Homemade Caramel Apple Pie

This homemade caramel apple pie combines tart apples with cinnamon caramel underneath a flaky crust. It's surprisingly easy and perfect for fall!

Course Dessert

Diet Vegetarian

Prep Time 10

Cook Time 50

Resting time 4

Total Time 5

Calories 3402kcal

Author Louisa

Preheat the oven to 425°F.
Melt the butter in a saucepan.
Stir in 6 tablespoons of flour to form a paste.
Add the sugars, cinnamon, and water. Bring to a boil.
Lower the heat and simmer the caramel sauce for 5 minutes.
Meanwhile, place the bottom crust in your baking dish. Fill it with the apple slices, mounding them slightly.
Top the apples with half of the caramel sauce.
Cover the filled pie with the top crust using your preferred technique.
Slowly pour the remaining caramel over the crust so it doesn't run off. Top with a few shakes of cinnamon.
Bake for 15 minutes, then reduce to 350°F and continue baking for 35 to 45 minutes or until golden.
Let the pie rest for at least 4 hours before slicing. Enjoy!

Roll out the top crust so it's 2 inches wider than your pie dish, and cut it into strips. Arrange half of them as parallel lines over the filled pie and fold every other piece up. Lay a horizontal strip perpendicular to them, then unfold the vertical strips. Fold the other vertical strips up, add another horizontal strip, and repeat the process until the pie is covered. Leave 2 inches of excess dough at the edge, roll it up, and crimp the edge of the crust to finish.
You can also do a simple flat top crust for your homemade caramel apple pie. Roll out the top crust, place it on top of the filled pie, leave a 3/4-inch overhang, and fold the edge over and under the edge of the bottom crust, pressing them together. Don't forget to score the top of the pie so the steam can escape as the pie bakes!
Brush the top with an egg wash to give your flaky pie crust a golden, shiny finish.