Caramel Topped Apple Pie

Vickie Parks


This is a fabulous recipe! It's about the only apple pie I make any longer, and I thought others would like to make it, too. Use whatever apples you like (I used a combination of Gala and Granny Smith apples). I also prefer to peel my apples, but you can leave the peels intact, if you prefer.


☆☆☆☆☆ 0 votes

30 Min
40 Min


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  • 1
    pastry for double-crust pie
  • 1/2 c
  • 3 Tbsp
    all-purpose flour
  • 1/4 c
  • 1/2 c
    granulated sugar
  • 1/2 c
    brown sugar, packed
  • 1 tsp
    ground cinnamon
  • 1 pinch
  • 6 large
    baking apples, cored and sliced (gala or granny smith)

How to Make Caramel Topped Apple Pie


  1. Press bottom crust into a 9-inch pie pan. Place pie pan on foil-lined baking sheet (to catch spills during baking); set aside.

    Preheat oven to 425°F.
  2. In a saucepan, bring butter, flour, water, sugar, brown sugar, cinnamon and salt to a boil, stirring frequently. Turn off heat; set pan aside.
  3. Place top crust on cutting board. Using a pizza cutter, cut crust into 8 strips.
  4. Place apples in the bottom crust, slightly mounded in the center. Cover apples with the cut dough strips, with four strips across and four strips vertical, weaving them in a lattice pattern if you wish.
  5. Fold edges of bottom crust over the lattice edges to seal, then crimp (or pinch) edges of crust, making a scalloped edge on pie crust.
  6. Spoon caramel sauce evenly over top crust, being sure to completely cover the top crust with caramel sauce.
  7. Bake at 425°F for 15 minutes, to start caramelizing. Reduce heat to 350°F and bake an additional 35 to 40 minutes, or until apples are soft.
  8. Let cool completely before slicing.

Printable Recipe Card

About Caramel Topped Apple Pie

Course/Dish: Pies, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy

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