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Serving a slice of Caramel Apple Pie.

Caramel Apple Pie

  • Author: Rebecca Blackwell
  • Prep Time: 40 minutes (not including time to make salted caramel sauce)
  • Cook Time: 75 minutes
  • Total Time: 1 hour, 55 minutes (not including time to make salted caramel sauce)
  • Yield: 8 generous slices


Tart apples are coated with a luxuriously rich salted caramel sauce then piled into a flaky fool-proof pie crust, topped with buttery, brown sugar streusel, and baked until bubbly, saucy, and golden before being smothered with even more salted caramel sauce.

This caramel apple pie is a delicious combination of flavors and textures, rich and buttery without being overly sweet.


For the Caramel Apple Filling:

  • 3 tablespoons fresh lemon juice (about the size of 1 large lemon)
  • 3 & 1/2 – 4 lbs (8 cups) tart apples, such as granny smith or Macintosh, peeled, cored and cut into 1/4 inch slices
  • 1/4 cup dark brown sugar
  • 2 1/2 tbsp cornstarch
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 2 cups salted caramel sauce, divided
  • 1 tsp almond extract (optional)

For the Crumb Topping:

  • 1 cup unbleached, all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/4 cup granulated sugar
  • 1/4 cup dark brown sugar
  • 3/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 8 tbsp (1/2 cup) butter, melted
  • 1/2 tsp almond extract (optional)


  1. Line a pie plate with pie crust dough, crimping the edges of the crust so that it extends about 1/2-inch above the pie plate (see video and pictures above). Cover loosely with plastic wrap, and refrigerate. (You’ll find instructions for how to line a pie plate in this recipe for Fool Proof Pie Crust.)
  2. Preheat the oven to 400 degrees.
  3. Squeeze the lemon juice into a large, heavy bottom sauce pan and toss the apple slices with the lemon juice as you slice them to prevent the slices from browning.
  4. Add the brown sugar, cornstarch, cinnamon, nutmeg, cloves, and salt to a small bowl and stir to combine. Sprinkle the mixture over the apples and toss with a wooden spoon or rubber spatula to coat the apples.
  5. Stir 1 cup Salted Caramel Sauce into the apples and set the pan over medium heat. Cook, stirring constantly, until the mixture begins to boil. Continue to cook and stir for 1 minute longer. Remove from the heat and stir in the almond extract, if using.
  6. Pour the apple pie filling into the pie crust, creating a slight dome of apples in the center of the pie. There will be a LOT of apples. Pile them on; the apples will shrink as the pie bakes. Place the pie plate on a aluminum foil lined cookie sheet (to catch any drips). Bake, uncovered, for 20 minutes.

While the pie begins to bake, make the crumb topping, then keep baking:

  1. In a medium size bowl, add all the topping ingredients except the butter and almond extract, and stir to combine. Pour in the melted butter and almond extract (if using), and mix with your hands just until all the dry ingredients are moistened. It should be the consistency of wet sand. If you squeeze it together in your hand, it should clump together. If it’s too dry, add a bit more butter, 1 teaspoon at a time.
  2. Reduce the oven temperature to 375 degrees. Remove the pie from the oven and cover the apple pie filling with the crumb topping, squeezing the topping with your hands to create some large clumps.
  3. Return the pie to the oven and bake for an additional 35 minutes.
  4. Cover the pie loosely with aluminum foil (this will prevent the streusel from burning) and bake for another 20 minutes, until the filling is bubbling and the bottom crust is baked through.
  5. Remove the apple pie from the oven and let cool on a wire rack for at least 2 hours. Pour the remaining 1 cup salted caramel sauce over the top of the pie and serve. (This pie is best served slightly warm or at room temperautre)


The recipe for Fool Proof Pie Crust includes 1 egg. To half the recipe, crack an egg into a small bowl, whisk with a for, and measure out 1 & 1/2 tablespoons. Alternatively, make a full recipe of pie crust dough and freeze the extra. Simply wrap the extra pie crust dough tightly in plastic wrap then place inside a freezer bag. Freeze for up to 3 months. Defrost in the refrigerator overnight before using.

Keywords: apple pie, caramel apple pie, fruit pie, salted caramel, French apple pie, apple pie with streusel, apple pie with crumb topping