Not all apple pies are created equal. When working with any fruit pie, but especially apple, you have to consider the variables if you want the best apple pie possible.
Apple variety is important to consider as apples can vary in moisture, crispness, and sweetness. Is there anything more satisfying than a warm slice of pie with salty butter crust and tender sweet’n tart apples?
To be clear, Granny Smith apples are atypical for apple pie, but then this is no ordinary pie. This pie comes complete with a vanilla caramel sauce, so you really need the sourest of apples – think caramel apple on a stick.
So, if you are into apple pie, and especially, if you are into caramel apples…make this recipe! You won’t regret it.
Making Your Own Pie Crust
You can cut some of the work involved by using a store bought pie crust, but if you have 15 minutes and a pastry cutter, then I highly recommend popping over to my peach cobbler post because I have a butter crust recipe that’s easy as apple pie to make:)
Why This Apple Pie Recipe Works
- Sour green apples (Granny Smith) add a necessary tart component that compliments the sweetness from the caramel sauce.
- The crumble topping adds a bit of crunch to enjoy the warm apple juices beneath.
- Cinnamon and allspice enhance the flavor of the apple but don’t over-power the caramel-apple flavor.
- The apples cook all the way through without getting mushy as the crust gets cooked through.
- Salt is used smartly throughout to enhance the savory flavors that so many mediocre pies lack.
Making this Apple Pie
I recommend making the crust first so you can refrigerate it while you work on the other components. I like to coat cut apples to prevent them from browning (which is why I have you juice the lemons before cutting into the apples).
While the pie bakes, you can get the caramel sauce ready in minutes. Since apple pie is best served same day, I recommend baking it any time up to 1 hour prior to serving. It’s a good idea to let people spoon extra caramel sauce on their pie too.
More Dessert Recipes
salted caramel chocolate tarts
Did you make this recipe? Leave a star review below or comment about how it went!
Caramel Apple Pie
- 1 9-inch unbaked pie crust store-bought or homemade
- 3 tbsp lemon juice fresh squeezed
- 2/3 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1 pinch sea salt
- 1/4 cup all-purpose flour
- 8 Granny Smith apples approximately 3 pounds
- 3/4 cup pastry flour
- 3/4 cup all-purpose flour
- 1/3 cup refined coconut oil or vegetable oil
- 1 egg
- 3/4 cup heavy whipping cream
- 3/4 cup light brown sugar
- 2 tbsp honey
- 1 tsp vanilla extract
- 3 tbsp unsalted butter
- flake salt recommended for garnish
- Keep the pie crust cold in the refrigerator. Preheat the oven to 375°F.
- In a large bowl, combine the filling (lemon juice, sugar, cinnamon, allspice, salt, and flour). Peel the apples and cut around the core to get 1/4" thick slices. Toss the slices as you work with the filling to prevent them from browning.
- Pour the apple filling into the pie crust and mix the crumble ingredients to form a crumbly paste. Use your fingers to break the dough over the surface of the apples as evenly as possible. Cover the rim of the crust with tinfoil to prevent burning and bake for 50 minutes. Remove the foil and apply the egg wash by dipping a brush into the yolk and white of an egg, then gently brushing along the rim of the crust. Continue to bake until the crumb topping is slightly brown,15 – 20 minutes longer.
- For the caramel sauce, combine cream, brown sugar, honey, and vanilla in a medium saucepan. Simmer for 1 minute, then stir in the butter and continue to simmer for 4 minutes. Turn off the heat and allow the caramel sauce to cool.
- Serve the pie warm (not hot) with the caramel sauce drizzled on top or on the side to keep the crumb crust from getting too saturated. Sprinkle flaky sea salt on top.
What is the difference between refined coconut oil and unrefined?Refined coconut oil has no coconut flavor and is what you should use for high heat cooking as you would vegetable oil. I like refined coconut oil because it has a high smoke point and does not leave food greasy. It’s also less processed than vegetable oil.
Can I use any apple in this pie?I do not recommend substituting the apple variety in this recipe. If you want to use a sweeter apple, then I recommend leaving the caramel off completely and adding 1/4 cup sugar to the crumb topping. I also recommend reducing the amount of sugar in the filling to 1/4 cup. Also, go ahead and reduce the lemon juice to 2 Tablespoons in the filling. Make these changes and you will get a far more traditional apple pie – one that I’ve tested and love.
Make Your Own CrustI have a fantastic butter crust recipe that’s easy to make for the base of this pie.
Some of the links on this page are affiliate links, which may pay me a small commission for my referral at no extra cost to you!
The best apple pie I have ever tasted. Perfect combination of flavors that melt in your mouth and tempting you to eat more than you should… Be warned