Homemade Caramel Apple Pie

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!

Homemade Caramel Apple Pie - The absolute best apple pie I've ever eaten and really so simple to make! www.happyfoodhealthylife.com

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!

Homemade Caramel Apple Pie - The absolute best apple pie I've ever eaten and really so simple to make! www.happyfoodhealthylife.com

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!

Homemade Caramel Apple Pie - The absolute best apple pie I've ever eaten and really so simple to make! www.happyfoodhealthylife.com


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!

Homemade Caramel Apple Pie
  • 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
  • 1/2 cup water
  • 6-7 granny smith apples , peeled, cored, and sliced
  1. 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 1/2 cup of water. Bring to a boil. Reduce temperature, and simmer for 5 minutes.
  2. Meanwhile, place the bottom crust in your pan. Fill with sliced apples, mounded slightly. Top with about half of the sugary caramel sauce.
  3. 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.
  4. Bake 15 minutes at 425 degrees F. Reduce the temperature to 350 degrees F, and continue baking for 35 to 45 minutes.
  5. 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.

Homemade Caramel Apple Pie - The absolute best apple pie I've ever eaten and really so simple to make! www.happyfoodhealthylife.com


  1. says

    Hello cute lady! This looks incredible. Pinned. We really appreciate you taking the time to stop by our party. It wouldn’t be a party without you. Please join us on Monday at 7 pm. Happy Saturday! Lou Lou Girls

    • Holly Waterfall says

      Sarah the caramel is the butter and sugar mixture that you pour over the apples. When you heat it, it makes a caramel-like sauce

  2. Lacey says

    This pie is delicious and so simple! (especially if you use pre made crust like I did) You’re right about it needing several hours to set. The next day it was even better! It was perfectly gooey and delicious with some ice cream on top. Will be making this for Thanksgiving!

    • Holly Waterfall says

      Pam, I have never tried this pie with frozen apples. in fact, can you believe I’ve never frozen apples before! But google tells me that it can be done 🙂 Just be sure not to rinse away the flavor when thawing them. Instead, thaw in the fridge a couple days prior to using. Enjoy!

  3. Jone says

    This. Is. Amazing. I’ve been putting this recipe off. Regrets. This will be made again and again from now on. Thank you. 😀

    • Holly Waterfall says

      Oh I am SOOOO glad you made and loved it! (although how could you not love it?!) It’s my go-to pie for every occasion, and everyone always raves over it.

  4. Aly says

    Hi! I have made this pie an few times now and we are all obsessed with it!!! I am having house guests this weekend and thought it might be fun to make these as individual pies…….have you ever done that?
    I am wondering how much the baking time would be affected?

    Thank you so much!

    • Holly Waterfall says

      I’m so glad you love this pie! I make it a few times every year and everyone loves it. You know, I’ve never make it in individual servings, but that’s such a great idea. I wish I knew what the baking time should be. Definitely less. And maybe cover with foil halfway through so the crust doesn’t burn. If you try it out be sure to come back and let me know!

  5. Carin says

    As a pie novice, I have a few questions. Does it really not matter if it is a full top crust or lattice? Also should I cover the pie over night or just let it sit on the counter? I have never made a pie the day before serving.

    Thanks and can’t wait to try it!!!

    • Holly Waterfall says

      Hi Carin! You’re going to love this pie! And you’ll especially love that you can make it the day before – I just leave it on the counter covered. And yes, you’re fine to use a full top crust if you prefer.

  6. Aly says

    I have made this pie a bunch of times and it is a huge hit!! I am thinking about making it as individual pies (in muffin tins)…….have you ever done that? Obviously adjusting the baking time……

  7. Emma says

    Hi, I know this is an old post but just came across it on Pintrest and it sounds amazing! Just wondering do you know if cooking apples would work instead of Granny Smiths?

    • Holly Waterfall says

      This pie IS amazing – in fact, my family asks me to make it every single year. Any apples will work and be delicious. Granny Smiths are just classic for apple pie. You do what works for you. Enjoy!

    • Holly Waterfall says

      Hi Karen! I actually don’t refrigerate this pie. I let it sit out for a few days and it’s always just fine.

  8. Courtney says

    I have made this pie twice and both times the caramel sauce mixture boiled out of the pie and dripped all over the oven. I love the taste but it’s been a cleaning nightmare to make. What can I do to prevent the bubble over from happening again?

    • Holly Waterfall says

      I’m so sorry your filling dripped all over the oven. Mine tends to boil over just a little bit. Tips: I always use a deep dish pie pan and I put the pan on a baking sheet to pick up any mess that boils over.

  9. Jen says

    Please don’t pour half of the caramel sauce over your pie and bake it, it will run over to your pan and smoke up your house and be a complete disaster to clean up. Just sayin. You’d be much better off just using half to three quarters inside the pie.

  10. Dawn says

    My daughter wanted a Carmel apple pie for her birthday. I had no clue what to do my first thought was to put kraft camels in the pie. So glad I thought to look it up!
    When I seen the picture of your pie I knew I had to make this one!
    I have to say I can make a mile high apple pie. But this one blows mine away!!!!
    Everyone loved it! And said make this one every time😊 thanks for making me look like the best pie maker in the world! Lol next to you! 🙂
    I will tell everyone about this recipe thanks so much!

  11. says

    Omg this was by far the best pie at our Thanksgiving dinner. Everyone was raving about it, so it looks like I will be making another one today. I made it a day in advance and it was not soupy it was perfect. I switched out the Granny Smith for gala because that was what I had, not a big fan of Granny Smith. It did boil over in my oven but next time I think I will put 2/3 of the Carmel on top of apples and then the rest on top. I used a solid crust and cut out large leaves on the crust, so I will do lattice this time. I’m sure this will requested by the family from now on. Great recipe. ❤️

  12. 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!

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