Mouth-Watering Caramel Apple Pie

This decadent dessert is perfect for a yummy fall treat.

There’s a reason so many home fragrances on the market are intended to make your home smell like a freshly baked apple pie.

Because a freshly baked apple pie is hands-down delicious and smells amazing.

A lot of girls get excited over Pumpkin Spiced Lattes as autumn rolls in every year.  But not this girl.  My favorite fall flavor packs a sweet and tart punch, the kind you’d expect from a lady named Granny Smith.

Have you ever noticed the weird lady at the local fall festival gnawing on a caramel-covered apple like it was a hound on a turkey leg?  It was probably me.

The only thing better than a juicy caramel apple on a fall afternoon is a slice of caramel apple pie.

Bonus points for serving it with a scoop of vanilla ice cream.

All kidding aside, this pie is everything a pie should be.  You can make it with a homemade dough or a store-bought dough, depending on what kind of time you have.  Or however long you want to wait for pie.

I’d consider myself a novice baker, so pies have always intimidated me.  With their fancy crust decorations and fillings that must be prepped ever so carefully.  That’s a lot of pressure.  But since working with Pampered Chef as a consultant for almost five years, my culinary skills are becoming more adventurous.

(Side note: lots of people scoff at direct sales businesses, but I am living proof that they can change your life, even in a lot of unexpected ways.)

Let’s get to the pie!

Prepare your dough

If you’re using homemade dough, you’ll want to double the recipe so you have enough for both the top and the bottom of the pie.  Use a pastry mat so cleanup is a lot easier in the long run.  Roll out one ball of dough to a flattened shape with a roller.  (I really like this baker’s roller because it’s smaller and easy to maneuver, something that comes in handy when working with a delicate pie crust.)

Gently place your crust into the bottom of a deep dish pie plate, pressing into the bottom and up the sides of the dish, allowing the crust to fold over the plate and form into the ridges.  Set aside to prepare the pie topping.

caramel apple pie

Create your apple filling

Next peel, core, and slice apples (this can be done really fast and easily with an Apple Peeler/Corer/Slicer). Cut the apple slices in half.  Combine apples and lemon juice in a large mixing bowl, tossing gently to coat the apples in the juice.  Add brown sugar, flour, and cinnamon, mixing gently.

Carefully spoon the filling into the pie plate and spread evenly.  Unroll the remaining pie crust and place it over the filling, folding the top crust under the edges of the bottom crust.  Seal and flute pie edges.  Cut slits into the top of the crust so steam can escape during the baking process.  (I like to use my Mix n Chop to create a simple but pretty star shape into the top of my pie crust.)

caramel apple pie


Protect your pie crust with a pie crust shield (or 2-3 inch wide strips of aluminum foil folded over the edge works too).  Bake for 30 minutes, then remove the shield or foil, and bake for another 25-30 minutes.  You’ll know your pie is done when the crust is a beautiful, golden brown.

Remove from the oven to a cooling rack and let cool for about 5 minutes.  Drizzle the caramel pecan glaze over the pie, allowing it to cover the top completely.  Allow the pie to cool for at least an hour before serving with a scoop of vanilla ice cream.

Caramel Apple Pie


Apple pie is one of those quintessential desserts of fall, and this recipe really turns the comfort food up a notch with the caramel glaze.  To get the most out of these autumn flavors, I highly recommend using a good quality vanilla extract and fresh cinnamon.  You won’t regret it.

What is your favorite fall pie flavor?  I can’t wait to try out some pumpkin recipes so feel free to comment with suggestions!


Caramel Apple Pie

Yield: 8


  • Glaze and Pastry
  • 1/4 cup packed brown sugar
  • 1 tablespoon melted butter or margarine
  • 1 tablespoon light corn syrup
  • 1/3 cup pecan halves, coarsely chopped
  • 1 package refrigerated pie crusts, softened according to package directions
  • Filling
  • 6 large Granny Smith apples (about 6 cups sliced)
  • 1 tablespoon lemon juice
  • 3/4 cup packed brown sugar
  • 1/3 cup all purpose flour
  • 1 teaspoon good cinnamon


  1. Preheat oven to 425ºF. For glaze, combine brown sugar, butter, and corn syrup in a small saucepan. Stir constantly until glaze is thickened and bubbly. Add pecans and stir well. Set aside, but keep warm.
  2. Gently unroll one pie crust, place in pie plate, pressing into bottom and up sides. Set aside also.
  3. For filling, peel, core, and slice apples. Cut slices in half. Combine apples and lemon juice in large mixing bowl, toss to coat. Add brown sugar, flour, cinnamon, and lemon zest, mixing gently. Fold edges of top crust under edges of bottom crust. Seal and flute edges. Cut slits in top crust to allow steam to escape.
  4. Carefully place a pie crust shield (or 2-3 inch wide strips of aluminum foil over edge of pie). Bake 30 minutes then remove shield. Bake for an additional 25-30 minutes, or until crust is a deep golden brown.
  5. Remove from oven and allow to cool for about 5 minutes. Drizzle glaze over the top of the pie. Cool at least 1 hour before serving.

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