New This Month

Caramel Apple Pie

For the best flavor add one or two McIntosh apples to a mix of firmer baking apples such as Rome, Cortland, Granny Smith, and Mutsu.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Mike Krautter


For the Caramel

  • 1 cup sugar
  • 4 tablespoons unsalted butter
  • 1/4 cup heavy cream
  • 1/4 teaspoon coarse salt

For the Pie

  • 3 pounds baking apples, peeled, cored, and cut into 1/2-inch slices
  • 1/2 cup sugar
  • 2 tablespoons lemon juice (from 1 lemon)
  • 3/4 teaspoon coarse salt
  • Pate Brisee
  • 1/4 cup all-purpose flour, plus more for dusting
  • 1 large egg, beaten
  • Fine sanding sugar, for sprinkling, optional
  • Vanilla ice cream, for serving


  1. Preheat oven to 375 degrees with a rack in center and a large sheet of foil on rack below. Bring 1 cup sugar and 1/4 cup water to a boil in a medium saucepan, stirring and brushing down sides with a wet pastry brush to prevent sugar crystals from forming, until sugar dissolves. Cook, swirling occasionally, until mixture is deep golden brown. Remove from heat. Stir in butter, then heavy cream (it will bubble up) and salt. You will have about 1 cup. Let cool while preparing pie.

  2. In a large bowl, combine apples, sugar, lemon juice, flour and salt. Add 3/4 cup cooled caramel, and toss to combine.

  3. On a lightly floured surface, roll out one disk of dough to a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Pour filling into shell. Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut into at least 16 1/2-inch-wide strips using a fluted pastry cutter.

  4. Lay 8 strips across pie. Fold back every other strip, and lay a horizontal strip across the center of the pie. Unfold folded strips, then fold back remaining strips. Lay another horizontal strip across pie. Repeat folding and unfolding strips to weave a lattice pattern. Repeat on remaining side. Brush with egg and sprinkle with sugar. Freeze 20 minutes.

  5. Bake until crust is golden on bottom and juices are bubbling in center, 1 hour, 20 minutes to 1 hour, 30 minutes. If browning too quickly, tent top or edges with foil. Let cool completely on a wire rack, about 4 hours. Serve slices with vanilla ice cream drizzled with remaining caramel.

Reviews Add a comment

  • pamchuckmnewr
    8 APR, 2017
    Where's the apple pie flavors of cinnamon and nutmeg? How much flour do you add to the Apple filling? Don't know what I did wrong making The caramel sauce. I attempted it three times and it never once got to be an amber color. Found a caramel sauce recipe on another website and it did not have me adding water to the sugar mixture and it turned out beautifully. I think you need to proof read your recipes