Caramel Apple Pie has all of the flavors of a classic apple pie, but kicked up a notch with the addition of smooth, creamy caramel in the filling.
Can you believe that it’s already the holiday season? I’m having a hard time wrapping my head around the fact that it’s nearly the end of November, and that Thanksgiving is tomorrow. I’d freak out, but I’m right on schedule with my Thanksgiving preparations.
Which makes me curious…are you a work-ahead kind of Thanksgiving cook? Do you save all of the preparations for the day of? Maybe you travel for the holiday so you don’t have to shoulder the entire meal on your own? Tell me, Friends! I really do want to know. As for me, I spend 2 to 3 days preparing what I can ahead of time so that all I have to do is get the roast turkey in the oven on time, and then shore up a few odds and ends. Gives me more time to watch the Lions lose with my loved ones.
So the stuffing, mashed potatoes, and gravy are all ready and waiting for the turkey come Thanksgiving day. It sounds like a lot, but I probably spend the most time making pies. Because PIE. I do a twist on traditional pumpkin pie, my favorite cherry pie, and usually a classic apple pie.
This year, I’m doing a pumpkin version of my positively perfect cheesecake, and this here Caramel Apple Pie. Obviously, I’m all sorts of sassy this year!
I love this Caramel Apple Pie because it marries two fall favorites–caramel and apples. Please don’t let the idea of making caramel intimidate you. The caramel comes together in a jiffy on the stove top. You’re essentially just melting sugar with a little water and butter. You’ve totally got this!
The gooey caramel in the filling keeps the apples nice and moist, thus giving a little more freedom with the top crust. I played with a little plaid-inspired lattice with this one, but a basic top crust with vents will also do nicely.
The important part is in the inside–just look at that caramel filling! I promise that this Caramel Apple Pie is just sweet enough without being overpowering on the caramel front. The apples are nice and caramel-y without being cloying. The pie crust is perfectly flaky and buttery. Every bite is just right!
Mix it up with Caramel Apple Pie!
Kirsten/ComfortablyDomestic
Yields 9-inch Pie
Caramel Apple Pie has all of the flavors of a classic apple pie, but kicked up a notch with the addition of smooth, creamy caramel in the filling.
30 minPrep Time
55 minCook Time
1 hr, 25 Total Time
Save RecipeIngredients
- 1 full recipe all butter pie crust (or 2 9-inch pie crusts)
- ½ C. granulated sugar
- ½ C. brown sugar
- ½ tsp. ground cinnamon
- ¼ C. water
- 6 Tbs. unsalted butter, cut into ¼-inch cubes
- 7 cups peeled, cored, and thinly sliced tart apples (6 large apples)
- 1 whole egg
- 1 Tbs. cold water
- 2 tsp. additional granulated sugar, if desired
Instructions
- In a small saucepan set over medium-low heat, stir the granulated sugar, brown sugar, cinnamon, water and butter together. Bring the mixture to a boil. Remove the mixture from the heat and allow to cool to lukewarm.
- Once the caramelized sugar mixture has cooled, place the sliced apples into a large bowl. Pour the caramel over the apples. Use a wooden spoon to gently fold the apples with the sugar caramel to coat.
- Roll out half of the pie dough to fill a 9-inch pie plate, leaving 1-inch of dough hanging over the edge of the plate. (About a 12-inch diameter circle of rolled dough.) Roll out the other half of dough to a 10-inch circle for the top crust.
- Spoon the apple mixture into the dough lined pie plate, scraping the remaining caramel from the bowl and leveling the apples smooth. Top the filling with the other rolled pie pastry. Pinch the edges of both pie pastries together to seal. Fold the edge of the pastry all around toward the center of the pie. Crimp or flute the rolled edge, as desired. Cut six 1-inch slits into the top of the pie with a sharp paring knife to provide a vent for steam to escape in the oven. Alternately, a lattice top may be woven in place of a solid top crust. Refrigerate the assembled pie for 30 minutes.
- Preheat the oven to 425 degrees F. Place an aluminum foil lined baking sheet on the bottom rack of the oven to catch any filling that may bubble over the side of the pie while baking.
- Once the pie has sufficiently chilled, whisk the egg with the cold water to create an egg wash. Brush the egg wash over top of the pie. Sprinkle the top with additional granulated sugar, if desired.
- Bake the pie on the middle rack of the oven for 15 minutes. Reduce the oven temperature to 375 degrees F. Continue baking for an additional 30 to 40 minutes or until the pie crust is golden in color, and the filling is bubbling up through the vents cut into the top crust.
- Transfer the pie to a wire rack to cool for at least an hour before slicing to serve.
Please be sure to drop a comment and tell me about your Thanksgiving traditions.
Happy Thanksgiving, Friends!
