Caramel Apple Pie

Total Time:
2 hr 35 min
1 hr 15 min
1 hr 20 min

1 pie

  • Pie Dough, recipe below
  • 7 large Granny Smith or Pippin apples, peeled and cored
  • 1 cup sugar
  • 3 tablespoons quick-cooking tapioca
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • Juice of 1/2 lemon
  • 1 tablespoon heavy cream
  • 1 large egg
  • Caramel topping, recipe follows
  • 1/2 cup packed brown sugar
  • 4 tablespoons unsalted butter
  • 2 tablespoons heavy cream
  • 1/2 cup pecan halves
  • 2 cups all-purpose flour
  • 1/2 cup lard
  • 2 1/2 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • About 1/2 cup iced water

Butter and flour a 9-inch glass pie plate. On a lightly floured surface roll the dough to a 12-inch round about 1/8-inch thick. Line the pie plate, being sure to press the dough into the bottom and up the sides without stretching. Chill 30 minutes. Roughly chop the apples into small pieces, about the size of lima beans. (The apples should measure about 9 cups chopped.) Combine with the sugar, tapioca, cinnamon, salt and lemon juice in a large bowl. Set aside until the juices begin to run, about 10 - 15 minutes. Beat together the cream and egg to make a glaze and brush over the edges and bottom of the crust. Mound the apple filling in the pie shell. It will be quite full. Roll out the remaining dough to a large round about 1/8'' thick. Place over the filling a seal the edges together by gently pressing together. Trim any excess dough with scissors and flute the edges. Brush the top with the remaining egg glaze. Using a paring knife, cut out and remove a circle the size of a quarter from the center of the top crust. Cut 5 or 6 slits in a spoke pattern beginning 1/2-inch from the center hole and ending 1/2-inch from the outside edge. Chill for 30 minutes before baking.

Preheat oven to 425 degrees. Place the pie plate on a cookie sheet and bake 10 - 15 minutes, or until the top is golden brown. Reduce the heat to 300 degrees and continue baking until the juice visible in the center becomes thick and bubbly, about 1 hour (if the edges are browning too quickly, cover with aluminum foil). Meanwhile prepare the caramel topping. Spoon the hot caramel over the top of the pie to coat and return to the oven. Bake 5 minutes longer, or until the caramel sets. Cool on a rack before serving.


In a small saucepan combine brown sugar, butter and cream. Bring to a boil and cook for 2 minutes. Remove from the heat and stir in the pecan halves.


In a large bowl combine the flour with the lard, butter and salt. Mix lightly with your fingertips until the dough forms grape-sized pieces. You should be able to see chunks of fat. Stir in the iced water. Lightly knead, handling the dough as little as possible, until the dough forms a ball. Add a little more iced water if necessary. Transfer to a plastic bag and shape into a log. Seal the bag, pressing out any air, and chill for as little as 1 hour or as long as 3 days. The pie dough can be frozen for as long as a week.

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4.9 21
Oh glorious pie! I will never love another. You are mine for forever! (PS, the topping is what makes it so incredibly wonderful.mmmmmm.......) item not reviewed by moderator and published
This pie is probably the only apple pie I will make from now on! Rave reviews the two times I have made it and requests for more!! item not reviewed by moderator and published
I used Alton's recipe for the crust and followed the rest to the "T" and let it cool for 6 hours, anybody know why it may have turned to a cobbler when cut? It just didn't hold it's shape at all. Otherwise, flavor was delicious and the topping was amazing. item not reviewed by moderator and published
I have made this apple pie for the last two years and plan on making it again this holiday season. I don't make the crust; I just get the premade crust in the refrigerator section. No one can tell the difference. It's fun, fast and easy to make. item not reviewed by moderator and published
Absolutely fantastic pie! I made two for Christmas and they both turned out great! The second pie I didn't add the caramel topping and it still tasted wonderful! Takes a bit of time to prep everything but well worth it! I am keeping this recipe!!! item not reviewed by moderator and published
My husband loves this pie and he rarely compliments anyone's cooking. Even my mom liked it and she never says a word about my cooking. I must admit it is realy good (not a huge fan of apple pies). I use store bought crusts-one frozen preformed deep dish (marie callendor) and another rolled (pillsbury) for the top. Half my family thought I bought it since it was in a foil pie pan. The apples are piled high but condense down once cooked. The caramel topping takes a little longer to cook then stated but is worth the wait. I suggest serving it warm--you can make it the day before and then finish the caramel topping in the oven while cleaning the dishes. item not reviewed by moderator and published
This is the "easiest" pie you will ever make it takes no time at all and it is delicious!! If wasn't on a diet I would have kept the pie for myself! I added a few touches of my own ;) and everyone loved it!! I have a couple of people who want to put an order in for Thanksgiving! item not reviewed by moderator and published
A friend suggested that I include golden raisins and walnuts and these additions made this the very best apple pie I have ever eaten. I also use Alton Brown's pie crust recipe. I am not normally a pie maker, but this is one I have made many times. item not reviewed by moderator and published
This was a great pie, although it was quite messy. The recipe makes too much filling for a frozen pie crust, and the caramel spilled over as well. If you're using a frozen pie crust, you can probably use 2/3-3/4 the recipe. item not reviewed by moderator and published
I don't have one, but I love this recipe! item not reviewed by moderator and published

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