One of my all-time favorite original apple pie recipes is the best deep dish caramel apple pie made from scratch in a deep dish pan with old-fashioned cinnamon caramel apple pie filling. Try my Apple Mug Cake, Instant Pot Apple Butter, and Cinnamon Rolls with Apple Pie Filling if you want even more incredible apple treats!
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Here is 5 recipe(s):
Deep Dish Caramel Apple Pie Recipe
The best deep dish caramel apple pie recipe made entirely from scratch in a deep dish pan with homemade caramel sauce and traditional cinnamon caramel apple pie filling!
Serving Size: 1 slice
Nutritional information per serving: 1 slice, 629 kcal, 106 g carbohydrate, 3 g protein, 24 g fat, 12 g saturated fat, 45 mg cholesterol, 272 mg sodium, 6 g fiber, 71 g sugar, 1 g trans fat, 10 g unsaturated fat.
- 1 cup granulated sugar
- ¼ cup water
- 5 tbsp salted butter (cubed)
- ½ cup heavy cream
- 1 tsp pure vanilla extract
- coarse sea salt (to taste (optional))
- 2 pie crusts (homemade or storebought (see note))
- 1 large egg white
- 1 tbsp water
- 10 to 12 medium apples, such as Granny Smith, HoneyCrisp, Golden Delicious, or Gala, that have been peeled, cored, and sliced, weigh 5 pounds and are firm and tart.
- ½ cup granulated sugar
- 2 tsp apple pie spice ((or pumpkin pie spice))
- ½ cup caramel sauce (from recipe above, or store-bought )
- ¾ cup light brown sugar (packed)
- 3 tbsp cornstarch
- 1 tbsp fresh lemon juice
- ¼ tsp vanilla extract
- 3 tbsp salted butter
- 2 tbsp heavy or whipping cream
- 1 tbsp turbinado sugar
- Removing from heat once more, season with sea salt and vanilla to taste. Let cool completely.
- Apples should be placed in two 9×13 baking pans or a 3/4 sheet baking pan lined with foil. Apples should be covered with granulated sugar, apple pie spice, and foil. Apples should be baked for about 35 minutes, or until they are tender but still hold their shape. Cool on wire rack, covered, for at least 30 minutes.
- With the remaining caramel sauce and optional vanilla ice cream, serve warm or at room temperature.
Deep-Dish Caramel Apple Pie
Caramel-flavored apples combine deliciously with a crisp streusel topping. As an added bonus, there are plenty of pie juices to drizzle over ice cream.
Yield: Serves 10
- 1 1/2 cups all purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- Unsalted butter, cut into 1/2-inch pieces, and half a stick, frozen
- 4 tablespoons (about) ice water
- 3/4 cup all purpose flour
- 6 tablespoons sugar
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 6 tablespoons (1/4 stick) of chilled, finely chopped unsalted butter
- 3 pounds of roughly 8 Golden Delicious apples, cored, sliced into 3/4-inch-thick wedges
- 1/4 cup all purpose flour
- 1 1/4 cups sugar
- 1/4 cup plus 2 tablespoons water
- 3 tablespoons unsalted butter
- In a food processor, combine 1 1/2 cups flour, 2 tablespoons sugar, and 1/4 teaspoon salt. When the mixture resembles coarse meal, add the butter and mix using on/off turns. Blend in tablespoonfuls of ice water until sizable moist clumps form. Transfer dough to work surface. Gather dough into ball. Flatten into disk. Wrap in plastic. Chill dough 30 minutes.
- In a medium bowl, combine the flour, sugar, pumpkin pie spice, and salt. Rub in butter with fingertips until mixture forms pea-size clumps. (Dough and streusel can be made 1 day ahead. Cover and refrigerate streusel. Keep dough chilled. Let dough soften slightly at room temperature before rolling out. ).
- Toss coated apple wedges with 1/4 cup flour in a large bowl. Let stand while preparing caramel.
- Over medium heat, stir sugar and 1/4 cup water in a heavy large saucepan until the sugar dissolves. Increasing the heat, boil the syrup until it turns a deep amber color, about 5 minutes, while occasionally swirling the pan and brushing the sides with a wet pastry brush. Remove from heat. Add the remaining 2 tablespoons of water and butter (the mixture will bubble ferociously). Return to heat and stir until smooth. Pour caramel over apples; toss to coat. Allow to stand for about 10 minutes, tossing occasionally, until apples release juices.
- Heat oven to 375°F and place rack in bottom third of the oven. Roll out dough on floured work surface to 14-inch round. Transfer to a 9 1/2-inch-diameter, 1 3/4-inch-high glass pie dish. Crimp edges decoratively. Spoon apple mixture into prepared crust. Sprinkle streusel over pie.
- Pie should be baked for about one hour and ten minutes, or until apples are soft and streusel is golden. If the crust edge is browning too quickly, cover it with foil. Transfer pie to rack and cool at least 1 hour. Serve pie warm or at room temperature.
