Golden Caramel Apple Pie: A Rustic Fall Treat (Print Version)

Master the Golden Caramel Apple Pie recipe with my personal tips. This rustic fall dessert features tender apples, buttery crust, and gooey caramel.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 90 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ For the Filling

01 - 6-8 medium apples (mix of Granny Smith and Honeycrisp), peeled, cored, and sliced (about 6 cups)
02 - 1/2 cup granulated sugar
03 - 1/4 cup packed brown sugar
04 - 1/4 cup all-purpose flour
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon salt
08 - 4 tablespoons unsalted butter, cut into small pieces
09 - 1/2 cup caramel sauce (store-bought or homemade)

→ For the Crust

10 - 2 disks pie crust (store-bought or homemade), for a 9-inch pie

→ For the Topping

11 - 1 large egg, beaten (for egg wash)
12 - Optional: 1 tablespoon granulated sugar, for sprinkling

# Instructions:

01 - First things first, peel, core, and slice those apples! I usually aim for about 1/4-inch thick slices; too thin and they get mushy, too thick and they won't cook evenly. Toss them in a big bowl with the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Give it a good mix, ensuring every apple slice is coated. This is where the kitchen starts to smell amazing, honestly! Then, roll out one pie crust and gently fit it into a 9-inch pie plate. Trim the edges, leaving about a 1/2-inch overhang. Pop it in the fridge while you do the rest; a chilled crust is a happy crust, I've learned that one the hard way.
02 - Pour your seasoned apple mixture into the chilled pie crust, mounding it slightly in the center. Don't be shy, pile it high! Dot the top of the apples with those small pieces of unsalted butter. This step adds so much richness as the pie bakes. Now, here's the fun part: drizzle about half of your caramel sauce over the apple mixture. Try to get it evenly distributed, but don't stress if it's not perfect; it'll melt and spread beautifully. I always get a little messy here, a bit of caramel on the counter is just part of the process for this Caramel Apple Pie Recipe!
03 - Roll out your second pie crust. You can do a full top crust, or get fancy with a lattice – I love a good lattice, but sometimes I'm just too impatient! Carefully place it over the apple filling. Trim the top crust, leaving a 1/2-inch overhang, and then crimp the edges of both crusts together. You can use your fingers or a fork to create a pretty sealed edge. This is crucial for keeping all that deliciousness inside. If you're doing a full top crust, remember to cut a few slits in the top to allow steam to escape; I once forgot, and the top puffed up like a balloon, oops!
04 - Whisk up that egg in a small bowl to create an egg wash. Brush it gently over the top crust of your pie. This isn't just for looks, though it does give it that gorgeous golden sheen! It also helps with browning and gives a slight crispness. If you want, sprinkle a little extra granulated sugar on top for a sparkly finish. Place the pie on a baking sheet – seriously, don't skip the baking sheet! It catches any potential drips, saving your oven from a sticky situation (trust me, I've been there). Preheat your oven to 425°F (220°C).
05 - Bake your pie for 15 minutes at 425°F (220°C). This initial high heat helps set the crust and get it nice and flaky. After 15 minutes, reduce the oven temperature to 375°F (190°C) and continue baking for another 45-55 minutes, or until the crust is deeply golden brown and the filling is bubbling. If the crust starts browning too quickly, you can loosely tent the edges with aluminum foil. Use your nose, too; when you smell that incredible Caramel Apple Pie Recipe aroma filling your kitchen, you know it's getting close!
06 - This is the hardest part, honestly: letting it cool! You *must* let the pie cool on a wire rack for at least 2-3 hours before slicing and serving. I know, I know, it's tempting to dig in immediately, but if you cut it too soon, the filling will just ooze out, and it won't set properly. Trust me on this one; I've learned patience the hard way. Once it's cooled, slice it up, and if you're feeling extra, drizzle with the remaining caramel sauce. The final result should be a beautiful, golden-crusted pie with tender, spiced apples and gooey caramel. Pure bliss!

# Notes:

01 - Chill that pie crust, I beg you, for a flaky result!
02 - This pie is honestly even better the next day, once the flavors have settled.
03 - No brown sugar? Granulated works, but you'll miss that deep molasses note.
04 - A dollop of vanilla bean ice cream is *not* optional with this warm pie.

# Equipment Needed:

01 - 9-inch pie plate
02 - large mixing bowl
03 - rolling pin
04 - baking sheet
05 - wire rack

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 22g
Total Carbohydrate: 60g
Protein: 4g

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