Rustic Caramel Apple Pie: A Sweet Autumn Slice (Print Version)

This homemade Caramel Apple Pie brings all the fall feels. Learn my flaky crust secrets and rich salted caramel for a truly memorable dessert.

# Recipe Info:

Prep Time: 45 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 105 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ For the Flaky Pie Crust

01 - 2 ½ cups (300g) all-purpose flour
02 - 1 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 1 cup (226g) unsalted butter, very cold and cut into ½-inch cubes
05 - ½ cup (120ml) ice water, plus more if needed

→ Apple Filling Essentials

06 - 6-7 medium Granny Smith apples (about 2 ½ lbs), peeled, cored, and sliced ¼-inch thick
07 - ½ cup (100g) light brown sugar, packed
08 - 1 teaspoon ground cinnamon
09 - ¼ teaspoon ground nutmeg
10 - 1 tablespoon fresh lemon juice
11 - 2 tablespoons cornstarch

→ Homemade Caramel Drizzle

12 - 1 cup (200g) granulated sugar
13 - ¼ cup (60ml) water
14 - ½ cup (120ml) heavy cream, warmed slightly
15 - 4 tablespoons (56g) unsalted butter, cut into cubes
16 - 1 teaspoon vanilla extract
17 - ½ teaspoon sea salt, or to taste

→ Finishing Touches

18 - 1 egg, beaten (for egg wash)
19 - 1 tablespoon turbinado sugar (optional, for sprinkling)

# Instructions:

01 - In a large bowl, whisk together the flour, sugar, and salt. Now, cut in that super cold butter. I like to use a pastry blender, but your fingers work too – just be quick so the butter stays cold! You're looking for pea-sized pieces of butter mixed throughout. Slowly add ice water, one tablespoon at a time, mixing until the dough just comes together. Don't overmix, or your crust won't be flaky! I always end up adding one more tablespoon of water than I think I need, honestly, it always seems to be just right.
02 - Divide the dough in half, flatten each into a disc, wrap tightly in plastic wrap, and pop them in the fridge for at least 30 minutes. This chilling time is non-negotiable for a tender crust, trust me. While they chill, I usually clean up my flour-dusted counter, because kitchen chaos is real. When ready, roll out one disc on a lightly floured surface into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving about a 1/2-inch overhang. Back to the fridge it goes while you make the filling!
03 - Peel, core, and slice your apples into 1/4-inch thick pieces. In a big bowl, toss them with the brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Make sure every apple slice is coated! This is where the kitchen starts smelling amazing, honestly. I always taste a tiny piece of apple here, just to make sure the sweetness is right. If your apples are super tart, a tiny bit more brown sugar won't hurt, I've found.
04 - Pour the apple filling into your chilled pie crust. Dot the top with a few small pieces of butter (optional, but I swear it adds extra richness!). Roll out the second dough disc. You can make a full top crust, or get fancy with a lattice – I usually just do a simple top crust because, let's be real, I'm hungry. Place the top crust over the apples, crimp the edges to seal, and cut a few slits in the top for steam to escape. Brush lightly with an egg wash for a golden finish!
05 - Preheat your oven to 425°F (220°C). Place the pie on a baking sheet (to catch any drips, because sometimes, things get messy). Bake for 15 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for another 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts browning too fast, cover the edges with foil. I once forgot the foil and had slightly charred edges, oops!
06 - While the pie cools, make the caramel. In a saucepan, melt the sugar over medium heat, stirring occasionally, until it's a deep amber color. This step requires focus, don't walk away! Carefully pour in the warm heavy cream (it will bubble up, be careful!), then whisk in the butter, vanilla, and sea salt until smooth. Let it cool slightly. Once the pie is mostly cooled (or entirely, if you can wait!), drizzle that glorious homemade caramel over your Rustic Caramel Apple Pie. It smells heavenly, and the taste? Oh my goodness.

# Notes:

01 - Don't rush chilling the pie crust; it's a game-changer for flakiness, honestly.
02 - Leftovers? Store slices in an airtight container for up to 3 days, though it rarely lasts that long around here!
03 - If you don't have Granny Smiths, a mix of Honeycrisp and Braeburn works really well for a balanced tartness.
04 - A small scoop of vanilla bean ice cream is non-negotiable with a warm slice of this pie.

# Equipment Needed:

01 - 9-inch pie plate
02 - large mixing bowls
03 - pastry blender (optional)
04 - rolling pin
05 - saucepan
06 - whisk
07 - baking sheet

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 60-75g
Protein: 4-6g

Back