Caramel apple pie is not your average homemade apple pie. It is so unique! You’ll be hooked after just one bite of its caramely goodness! This really easy from scratch recipe will easily become your go to apple pie.
Caramel Apple Pie!!! For a long time I really didn’t care for apple pie. When I was about 5 or 6 years old , my family went to a party at our church. I don’t remember anything in particular about this party except for the food. I vividly remember that vegetable soup, rolls and apple pie were what was served. Sadly I don’t remember this because the food was so good. The soup was so salty, the rolls were dry and hard and the apple pie was the worst of all. It was so packed with cloves that it made me sick. Seriously, I was SO sick. So I steered clear of apple pie for many years. However, in my recipe searching a few years ago I came across a recipe that was different. It didn’t call for cinnamon, nutmeg, or cloves. No cloves!!! I was so excited! After trying it and making just a few adjustments, I had the perfect apple pie recipe. This caramel apple pie has converted many apple pie disliking people into apple pie loving people! It is truly the best apple pie you will ever eat!
How to make caramel apple pie:
You’ll need enough pie dough for a double crust 9 inch pie for this recipe. Follow this link for the recipe to my Homemade Pie Crust. Prepare the pie crust. Line the bottom of of the pie plate and have the top crust ready to cover the pie. Set aside. Preheat your oven to 425 degrees. Peel and slice 4 to 5 apples (galas are my preference). You’ll need about 4 1/2 cups of sliced apples. Dump the sliced apples into the pie crust lined pie plate.
For the caramel sauce, melt the butter in a small sauce pot. Whisk in the flour to form a paste. Dump both sugars and water in all at last and whisk until smooth. Simmer the caramel sauce for about 5 minutes. Remove from the heat and pour over the apples. Cover the pie with the top crust, and cut slits in the top for steam vents. Bake at 425 degrees for 15 minutes, then reduce the heat to 350 degrees and bake for another 40 minutes. Cool the baked pie on a cooking rack. I think this pie is best when it is still a little warm and served with vanilla ice cream.
What is the best apple for making pies?
Granny Smith apples hold up the best. They don’t become mush when baking and while their tart flavor is toned down, they still retain their flavor.
Does apple pie need to be refrigerated?
To keep the crust from getting soggy and for your pie to last longer, I recommend storing it in the fridge.
How long will this caramel apple pie be good for?
If actually have any of this apple pie left, it’s good for about 3 days.
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Description
Caramel apple pie is not your average apple pie. It is better. You’ll be hooked after just one bite of it’s caramely goodness!
Ingredients
- Unbaked Pie Dough for a 9 inch double crust pie
- ½ Cup Butter (no subs)
- 3 Tbs . Flour
- ½ cup white sugar
- ½ cup packed brown sugar
- ½ cup water
- 4 1/2 Cups Sliced Gala Apples (about 4 or 5 apples)
Instructions
- Preheat your oven to 425 degrees.
- Prepare your crusts. Line the bottom of the pie plate with the bottom crust. Have the top crust rolled out and ready to cover the pie. Set aside.
- Peel and slice the apples thinly. Dump into the prepared pie plate.
- Melt the butter in a saucepan. Whisk in the flour to form a paste. Add white sugar, brown sugar, and water all at once. Whisk until smooth and bring to a boil. Reduce temperature and simmer for 5 minutes. Pour slowly over the apples in the pie plate.
- Cover the pie with the top crust and make slits for steam to escape.
- Bake 15 minutes at 425 degrees. Reduce the temperature to 350 and continue to bake for another 40 minutes.
- Cool pie on a cooling rack.
Notes
Adapted from: Grandma Ople Apple Pie
Keywords: Apple pie, thanksgiving, pie
Have you tried this recipe? If so, leave me a rating above and a comment below!
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Reesa says
Yum, Mindee! This looks sooooo good! I was just wanting to make an apple pie yesterday, but wanted to try something new. I think this recipe fits the bill! So excited to try it!