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–+ servings
slice of caramel apple pie on a plate on a white counter with fall leaves, pinecones and white pumpkins.

Caramel Apple Pie

Mimi Council
This Caramel Apple Pie is actually a less sweet apple pie, believe it or not! Add a dollop of caramel sauce on top for that true caramel flavor. Make this easy apple pie for Thanksgiving this year and please everyone at your table with it!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Chill Time 6 hours
Total Time 7 hours 35 minutes
Course Dessert
Cuisine American
Makes 8 servings
Calories 345 kcal

Equipment

  • Digital Food Scale
  • Stand Mixer
  • Mixing Bowl
  • 9-Inch Pie Pan
  • Rolling Pin
  • Pastry Brush

Ingredients
 
 

Crust

  • 226 grams all purpose flour (plus extra for rolling)
  • 1 teaspoon cane sugar
  • 170 grams salted butter (cold)
  • 7 tablespoons cold water

Filling

  • 113 grams Caramel Sauce
  • 1 ½ teaspoons cornstarch
  • 3 large Granny Smith Apples (sliced)

Topping

  • 2 tablespoons heavy whipping cream
  • Turbinado sugar (optional)

Instructions
 

  • To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar. Turn the mixer on low for two to three rotations to combine the dry ingredients.
  • Remove the butter from the fridge and chop into small cubes. The smaller the cubes, the flakier the crust. Cut the stick of butter into four and then chop into small cubes from there. Add the cold, cubed butter to the flour mixture. Measure out the cold water and have it ready.
  • Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop the mixer. Do not over mix.
  • Divide the dough into two portions, one should be almost double the size of the other. I prefer to weigh them, the large one should weigh 312 grams and the small should weigh 170 grams. Form them both into disks and wrap separately in plastic wrap. Allow to cool in the fridge for at least 6 hours or overnight.
  • Preheat the oven to 350°F.
  • To make the filling: Add the caramel sauce and cornstarch to a medium bowl and mix together. Add the sliced apples and toss to coat completely. Set aside.
  • To make the topping: Add the heavy whipping cream into a small dish, set aside.
  • Grease a 9-inch pie pan well with butter. Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. First, roll out the large disk to ¼-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top.
  • Roll out the smaller disk to ¼-inch thick, it should be about 9-inches in diameter. Set aside.
  • Add the filling into the pie pan and spread evenly.
  • Place the smaller pie dough on top, crimp and fold over the edges of the dough to seal the top and bottom together. Flute the edges.
  • Using a pastry brush, brush the dough with the cream topping. Sprinkle it with Turbinado sugar. Make 4 vent holes in the top of the pie.
  • Bake for 1 hour and 15 minutes, or until lightly browned. Turn up the oven to 400°F and bake for an additional 5 to 15 minutes or until golden brown to your liking.
  • Store at room temperature for up to 3 days.

Notes

Tips
  • Always weigh ingredients for the best results.
  • If you are new to making pie crust, check out How to Make Pie Crust in a Mixer for a full tutorial and video for making pie crust.
  • Make the Homemade True Caramel Sauce the day before you plan to make the pie so it has time to cool. You can make this with the pie crust.
  • You can make this pie in advance, the day before is fine. Just store in a cool, dry place, out on the counter is the best.
  • I put a classic top on this pie, but if you want to a lattice top you can do that instead. Check out my tutorial How to Lattice a Pie Crust.
  • You can reheat this pie in the oven at 350°F for about 10 to 15 minutes or until it's warm if you want to serve a warm pie.
  • High Altitude – Bake at 350°F for 1 hour, or until lightly brown. Turn up the oven to 400°F and bake for an additional 5 to 10 minutes or until golden brown to your liking.

Nutrition

Calories: 345kcalCarbohydrates: 42gProtein: 4gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 50mgSodium: 188mgPotassium: 138mgFiber: 3gSugar: 17gVitamin A: 644IUVitamin C: 4mgCalcium: 24mgIron: 1mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!