There are some desserts that just belong in fall, and a warm homemade apple pie is definitely one of them.

This Caramel Apple Pie takes a classic apple pie and makes it even better with a buttery brown sugar caramel sauce poured over the apples and the top crust before baking. The apples become soft and cinnamon-y, the filling gets thick and gooey, and the top bakes into the prettiest golden caramelized crust.

It’s the kind of pie I love making for Thanksgiving, fall dinners or anytime we have a pile of apples in the kitchen that need to be put to good use.

Serve it as-is or warm up a slice and add a big scoop of vanilla ice cream. You really can’t go wrong.

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Why You’ll Love This Caramel Apple Pie

If you’re intimidated by homemade pie, don’t be! This recipe is much easier than the finished pie makes it look.

The caramel sauce comes together right on the stovetop with butter, flour, brown sugar, granulated sugar, cinnamon and water. Half gets poured over the apples, and the rest is poured right over the top crust before the pie goes into the oven.

That last step is what makes this one so good.

As the pie bakes, the caramel mixture settles into the apples while creating a sweet, golden finish over the crust.

Plus, you can make the entire pie ahead of time, which makes it a great dessert for Thanksgiving and holiday entertaining.

the Ingredients You’ll Need

One of my favorite things about this pie is how simple the ingredient list is.

You’ll need:

That’s it!

You can use your favorite pie crust or make my homemade pie crust included below.

get the full grocery list here

The Best Apples for Caramel Apple Pie

I use Granny Smith apples for this recipe.

Their tart flavor is really good with the sweet caramel filling, and they hold up well while the pie bakes.

You’ll need about 6–7 apples for one pie. Peel and core them before cutting them for the filling.

Try to keep your apple pieces relatively similar in size so they’ll bake evenly.

How to Make Caramel Apple Pie

Step 1: Prepare the Pie Crust

Preheat the oven to 425°F.

Roll out one half of your pie dough and place it into a 9-inch pie pan.

Keep the second crust nearby for the top of the pie.

Step 2: Make the Caramel Apple Pie Sauce

Melt the butter in a saucepan over medium heat.

Stir in the flour to create a paste.

Add the granulated sugar, brown sugar, cinnamon and water. Bring the mixture to a boil, then reduce the heat and allow it to simmer for about 5 minutes.

The mixture will turn into a thick, buttery caramel-like sauce.

Step 3: Add the Apples

Fill the bottom pie crust with the prepared Granny Smith apples.

Pour about half of the caramel mixture evenly over the apples.

Don’t worry about coating every single apple. The sauce will continue to move through the filling as the pie bakes.

Step 4: Add the Top Crust

Place your second pie crust over the apples.

You can keep this really simple with a traditional top crust or use the dough to create a lattice or decorative pie crust.

Use whatever technique you’re comfortable with!

Slowly pour the remaining caramel mixture over the top of the crust, being careful not to let it run over the edges.

Finish with a few shakes of cinnamon.

How to Make a Pretty Pie Crust

You definitely don’t need a complicated crust for this pie to taste amazing.

A simple top crust works perfectly.

But if you’re making this for Thanksgiving or another fall gathering, this is also a fun pie to decorate.

Try:

A classic lattice crust
Braided pieces of pie dough
Pie crust leaves
Small cut-out shapes
A combination of lattice and fall leaves

Just make sure there are a few openings in the crust so steam can escape while the pie bakes.

How Long to Bake Caramel Apple Pie

Bake the pie at 425°F for 15 minutes.

Then reduce the oven temperature to 350°F and continue baking for another 35–45 minutes.

The crust should be beautifully golden and the apple filling should be bubbling.

If you notice the edges of your crust browning faster than the center, loosely cover the edges while the pie finishes baking.

The Most Important Step: Let It Rest

This is one of those recipes where waiting really does make a difference.

Once the pie comes out of the oven, let it sit for at least 4 hours before slicing.

If you have time, letting it rest closer to 12 hours is even better.

The filling needs time to cool and set. If you cut into the pie immediately, that delicious caramel apple filling is much more likely to run out onto the plate.

This is actually one of the reasons I love this recipe for Thanksgiving.

Make it the day before, let it rest overnight, and dessert is already done.

Can I Make Caramel Apple Pie the Day Before?

Yes! In fact, I recommend it.

Because the pie needs several hours to set after baking, it’s a perfect make-ahead Thanksgiving dessert.

Bake it the day before you plan to serve it and allow it to cool completely.

When it’s time for dessert, you can serve it at room temperature or gently warm individual slices before serving.

