Easy Caramel Apple Pie – Sweet and Buttery
This easy caramel apple pie combines tender cinnamon-spiced apples, rich buttery caramel, and a golden flaky crust. It’s a cozy homemade dessert perfect for fall, Thanksgiving, Christmas, and family gatherings.
Ingredients
- 2 refrigerated pie crusts — homemade or store-bought
- 6 medium apples — Granny Smith Honeycrisp, or a combination
- ½ cup brown sugar — packed
- ⅓ cup caramel sauce — plus extra for serving
- 2 tablespoons unsalted butter — cut into small pieces
- 1 tablespoon fresh lemon juice
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 large egg — for egg wash
- 1 tablespoon water — for egg wash
- 1 tablespoon granulated sugar — for sprinkling over the c
Instructions
- Prepare the apples. Peel, core, and slice the apples into even pieces. Add them to a large mixing bowl.
- Add brown sugar, lemon juice, cornstarch, cinnamon, nutmeg, vanilla extract, and salt to the apples. Toss until evenly coated.
- Prepare the bottom crust. Place one pie crust into a 9-inch pie dish and gently press it against the bottom and sides.
- Pour the seasoned apple mixture into the pie crust and spread it evenly.
- Drizzle the caramel sauce evenly over the apples. Dot the top with small pieces of butter.
- Place the second pie crust over the filling. Crimp the edges to seal, then cut several vents into the top crust.
- Whisk the egg with water and lightly brush it over the crust. Sprinkle with granulated sugar.
- Bake at 375°F (190°C) for about 45–55 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove the pie from the oven and place it on a cooling rack. Allow it to cool for at least 2 hours before slicing so the filling can set.
- Slice and serve warm with vanilla ice cream and an extra drizzle of caramel sauce.
Notes
For the best flavor, use a combination of sweet and tart apples such as Honeycrisp and Granny Smith. Let the pie cool before slicing so the caramel apple filling has time to thicken.
Serve warm with vanilla ice cream and extra caramel sauce for an especially indulgent dessert.
Storage: Refrigerate covered for up to 4 days. Freeze tightly wrapped for up to 2–3 months.
Reheating: Warm individual slices in the microwave, or reheat the whole pie in a 350°F oven until warmed through.
Nutrition Facts
- Calories: 485 kcal
- Total Fat: 21 g
- Saturated Fat: 9 g
- Cholesterol: 35 mg
- Sodium: 350 mg
- Total Carbohydrates: 72 g
- Dietary Fiber: 4 g
- Total Sugars: 43 g
- Protein: 4 g