Oh, fall! Just thinking about it makes me want to wrap myself in a cozy sweater and bake something warm and wonderful. And what’s more quintessentially fall than a perfect apple pie? But not just any apple pie – we’re talking about my absolute favorite Irresistible Caramel Apple Pie Recipe For Fall Delights. This isn’t your grandma’s plain jane apple pie (though I love those too!). This one has a special somethin’-somethin’: a luscious, rich caramel that just takes it over the top. I remember the first time I made it; the scent filled my whole kitchen, and my family practically did a happy dance around the oven. Trust me, this recipe is a keeper for all your autumn gatherings, or just for a quiet, cozy night in. Baking is my happy place, and this pie? It’s pure magic.

Why You’ll Love This Irresistible Caramel Apple Pie Recipe For Fall Delights

This pie is seriously the best of both worlds:

It’s surprisingly easy to whip up, even if you’re new to pie-making!
The combo of sweet apples and gooey caramel is just pure autumn happiness.
Everyone gobbles it up – it’s a total crowd-pleaser for any fall get-together.
It smells incredible while baking; that aroma alone is worth it!

Gather Your Ingredients for Irresistible Caramel Apple Pie

Alright, let’s get this pie party started! Here’s what you’ll need to make this dream of an Irresistible Caramel Apple Pie a reality. Don’t worry, it’s all pretty standard stuff and totally worth it. First up, you’ll need your trusty double pie crust – I usually grab a store-bought one to save some time, but homemade is amazing too! For the stars of the show, grab about 6 cups of thinly sliced and peeled apples. My secret? Use a mix of apples like Granny Smith for tartness and Honeycrisp or Fuji for sweetness. It makes the flavor so much more interesting! You’ll also need 3/4 cup of granulated sugar, 1/4 cup of all-purpose flour to help thicken things up, and a warm hug of spices: 1 teaspoon of ground cinnamon and 1/4 teaspoon each of nutmeg and salt. Oh, and don’t forget 2 tablespoons of unsalted butter cut into little cubes for dotting on top. And, of course, the magic ingredient – 1/2 cup of your favorite caramel sauce, plus extra for that gorgeous drizzle at the end. For that perfect golden finish, grab 1 beaten egg for the wash and 1 tablespoon of coarse sugar if you like a little sparkle!

Step-by-Step Guide to Making Irresistible Caramel Apple Pie

Okay, friends, let’s get this pie into the oven! This is where the magic really happens. Don’t be intimidated; I’ll walk you through every single step. First things first, preheat your oven to a nice hot 425°F (220°C). That initial blast of heat is key for a good crust. If you’re planning a whole fall feast, you might even want to whip up a festive drink to go with it, like this Thanksgiving Caramel Apple Mocktail.

Preparing the Pie Crust

Take one of your pie crusts and gently press it into your 9-inch pie plate. Try not to stretch it too much! If you’re using store-bought, just let it sit out for a few minutes to soften up a bit so it molds nicely without tearing. Make sure it’s snug in there, ready to hold all that delicious filling.

Creating the Apple Filling

Now for the heart of our pie! Grab a big bowl and toss in your thinly sliced apples. Sprinkle over the granulated sugar, flour, cinnamon, nutmeg, and salt. Give it a good, gentle toss until all those apple slices are coated. You want every single slice to get kissed by those lovely spices and sugar. This helps them release their juices and also bake up nice and tender, not mushy.

Assembling and Baking Your Caramel Apple Pie

Pour that beautiful apple mixture into the crust-lined pie plate. Try to get it mounded up a little in the center. Now, scatter those little cubes of butter all over the top of the apples – this adds a touch of richness! Here comes the best part: drizzle about half a cup of that gooey caramel sauce all over the apples. Honestly, I usually end up drizzling a *little* extra because, well, caramel! Lay your second pie crust over the top. Trim off any excess dough, and then crimp those edges together really well to seal up all that goodness. Don’t forget to cut some vents in the top crust. little slits or fun shapes are great. This lets the steam escape so your pie doesn’t get waterlogged. Brush the whole top with your beaten egg wash and sprinkle with that coarse sugar if you’re feeling fancy – it gives such a pretty sparkle!

Now, pop it into that preheated 425°F (220°C) oven for about 15 minutes. This is the initial high-heat blast to get things going. Then, lower the oven temp to 375°F (190°C) and let it bake for another 35-45 minutes. You’re looking for a gorgeous golden-brown crust and that bubbly filling peeking through the vents. If you see the edges getting a bit too dark, you can always pop on one of those pie shield things or even a ring of aluminum foil around the edges.

The Crucial Cooling Period

This is the hardest part, I know! You absolutely *have* to let this pie cool on a wire rack for at least 2 hours. Seriously. I know it smells amazing and you want to dive right in, but if you cut it too soon, all that glorious caramel-filled apple mixture will just ooze out. Letting it cool allows everything to set up perfectly. Those juices thicken, the caramel firms up just enough, and you’ll get those beautiful clean slices you’re dreaming of. Trust me on this!

Tips for the Perfect Irresistible Caramel Apple Pie

Okay, so you’ve got all the steps down, but let’s just chat for a sec about how to make sure this pie is truly, ridiculously perfect. Little tweaks make all the difference, right? It’s all about those little secrets that make a good pie great!

