Caramel Apple Pie Recipe

Make the dough

In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 tsp granulated sugar, and 1/2 tsp fine sea salt.

Add cold cubed butter (1 cup) and cold cubed shortening (1/4 cup) to the flour mixture. Using a pastry cutter or two forks, cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining (about 6–8 passes).

Mix 6 tablespoons ice water with 1 teaspoon apple cider vinegar. Sprinkle the liquid over the flour mixture a tablespoon at a time, gently tossing with a fork after each addition. Add only enough water for the dough to come together when pinched (you may not need all the water).

Gather dough into two discs (about one slightly larger than the other for bottom and top), flatten into 1-inch-thick discs, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour (or up to 2 days).

Remove the larger disc from the refrigerator about 20 minutes before rolling to slightly soften.

Prepare apples

While dough chills, prepare apples. Combine 4 cups thinly sliced Granny Smith and 2 cups thinly sliced Honeycrisp or Fuji apples in a large bowl. Toss immediately with 1 tablespoon fresh lemon juice to prevent browning.

In a separate small bowl, whisk together 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 2 tablespoons cornstarch, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon fine sea salt.

Sprinkle the dry sugar-spice-cornstarch mixture over the apples and toss until evenly coated. Add 2 tablespoons softened unsalted butter cut into small pieces and gently toss again so butter is distributed among the slices.

Heat a large skillet over medium heat. Add the coated apple slices and cook, stirring gently, for 3–4 minutes just until the mixture begins to release juices and the cornstarch starts to thicken—this helps reduce filling liquid in the oven. Remove from heat and let cool slightly (3–5 minutes).

Stir in 1/2 cup prepared caramel sauce into the warm apple mixture until evenly distributed and glossy. Allow the filling to cool to room temperature before filling the crust (to avoid soggy bottom).

Preheat the oven to 400°F (205°C). Place an oven rack in the lower-middle position.

Roll and fit bottom crust

On a lightly floured surface, roll the larger chilled dough disc into a circle about 12–13 inches in diameter and about 1/8-inch thick. Carefully transfer it to a 9-inch (inside diameter) deep-dish pie pan, letting the excess hang over the edge. Chill the lined pan in the refrigerator for 10 minutes while you roll the top crust.

Fill the pie

Spoon the cooled caramel apple filling into the chilled bottom crust, mounding slightly in the center. Pour any thick caramel that settled into the filling over the top for an even caramel distribution.

Top crust and sealing

Roll the second dough disc into a 10–11 inch circle (or cut into lattice strips if preferred). Place whole top crust over the filled pie or weave lattice strips across the top. Trim the overhang so there is about a 1/2-inch lip, then fold the bottom and top crust edges together and crimp using your fingers or a fork to seal. Cut 2–4 small vents in a whole top crust to allow steam to escape.

Egg wash and sugar

In a small bowl whisk together 1 large egg and 1 tablespoon heavy cream or milk. Brush the top crust lightly with the egg wash and sprinkle with 1 teaspoon coarse sugar.

Place the pie on a rimmed baking sheet to catch drips and bake at 400°F (205°C) for 20 minutes. After 20 minutes, reduce oven temperature to 375°F (190°C) and bake for an additional 30–35 minutes, or until crust is golden brown and filling is bubbling through vents (tent edges with foil if browning too quickly).

Remove pie from oven and let cool on a wire rack for at least 2 hours to allow filling to set. If desired, warm 1/4 cup extra caramel sauce slightly and drizzle over the cooled pie just before serving.

Serve slices plain or with vanilla ice cream or whipped cream. Store leftovers loosely covered at room temperature for up to 2 days or refrigerated up to 4 days (reheat gently before serving).