This caramel apple pie is such a fun twist on traditional apple pie! The apples are covered in a cinnamon caramel goodness to make this the best apple pie ever.
Photos Updated: 11/8/16
When I think of Thanksgiving pie, I first always think of pumpkin pie and then second apple pie. But its strange, cause neither of them are my very favorite. But I still wanted to try this delicious caramel apple pie recipe out. And let me tell you, I loved it. Caramel apple pie is WAY better than just a normal apple pie.
I’m lazy so I make my pies with a store bought crust, but if you have a favorite homemade crust recipe you’re more than welcome to use it. I also haven’t found the perfect recipe yet, so I’d rather save the time and use store bought.
I made mine into a lattice top, you can find tutorials online on how to do that, or you can top it with the whole pie crust (just make sure to cut a couple slits to let it steam) or you can do a pattern with leaves, or however you want to decorate it.
But the filling of this pie is what really matters. The sweet sliced apples are coated in a traditional cinnamon sugar, apple pie spice mixture – but then they’re covered and mixed with this amazing caramel sauce.
This pie gives the american classic, apple pie I great twist. Its great for Thanksgiving, the 4th of July or any time you’re craving something sweet.
You’ll have about 1/4- 1/3 cup of caramel sauce leftover when you’re done with the pie. I recommend serving it topped with a big heaping of whipped cream, and each slice drizzled with some of that extra caramel sauce. You won’t regret it.
Now, who else wants to dig right in?
- ½ cup sugar
- ½ cup brown sugar
- 6 TBS unsalted butter
- ½ TBS salt
- ½ cup half and half
- 1 tsp vanilla extract
- 6 large apples, peeled, cored and sliced
- ½ cup brown sugar
- ¼ cup sugar
- ½ tsp cinnamon
- ½ tsp apple pie spice
- 1 TBS lemon juice
- ¼ cup cornstarch
- ¾ cup salted caramel sauce
- 2 pie crusts
- Add the sugars to a medium sized pot and melt over medium high heat. As the sugar melts stir the entire time so that it doesn't burn. Sugar will form into small clumps and then will eventually melt into an amber liquid, keep stirring!
- Once the sugar is melted and a darker color add all of the butter and stir while it melts in.
- Pour in the half and half, stirring to mix it in.
- Remove pot from heat and stir in the salt and vanilla extract.
- Whisk until sauce is smooth.
- Set aside.
- In a medium sized pot combine the apples, brown sugar, white sugar, cinnamon, apple pie filling and lemon juice.
- Heat on the stove top over medium high heat.
- Cover with a lid and allow to cook for 10-15 minutes, or until apples start to soften soft. Stir occasionally.
- Remove from heat, remove lid and allow to cool completely.
- Once cooled, stir in the cornstarch.
- Meanwhile, preheat your oven to 400 degrees.
- Lay one of your pie crusts in a pie pan sprayed with nonstick spray.
- Stir the apple mixture and the caramel sauce together.
- Pour the caramel apple pie mixture into the pie crust.
- Top with your second crust.
- Place in oven and bake your pie. Bake for about 45 minutes, or until the crust is a golden brown color.
- Allow pie to cool before serving.
- Enjoy with whipped cream and the extra caramel sauce drizzled on top.
If you have leftover sauce you can store it covered in the fridge for up to 2 weeks. Pop it in the microwave for 30 seconds to 1 minute, then stir to get its original creaminess back.