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Caramel Apple Pie Recipe
When I think of Halloween and fall desserts, nothing feels more iconic than a caramel apple. This caramel apple pie recipe takes that classic caramel apple flavor you already love and turns it into a warm, cozy apple pie you can slice up for Halloween parties, potlucks, or the very first apple pie of the season. Tender, spiced apples baked into a flaky pie crust and finished with a drizzle of rich caramel sauce, all the flavor of a caramel apple, just in pie form. It’s the perfect pie to bake when the weather starts to turn a little chillier and you’re craving something warm and comforting, but you’re not quite ready to dive into the full lineup of holiday spices just yet.
What is Caramel Apple Pie?
Unlike many of the pies I feature on this site, caramel apple pie doesn’t come with a deep, storied history or an instantly recognizable image. It’s a delicious concept, but with so many variations of apple pie already out there, it can be hard for a new version to carve out its place.
Some recipes stir caramel directly into the filling, sometimes even melting whole caramel candies right into the mix. Others use a traditional spiced holiday apple pie filling, then flood the top with caramel sauce instead
This recipe incorporates a salted caramel sauce directly into an unspiced apple pie filling, then finishes things off with a pecan crumble topping. To me, this flavor combination captures the essence of a sweet caramel apple rolled in crunchy pecans.
History of Caramel Apple Pie
The earliest recipe I can find for caramel apple pie was in The New Zealand Apple Cookery Book published in 1938. The earlier recipes for caramel apple pie called for putting a layer of melted butter with brown sugar at the bottom of a pie crust, under the apple pie filling. While the apple pie bakes, the brown sugar mixture caramelizes, creating a caramel apple pie filling.
After 1938, caramel apple pie would pop up in a cookbook every few years. Online, the first caramel apple pie recipe published was by Food Network, for a caramel apple variation of tarte tatin, a French apple pie.
History of Caramel Apples
While caramel apple pie itself doesn’t have a long backstory, caramel apples do. They began as a twist on the earlier hard candy apple, first created in 1908 by William W. Kolb, a candy maker from New Jersey.
Decades later, in the 1950s, a Kraft Foods employee Dan Walker is credited with inventing the caramel apple we know today. He melted down leftover caramel candies and dipped apples into the soft caramel. The idea quickly caught on, and by 1960 caramel apples were so popular that a shopmaker named Vito Raimondi patented the first caramel apple dipping machine to help meet the demand.
What Kind of Apples to Use for Caramel Apple Pie
With so many apple varieties available these days, which ones make the best caramel apple pie? Because this recipe adds a lot of sweetness from the caramel sauce, using tart apples is more important than ever. Their acidity balances the rich caramel and sugar, keeping the pie from becoming overly sweet.
Granny Smith apples are the classic choice for apple pie thanks to their sharp tang and firm texture. However, other tart apples, like Gravenstein, work wonderfully too! Each type of apple brings its own balance of tartness, juiciness, and depth of flavor.
Here are some of the best tart apples for apple pie:
- Granny Smith: The gold standard for apple pie. Granny Smith apples are bright green, crisp, and tart, and they hold up exceptionally well during baking. Their sharp flavor contrasts the sweetness of the filling in all the right ways.
- Gravenstein: A little sweeter than Granny Smith but still pleasantly tart, with a subtle hint of honey flavor. Gravenstein apples are light green with red stripes and are a fantastic baking apple. They grow well in Sonoma County, California. They do not store as long as Granny Smith apples, so look for them toward the end of summer when they are at their peak.
- Cortland: A variety of apple grown in New York and a cross between McIntosh and Ben Davis apples, Cortland apples are softer than Granny Smith or Gravenstein but still hold up well in the oven.
- Braeburn: Originally from New Zealand, Braeburn apples strike a nice balance between sweet and tart, making them a great choice if Granny Smith apples feel too sour for your taste. They are juicy, light green with vibrant red streaks, and will give you a noticeably sweeter apple pie filling, so consider reducing the sugar in your recipe slightly.
- Jonathan: A dark, vibrant red apple that sits right in the middle of the sweet-tart spectrum with a faint hint of natural cinnamon flavor. Jonathan apples are quite juicy and make wonderful cider, but they are also a unique and delicious choice for apple pie if you want something a little different.
Let us know if you have a favorite kind of apple to bake with!
