This homemade caramel apple pie recipe features an easy and delicious lattice crust, with a sweet caramel sauce coating the apples and crispy crust. Add homemade whipped cream and ice cream to sweeten this dessert even more!
Homemade caramel apple pie is my favorite dessert during fall! This crust is quick and easy to make, and creates the most delicious crispy crust a pie could have! The caramel sauce heats within minutes, and adds a beautiful golden brown yet sweet touch to the apples and crust.
When we moved to our homestead, we were unaware of all of the fruit that had been planted. To our surprise, we have 7 apples trees producing a variety of many beautiful apples. Previously, I took our kids to an orchard where we would pick apples to our hearts content. I love being able to venture outside, and grab sweet organic apples I can use for dipping, juice, applesauce, and now apple pie.
I hope you enjoy this recipe as much as my family does! I was inspired by a couple of chef John’s videos to put this recipe together. Hopefully you can bring this recipe into your home as well.
Homemade Caramel Apple Pie Video Instructions
Tips For Making Apple Pie From Scratch
Leave the disks of dough in the fridge for a minimum of 30 minutes. This will resolidify the butter, make the dough easier to work with and crispy when baked.
If you leave the dough in the fridge overnight, set dough out for five minutes to soften it a touch. It will become easier to roll out, while still being solid.
Brush the edges of the crust with an egg wash (1 egg yolk + 1 teaspoon water) if you do not rub caramel sauce on it.
Make sure your pie is ready (after you created lattice and pinched edges) to begin the caramel sauce. You will want to pour it directly on your ready pie after it boils. If caramel sits out too long it becomes hard. Reheating the sauce can be done, but won’t produce the same result as the initial boil.
Don’t forget to flour all surface (work surface and top of dough disks). This will ensure your dough doesn’t stick, and break after you rolled it out.
Ingredients
CRUST
- 2.5 cups unbleached flour
- 1/2 teaspoon salt
- 2 sticks (1 cup) butter (shredded or cubed)
- 8 tablespoons ice water
- 1 tablespoon apple cider vinegar (added to the 8 tablespoons water)
FILLING
- 4-5 organic apples (sliced thin)
- 1 stick (1/2 cup) butter
- 1/2 cup brown sugar
- 1/2 sugar
- 1 teaspoon cinnamon
- 1/4 cup water
Pie Crust and Apple Instructions
- In a medium sized bowl, add 2.5 cups of unbleached flour and 1/2 teaspoon salt. Mix dry ingredients thoroughly.
- Add 2 sticks of shredded or cubed butter to the flour mixture. Mix with the whisk attachment until flour looks like crumbles. (You should have tiny crumbs of butter that if squeezed would stick together.)
- In a small bowl combine 8 tablespoons of ice water and 1 tablespoon of vinegar.
- Pour half of the water into the flour mixture, and whisk. Add in the other half of the water, and mix until dough becomes thick and can be pressed together. (See video)
- Shape dough into 2 disks, wrap in plastic wrap, and place in fridge for a minimum of 30 minutes.
- Sprinkle flour on a flat surface. Unwrap one of the disks, and sprinkle the top with additional flour. Using a rolling pin, roll the dough until it is the width of your pie pan.
- Roll the edge of the dough onto your rolling pin, and roll the dough until it wraps around your rolling pin. Transfer the rolling pin to the top of the pie pan, and roll the dough off of your rolling pin into the pan.
- Push the dough nicely into the pan, and adjust the edges to fit the pan.
- Cut the apples into slices (cut the slices in half if they are too thick). Lay the slices evenly into your pie pan until it is full. (You do not have to peel the apples beforehand.)
- Add additional flour onto your flat work surface. Roll out the top crust until it is roughly the size of your pie pan.
- Cut the crust into 8 strips (10 if you want).
- Lay four strips across the pie, bend two back, and add a strip going the opposite way. Repeat alternating the strips to pull back. (Watch video to see specifics.)
