The Best Caramel Apple Pie
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This silky, creamy Caramel Apple Pie is one of our longstanding family favorites. It is made from a delicious spiced, buttery homemade apple filling, and can be made with one of our scratch pie crusts or you can use your favorite pre-made pastry crust for a quicker version. This is perfect to enjoy with a hot mug of hot cocoa, a glass of sparkling sangria, or one of our best fall cocktails.
Homemade caramel apple pie takes a traditional apple pie and brings it into a luscious and indulgent pastry that everyone loves. Top it with whipped cream or a scoop of vanilla bean ice cream drizzled with velvety caramel sauce. It is a staple dessert for our family during the holidays, and presents a wonderful way to use up your fresh apple crop.
Looking for a modern, edgy twist to put on the traditional apple pie? Use this recipe to make your own caramel apple slab pie. Tray bakes are always popular during the holiday season. It makes for a creative and easy to serve dessert at a large event or gathering.
What makes the best pie crust?
Pie crust is a very simple pastry dough that can be made with only a few ingredients, or you can go for a rich and complex pastry dough by incorpoorating ingredients such as soughdough starter for a robust flavor punch. We have a wonderful soughdough pie crust recipe if that interests you, or you can follow the recipe as directed and make our tasty coconut oil pie crust.
These coconut oil crusts are the best tasting, and looking pie crusts. The pie crusts come out flaky and flavorful with a very easy dough to work with. One of the challenges of pie crust is learning how to work with it, without it falling apart. Coconut oil provides a very stable option while delivering a subtle flavor that works beautifully for sweet baked goods.
Coconut oil pie crust tips
- Work this crust at room temperature with melted coconut oil. Coconut oil with become challenging to work with if in it’s solid form. Use melted coconut oil for a smooth and mixable consistency that will blend with the dough beautifully.
- Mind the amount of water you use. Too much water will dissolve the crust around it’s edges and make it too sticky to work with easily. Too little water and the dough will be crumbly and fall apart.
Should you blind bake a crust for apple pie?
No matter the crust that you choose to use, you do not need to pre-bake or blind bake the crust for your caramel apple pie. Pre-baking pie crust is only necessary for recipes like fruit pies, meringue pies, or cream pies that will not be baked.
Caramel Apple Pie recipe tips
For the very best flavor, presentation, and ease of baking we are sharing some of our tips and tricks.
- Reach for the best baking apples. Honeycrisp, Grannysmith, Fuji, and other slightly tart and crisp apples are best for use in baked goods. They will balance the other sweet ingredients, and the crisp texture will hold up in the baking process.
- Once you have your apple sliced put them in a bowl of lemon water. This will keep the sliced apple from turning brown which happens when they are exposed to the air. Be careful not to use too much lemon juice or it can affect the flavor of the pie.
- Nuts can be incorpoorated into the filling if desired. Have a hankering for caramel pecan apple pie? Chop them up and incorpoorate them into the filling for a delicious addition. Caramel apple pie with pecans is always a welcomed dessert.
- Keep the crust chilled for the easiest handling. Pie crusts are notoriously delicate and susceptible to breaking, tearing, and melting apart due to the use of butter and oils. Keep the crust chilled until you are ready to use it.
- Dress the crust with an egg wash and sanding sugar for a beautiful presentation. Nothing says holidays like sparkle. An egg wash will create a beautiful shine on the pie crust, and sanding sugar will not only add extra sweetness; it will also present a gorgeous shimmer.
- Make extra crust for holiday and seasonal cutouts. Everyone enjoys crust cutouts and the visual enhancement that they bring. You can see that we chose to make this pie with a cutout top crust for a beautiful seasonal look.
Making the pie
Place the apple slices into a bowl with a tablespoon of lemon juice to avoid the apple slices turning brown. When all the apples are properly cut and sliced immediately put them into a larger mixing bowl to build the filling.