Pecan Crumble
To capture the full flavor and nostalgia of a caramel apple rolled in pecans, this pie is finished with a pecan crumble topping. It’s simple to make: start with a classic crumble, then fold in chopped pecans for a nutty crunch that toasts beautifully in the oven.
If you’re allergic to nuts or just prefer your pie without them, you can absolutely use a plain crumble topping instead. It will still bake up golden, buttery, and delicious. For a twist, try swapping the pecans for walnuts, almonds, or an oat based crumble.
What is a Crumb Topping for Pie?
This pecan crumb topping is a variation on a classic crumb topping for pies. Crumble topping, sometimes called crumb topping, is made with just a few simple ingredients: cold butter, sugar, and all-purpose flour. I like to use a mix of brown and white sugar with a pinch of salt for deeper flavor and a hint of caramel-like sweetness. Some people also add cinnamon or other warm spices, especially when making holiday pies.
A crumble topping is one of the most popular alternatives to a traditional top crust or lattice and much easier to master. The mixture is sprinkled generously over the fruit filling before the pie goes into the oven. As it bakes, the crumble melts and browns into a sweet, buttery layer with a crisp texture that contrasts beautifully with the soft fruit underneath.
Step-by-Step Caramel Apple Pie Recipe
Crust:
You’ll want a light-baked pie shell for this recipe. See my guide to blind baking here. For most baked fruit pies, an all-butter pie crust or another similar pastry crust is your best bet, since these crusts hold up to the long baking times that fruit pies require.
Making the Caramel Apple Pie Filling:
Before making this caramel apple pie filling recipe, you’ll want to make some salted caramel sauce.
Ingredients
- 2.5lbs tart apples, peeled, cored, and sliced
- 6T salted caramel sauce
- 2.5T granulated sugar (32g)
- 2.5T brown sugar (32g)
- 1t vanilla extract
- 5T all-purpose flour (40g)
- 1T lemon juice
1.
Prepare all of your ingredients. In a large mixing bowl, combine the apples, sugar, brown sugar, vanilla, flour, and lemon juice.
2.
Using your hands, toss everything together until the apples are evenly coated. (If you prefer, you can wear nitrile gloves for this step.)
3.
Add the salted caramel sauce and mix again until fully incorporated.
Mix the Pecan Crumble:
Ingredients
- 1 stick unsalted butter, cubed (4oz)
- 1 cup all-purpose flour (125g)
- ½ cup granulated sugar (100g)
- ½ cup brown sugar (100g)
- ¼t salt
- ½ cup untoasted pecans, chopped
1.
In a stand mixer, combine the flour, sugar, brown sugar, and salt. Mix until fully combined.
2.
Add the cubed butter. On low speed, cut the butter into the dries until no large chunks remain and the mixture resembles wet sand.
3.
Add the chopped pecans and mix briefly until evenly distributed.
Assembling the Caramel Apple Pie
4.
Dump your caramel apple pie filling into your prepared light-baked pie shell, pressing down gently to reduce any air pockets.
5.
Lightly brush the edges of the pie crust with cream. This ensures a beautiful golden brown color after baking.
6.
Top the pie with the pecan crumble topping. There should be no gaps where you can see the filling, but there shouldn’t be more than a single layer of the crumble either.
7.
Freeze your assembled pie before baking (this helps your pie bake evenly).
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8.
Preheat your oven to 350°F.
9.
Remove the pie from the freezer, and place on a parchment lined baking sheet.
10.
Bake for about 90 minutes, or until the crumble is golden brown and the filling is bubbling up slowly, like syrup.
11.
Remove from the oven and let cool at room temperature until ready to serve.
How to Serve Caramel Apple Pie
- With a scoop of vanilla ice cream – The warm caramel filling pairs perfectly with cool, creamy vanilla ice cream. Serve each slice with a generous scoop for a classic, crowd-pleasing pairing.
- With whipped cream – A dollop of softly whipped cream adds a light, airy contrast to the rich filling and buttery crumble. Flavored whipped cream, like cinnamon or maple, can add an extra fall twist.
- With a drizzle of extra caramel sauce – For even more caramel flavor, drizzle warm salted caramel sauce over the pie just before serving.
Storage and Make Ahead Tips for Caramel Apple Pie
Short-term storage: This caramel apple pie can be kept at room temperature for about 1 day. After that, transfer it to the refrigerator, where it will keep for up to 1 week. Re-crisp the pie before serving if refrigerated.
