Easy Apple Caramel Pie

If you’re looking for a dessert that’ll make you the star of the potluck without keeping you in the kitchen all day, try this apple caramel pie! It looks like it came straight from a fancy bakery, but the real secret is a clever shortcut that creates a gooey, custard-like caramel layer right under those tart Granny Smith apples.

The Pie That Only Looks Like a Day’s Work

I’ve always believed that you don’t have to work yourself to the bone to put something spectacular on the table. This recipe is a total game-changer because it uses a few jars of prepared caramel to do the heavy lifting, giving you that rich, old-fashioned flavor without the stress of melting sugar on the stove.

Special thanks to our friends at Taste of the South Magazine for adding this decadent Easy Apple-Caramel Pie recipe to our Apple recipe collection!

Since this Easy Apple-Caramel Pie is a guest recipe, it does not include the photographic tutorial, just the recipe. It’s a deep-dish beauty that’s just as sweet as it is impressive, and since it only takes about 30 minutes of actual prep, you can spend less time peeling and more time enjoying it!

Ingredients You’ll Need

• Refrigerated piecrusts 
• Caramel topping
• Eggs 
• Granny Smith apples
• Light brown sugar
• Ground cinnamon
• Vanilla extract
• Salt
• Unsalted butter cut into small cubes
• Heavy whipping cream
• Egg yolk
• Sugar

How to Make Easy Apple Caramel Pie

1. Set the Base

Preheat your oven to 425°F. Press your first piecrust into the deep-dish pie plate, making sure to push it firmly against the sides. In a medium bowl, whisk together your caramel topping and eggs. Pour this into the crust and bake for about 45 minutes until the caramel is set.

2. Prep the Apples

While the caramel bakes, peel, core, and slice your apples. In a large bowl, toss them with the brown sugar, cinnamon, vanilla, and salt until they’re well-coated and smelling divine.

3. Layer and Dot

Once the caramel is out of the oven, spoon your apple mixture right over the top. Take your cubed butter and “dot” it all over the apples; this melts down during the second bake to create a rich sauce.

4. Decorate the Top

Cover the apples with the second piecrust and seal the edges. Now for the fun part: use some small cookie cutters to cut shapes out of the third crust. Whisk your egg yolk and cream in a small bowl and brush it over the top before pressing your cutouts into place.

5. The Final Bake

Sprinkle a little sugar over the top for a bit of sparkle. Slide it back onto the lower rack for about 30 minutes. You’re looking for a deep, golden brown crust. Let it cool on a wire rack for at least 15 minutes before you dive in; it needs a moment to settle so you get those perfect slices!

Storage and Leftovers

If you have any pie left over (which is rare in my house!), You can keep it in an airtight container at room temperature for a day, but I think it stays best in the fridge for up to 4 days. To get that “just baked” experience again, just pop a slice in the oven for a few minutes to warm up the caramel and re-crisp the crust.

Easy Apple-Caramel Pie

Easy Apple-Caramel Pie is a simple recipe that is so decadent it will make people think you spent hours in the kitchen making it.

Print Recipe Pin Recipe

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Course: Dessert

Cuisine: American

Keyword: Apple Caramel Pie

Servings: 4

Ingredients

• 1 ½ 15-ounce packages refrigerated piecrusts (3 sheets), divided
• 2 12.25-ounce jars prepared caramel topping
• 3 large eggs lightly beaten
• 6 Granny Smith apples peeled, cored, and sliced
• 1 cup firmly packed light brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• ¼ cup unsalted butter cut into small cubes
• 3 tablespoons heavy whipping cream
• 1 egg yolk
• 1 tablespoon sugar

Instructions

• Preheat oven to 425°.
• Place 1 piecrust in an ungreased 9-inch deep-dish pie plate. Press firmly against side and bottom. Set aside.
• In a medium bowl, combine caramel topping and eggs, whisking to combine. Pour caramel mixture into prepared pie plate.
• Bake until caramel is set, approximately 45 minutes. (Caramel is set when only a small portion in the center jiggles when pie plate is gently shaken.) Remove from oven; set aside.
• In a large bowl, combine apples, brown sugar, cinnamon, vanilla, and salt, tossing to coat. Spoon apple mixture over caramel layer. Dot with butter.
• Top apples with second piecrust. Wrap excess top crust under edge of bottom crust, pressing edges together to seal. Make a decorative edge, if desired.
• Using assorted cutters, cut shapes from third crust; set aside.
• In a small bowl, combine cream and yolk, whisking well. Using a pastry brush, lightly coat top crust with egg mixture. Gently press cutout shapes onto crust in desired pattern. Lightly coat shapes with remaining egg mixture. Sprinkle with sugar.
• Bake on lower rack until crust is golden brown, approximately 30 minutes.
• Remove from oven and cool on a wire rack for 15 minutes before serving.

Recipe courtesy of Taste of the South Magazine

Tried this recipe?Mention @southernplate or tag #southernplate!