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Caramel Apple Pie


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  • Filling:
  • 6 cups of apples, peeled and sliced (I used 3 McIntosh and 3 Jonathan)
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon allspice
  • 2 tablespoons flour
  • 2 tablespoons cornstarch
  • Topping:
  • 1/2 cup flour
  • 1/4 teaspoon cinnamon
  • 2 cups oats
  • 3/4 cups roughly chopped pecans
  • 1 teaspoon salt
  • 1/2 cup brown sugar
  • 1 stick cold butter
  • (1/2 batch of this topping will cover the top adequately. It's up to you if you want a tower of crunchy awesomeness on top or not)
  • Caramel Sauce
  • 1 cup sugar
  • 1/4 cup light corn syrup
  • 6 tablespoons butter
  • 6 tablespoons heavy cream



Step 1

Preheat the oven to 425º.
Combine the filling ingredients and toss to coat all the apples. Put in a greased 8x8 inch pan if you're making it as a crisp or a pie plate with an uncooked crust (find my recipe here) if you're making a pie.
Combine all the topping ingredients with your fingers until crumbly. Sprinkle the crumbles on top of the apples. Bake for 45 minutes. Watch the top. Cover the top with foil after about 20 minutes or until the top is just golden or else it will burn. Don't worry about sealing the foil around the edges. Just toss a big sheet of it on top of the pie.

Now smother the whole thing in copious amounts of homemade caramel.

In a medium sauce pan, combine the sugar and syrup. Cook on medium heat, stirring occasionally with a rubber spatula. Once it is a nice reddish brown color, add the butter and stir until the bubbles die down. Add the cream and salt and stir until it's all dissolved. Bring it back to the heat if you get clumps and stir it until they're dissolved. Store leftovers in a sealed container in the refrigerator (as if you're going to have any leftovers. snort snort).

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