Caramel Apple Pie
- Total Time: 50 mins
- Yield: 8 slices 1x
Description
This rendition of classic Fall flavors is especially delectable when served a la mode.
Ingredients
- 1 unbaked pie crust, rolled out and fitted into a pie dish
Filling:
- About 3 lbs. (1.35 kg) of apples (around 8 large, 9 medium, or 10 small apples), peeled, cored, and cut into small bite-size chunks
- 1/2 cup (120 ml) sugar
- 3 tbsp. flour
- 1 tbsp. cinnamon
- Around 1/3 cup (80 ml) slightly salted caramel sauce, or any other prepared caramel sauce, warmed if necessary to be easily spreadable
Topping:
- 1/4 cup (60 ml) flour
- 1/4 cup (60 ml) rolled oats
- 1/4 cup (60 ml) brown sugar
- 1 tsp. cinnamon
- Scant 1/2 tsp. salt (kosher - if using table salt, use 1/4 tsp.)
- 4 tbsp. butter, slightly softened (doesn't need to be room temperature, but out of the fridge for at least 15 minutes to soften a bit will make it easier to work with)
Instructions
- Heat oven to 425F. Place a piece of aluminum foil on a lower rack or on the bottom of the oven to catch any filling that might drip out of the pie while baking.
- Prepare filling: Toss apples, sugar, flour, and cinnamon in a large bowl. (Set aside caramel sauce for a later step.)
- Prepare topping: Toss together the dry ingredients for the topping. Cut or pinch the butter into small pieces and rub together with the dry ingredients to create a crumbly mixture.
- Spread caramel and fill and top pie: Spread the caramel over the bottom of the crust. Fill the crust with the apple mixture, then crumble the topping across the apples to cover.
- Bake the pie at 425F for 15 minutes. Lower the temperature to 375F and bake for another 25-35 minutes, or until the crust and topping have browned and the apples are tender when poked with a sharp knife. Cool on a rack before serving.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
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Frequently Asked Questions
Why does the recipe start baking at 425°F and then lower the temperature?
Starting at 425°F for the first 15 minutes gives the crust and crumb topping an initial burst of heat that sets them quickly and helps prevent a soggy bottom. Lowering to 375°F for the remaining 25 to 35 minutes allows the apples to cook through fully without over-browning the topping before the filling is tender.
When does the caramel sauce go in relative to the apple filling?
The caramel is spread across the bottom of the unbaked crust first, before the apple mixture goes in. The roughly ? cup of slightly salted caramel sauce is applied directly to the crust, and then the cinnamon-flour-tossed apples are piled on top, so the caramel soaks up through the filling during baking.
Why does the recipe call for placing foil on a lower oven rack?
The recipe specifically asks you to place aluminum foil on a lower rack or on the oven floor before baking. With about 3 lbs. of apple filling and a caramel layer, there is a real risk of overflow, and catching the drips on foil keeps your oven clean and prevents smoking. 
