Are you searching for a great caramel apple pie recipe? A caramel apple pie encases caramel sauce and apples in a flaky pie crust to make a sweet variation on traditional apple pie. This page will teach you how to make caramel apple pie, step by step!

Since you're adding caramel sauce to the pie, you'll use less sugar than a conventional apple pie so that the tart apples contrast with the sweet caramel. Leave the apples in large chunks, as you also want a contrast in texture. To avoid the pie filling cooking down to applesauce, use an apple that holds up well, such as a Granny Smith, Empire, or Cortland. Do not use frozen apples, as they will be too soft.

• Pie crust, rolled out to fit a 9 inch pie plate
• 10-14 large apples, peeled, cored, and sliced thickly (about 12 cups)
• 1 1/2 tablespoons flour
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup warm caramel sauce
• 2 tablespoons butter, chopped
• 2 tablespoons milk or cream
• 1 tablespoon sugar, mixed with 1/4 teaspoon of cinnamon

1. Preheat oven to 425 F.
2. Place the bottom crust in the pie plate, making sure there is at least an inch overhanging the edges..
3. Toss the apples with the flour, sugar, cinnamon, and salt in a bowl.
4. Place the half the apples in the bottom crust, patting them flat.
5. Pour the caramel sauce evenly over the apples.
6. Place the remaining apples over the sauce, and dot with butter.
7. Place the top crust over the apples, and seal the edges with.
8. Brush the top with of the pie with milk or cream, and sprinkle with the cinnamon-sugar mixture.
9. Make steam slits in the top of the pie
10. Place the pie in the oven, and bake for 10 minutes at 425 F.
11. Reduce heat to 350 F and bake an additional 50- 60 minutes, until apples are tender.

1. Scatter 20 unwrapped soft caramels over the apples instead of the sauce.
2. Line the bottom crust with caramel sheets for a lighter taste of caramel.
3. Spread 3/4 cup toasted pecans on top of the caramels before adding the second layer of apples.