There’s nothing quite like the smell of a freshly baked caramel apple pie wafting through the house on a crisp fall day. It’s the ultimate cozy dessert—sweet, spiced apples nestled in a buttery crust, topped with a golden lattice and a decadent homemade caramel drizzle. As a mom, I love how this pie brings my family together during those chilly autumn nights. It’s a labor of love, but trust me, the smiles and “mmm’s” around the table make every minute worth it. Plus, that lattice crust? It’s easier than it looks and always steals the show.
Table of Contents
Table of Contents
Why You’ll Love This Caramel Apple Pie
- Easy prep: With just a handful of pantry staples, you’re halfway to pie perfection.
- Homemade caramel: Forget the store-bought stuff—this caramel is rich, buttery, and oh-so-simple to make.
- Perfect balance: Sweet caramel meets tart apples for a flavor combo that’s pure magic.
- Impressive lattice crust: It looks fancy but is totally doable with a little patience (and maybe a glass of wine).
Ingredients for Caramel Apple Pie
For the caramel sauce, you’ll need ½ cup white sugar and ½ cup packed brown sugar (I prefer dark brown for that deep molasses flavor). You’ll also need 6 tablespoons unsalted butter – trust me, it makes all the difference. A splash of ¼ cup water, ¼ teaspoon cinnamon, and just a pinch of salt round out the caramel ingredients. For the pie itself, grab a 14.1-ounce package of double-crust pastry dough (or make your own if you’re feeling ambitious). And of course, the star of the show: 5 medium apples, peeled, cored, and sliced about ¼-inch thick – I’ll tell you my favorite varieties below!
Ingredient Notes & Substitutions
For the apples, go for firm varieties like Granny Smith or Honeycrisp – they hold their shape and give that perfect sweet-tart balance. If you must substitute the brown sugar, maple syrup works in a pinch (use ⅓ cup and reduce water by 1 tablespoon). And about that butter – keep it cold for the crust, but room temp works better for the caramel. Oh, and if you’re out of cinnamon? A dash of nutmeg makes a lovely alternative. The beauty of this recipe is how forgiving it is – even when I’m missing an ingredient, I can usually improvise!
How to Make Caramel Apple Pie
Alright, let’s get baking! This caramel apple pie comes together in three simple but important steps – and I promise, even if you’re a pie newbie, you’ve got this. Just take it slow and enjoy the process. There’s something so satisfying about watching that caramel bubble and that lattice turn golden, isn’t there?
Step 1: Prepare the Caramel Sauce
First things first – get your caramel going. In a medium saucepan, combine the white sugar, brown sugar, butter, water, cinnamon, and that pinch of salt. Medium heat is your friend here – stir constantly until the butter melts and the sugars dissolve. Once it comes to a boil (you’ll see big bubbles), immediately remove it from heat. Careful – caramel can go from perfect to burnt in seconds! Let it cool slightly while you prep the apples.
Step 2: Assemble the Pie
Roll out your bottom crust and fit it into a 9-inch pie plate. Pile in those beautiful apple slices – I like to arrange them neatly but honestly, they’ll get covered anyway. Now for the fun part: the lattice! Roll out your top crust and cut it into 1-inch strips. Start weaving them over the apples, alternating over and under. Don’t stress about perfection – my first lattice looked like it was built by a kindergartener, and it still tasted amazing. Fold the edges under and crimp to seal. Now slowly pour that gorgeous caramel over the lattice – let some drip through to the apples below.
Step 3: Bake to Perfection
Pop your masterpiece into a preheated 425°F oven for 15 minutes – this gives the crust a nice head start. Then reduce the heat to 350°F and bake for another 35-40 minutes. You’ll know it’s done when the crust is golden brown and the filling is bubbling up through the lattice like little caramel volcanoes. That bubbling is crucial – it means your apples are perfectly tender and the caramel has thickened just right.
Tips for the Best Caramel Apple Pie
- Chill your crust: After assembling, pop the pie in the fridge for 15-20 minutes before baking. This helps the crust hold its shape and prevents shrinking.
- Cool completely: I know it’s tempting, but let the pie cool completely before slicing. This gives the caramel time to set and prevents a gooey mess.
- Use a pie shield: If your crust edges brown too quickly, cover them with foil or a pie shield to keep them golden, not burnt.
- Slice with care: Use a sharp knife dipped in hot water for clean slices. Wipe it clean between cuts for picture-perfect pieces.
