I used to believe fruits and desserts didn’t mix. This delicious recipe for caramel apple pie laughed in my face and showed me how wrong I was.
Back in the day, I used to firmly believe there was no sense in mixing your fruits with your desserts. What good could possibly come from mixing anything considered relatively healthy with something meant to be delicious?!? Nothing. NOT. ONE. THING. I was a chocolate kind of girl. A cake, cookie, and brownie sort. A pint of ice cream in each hand lady! I am a notoriously picky eater and would refuse to eat so many delicious things including apple pie. They were dark times indeed. Thankfully, I have since seen the light and have a wonderful recipe for caramel apple pie for you just in time for fall!
You can use whatever kind of apples you prefer in this recipe. I would recommend one that will hold up while baking and not turn to mush. After all, we aren’t trying to make an applesauce pie here. Honeycrisp, Granny Smith, Jonagold, or Gala are all good choices. I used a combination of Honeycrisp and Granny Smith apples in my pie. I find that using more than one type of apple gives the pie a more complex flavor. Granny Smith apples are a little more tart while the Honeycrisp apples tend to be more on the sweet side. The perfect pair!
Don’t be scared of the pie crust! You. Can. Do. It.
In this recipe, we’re leveling up past graham cracker and cookie-based pie crusts to delicious, buttery, flaky pastry pie crust. I mean no hate to cookie-based pie crust though! The crust of this Chocolate Peanut Butter Pie is made with nutter butter cookies and it is a sweet lovers dream!
Don’t be scared of the pie crust! You can do it! I’ve found that people tend to shy away from making their own pie crust from scratch because they’re scared they’ll mess it up. You won’t. Just remember to keep your fat as cold as possible and don’t overwork the dough. Cold fat plus a gently handled dough equals a nice, light and flaky crust. Just what you want and so much better than a store-bought crust.
I like to add a little cinnamon for the flavor and sugar to help with tenderness into the dough for this recipe. The extra time spent on making the dough from scratch is definitely worth it! This recipe will make two pie doughs. One for the bottom of your pie and one for the top. You’ll want to separate the dough into two separate discs, wrap in plastic wrap, and allow it to rest in the fridge for about 30 minutes before using.
The apples are mixed with cinnamon, allspice, ginger, and sugar. The smell is so wonderful! It was probably 95 degrees outside (thank you, unpredictable Alabama weather!) when I baked this pie the other day but the smell filled the whole house and it felt like Thanksgiving. I loved it so much I made this pie two days in a row last week. So yummy. The caramel sauce is also worth making from scratch over the stove. Just heat some sugar stir in some butter and cream and you’re good to go. Super easy.
Now, to assemble and bake. Roll out one of the pie doughs into a 12-inch circle for a nine-inch pie and place in your pie pan. Allow the crust to chill in the fridge while you prepare the filling. Place half of the apples in the crust, spread the caramel sauce on top, and then add the remaining apples.
Use the second pie dough for the top of the pie. You can roll it out and cut it into strips to make a lattice design like I did or you can simply roll out the second dough and place it on top of your pie. If you decide to go this route, just make sure you cut some slits in the top dough so the pie has some ventilation! Trim the edges of the dough, fold it under itself, and pinch the top and the bottom together to seal it and create a pretty border. I used some cookie cutters and dough scraps to make the leaf and flower designs on my pie. Brush the pie crust with an egg wash and pop it in the oven!
The caramel apple pie will need to cool for around four hours before slicing. I know waiting is torture! My husband asked me SO many times when he would be able to have a slice when mine was cooling. I promise it’s so worth it though! Allowing the pie to cool this long helps the filling set up and thicken nicely which makes it even better when you bite into it. SO. GOOD.
Check out the full recipe and instructions below! Let me know in the comments if you decide to try this one out! Check out some other pie recipes while you’re here!
Spiced Caramel Apple Pie
For the Crust
- 2 3/4 cups all-purpose flour (344 grams)
- 1 1/2 sticks unsalted butter, cut into small chunks (173 grams)
- 1/3 cup shortening (65 grams)
- 1/3 cup ice water (79 mL)
- 2 tbsp sugar
- 1/2 tsp cinnamon
- pinch of salt
- 1 egg, for egg wash
For the Apple Filling
- 6 apples, peeled, cored, and sliced
- 3 tbsp lemon juice
- 1/4 cup light brown sugar (50 grams)
- 1/4 cup granulated sugar (50 grams)
- 1/4 cup all-purpose flour (32 grams)
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp salt
For the Caramel Filling
- 1/2 cup granulated sugar (100 grams)
- 3 tbsp unsalted butter (43 grams)
- 1/4 cup heavy cream (60 mL)
- 1/4 tsp vanilla extract
For the Crust
- In a medium bowl, whisk together flour, cinnamon, sugar, and salt.
- Add butter and shortening, and using a pastry blender or your fingers, rub the butter, shortening and flour together until you have small pieces of fat and some larger pea-sized pieces.
- Add ice water and combine with a spatula just until the mixture comes together.
- Shape the dough into two equal size discs, wrap in plastic wrap, and chill in the fridge for about 30 minutes.
- Gently roll out one of the pie dough discs into a 12-inch diameter circle and place in nine-inch pie pan. Place in fridge.
For Apple Filling
- Combine peeled and sliced apples, sugar, flour, lemon juice, spices, and salt in large bowl.
For the Caramel Filling
- Heat sugar on the stove over high heat. Stirring constantly with a wooden or heat-resistant spoon. Sugar will melt to an amber liquid.
- Whisk in butter and stir about 3 minutes until melted and combined.
- Slowly stir in cream and whisk until combined. Be careful as the mixture will bubble when adding the cream.
- Leave the mixture on heat and allow to boil for about 1 minute.
- Remove from heat and allow to cool before using.
- Preheat the oven to 375 degrees
- Remove pie pan from fridge. Fill the crust with half of the apples, then add caramel sauce and then the remaining apples.
- Remove other pie dough disc from the fridge and roll out to a 12-inch diameter circle. Cut the dough into strips and weave on the top of the pie to create a lattice top. Trim the edges of the dough and seal the top dough with the bottom by folding it under and pinching together.
- Beat one egg and using a pastry brush coat the dough with egg wash.
- Place pie pan on baking sheet and bake for 25 minutes. If needed, cover edges of pie crust with aluminum foil to prevent burning. Bake for another 25 minutes. Filling of the pie should be bubbling when done.
- Allow pie to cool for about 4 hours before slicing.