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Classic Caramel Apple Pie with Flaky Crust

Close-up of a thick slice of Caramel apple pie showing gooey filling and a golden, flaky top crust.
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Make a rich, gooey caramel apple pie featuring a homemade flaky crust and tender apples. This recipe is perfect for fall gatherings and Thanksgiving.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cold and cubed
  • 1/2 cup ice water
  • 6 large Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup prepared salted caramel sauce, plus extra for topping
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare the pie crust: In a large bowl, whisk together the 2 1/2 cups flour and 1 teaspoon salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, form each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the apple filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, 2 tablespoons flour, cinnamon, and nutmeg. Toss gently to coat the apples evenly.
  3. Assemble the pie: On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  4. Pour the apple mixture into the crust. Drizzle the 1/4 cup of prepared caramel sauce over the apples.
  5. Roll out the second disk of dough for the top crust. You can cut slits or create a lattice top for visual appeal. Place the top crust over the filling. Crimp the edges of the top and bottom crusts together to seal.
  6. Brush the top crust with the beaten egg wash and sprinkle with coarse sugar.
  7. Bake: Preheat your oven to 425 degrees F (220 degrees C). Place the pie on a baking sheet to catch drips. Bake for 15 minutes at 425 degrees F. Then, reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for 40 to 50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them loosely with foil.
  8. Cool: Let the pie cool on a wire rack for at least 3 hours before slicing. This allows the filling to set.
  9. Serve: Serve slices warm or at room temperature with extra salted caramel sauce drizzled on top.

Notes

  • For the best texture, use firm, tart apples like Granny Smith or a mix of Granny Smith and Honeycrisp.
  • If you want a beautiful lattice pie tutorial, search for a visual guide online before assembling the top crust.
  • You can make the pie dough up to two days ahead and keep it refrigerated.
  • This pie freezes well before baking; wrap tightly in plastic and foil.

Nutrition

Find it online: https://delishcraze.com/caramel-apple-pie-recipe-flaky-crust/