caramel apple pie Recipe - Homemade American

A classic caramel apple pie with a flaky crust and a sweet, gooey caramel filling. Perfect for any occasion!

Scale

1 recipe for double pie crust
6 cups thinly sliced peeled apples (about 6 medium apples, a mix of varieties like Granny Smith and Honeycrisp is recommended)
3/4 cup packed light brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter, cut into small pieces
1/2 cup caramel sauce (store-bought or homemade), plus more for drizzling
1 large egg, beaten (for egg wash)
1 tablespoon granulated sugar (for sprinkling)

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Preheat your oven to 425°F (220°C).
Line a 9-inch pie plate with one of the pie crusts. Trim and crimp the edges as desired.
In a large bowl, toss the sliced apples with brown sugar, flour, cinnamon, nutmeg, and salt.
Pour the apple mixture into the prepared pie crust. Dot the top with the small pieces of butter.
Drizzle the caramel sauce evenly over the apples.
Place the second pie crust over the filling. Trim and crimp the edges to seal. Cut vents in the top crust to allow steam to escape.
Brush the top crust with the beaten egg wash and sprinkle with granulated sugar.
Bake for 15 minutes at 425°F (220°C).
Reduce the oven temperature to 375°F (190°C) and continue baking for another 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent it with aluminum foil.
Let the pie cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set.
Serve warm, drizzled with extra caramel sauce if desired.

For a richer caramel flavor, you can use a salted caramel sauce.
Ensure your apples are sliced thinly and evenly for consistent cooking.
Allowing the pie to cool completely is crucial for the caramel filling to set properly.
This pie is delicious served with a scoop of vanilla ice cream or a dollop of whipped cream.