- Pinch the excess dough to the rim of the pie pan, or tie off and place in any areas around the pie that need extra crust.
Caramel Sauce Instructions
- In a medium sauce pan, melt 1 stick of butter, 1/2 cup brown sugar, 1/2 cup sugar, 1 teaspoon cinnamon, 1/4 cup water, and a pinch (1/8 teaspoon) of salt.
- Whisk as ingredients melt. Once sauce begins to boil, continuously whisk until caramel becomes a rich brown thicker consistency. (Roughly 3-5 minutes of boiling)
- Pour caramel sauce all over the pie, including the crust edges.
- Bake at 425 degrees F for 15 minutes, reduce heat to 350 degrees and bake an additional 35 minutes.
Homemade Caramel Apple Pie
This homemade caramel apple pie recipe features an easy and delicious lattice crust, with a sweet caramel sauce coating the apples and crispy crust. Add homemade whipped cream and ice cream to sweeten this dessert even more!
Ingredients
- Apple Pie Crust Ingredients:
- 2.5 cups unbleached flour
- 1/2 teaspoon salt
- 2 sticks (1 cup) butter (shredded or cubed)
- 8 tablespoons ice water
- 1 tablespoon apple cider vinegar (added to the 8 tablespoons water)
- Filling Ingredients:
- 4-5 organic apples (sliced thin)
- 1 stick (1/2 cup) butter
- 1/2 cup brown sugar
- 1/2 sugar
- 1 teaspoon cinnamon
- 1/4 cup water
Instructions
Apple Pie Instructions
- In a medium sized bowl, add 2.5 cups of unbleached flour and 1/2 teaspoon salt. Mix dry ingredients thoroughly.
- Add 2 sticks of shredded or cubed butter to the flour mixture. Mix with the whisk attachment until flour looks like crumbles. (You should have tiny crumbs of butter that if squeezed would stick together.)
- In a small bowl combine 8 tablespoons of ice water and 1 tablespoon of vinegar.
- Pour half of the water into the flour mixture, and whisk. Add in the other half of the water, and mix until dough becomes thick and can be pressed together. (See video)
- Shape dough into 2 disks, wrap in plastic wrap, and place in fridge for a minimum of 30 minutes.
- Sprinkle flour on a flat surface. Unwrap one of the disks, and sprinkle the top with additional flour. Using a rolling pin, roll the dough until it is the width of your pie pan.
- Roll the edge of the dough onto your rolling pin, and roll the dough until it wraps around your rolling pin. Transfer the rolling pin to the top of the pie pan, and roll the dough off of your rolling pin into the pan.
- Push the dough nicely into the pan, and adjust the edges to fit the pan.
- Cut the apples into slices (cut the slices in half if they are too thick). Lay the slices evenly into your pie pan until it is full. (You do not have to peel the apples beforehand.)
- Add additional flour onto your flat work surface. Roll out the top crust until it is roughly the size of your pie pan.
- Cut the crust into 8 strips (10 if you want).
- Lay four strips across the pie, bend two back, and add a strip going the opposite way. Repeat alternating the strips to pull back. (Watch video to see specifics.)
- Pinch the excess dough to the rim of the pie pan, or tie off and place in any areas around the pie that need extra crust.
Caramel Sauce Instructions
- In a medium sauce pan, melt 1 stick of butter, 1/2 cup brown sugar, 1/2 cup sugar, 1 teaspoon cinnamon, 1/4 cup water, and a pinch (1/8 teaspoon) of salt.
- Whisk as ingredients melt. Once sauce begins to boil, continuously whisk until caramel becomes a rich brown thicker consistency. (Roughly 3-5 minutes of boiling)
- Pour caramel sauce all over the pie, including the crust edges.
- Bake at 425 degrees F for 15 minutes, reduce heat to 350 degrees and bake an additional 35 minutes.
Alison says
I’m making this this weekend!