Sprinkle one tablespoon vanilla over the drained apples. Mix the filling ingredients together and pour over the apples. Stir until all of the sliced apples are coated and a rich syrup forms. Set the filling aside and prepare you crust.
Our coconut oil pie crust recipe makes enough for a single two crust 9 inch pie. If you are using a larger pie plate, or a very deep pie plate you will need to double the recipe.
For easy handling and rolling out the dough for the pie crust; roll it between 2 pieces of oiled parchment paper. It comes off the parchment easily and the dough won’t stick to the rolling pin! Roll into a circle 2 inches wider than the circumference of your pie plate.
How to place your crust in the pie plate
- Remove the top layer of parchment paper
- Put your hand under the bottom parchment and invert into your other hand
- Carefully place the crust into the pie plate so it is centered
- Carefully peel the edges of the dough off the parchment, then peel the parchment back. Keep the parchment fold close to the dough, as you pull
Next, add your prepared filling, then place the top crust
- Cover the apple filling with thin slices of firm butter
- Following the instructions above, invert the second crust and place top crust over the filling
- Flute the edges, cutting any excess off to prevent burnt edges
- Using a sharp knife make several thin slits across the top of the crust. This allows air to escape which will help the pie bake better, and prevent bubbles in the top crust
- Whisk an egg white with a bit of water and brush it lightly on the top crust
- Sprinkle large grain sanding sugar over the egg washed crust
If you prefer to make your top crust out of cutouts that is also a beautiful and fun option. Simply cut out the designs using whatever shapes and themes you desire. Arrange them as you like, brush with the egg wash and dust with sugar for a sparkling finish. Cutouts are such a fun way to finish this caramel apple pie.
How can I make my caramel apple pie standout?
Apple pie is an American staple for a reason. Well loved for it’s familiar, comforting flavors and place in our hearts and homes. Here are some ideas for how you can dress it up while keeping the traditional flavors and presentation that we all know and love.
- Bringing intensity by adding a bit of ginger, cardemom and similar spices will enhance and deepen the flavor
- Mix and match the apples you use by bringing in different flavors
- Dust the top crust with a cinnamon sugar mixture
- Add extra caramel sauce for an indulgent and delicious addition
- Bring the dance of sweet and salty to the forefront by adding extra salt
- Add a unique twist of flavor and texture by using a struesel topping instead of a top crust
- Make it a toffee apple pie
- Finish with a salted pecan crumble
Delicious recipe any way you choose to create it! Serve this pie at room temperature for best cutting. Cut and enjoy this pie at room temperature, or warmed.
Caramel Apple Pie
Caramel Apple Pie. Mouthwatering filling of fresh apples, suspended in caramel flavor. Flaky, perfect, delicious crust. This pie is Absolutely scrumptious!
Ingredients
For the caramel Apple filling:
- 6 cups sliced apples., about 6 to 8 medium sized, fresh apples
- 1 Tablespoon vanilla
- 1 Cup brown sugar
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 4 Tablespoons all purpose flour
- 4 teaspoons butter, arrange over the apple filling
For the pie crust
- 2 1/2 Cups flour
- 1/4 tsp. salt
- 1/2 Cup coconut oil
- 4 to 6 tablespoons water
For the egg wash and sugar sprinkle:
- 1 egg white, slightly whisked
- 2 tsp. granulated sugar, sprinkled over egg wash
Instructions
(For the filling)
- Core and peel(if desired) apples and put into a bath with lemon juice to avoid browning
- Drain the apples and pat them DRY.
- Sprinkle one Tablespoon vanilla over the drained and dried apples.
- Mix the remaining filling ingredients together in a small bowl and pour over the apples and stir until a rich syrup forms. Set aside
(For the pie crust)
- Preheat Oven to 425 degrees F.
- In a large bowl Whisk salt into the flour.
- Add warm, liquid coconut oil and mix until dough forms into small pea sized balls throughout.
- Add enough water to moisten dough into a workable pliable(not crumbly) ball, the flour dryness will affect how much water you need.
- Divide the large dough ball in half to make 2 pie crusts for a two crust pie.
