Homemade Caramel Apple Pie
This homemade caramel apple pie is filled with tender cinnamon apples and rich caramel sauce. The apples bake until soft and the caramel melts into every bite. You can use a homemade crust or a store bought crust. This pie is simple to make and perfect for any season.
Servings: 1 pie
Ingredients
- 4-6 apples if larger apples, use less-, peeled, cored and sliced
- 1 bowl large bowel of lemon water
- 1 cup sugar
- 3 Tablespoons flour
- 1 teaspoon cinnamon
- 1 1/2 cups
caramel
Instructions
- Preheat the oven to 400F°.
- In a bowl (about 8 cups), put 1-2 tablespoons of lemon juice and 4 cups of water.
- Peel your apples and slice and place into lemon water mix (to keep the apples from browning).
- Drain the water from the apples once they are all peeled.
- Once the apples are sliced, mix the sugar, flour and cinnamon.
- Toss the sugar mix with the apples and mix well.
- Place your pie crust into the pan so you can put the apples on top of it.
- Place the apple mix into the pan and spread evenly.
- Add a cup of caramel sauce onto the apples.
- Place the top crust on the pie and crimp together, giving a few slits on top to vent.
- Place the pie in the oven on a baking sheet (these pies tend to leak).
- Bake the pie for 15 minutes at 400F.
- Reduce the heat after 15 minutes to 350F° and bake for 35-40 minutes.
- If the pie crust starts to burn, place a crust cover over it.
- Remove from the oven and cool. Serve each slice with a drizzle of caramel.
Video
Notes
Troubleshooting
- Watery filling: Apples weren’t drained well or caramel was too thin
- Over‑browning crust: Cover edges with foil halfway through baking
- Undercooked apples: Slice apples evenly and not too thick
- Caramel leaking: Don’t overfill the pie plate