-safe bowl, combine unwrapped caramels and heavy whipping cream. Heat for 30 seconds, stir, and heat for 30 seconds longer. Stir the mixture until it is combined and smooth. Heat for additional 15-second increments if needed to melt the caramel completely.
  • Stir ⅓ cup of the caramel mixture into the apple mixture. Reserve the remaining caramel to drizzle over the top of the baked pie.
  • Mound apple mixture into the chilled pie crust. Dot small pieces of the 2 tablespoons of butter over the top of the apples. Set aside.
  • Mix flour, brown sugar, and cinnamon for the crumble topping in a small bowl. Add pieces of butter (½ cup) into the crumble mixture. Use two forks or a pastry blender to cut the butter into the flour mixture until small clumps form.
  • Sprinkle the crumble topping over the apples.
  • Bake pie for 40 to 45 minutes. After 15 to 20 minutes, check the pie for browning. When the top and crust of the pie is browned, cover the entire pie with a sheet of aluminum foil and continue baking for another 20 to 25 minutes. Remove the pie from the oven when the apple filling is bubbling, and the topping and crust are browned.
  • Allow the pie to cool completely.
  • Drizzle pie with reserved caramel sauce (reheat as needed). Cut and serve with vanilla ice cream.

Notes

PRO TIP: If you are using a store-bought crust, I’d recommend placing the foil pie pan into a 9-inch pie plate for extra stability.
 
PRO TIP: When the warm caramel sauce is mixed with the cold apple filling, it tends to clump up a little bit. That is no problem. It will melt into the apples as the pie cooks.  
 
PRO TIP: Place your pie dish on a baking sheet to transfer to and from the oven, so you don’t end up having the filling bubble over and make a mess of your oven.
 
PRO TIP: The pie filling needs to bubble up, and the apples should be tender for the pie to be done cooking. If it doesn’t cook all the way, the filling will not set firm. Cooling the pie completely (or for at least a few hours) will also make it easier to slice without the filling running all over the place.

Nutrition

Calories: 398kcal | Carbohydrates: 57g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 392mg | Potassium: 326mg | Fiber: 2g | Sugar: 34g | Vitamin A: 520IU | Vitamin C: 12mg | Calcium: 90mg | Iron: 2mg
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