Caramel Apple Pie: Delicious

Ontario, Canada


My Mom’s favorite! To me, this is the purest, most intensely flavored apple pie recipe there is and I love my apple pie. It’s a combination of 4 recipes I’ve gathered over the years. The interesting thing about this recipe is the way the caramel sauce enhances the tartness of the apples, that’s why I use Granny Smith’s as they work well together. You can vary this recipe by adding the caramel ingredients in the pie filling for the bake or make caramel ahead of time and just pour over the apples and top. I’ve included steps for both. Then decide what kind of top you want?  A pie crust top with thin slices of caramel soaked apples or go for the crumble top instead, lot’s of versatility. It’s all up to you and both ways are yummy. No kidding this is a complex recipe and takes some time in the kitchen but your family and friends will appreciate the effort for sure. So let’s get at it. Chop Chop!



  • 6 tbsp unsalted butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/4 cup water
  • 1/4 tsp cinnamon
  • 1 pinch salt
  • 5 apples – peeled, cored and sliced. I like Granny Smith
  • Some rolled oats
  • Pie dough for single or double pie crust, (recipe below)



  • Preheat oven to 425 degrees
  • If using Salted Caramel (recipe below), skip the next 2 steps
  • Combine butter, white sugar, brown sugar, water, cinnamon, and salt in a saucepan
  • Over medium heat, bring to a boil, remove from heat and set aside
  • Roll out half the dough to fit a 9-inch pie plate
  • Place bottom crust in pie plate
  • Sprinkle bottom with rolled oats and add in apple slices
  • Roll out top crust into a 10-inch circle
  • Pour butter-sugar mixture over apples or pour in premade Salted Caramel
  • Save some caramel sauce to drizzle over the crust
  • Bake in the preheated oven for 15 minutes
  • Reduce heat to 350 degrees, and bake until the crust is golden brown
  • 35 to 40 more minutes
  • Allow to cool completely before slicing.


Easy Pie Dough


  • For the dough, whisk flour, sugar, and salt together in a medium bowl
  • Cut butter into cubes no smaller than 1/2-inch
  • Toss with flour mixture to break up the pieces
  • With your fingertips, smash each cube flat that’s it. No rubbing or cutting
  • Stir in water, then knead dough against the sides of the bowl until it comes together
  • Refrigerate dough briefly before rolling and folding


  • On a generously floured work surface
  • Roll dough into a roughly 10 x 15 inch rectangle
  • Fold the 10-inch sides to the center, then close the newly formed packet like a book
  • Fold in half once more, bringing the short sides together to create a thick block
  • Divide in half with a sharp knife or bench scraper
  • Refrigerate dough briefly


  • For Single Crust Pies
  • Using as much flour as needed, roll one piece into a 14-inch circle
  • This size allows ample room to line the pie plate
  • Transfer to a 9 inch pie plate, the dough should be easy to handle
  • Dust off excess flour with a pastry brush
  • With scissors or kitchen shears, trim the edge so that it overhangs by 1 1/4 inches
  • Fold overhang over itself to create a thick border that sits on the top edge of the pie
  • Crimp or shape crust as desired
  • Sprinkle with your crumb topping (recipe below)


  • For a Double Crusted Pies
  • Using as much flour as needed
  • Roll one piece into a 14-inch circle
  • Transfer to a 9-inch pie plate
  • Dust off excess flour
  • With scissors or kitchen shears, trim the edge so that it overhangs by 1 1/4 inches
  • For a solid top crust, roll remaining dough as before
  • Use as directed in your favorite recipe
  • After filling the pie and sealing the crusts together
  • Refrigerate 30 minutes before baking


Homemade Salted Caramel


  • 1 cup granulated sugar
  • 6 Tablespoons salted butter, room temperature cut up into 6 pieces
  • 1/2 cup heavy cream
  • 1 tsp salt



  • Heat granulated sugar in a medium saucepan over medium heat
  • Stirring constantly with a high heat resistant rubber spatula or wooden spoon
  • Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir
  • Be careful not to burn
  • Once sugar is completely melted, immediately add the butter
  • Be careful in this step because the caramel will bubble rapidly when the butter is added
  • Stir the butter into the caramel until it is completely melted, about 2 minutes
  • If you notice the butter separating, remove from heat and vigorously whisk to combine it again
  • Very slowly drizzle in 1/2 cup of heavy cream while stirring
  • Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added
  • Allow the mixture to boil for 1 minute. It will rise in the saucepan as it boils
  • Remove from heat and stir in 1 tsp of salt
  • Allow to slightly cool down before using. Caramel thickens as it cools
  • Cover tightly and store for up to 1 month in the refrigerator
  • Caramel solidifies in the refrigerator
  • Reheat in the microwave or on the stove to desired consistency


Crumb Topping:


  • 1 cup all-purpose flour
  • 2/3 cup brown sugar, packed
  • 1/4 tsp cinnamon
  • pinch of salt
  • 8 tbsp cold, salted butter



  • Whisk together all topping ingredients except the butter
  • Then, cut the cold butter into chunks
  • Add it into the flour mixture
  • Cut it in using pastry cutter, until you have crumbs of all different sizes
  • You’ll need to clean out the pastry cutter a few times
  • Set in the fridge to chill
  • Sprinkle crumb topping over prepared pie


Serve this gorgeous pie, warm covered in good vanilla ice cream and a drizzle more caramel sauce you saved. You’ll be in foodie heaven, I promise your taste senses will come alive


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