- Practice makes perfect: If your lattice isn’t flawless the first time, no worries! Mine wasn’t either. Every pie gets better with practice.
Decadent 5-Ingredient Caramel Apple Pie Recipe
A delicious caramel apple pie with a lattice crust, combining sweet caramel and spiced apples.
- Total Time: 1 hour 15 mins
- Yield: 8 servings 1x
Ingredients
- ½ cup white sugar
- ½ cup brown sugar
- 6 tablespoons unsalted butter
- ¼ cup water
- ¼ teaspoon cinnamon
- 1 pinch salt
- 1 (14.1-ounce) package pastry for a double-crust (9-inch) pie
- 5 apples – peeled, cored, and sliced
Instructions
- Gather all ingredients.
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine white sugar, brown sugar, butter, water, cinnamon, and salt in a saucepan over medium heat. Bring to a boil, remove from heat, and set aside.
- Line the bottom and sides of a 9-inch pie plate with one pie crust. Fill with apple slices.
- Roll out top crust into a 10-inch circle. Cut into 8 (1-inch-wide) strips using a sharp paring knife or pastry wheel.
- Weave the pastry strips, one at a time, into a lattice pattern. Fold the ends of the lattice strips under the edge of the bottom crust and crimp to seal.
- Pour butter-sugar mixture evenly over the lattice, letting any excess drizzle into the filling.
- Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until the crust is golden brown, the caramel is set, and the apple filling is bubbling, 35 to 40 minutes more. Allow to cool completely before slicing.
Notes
- Use firm apples like Granny Smith or Honeycrisp for best results.
- Let the pie cool completely before slicing to set the caramel.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 15mg
Serving and Storing Caramel Apple Pie
Oh, the moment we’ve all been waiting for – eating this glorious caramel apple pie! My family insists it’s best served slightly warm with a scoop of vanilla ice cream melting over the top. That cold-and-hot combo is pure heaven. If you’re feeling fancy, drizzle a little extra caramel sauce over each slice – because why not?
Storage is simple: just cover any leftovers (if you have any!) and keep at room temperature for up to 2 days. After that, pop it in the fridge for another 2-3 days. To reheat, I like to warm individual slices in the microwave for about 20 seconds – just enough to get that caramel gooey again. Pro tip: the crust stays crispier if you reheat in a toaster oven instead.
Caramel Apple Pie FAQs
Can I use store-bought caramel instead of making my own?
Sure, in a pinch! But trust me, the homemade caramel in this recipe is next-level and takes just 5 extra minutes. If you must use store-bought, pick a thick caramel sauce (not syrup) and warm it slightly before drizzling – about ½ cup should do.
How do I prevent a soggy bottom crust?
My grandma’s trick? Brush the unbaked bottom crust with a beaten egg white before adding apples. It creates a barrier. Also, make sure your apples are sliced thin (¼-inch) and not piled too high – they’ll cook more evenly that way.
Can I make this pie ahead of time?
Absolutely! Assemble the pie (but don’t bake) and refrigerate overnight. The cold actually helps the crust stay flaky. Just add 5-10 minutes to the baking time. You can also freeze the unbaked pie for up to 2 months – bake straight from frozen with foil over the lattice for the first 30 minutes.
What’s the best way to weave a lattice crust?
Start by laying half your strips vertically across the pie, spacing them evenly. Then fold back every other strip halfway and place your first horizontal strip perpendicular. Unfold, fold back the alternate strips, add another horizontal strip – repeat! Sounds complicated but after two strips, it clicks. (And if it’s lopsided? Call it “rustic” and eat the evidence.)
Why did my caramel harden after baking?
This happens if the caramel cooks too long before going into the pie. Next time, take it off heat as soon as it boils – it’ll continue thickening as it cools. If it still hardens, don’t panic! The apples’ juices will soften it as the pie sits. (And honestly? Some of us love those chewy caramel bits!)
Nutritional Information
Just a quick note – these numbers are estimates since ingredients can vary. A typical slice of this caramel apple pie has about 320 calories and 14g of fat. But let’s be real – when something tastes this good, we’re not counting, are we?
Share Your Pie!
Did you make this caramel apple pie? I’d love to see your lattice work! Snap a pic and tag me on Facebook– nothing makes me happier than seeing your baking adventures. Happy baking, friends!