Re-crisp before serving: Chilling softens the crust and crumble, so reheat the pie before serving. Preheat your oven to 350°F (175°C) and bake for 15–20 minutes, until warmed through and the topping is crisp again.
Freezing for later: You can assemble this pie ahead of time and freeze it (unbaked) for up to 3 months. Once assembled, wrap it tightly in a freezer bag or double-wrap in plastic wrap and foil to prevent freezer burn. When you’re ready to enjoy it, bake straight from frozen until the filling is bubbling and the topping is golden. Frozen pies are especially handy around the holidays, since you can prep ahead and simply bake on the day you want to serve.
We’d love to see your caramel apple pie creations! If you give this recipe a try, tag @doggone_baking on social media so we can share in the fall baking fun.
Caramel Apple Pie with Pecan Crumble Topping
Ingredients
Crust
- 1 Light, Blind-Baked Pie Shell
- 2 tbsp Heavy Whipping Cream (optional)
Caramel Apple Pie Filling
- 2½ lbs Tart Apples, peels, cored, and sliced
- 6 tbsp
Salted Caramel Sauce - 2½ tbsp Granulated Sugar (32g)
- 2½ tbsp Brown Sugar (32g)
- 1 tsp Vanilla Extract
- 5 tbsp All-Purpose Flour (40g)
- 1 tbsp Lemon Juice
Pecan Crumble Topping
- 4 oz Unsalted Butter, cubed (1 stick)
- 1 cup All-Purpose Flour (125g)
- ½ cup Granulated Sugar (100g)
- ½ cup Brown Sugar (100g)
- ¼ tsp Salt
- ½ cup Pecans, untoasted, chopped
Instructions
Prepare a Light, Blind-Baked Pie Crust
- Before beginning to make this pie, prepare a light, blind-baked pie shell. Instructions can be found here.
Make the Caramel Apple Pie Filling
- In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, vanilla, and lemon juice. Toss until the apples are evenly coated.
- Add the salted caramel sauce and mix until the apples are evenly coated. Set aside.
Make the Pecan Crumble
- In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, brown sugar, and salt for the crumble.
- Cut in the cubed butter on low speed until the mixture resembles wet sand.
- Fold in the chopped pecans until they are evenly distributed. Set aside.
Assemble the Caramel Apple Pie
- Fill the prepared pie shell with the caramel apple mixture, pressing down gently to reduce air pockets.
- Lightly brush the edges of the crust with cream for a golden finish. (optional)
- Sprinkle the pecan crumble evenly over the top. There should be no gaps where you can see through to the filling, but it should also only be a single thin layer.
- Freeze the pie before baking.*
Bake the Caramel Apple Pie
- Preheat the oven to 350℉ (175℃).
- Bake the pie from frozen on a sheet pan lined with parchment paper for 75 – 105 minutes. The crumble should be golden brown and the filling should be slowly bubbling in some pots like syrup.
- Remove from the oven and let cool at room temperature before serving.
- Serve warm with a scoop of vanilla ice cream, whipped cream, or an extra drizzle of caramel sauce.
Notes
About Me
In 2016, I left my office job and became a professional baker. These days I spend my days testing recipes and baking pies while my two dogs snooze happily nearby.
See My Full Bio
9 responses to “Caramel Apple Pie Recipe with Pecan Crumble Topping”
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Love this recipe- looks and sounds so delicious Definitely saving for later!
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I ADORE this. The caramel is so delicious and the topping it to die for. A new family traditon for us. -
This caramel apple pie with pecan crumble topping is amazing! What a delicious recipe. -
Love how the caramel and apple flavors come together so perfectly. It’s so warm, cozy, and delicious. -
Awesome recipe. Your pictures makes your recipe visually appealing. I am surprised at your suggestion to freeze the apple pie before baking. I will try next time I bake an apple pie. Thanks for sharing your recipe. The pie looks delicious -
Thanks for sharing — I can’t wait to try this! I love that you used unspiced tart apples and let the salted caramel and pecan crumble bring all the flavor — such a refreshing twist on the classic pie.
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That looks delicious! Caramel apple pie with a pecan crumble topping sounds like the ultimate cozy dessert. -
Drooooool! I think I found my Thanksgiving pie recipe! -
I seriously can’t wait to try this pie. I’ve been looking for an Apple pie recipe with a unique crust on top. This sounds great!
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