Dutch Caramel Apple Pie
Due to the crumb topping, my Dutch Caramel Apple Pie is simpler to make than a traditional pie and is filled with tender, spiced caramel-coated apples inside of a flaky all-butter crust. Your Thanksgiving dinner table needs to include this jaw-dropping pie!
Serving Size: 1 serving
Nutrition Facts: calories 10 kcal, servingSize 1 serving
- 1 half recipe of my Perfect Pie Crust (linked below)
- 8 cups peeled and quarter-inch-thickly sliced apples (equivalent to 5 to 6 large apples; 846 grams of slices; see note below for types)
- 1 tbsp lemon juice
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp salt
- 1/8 tsp allspice
- 1/3 cup all-purpose flour (45 grams)
- 1/3 cup salted caramel sauce (recipe linked below)
- 1 cup all-purpose flour (135 grams)
- 1 cup old-fashioned whole rolled oats
- 2/3 cup light brown sugar, packed
- 1/4 tsp cinnamon
- pinch of salt
- 1/2 cup cold, salted butter (113 grams)
- 1 egg (for egg wash)
- coarse sugar (for topping)
- Follow the recipe and instructions in my post on How to Make Perfect Pie Crust to prepare the pie dough. Pie dough should chill in the refrigerator for at least two hours (or overnight), tightly wrapped in plastic wrap, or in the freezer for 30 minutes. Â.
- Make the Caramel: Follow my Simple Homemade Caramel Sauce recipe. A third of a cup of caramel will go into the apple filling; save the rest to drizzle over pie slices when serving. Â.
- Follow the instructions in my post “Perfect Pie Crust” through Step 7 to roll out the pie dough and transfer it to the pan. Prior to filling and baking, you must freeze the pie crust for 15 minutes (without the filling, crumble topping, or egg wash). (It’s ok if it stays in the freezer for more than 15 minutes; you can leave it there for up to 30 minutes, or move it to the refrigerator after 15 minutes.) ).
- Prepare the Filling: Prepare the filling and preheat the oven to 400° while the dough is freezing. Clean your apples, then peel, core, and cut into slices that are 1/4″ thick. Stir together all of the filling’s ingredients, including the caramel, in a large mixing bowl. To get the apple juices flowing, let the filling sit for 10 minutes (and prepare the topping during this time). Then, stir in the caramel. Set aside. Â.
- Dutch Crumble Topping is made by whisking all of the ingredients, excluding the butter. Once you have a crumbly mixture and all the butter pieces are covered in flour, cut the cold butter into cubes and add it to the flour mixture.
- Assemble Pie: Beat the egg in a small bowl. Pie should be taken out of the freezer, and the crust’s edges should be egg-washed and dusted with raw sugar. Place a spoonful of the apple mixture into the crust, discarding any extra liquid (if any manages to get in, that’s fine). Sprinkle the crumb topping over the apple filling. To catch any pie drips, place a baking sheet on the bottom rack of your oven.
- Bake: Bake the pie for 45–58 minutes, checking it every 25–30 minutes to ensure the crust isn’t browning too quickly. If it is, cover the pie’s top with a piece of foil or a pie shield and continue baking. Pie is done when the filling is bubbly, the topping and crust are golden brown, and the apples are tender (if you’re unsure, poke a fork through the crumb topping to see if it slides through the apple smoothly and easily; if not, continue baking for a few more minutes at a time).
- Slice and serve the pie after it has cooled down at room temperature for two to three hours. Serve with additional caramel sauce and keep any leftovers in the fridge for up to 5 days, covered. Â.
- Pie crust can be prepared in advance and kept in the refrigerator for 3 days or the freezer for 2 months. Bake the pie, let it cool completely, cover it with foil, and refrigerate it until you’re ready to serve it if you’re making it a day or two in advance. If desired, you can reheat it in the oven the day before serving it at 350°, loosely covered with foil, for 12 to 20 minutes, or until thoroughly warmed (use an instant-read thermometer to ensure this).
Deep Dish Salted Caramel Apple Pie & A CorningWare Color Friendsgiving Giveaway!
There won’t be any leftovers with this no-fuss deep dish apple pie, which is packed to the brim with juicy, cinnamon-spiced apples and topped with a crumble made of brown sugar and luscious salted caramel sauce.
- 1 pkg (2 count refrigerated pie crusts, at room temperature)
- 6 large Granny Smith apples, peeled, cored, and sliced, equal 10 cups.
- 1 tsp lemon juice
- 1/4 cup sugar
- 1/4 cup brown sugar
- 3 Tbsp flour
- 1 & 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- FOR CRUMBLE:
- 1/2 cup brown sugar
- 1 cup flour
- 1 stick (1/2 cup unsalted butter, melted)
- 1/4 cup old-fashioned oats
- 1 tsp cinnamon
- Smuckers Simple Delights was the brand I used for my salted caramel sauce.
- Preheat oven to 375 degrees F. Prepare a 13×9″ baking dish by liberally greasing it with cooking spray. In the meantime, arrange the pie crusts on a large, clean work surface and roll them out to roughly the size of the baking dish. This will help press the crusts together. Set aside. Evenly press the pie crust layer into the baking dish from the bottom up.