What to Serve With Caramel Apple Pie

This pie is plenty delicious all on its own, but a scoop of vanilla ice cream on a slightly warm slice is hard to beat.

You could also serve it with:

For Thanksgiving, I love setting out a few different pies and letting everyone try a little slice of each.

Tips for the Best Caramel Apple Pie

Use tart apples. Granny Smith apples balance all of the sweetness in the caramel filling.

Cut the apples evenly. Similar-sized pieces will cook more evenly.

Pour the caramel slowly. Especially when adding it over the top crust. You want it to coat the crust rather than run over the sides.

Give the pie time to set. This isn’t the pie to slice five minutes after it comes out of the oven. Give the filling at least four hours to cool and thicken.

Make it ahead. If you’re serving this for Thanksgiving, bake it the day before and cross dessert off your list early.

Watch the crust. If the edges are getting too dark before the center is finished, loosely cover them for the remainder of the baking time.

Caramel Apple Pie

Prep Time30

Cook Time1

rest time4

Keyword: apple pie recipe, caramel apple pie, caramel apple recipes, fall pie recipe

Servings: 9 inch pie

Equipment

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Ingredients

1 double pie crust recipe below
1 cup unsalted butter
6 Tablespoons all-purpose flour
1 cup granulated sugar
1 cup packed brown sugar
1.5 teaspoon cinnamon
1/2 cup water
6-7 granny smith apples peeled, cored, and diced

Instructions

Preheat oven to 425 Degrees
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.
Meanwhile, place the bottom crust in your pan. Fill with sliced apples. Top with about half of the sugary caramel sauce.
Cover with a top crust, using whatever technique you feel comfortable with. Gently pour the remaining caramel over the crust. Pour slowly so that it does not run off. Top with a few shakes of cinnamon.
Bake 15 minutes at 425 degrees F. Reduce the temperature to 350 degrees F, and continue baking for 35 to 45 minutes.
Once finished baking, let sit out for at least 4 hours, preferably closer to 12 hours.

Notes

Make ahead: This is a great pie to make the day before serving because the filling gets plenty of time to cool and set.

Apples: Granny Smith apples are tart enough to balance the sweet caramel filling and hold up well during baking.

Pie crust: Use the homemade pie crust recipe below or your favorite double-crust pie dough.

Serving: Serve at room temperature or gently warm individual slices and top with vanilla ice cream.

Quick and Easy Pie Crust

This homemade pie crust makes enough dough for the bottom and top crust of one 9-inch pie.

Keyword: easy pie crust, pie crust easy, pie crust recipe

Servings: 9 inch pie

Equipment

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Ingredients

2 1/2 cups All Purpose flour
2 tbsp granulated sugar
1/2 tsp table salt
2 1/2 sticks of VERY cold Unsalted butter cut into ½ inch thick pieces
6 tbsp VERY cold water ice water

Instructions

Add 2/3 (about 8 oz) of the flour to the bowl of food processor. Add in the sugar and salt and pulse to combine. Lay out the cold butter evenly over the surface of the flour. Begin pulsing the flour and butter together. Continue until the flour and butter are completely combined and there is no dry flour in the processor and the dough has clumped up, be patient. You will know when the dough has formed and will be a big clump in the processor.
Spread out the dough with a rubber spatula and then sprinkle the remaining flour over the top. Pulse just few times, 5-6 quick pulses, to break up the dough. Transfer the dough to a large bowl.
Sprinkle the water over the dough and use the rubber spatula to fold and mix the water into the dough. Once the water is mixed in and the dough has become a cohesive ball, turn out the dough onto a well floured surface. Flour hands and fold and press the dough a few times by hand so that it makes a nice, smooth ball that can be shaped into a disc. Divide the dough in half and shape each half into a disc. Wrap each disc in plastic wrap and let it rest in the refrigerator for at least 2 hours and up to 3 days.
After the dough has rested, use it in any recipe calling for one or two 9-inch pie crust
When you are ready to roll make sure you let the dough sit out until it’s pliable. Refrigerated dough is too cold to roll and will crack as you work.

More Apple Desserts to Make This Fall

If you came home from apple picking with more apples than you know what to do with, I’ve got plenty of ideas for you.

Start with my 5 Apple Desserts You’ll Want to Try This Fall for even more cozy recipes, including apple crisp, Apple Cinnamon Bread and Apple Berry Pie Cookies.

5 apple desserts you’ll want to try this fall

apple berry pie cookies

apple cinnamon bread

And if you’re planning ahead for the holidays, don’t forget to save this Caramel Apple Pie for Thanksgiving. It’s classic enough that everyone will love it, but that buttery caramel filling makes it just a little more special.