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Caramel Apple Pie


From the Pioneer Woman - Ree Drummond

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Rate this recipe 4.6/5 (27 Votes)


  • For crust and filling:
  • 1 unbaked pie crust
  • 7 to 8 cups Granny Smith apples, peeled and sliced
  • 1/2 cup sugar
  • 1/4 cup flour
  • 1/4 tsp salt
  • Juice of 1/2 lemon
  • For Topping:
  • 3/4 cup (1 1/2 sticks) butter
  • 1/2 cup flour
  • 1 cup packed brown sugar
  • 1/4 tsp salt
  • 1/2 cup quick oats
  • 1/2 cup finely chopped pecans
  • 1/2 cup jarred caramel topping


Preparation time 25mins
Cooking time 75mins
Adapted from


Step 1

Preheat oven to 375°F. Roll pie crust out on a lightly floured surface so that it’s 1 inch larger in diameter than top of your pie pan. Carefully fold dough in half and transfer to pan, then unfold it so it covers pan. Tuck edges underneath to make a neat dough rim.

Throw apples into a large bowl with sugar, flour, salt, and lemon juice. Stir to combine. Let sit while you make topping.

Combine butter, flour, brown sugar, and salt with a pastry blender (or 2 forks) in a bowl until mixture is crumbly and lumpy. Add oats and pecans.

Mound apples into pie pan, then sprinkle on all topping. Cover crust edges with aluminum foil and bake 25 minutes, then remove foil and continue to bake until top is golden brown, 25 to 30 minutes. If top browns too quickly, cover pie with foil. Drizzle caramel sauce over top before serving.

Nutritional Information:

Serves 8-12. Per serving: 630 calories, 92g carbs, 5g protein, 28g fat, 45mg cholesterol, 450mg sodium, 4g fiber

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