Choosing the Best Apples for Your Pie

I mentioned using a mix of apples earlier, and I really can’t stress this enough! For this Irresistible Caramel Apple Pie, you want apples that hold their shape when they bake. Granny Smith apples are fantastic because they have that lovely tartness to cut through the sweet caramel, plus they don’t turn to mush. But if you just use Granny Smiths, it can be a bit one-note. So, I always mix ’em up! Throw in some Honeycrisp or Fuji for that natural sweetness and a bit of crispness. Even a Gala works beautifully. You get this wonderful depth of flavor and texture, not just sweet apple mush. It’s my secret to making everyone ask, “What kind of apples did you use?!”

Preventing a Soggy Bottom Crust

Ah, the dreaded soggy bottom! Nobody wants that. For this pie, making sure the bottom crust stays nice and firm is key. Honestly, my favorite trick is just baking it at that higher initial temperature (425°F!) for those first 15 minutes. It gives the crust a good head start. If you’re really worried, or if you’re baking in a super humid place, you could give the bottom crust a quick blind bake for about 10 minutes before adding the filling. Just line it with parchment paper and some pie weights or dried beans. It sounds like extra work, but boy, does it pay off in that first perfect slice!

Serving and Storing Your Delicious Caramel Apple Pie

Alright, the moment of truth! Once your amazing Irresistible Caramel Apple Pie has had its well-deserved rest, it’s ready to shine. It’s heavenly served just slightly warm, or even at room temperature. My absolute favorite way to enjoy a slice is with a big scoop of creamy vanilla bean ice cream that melts into the warm caramel, or a dollop of freshly whipped cream. Utter perfection! If, by some miracle, you have leftovers (which I highly doubt!), just cover the pie tightly with plastic wrap or foil. It’ll keep nicely on the counter for up to two days, or in the fridge for about four days if your kitchen is extra warm. Just pop a slice in the microwave for about 30 seconds before serving again to warm it up!

Frequently Asked Questions about Caramel Apple Pie

You know, baking is such a rewarding thing, but sometimes you just have little questions that pop up. I’ve tried to think of everything you might be wondering about this Irresistible Caramel Apple Pie. Let’s dive in!

Can I use pre-made pie crust for this recipe?

Oh, absolutely! Don’t feel like you have to make your own pie crust unless you truly love it. Store-bought crust is a lifesaver and works beautifully here. Just be sure to let it sit out for a few minutes to soften up before you try to press it into your pie plate so it doesn’t crack!

How do I know if my pie is fully baked?

That’s a great question! You’re looking for a couple of things. The crust should be a lovely, golden-brown color all over, not pale. And when you peek through those vents, you should see the apple filling bubbling away nicely. That bubbly action means the filling is hot and has thickened up properly. If the edges start looking too dark before the center is done, just pop a pie shield or some foil around the edges!

Can I make this pie ahead of time?

Yes, you totally can! You can assemble the whole pie a day in advance and store it covered at room temperature or in the fridge. Just know that the crust might not be *quite* as crisp when you bake it the next day, but it’s still super delicious. If you assembled it ahead, I’d recommend baking it just before you plan to serve it for the best texture. Let it cool for at least an hour before slicing if you bake it later.

Nutritional Information

Now, listen, I’m not a nutritionist or anything, but I’ve tried to give you a general idea of what’s in a slice of this heavenly pie. Keep in mind, these numbers are estimates and can totally change depending on the exact ingredients you use and how big a slice you cut. We’re looking at around 450 calories, about 40g of sugar (from the apples and caramel, oh boy!), and roughly 25g of fat per serving. Everything in moderation, right? Especially when it tastes this good!

Share Your Irresistible Caramel Apple Pie Creations!

Okay, now it’s YOUR turn to make some magic! I would absolutely LOVE to see your gorgeous Irresistible Caramel Apple Pie creations. Did you bake it for a family dinner? A cozy night in with friends? Did you try adding a special twist? Please, please, please leave a comment below and tell me all about it! And if you’re feeling photo-happy, tag me on social media – I live for seeing your baking adventures! Your photos and stories make my day!

Irresistible Caramel Apple Pie

Author: cocktailmixguide.com
Total Time: 80 min
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A classic apple pie with a rich caramel topping, perfect for fall.

Ingredients

Scale

1 recipe double pie crust
6 cups thinly sliced peeled apples (about 6 medium)
3/4 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter, cut into small pieces
1/2 cup caramel sauce, plus more for drizzling
1 egg, beaten (for egg wash)
1 tablespoon coarse sugar (optional)

Instructions

Preheat your oven to 425°F (220°C).
Line a 9-inch pie plate with one crust.
In a large bowl, toss the sliced apples with granulated sugar, flour, cinnamon, nutmeg, and salt.
Pour the apple mixture into the prepared pie crust.
Dot the top of the apples with the small pieces of butter.
Drizzle 1/2 cup of caramel sauce over the apples.
Place the second crust over the filling. Trim and crimp the edges to seal. Cut vents in the top crust.
Brush the top crust with the beaten egg wash and sprinkle with coarse sugar, if desired.
Bake for 15 minutes at 425°F (220°C).
Reduce the oven temperature to 375°F (190°C) and continue baking for 35-45 minutes, or until the crust is golden brown and the filling is bubbly.
Let the pie cool on a wire rack for at least 2 hours before serving. Drizzle with additional caramel sauce if you like.

Notes

Use a mix of apple varieties for a more complex flavor.
Ensure the pie cools completely to allow the filling to set.

Prep Time: 30 min
Cook Time: 50 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 40g
Sodium: 250mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 3g
Protein: 4g
Cholesterol: 60mg

Keywords: caramel apple pie, fall dessert, apple pie recipe, homemade pie, autumn baking