This Homemade Caramel Apple Pie is the absolute best apple pie I've ever eaten and really so simple to make! With all the compliments you will be sure to receive once you serve it, there's no reason why you shouldn't make it this holiday season!
There's just nothing like it, is there? All-American. Baked in a flakey crust. Topped with sweet vanilla bean ice cream. You know what I'm talkin' about. Apple Pie. Absolutely nothing compares. Especially when it's made fresh from your own kitchen.
I don't know about you, but when it comes to Thanksgiving and all the trimmings, pie is where you just can't cut the corners. There's no picking up the pie from the bakery. No ordering pies from a restaurant. And definitely no frozen pies in my Thanksgiving spread! It just doesn't jive with me. Heck, I'd rather cut corners elsewhere - can anyone say 'Stovetop Stuffing?' Come.to.Mama!! Anything to allow me more time to make this delicious apple pie!
I will tell you one thing about this particular pie. It's like a fine wine. Yup, that's right. It gets better as it ages. Seriously. Okay, well, unless we're talking weeks here. But I promise you, it would never last longer than a week any household where tastebuds were present. Back to the point. So you make it on day one, preferably the day before you plan on serving it. It's insanely soupy and has a thin liquid. Day two comes along and you can cut into it knowing you'll be able to get a solid piece and the liquid has become more ooey gooey perfect for that perfect pie crust./
And then the leftover pie. That, my friend, is where it's at. Why don't you just keep the fork right there in the pie pan because you're going to want to dip right into it every time you walk past, right? You know - to save on dirty dishes of course. On second thought, maybe the easily accessible bites of pie numerous times a day isn't the best bet - this is supposed to be a health blog, right?? But what I was TRYING to get at before my health-conscious self stepped in - the ooey gooey-ness continues more and more into the next couple days. The flavors combine even more. The crust becomes soft. Oh man. It's just insane!
So before you decide to start placing your pie orders from Mrs Generic Cookie-Cutter Bakery, remind yourself that you can create a completely unique and ridiculously flavorful apple pie in your own home. But just beware. Making this pie for Thanksgiving will most likely put you on pie duty for the rest of your life. Just a friendly warning.
Or hey, maybe you're looking for a plant-based vegan version of this pie - let me hook you up!! The flavor is exactly the same and no one will know!
- 1 double pie crust (just double my homemade pie crust
- 1 cup unsalted butter
- 6 Tablespoons all-purpose flour
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 teaspoon cinnamon
- ½ cup water
- 6-7 granny smith apples , peeled, cored, and sliced
- Melt 1 cup butter in a sauce pan. Stir in 6 Tablespoons flour to form a paste. Add 1 cup granulated sugar, 1 cup brown sugar, 1 teaspoon cinnamon, and ½ cup of water. Bring to a boil. Reduce temperature, and simmer for 5 minutes.
- Meanwhile, place the bottom crust in your pan. Fill with sliced apples, mounded slightly. Top with about half of the sugary caramel sauce.
- Cover with a top crust, using whatever technique you feel comfortable with. A full crust, lattice work, or some other variation you prefer. Gently pour the remaining caramel over the crust. Pour slowly so that it does not run off. Top with a few shakes of cinnamon.
- Bake 15 minutes at 425 degrees F. Reduce the temperature to 350 degrees F, and continue baking for 35 to 45 minutes.
- Once finished baking, let sit out for at least 4 hours, preferably closer to 12 hours. This is a perfect pie to make the day before.
When I make the sauce, there's usually a lot of liquid that separates from the sugar. Thoughts?
Holly Waterfall says
Give it a good whisk right before pouring over the apples, and you'll be good to go. It happens to me too if I let it sit too long before pouring over the apples and crust.
I’ve tried to make this pie twice now but both times it turns out very liquid, is there something I am doing wrong?
Holly Waterfall says
When you pull it out of the oven, it will be liquidy. It always is for me as well. Letting it sit and completely cool will allow it to thicken and get nice and gooey.
Barb DeYoung says
I made this and it was amazing!! I like to make my pies very full, so my only recommendation is to use a deep pie dish. I used a standard size, but thankfully put my pie on a drip ring. I had to switch it out after the first 15 minutes as it was dripping over.
Joe Eriksen says
Is there a trick to making the caramel? Every time I've made it, there's too much, and it bakes out into the oven.
Holly Waterfall says
Hi Joe! I'm sorry you're having troubles with the Caramel. I sometimes use a deep dish pie pan. If you don't have one of those available, just place the pie pan on a baking sheet to catch any escaping caramel. Enjoy!
I forgot sugar in my sauce ugh hopefully it's still a hit tomorrow!
This pie had everyone who tried it in love with it. Definitely my go to recipie