- Form each half into a ball.
- For easy handling and rolling the dough for the pie crust roll the dough between 2 pieces of SLIGHTLY oiled parchment paper. The dough comes off the parchment easily and the dough won't stick to the rolling pin.
- Place the first crust into the bottom of your pie plate
- Place the apple pie filling into the bottom crust.
- Cover the apple filling with thin slices of firm butter about 4 to 6 teaspoons
- Make your top crust as above and...
- Place top crust over the filling and flute the edges(shown below)*
- Make several small slits in the top crust
For the egg wash and sugar sprinkle
- Whisk an egg white with a bit of water and brush it lightly on the top crust
- Sprinkle sugar onto the top crust
- Bake at 425 degrees F for 10 minutes.
- Lower oven temperature to 350 degrees F and bake another 25 to 30 minutes, or until juice is bubbling through the slits and the top crust is nicely browned. Remove from oven to cool.
- Cool to room temperature or chill to set the filling. Serve.
Nutrition Information
Amount Per Serving Calories 405
Be sure to check out these other delicious pie recipes!
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Nothing is better than apple pie and this recipe looks delicious! I’ll be trying the coconut oil crust in my next pie. Pinned 🙂
Oh, this is going to take my pies to the next level! You are a master crimper. Just beautiful. No pressure, but we’d love to see you back at #SaucySaturdays. Link is open until Tuesday eve.
Thank you Christine! I’ll be there!
I’ve never used coconut oil in a crust before, it’s my favorite oil to use. Your pie and crust looks amazing. My mother in laws says “if the crust isn’t right, your pie will fail”. I love apple picking season, it started this week here where I live in Maine, and I can’t wait to “put up” some apple mixture for pies, cake, cookies and sauces. Love this recipe.
Tina, I hoe you try this coconut oil crust. I have used it many many times perfect results. A light flaky, flavorful crust! And so easy to make. Just don’t forget to add the water. The dough looks moist, and when I forget the water it won’t hold together at all!
This looks amazing! I am pinning this to my apple dessert recipes board!
Thank you Sara. This is an outstanding pie and crust recipe. Enjoy!
This looks so good! My kids absolutely love apple pie. Usually my mom in law makes it…I might have to give it a go myself!
Thank you Michelle. This is an easy recipe, I think your family will love it!
Have made this pie twice now. Taste good but both times has been very soupy. Any ideas why?
Hi Joe. I’m wondering how you made the pie filling. If you used fresh apples they may have been a bit wet after their lemon water bath. If this is the problem you may try draining them a bit longer or adding extra flour. Also, if you prefer a very thick filling, you may prefer to omit the flour and briefly boil the filling with 2 to 4 Tablespoons of cornstarch. That will thicken it firmly but be careful; it will change the pies overall taste and may not be as pleasing if you use too much. The other possibility is you are using frozen apples, as I am today. That may require adjusting the flour if the apples are wetter from the freezing. Please let me know if these suggestions help. Merry Christmas!
G’day I am so salivating for apple pie right now!
Cheers!Joanne
I have to say this has to be one of the very BEST Caramel Pies I have seen in decades! SImply gorgeous and delicious looking!!!
Thank you Heidi. It really is as good as it looks.
Would you recommend to make the dough in advance and keep it in the refrigerator until using it? or it can be done right before starting to make the pie?? Thank you!!
Elha, I have always made this dough and immediately made it into pie. Do NOT chill this dough before handling. If you want to make it ahead and Cahill it; give it plenty of time to warm up to room temperature before you handle it. The coconut oil hardens when cold and needs warming to make the dough easily workable. It’s very different from butter in that way. Hope this helps! Happy Thanksgiving!
Hello! Does the dough have to be chilled or is it used right after you make it? I was just a little unsure on that part
Hi Brittany, Thanks for the question! This dough should be kept at room temperature. Coconut oil is most workable at room temperature. I have added these instructions into the post. Also, serve this pie at room temperature for easiest cutting. Please let me know if you have further questions. And I’d love to know your experience with this pie! Happy Thanksgiving!
