Caramel Apple Pie Recipe

Prepare dry ingredients

Whisk together 2.5 cups all-purpose flour, 1 tsp granulated sugar, and 1/2 tsp fine salt in a large bowl.

Cut in butter

Cut 1 cup (2 sticks) cold unsalted butter into 1/2-inch cubes and add to the flour. Using a pastry cutter or your fingertips, cut the butter into the flour until pea-sized pieces remain (mixture should be coarse, with some larger butter bits for flakiness).

Add liquid and chill

If using, whisk 1 large egg with the 6 tbsp cold water and add gradually (or add cold water tablespoon by tablespoon) until dough just holds together when pressed—about 6 tablespoons total. Do not overwork. Divide dough into two discs, wrap tightly in plastic, and chill at least 1 hour (or up to 2 days) before rolling.

Prepare apples

Peel, core, and slice 6 firm baking apples into 1/4-inch-thick slices. Place slices in a large bowl and toss with 1 tbsp fresh lemon juice to prevent browning.

Make quick caramel

In a medium saucepan over medium heat, melt 4 tbsp unsalted butter. Add 3/4 cup granulated sugar and 1/2 cup light brown sugar, stirring constantly. Cook until sugars dissolve and mixture becomes amber and glossy, about 4–6 minutes (watch closely to avoid burning). Remove from heat and carefully whisk in 1/2 cup heavy cream (mixture will bubble). Return to low heat and stir until smooth, about 1 minute. Stir in 1/4 tsp fine salt. Let caramel cool 5 minutes.

Combine filling components

In a small bowl, whisk 2 tbsp cornstarch with 2 tbsp cold water to make a slurry. In a large bowl, combine the apple slices with the cooled caramel, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and the cornstarch slurry. Toss gently to coat. The cornstarch will thicken the juices released during baking and the caramel.

Preheat and roll crust

Preheat oven to 400°F (200°C). Lightly flour a work surface with 1 tsp flour. Roll one chilled dough disc into a 12-inch circle about 1/8-inch thick. Carefully fit it into a 9-inch (2-inch deep) pie pan, allowing excess to hang over the edges. Refrigerate while rolling the top crust.

Fill pie

Add the caramel-coated apple mixture into the prepared bottom crust, arranging slices evenly and mounding slightly in the center. Spoon any remaining caramel from the bowl over the apples.

Top crust and finish

Roll out the second dough disc to a 12-inch circle. Place it over the apples. Trim both crusts to leave about 1/2 inch overhang, fold the top and bottom edges under and crimp decoratively. Cut four 1/2-inch slits in the top crust to vent steam. Whisk 1 egg yolk with 1 tsp water and brush over the top crust. Sprinkle 1 tbsp granulated sugar (and optional 1 tsp coarse sugar) over the top for sparkle.

Bake

Place the pie on a baking sheet to catch drips. Bake at 400°F (200°C) for 20 minutes, then reduce oven temperature to 375°F (190°C) and bake until crust is golden and filling is bubbling, 35–45 minutes more. If the edges brown too quickly, shield them with foil or a pie shield after the first 20–25 minutes.

Cool and serve

Remove pie from oven and cool on a rack at least 2 hours to allow filling to set. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.