- Apples, lemon juice, brown sugar, white sugar, flour, cinnamon, and nutmeg should all be combined in a large bowl and gently toss to coat. HALF of the salted caramel sauce should be placed on top of the evenly distributed apple mixture in the pie crust. Then, combine the crumble ingredients (brown sugar, flour, butter, oats, and cinnamon) in a smaller bowl until they are crumbly and coarse. As closely as you can, sprinkle the crumble on top of the apples, covering them entirely.
- Bake for approx. 40–50 minutes, or until the mixture is bubbly and the top is golden. Around the 30-minute mark, check the pie to see if the crumble needs to be tent to avoid burning. Slice the pie into squares once it has cooled completely, and then drizzle the remaining salted caramel sauce on top.
Salted Caramel Apple Pie
Traditional apple pie with a lattice top, bubbling with salted caramel and oozy cinnamon apples
- Both recipes yield two crusts: one for the bottom and one for the top of the pie. Homemade pie crust or all butter pie crust
- homemade salted caramel
- 10 cups or approximately 1 large apple, cored, peeled, and sliced into 1/4-inch slices 25kg total)*.
- 1/2 cup (100g) granulated sugar
- 1 Tablespoon (15ml) fresh lemon juice
- 1/4 cup (31g) all-purpose flour (spoon & leveled)
- 1/4 teaspoon ground allspice OR ground cloves (either are fine)
- 1/4 teaspoon ground nutmeg
- 1 and 1/2 teaspoons ground cinnamon
- Egg wash is made by beating one large egg with one tablespoon (15 ml) of milk.
- optional: coarse sugar for sprinkling on crust
- Prepare pie crust recipe through step 5.
- salted caramel. While you wait for the pie dough to chill, you can do this.
- While the dough is still chilling, prepare the apple filling by placing apple slices in a sizable bowl. Add sugar, lemon juice, flour, allspice, nutmeg, and cinnamon. Gently toss to combine. Set aside.
- Roll out one of the chilled dough discs on a floured surface (refrigerate the other one). When you have a circle with a diameter of 12 inches, turn the dough about a quarter turn after each few rolls. Carefully place the dough into a 9×2 inch pie dish. Make sure it is smooth by tucking it in with your fingers. Trim the excess crust with a small, sharp knife and throw it away.
- Fill the pie crust with the apples. There are many apples, but they are stacked tightly and very tall. 1/2 cup of the salted caramel should be drizzled, with the remainder saved for the topping.
- Preheat oven to 400°F (204°C). To catch any filling juices, position the baking sheet on the bottom oven rack.
- Take the second chilled pie dough disc out of the fridge. Roll the dough out, 12 inches diameter. Cut 16 1/2 inch wide strips using a pastry wheel, a sharp knife, or a pizza cutter. To ensure that the lines are straight, we always use a clean measuring tape or ruler as a guide. Pull back the strips as needed to weave after carefully threading them over and under one another. Using a small and sharp knife, trim the extra overhang. The dough’s edges should be crimped with a fork or your fingers.
- Egg wash should be lightly brushed on top of the pie crust. Sprinkle the top with coarse sugar, if using.
- After 25 minutes of baking, lower the oven’s temperature to 375°F (190°C), keeping the pie inside. For a homemade shield, see Note. To stop the edges from over-browning, place a pie crust shield on them. Bake the pie for an additional 35 to 45 minutes, or until the filling’s juices are bubbling. If you want to be exact, the finished filling’s internal temperature as measured with an instant read thermometer should be close to 200°F (93°C). Tip: If the top of the pie appears to be getting too brown toward the end of baking, remove the pie crust shield and tent the entire pie with a piece of foil.
- Cool pie for 4 hours before serving. Drizzle the pie with the extra caramel sauce to serve. Although it is best to serve this apple pie the same day, it can be tightly covered and kept in the refrigerator for up to three days.
Easy Apple Pie Recipe | Salted Caramel Apple Pie
How do you keep caramel from sliding off apples?
You should soak your apples for a few minutes in hot tap water with a little bit of vinegar added to help the caramel adhere to them. Then scrub off any wax with a kitchen towel. Once ready, tilt pan to pool caramel. Each apple should be evenly coated using a twirling motion; let any extra caramel drip off.
Is it better to cook apples before putting in pie?
Just keep in mind that precooking the apples is the key to a fantastic apple pie filling. This will ensure perfect consistency and balanced sweetness. Additionally, you won’t allow the crust and filling to separate.
What is the secret to making an apple pie?
- Use firm apples — some sweet, and some tart. When choosing apples for your pie, both texture and flavor matter.
- Toss the apples with sugar, then drain. …
- Brush the inside of the crust with egg wash. …
- Don’t dump the apples in.
Is it better to bake crust before putting apples in?
But prebaking your pie’s crust is the only surefire way to ensure that it will be golden brown, crisp, and delectable — just as appetizing as its filling — Yes, you heard correctly: bake the bottom crust first, then add the filling.