Indulge in the warm and comforting flavors of autumn with our delectable Caramel Apple Pie recipe. With a flaky homemade crust, luscious caramel-coated apples, and nutty pecans, this pie is the perfect dessert to celebrate the season’s bounty.
Jump to RecipeApples are definitely one of my favorite fall fruits, and caramel apples are one of the best fall treats. This pie really encompasses all of the flavors of a good caramel apple – gooey, sticky, sweet and just a little bite from the apples.
Use really flavorful and juicy apples for this pie. I like Honeycrisps and Fuji, but you can use any that you enjoy.
The pie is very rich on its own, but a small scoop of ice cream is never a bad addition!

Ingredients
9-inch pie shell. This serves as the base and crust for the pie.
Soft caramels. The caramels will provide a rich, sweet, and chewy texture to the filling.
Flour. The flour is used to coat the caramels and apples to prevent them from sticking together and to thicken the filling as it bakes.
Chopped apples. Apples are the star ingredient in this pie, providing a fruity, slightly tart flavor and a pleasing texture when baked.
Lemon juice. Lemon juice is added to the apples to prevent browning and to enhance their tartness, balancing the sweetness of the caramel.
Caramel topping. This is another source of caramel flavor, and it will also add a gooey, sweet element to the filling.
Pecans. Pecans contribute a nutty crunch and flavor to the pie, complementing the sweetness of the caramel and the texture of the apples.
How to Make Caramel Apple Pie
- Start with your favorite pie crust (you’ll only need one crust). I usually use the Never Fail Pie Crust recipe for this pie. Line a 9-inch pie pan with your pie dough and crimp your edges as you prefer.
- Move on to the apples. You can peel them (I do) or leave the skins on for a more authentic caramel apple experience. I like to chop the apples into small chunks and toss them with the lemon juice to prevent browning.



- Cut each caramel into 4 pieces, and toss all of the pieces with the flour to prevent them from sticking together. Place the caramels and flour in a mixing bowl; add the apples and toss to coat with the flour. Pour the caramel topping over the apples and stir to combine.
- Pour the apple mixture into the prepared pie crust and top with the chopped pecans. I like to use any pie crust that I have left after trimming my crust in the pan, and I cut out some cute shapes to arrange on top.
- Start the bake at 425 and then lower to 375 after 10 minutes. Bake for 40-45 minutes until the filling is bubbly, the apples are al dente, and the crust is golden brown. You may need to cover the edges of the crust to prevent over-browning. Cool for at least 15 minutes before slicing – and watch out for the molten, melted caramel pieces!





Frequently Asked Questions
Yes, you can absolutely use a store-bought pie crust if you prefer a quicker and more convenient option. Just make sure it fits the size of your pie pan (9 inches in this case) and follow the recipe from there, starting with the step of fitting the pie dough into the pan.
For this recipe, it’s best to use tart and crisp apple varieties like Granny Smith, Honeycrisp, or Braeburn. I also like Fuji. These apples provide a nice contrast to the sweetness of the caramel, and their firm texture holds up well during baking, giving your pie a satisfying bite.
Absolutely! Adding spices like cinnamon or nutmeg can enhance the flavor profile of your caramel apple pie. You can sprinkle about 1/2 to 1 teaspoon of ground cinnamon or a pinch of ground nutmeg into the caramel and apple mixture when you’re mixing them together in step 4. Adjust the amount to your taste preferences for a warm and aromatic touch to your pie.
Can I make this pie ahead of time and reheat it before serving?
Yes, you can make this pie ahead of time. It’s often best to bake it as directed in the recipe and then allow it to cool completely. Once cooled, you can cover it and store it in the refrigerator. When you’re ready to serve, you can reheat individual slices in the microwave or warm the entire pie in a preheated oven at a lower temperature (around 350°F or 175°C) until it’s heated through. Reheating will help maintain the pie’s texture and flavor.