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Caramel Apple Pie

Caramel Apple Pie Recipe

There’s nothing as American as the simple apple pie. Scoop yourself up some vanilla ice cream on top, and it’s literally a slice of Americana. It’s officially pie season, though any excuse is a good one for making our ultimate caramel apple pie. We added one bonus secret ingredient that takes it next level. Your next favorite caramel apple pie recipe is here.

The Best Caramel Apple Pie Recipe

There’s nothing like homemade pie. Yes, bakeries like Four & Twenty Blackbirds make pies in flavors ranging from apple to green tea which are always party hits. But we have a caramel apple pie recipe that may just top the best pie in New York City.

Nothing says Americana quite like a caramel apple pie. And with the Fourth of July coming up, we’ve got a recipe to capture the essence of the season. Crisp apples nestled in a buttery, flaky crust and smothered in a rich caramel sauce– need we say more?

An apple pie is already an All-American classic. Add a drizzle of this dreamy caramel sauce, and this caramel apple pie takes it to another level. We recommend serving your slice with a scoop of vanilla bean ice cream or fresh whipped cream for extra decadence.


For the Crust

2 ½ cups all-purpose flour
1 teaspoon salt
¼ to ½ cup ice water
1 tablespoon granulated sugar
1 cup unsalted butter, cold and cubed

For the Filling

6 large Granny Smith apples, peeled, cored, and thinly sliced
¾ cup granulated sugar
¼ cup all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt

For the Caramel Sauce

1 cup granulated sugar
6 tablespoons unsalted butter, cubed
½ cup heavy cream
1 teaspoon vanilla extract


For the Crust

To begin, preheat your oven to 375°F. Now, you can start prepping the crust.  In a large bowl, whisk together the flour, salt, and sugar until combined. Toss in the cold cubed butter and, using a pastry cutter or your fingertips, cut the butter into the flour mixture. Mix until you have a coarse crumble.

Homemade pie dough


Next, gradually add the ice water, a tablespoon at a time. Mix until the dough just comes together, and be careful to not overmix. To store, divide the dough in half, shape each portion into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

For the Filling

While the dough chills, you can get started on your filling. In a separate bowl, combine the sliced apples, granulated sugar, flour, cinnamon, nutmeg, and salt. Toss until the apples are evenly coated with the mixture, and set aside.

After your dough has chilled, remove one disc from the refrigerator. On a lightly floured surface, roll the disc into a large circle, slightly larger than your pie pan. Transfer the dough to your dish, and carefully press it into the bottom and sides.

For Baking

To assemble, add the apple filling to the pie crust, making sure the surface is evenly covered.  Set aside.

Next, roll the remaining disc of dough into another circle. This is where you can get creative– feel free to leave the top crust as is, or spice up the visuals with a decorative lattice. Gently place the rolled-out dough over the top of the apple filling, sealing the edges with the bottom crust.

Transfer the pie to the preheated oven, and bake for 45 to 50 minutes, or until the crust is golden brown. If you find the crust is cooking faster than the filling, cover it loosely with foil.

For the Caramel Sauce

The key to this caramel apple pie recipe is to make the caramel from scratch, versus just melting caramels. So, while the pie bakes, you can whip up what is debatably the best part of this dish: the caramel sauce. In a medium-sized saucepan, add the granulated sugar over medium heat. Stir constantly and let the sugar melt into a rich, golden color.

Next, add the cubed butter to the saucepan, stirring continuously. Once the butter has fully melted into the sugar, slowly pour in the heavy cream while whisking vigorously. Don’t worry if the sauce starts to thicken up– just keep stirring until you have a smooth, saucy consistency.

Remove the caramel from the heat, and stir in vanilla extract. Let the sauce cool just slightly before serving.

Once the pie is golden and bubbling, remove from the oven and allow to cool for a few minutes. To serve, drizzle a generous helping of caramel sauce all over the pie, and top with vanilla ice cream, if desired.

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Salted Caramel Ice Cream and Candied Peanuts

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