Thanks for the quick response! Also, will it still bake just as good if I prepared the pie and refrigerated it 2 days before baking?
Brittany I have never made pies ahead with any type of crust. Lazy procrastinator me! However this pie and crust should do well. Coconut oil will harden in the fridge and then bake like a dream. Should help keep it all from going soggy on you! Awesome thing about coconut oil is it never goes rancid; It’s a very stable, reliable oil and bakes really well. I think you’ll love it once you get used to it!
Does this pie actually have a caramel flavor to it? I’m not a huge fan of apple pie, but I think the caramel flavor could be a game changer. Do you think a caramel topping could be drizzled over the apples also?
Chelsea, Welcome to Homemade Food Junkie! To answer your question; the apple caramel flavor is well balanced, but subtle. The ingredients in the filling and crust work well together as they are; but if you want to bump the caramel flavor I love your idea about drizzling the apples with caramel! If you do this; I would suggest NOT sprinkling the apples with sugar and possibly eliminating the vanilla flavor over the apples as well. Depending on how much caramel you use, maybe add another Tablespoon of flour as thickener. I would LOVE to know how it turns out for you!
I’ll have to give it a try! Thanks for the response!
I noticed that you kept the skin on the apples. I’ve always cut the skin off, is it easy to chew the apples with the skin on? The pie looks delicious. My daughter has tree nut allergies, I have to make sure that the coconut oil won’t cause a reaction although it’s really a fruit.
Hi Cynsational, The apples I used were Yellow Transparent. They have A very thin skin that bakes well and is fine in pie. If you have a tougher skinned variety or just prefer to skin your apples. The pies will be delicious. Enjoy!
Looks and sounds delicious! I can’t wait to try it! Thank you so much for sharing!
Enjoy Yvette! Hope to hear from you again. Happy Thanksgiving!
I will make this pie for Thanksgiving dinner.
Wonderful Kathy! That will be a fantastic Thanksgiving pie.
sounds great but you don’t peel the apples??
Thanks for stopping by Mary! I do not usually peel my apples. Especially Transparent apples. They are a very tender, thin skinned apple. I enjoy the extra texture, color and nutrients the skins provide. If you have tough skinned apples you may prefer to skin them. Whatever your preference is fine. Enjoy!
need this recipe
I just found your website while searching for healthier pie crust recipe. This is just what I was looking for!! Have you ever made it with whole wheat pastry flour? I’m not sure the family would like it with the ww pastry flour, but I was just wondering if it might work. Thanks so much…can’t wait to try this recipe!!
So glad you found us Cindy! I have not tried whole wheat pie crusts in decades. They were just too crumbly and hard when I tried them way back when. I was not using pastry flour though. If you can find whole wheat pastry flour and give it a whirl I would love to know how it turns out for you. Expect it to be a bit hard to work with though. The coconut oil is such a good, healthy fat and really improves the flavor! Thanks for the comment!
I love this whole thing! My sis-in-law and I were just talking about alternative uses to butter or shortening in a pie crust so I’m very intrigued to experiment around with this! Glad it turned out so well for you! Oh and also, I love caramel. I’ve never actually combined that with apple in a pie. It needs to happen, quick!
Thanks for stopping over Christina. Coconut oil is my go to oil for all my baking these days. The consistency can be tricky since it has a different melting point than butter. I have the most success using it in melted form. I love the flavor coconut oil adds into my baking! I’d love to hear how it works for you!
I love how you used coconut oil here. The pie looks gorgeous!
Thank you Becky! I appreciate the visit and your sweet comment!
I may try this for Thanksgiving!
Great! Let me know how you like it!
You won’t be alone! I’m trying it out, as well! It looks fantastic!
Deb, Welcome to our site! Caramel Apple Pie is a great apple pie with delicious flavor. Thanks for the lovely compliment and please let me know how this pie turns out for you!