Fall is in the air and with the weather starting to change, it's the perfect time to start baking. Apple pies are a favorite come autumn, but if you want to take your classic apple pie to the next level, why not try this easy caramel apple pie recipe? With a flaky, buttery crust, rich, sweet caramel sauce, and tart crisp apples, this irresistible pie has it all.
You only need a handful of ingredients to make caramel apple pie at home – a little flour, some milk, caramel apple dip, and apples, of course! Serve it with a scoop of vanilla bean ice cream or with a dollop or two of homemade whipped cream. If you're looking for an easy, decadent dessert for your fall get-togethers, caramel apple pie is the way to go.
Tart apples like Granny Smith are best for baking. You can also use Honeycrisp, Jonagold, Braeburn, or Pink Lady. Don't cook the apples before baking otherwise they'll turn to mush.
Make sure to let the caramel thicken before pouring it over the apples otherwise your pie will taste watery.
For a fun tasty twist, try using salted caramel or add a swirl of chocolate. You can also add streusel or nuts over the top to add a bit of crunch or sprinkle in a dash of warming spices like cinnamon and nutmeg for extra flavor.
Use whole milk for a richer flavor and texture.
You can make a deep dish pie or turn your caramel apple pie into dessert bars if you prefer. Use a baking sheet and follow the recipe as outlined below. Let it cool completely before slicing into bars.
Cover and store your caramel apple pie in the fridge for up to 4 days.
Absolutely! Place your pie in an airtight container and store it in the freezer for up to 4 months. For extra convenience, slice it before freezing so you can take out individual portions whenever the mood strikes.
Preheat your oven to 375F. Line a pie dish with baking parchment and set it aside.
Place the pie crust on the pie dish, making it according to the box directions.
In a large bowl, mix 1/4 cup of flour, sugar and cinnamon.
Add in the apples.
Spread the apple mixture over the pie crust.
In a separate bowl, whisk caramel dip and milk.
Pour it over the apple mixture.
In another bowl, mix 1 cup of flour and the brown sugar. Add in butter, previously cut with pastry blender.
Spread the mixture over the apple filling.
Next, make the lattice top. Chill the pie crust dough for a while, then roll it out on a lightly floured surface and cut it into even strips about 1/2-inch wide. Lay them on the filling forming a grid and spacing them evenly.
Do not trim the ends of the strips that come out of the edges, but fold them over to create a higher edge using the bottom crust as well. Seal.
Bake for 50 to 60 minutes. Remove from the oven and let cool for 15 minutes, then flip the pie dish over to remove the pie.
Drizzle the remaining caramel apple dip. Serve and enjoy!
Use room temperature ingredients so that your batter will mix evenly.