Easy Caramel Apple Pie

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Try this unique yet easy twist on a classic apple pie! No cinnamon or cloves! Just a descant caramel sauce baked with apple slices in a flakey crust! Top a big slice with a scoop of vanilla ice cream and drizzle with extra caramel for an unforgettable dessert!

Big slice of the best caramel apple pie with a scoop of vanilla ice cream on top drizzled with extra caramel.

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Why Choose This Recipe
Ingredient Notes
Step by Step Instructions
Recipe FAQs and Expert Tips
Related Pie Recipes
Easy Caramel Apple Pie Recipe

Why Choose This Recipe

Excluding the double crust you only need 5 ingredients (plus a little water) to make this easy dessert!
A unique apple pie without cinnamon!
Delicious warm with vanilla ice cream OR just as good cold for a midnight snack!
Unlike a Dutch Apple Pie with a streusel topping this pastry has a top crust that can be done as a decorative lattice if desired.

Ingredient Notes

Apples- What is the best apple for baking? Granny Smith apples hold up the best. They don't become mush when baking and while their tart flavor is toned down while still retaining their flavor.
Pie Crust - You will need a double unbaked crust for this recipe. You can use your favorite crust recipe, purchase a crust or use my recipe for a Homemade Pie Crust.
Salted Caramel Variation - For a salted caramel apple variation sprinkle the apple filling with sea salt before covering with the top crust.

All you need is butter, sugar, brown sugar, water, flour, some granny smith apples and an unbaked pie crust for this pie! — All you need is butter, sugar, brown sugar, water, flour, some granny smith apples and an unbaked crust!

Step by Step Instructions

Prepare the crust and line a 9 inch pie plate with the bottom crust. Set aside.
Have the top crust ready.
You do not need to prebake the crust.
Preheat the oven to 425 degrees.
Prepare the caramel sauce.
In a saucepan over medium high heat melt the butter.
Whisk in the flour.
Add the white sugar and......

Melt the butter, whisk in the flour and add the sugar to start the caramel sauce.

....the brown sugar and water.
Whisk until smooth and bring to a simmer.
Simmer for 5 minutes.
Remove from the heat and set aside for a moment.
Peel and thinly slice the apples into bite size pieces. Try to slice them into uniform sized pieces. Having a variety of different size apple chunks will cause uneven baking.
Dump the sliced apples into the prepared crust.

Add the brown sugar and water. Simmer 5 minutes and set aside. Place prepared apples in bottom of prepared crust.

Pour the caramel sauce over the apple slices.
Reserve ⅓ cup of the sauce if you want to drizzle pie slices with a little bit of caramel sauce when serving. If not then pour all the caramel over the apples.
Cover with the top crust and crimp the edges shut.
Using a sharp knife create 3 cuts across the top of the pie for steam vents.
Steam vents prevent extra moisture from being trapped inside causing a soupy pie.
Bake at 425 degrees for 15 minutes then reduce the temperature to 350 degrees and bake for an additional 40 minutes.
Cool on a wire rack for 30-40 minutes before serving.
Top warm slices with vanilla ice cream, extra caramel or whipped cream!

Put sliced apple in the bottom of a pie shell and pour the caramel sauce over the top. Cover with top crust and bake!

Recipe FAQs and Expert Tips

Does this 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 dessert be good for?

If stored in the fridge, it's good for about 3 days.

Do you cook apples before adding them to the crust?

I personally don't. The theory behind precooking the apples is that if you don't, all the extra moisture apples release as they're cooking will puddle and cause a soupy pie filling. Maybe it's because I always cut steam vents in the top crust but I have never cooked the apples first and I have never had it turn out soupy.

How do you keep the bottom crust from getting soggy?

Bake for the full amount of time called for. Use a crust made with shortening instead of butter or oil. And use a glass or aluminum pie dish. While ceramic or stone pie dishes are cute or trendy they don't give optimal results.

How do you freeze this pie?

Once completely cool, cover securely with saran wrap followed by foil and pop the pie in the freezer. Thaw on the countertop and eat within six months. It can be reheated in the oven at 350 for 15 minutes.

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