I am not a huge fan of apple pie but this Caramel Apple Pie recipe is pretty darn good. With apples in season and the weather turning, what could be better?
As noted, my parents were in town for the weekend so we took the opportunity to make a special treat. Mom cut up the apples as only she can while Autumn made the dough. The kid is getting pretty good in the kitchen. Mom and I did not help much, Autumn has it covered.
My awesome sister and brother-in-law bought me the book, Baking Illustrated, a while back and I use it A LOT. The Basic Pie Dough recipe is the best pie dough recipe I know and believe me, we experiment a lot. You can use whatever your preference though you will need to cover the filling with dough so make sure you have enough! Use half of your dough in an 8″ or 9″ pie pan and be sure to poke all the way around with a fork.
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Caramel Apple Pie Filling
This is a three part deal. It takes time to cut the apples, I’m not going to lie.
Part 1 – Apples – Combine in a large bowl
- 5 cups of apples. We use Granny Smith and take the skins off of half of them. Slice them THIN. Trust me.
- 1/2 c granulated sugar
- 1/4 c flour
- 2 tbsp cinnamon
- 2 tsp lemon juice
Part 2 – Caramels
Easiest way to do this is buy a bag of individually wrapped caramels and chop them up in halves or quarters (your preference).
Part 3 – That Little Something Extra – Combine in medium bowl
- 1/4 cup butter
- 1/2 cup brown sugar
- 1/3 cup flour
Once you’ve got all three parts, let the fun begin. Put half of the apple mixture in the pie tin (make sure your dough is already there!). Drop half of the little something extra and half of the caramels over the apples. Cover with the other half of the apples and then the rest of the little something extra and the caramels. Top with the other half of pie dough. Be sure to cut vents in the top and we like to brush it with melted butter or milk.
We’ve experimented with the baking temp and time as well. This is what we feel works best. First, pull out a cookie sheet with edges (like a jelly roll pan) and line it with foil – trust me, this pie can really bubble over! Second, put your pie on the cookie sheet and cover it with foil. Bake at 350º for twenty-five minutes. Remove the foil and bake for 15-20 more minutes until done.