Apple Pie with Caramel

Apple Pie mit Karamell

Finally an American recipe again: Apple Pie! This one has an all-butter pie crust, lots of apples, and caramel sauce. I do already have an apple cranberry pie on this blog as well as apple pie with a cream cheese crust. The one you see here is an apple pie with caramel, not only as an extra drizzle, but mixed with the filling. And for that reason I didn’t add any further sugar to the filling, the caramel sweetens the apples enough. I should have known that my husband would finish off this pie in a second, he loves pies and it basically was gone once I put it down on the plate. But hey, no problem, just make another one! What’s not to like about apples, and caramel?

Apple Pie mit Karamell

For your pie to turn out great the first time, let’s look at some important factors:

  • Once you have prepared the pie crust, fold it like a buiness letter and roll it out again. Then fold it like a business letter a second time, roll it out again and then fold the outer third to the middle. This procedure will produce an ultra-flaky pie crust. You can omit it, but once you have tried it out, I can assure you, you will never eat your pie any other way.
  • Once you have cut your apple slices, let them sit with the spices and starch for about half an hour, this will help for the apples to release their juices. The pie bottom won’t get too mushy as you want to only stack the apple slices high, but not the leftover juce.
  • Since we will also put caramel in the filling, there is no further sweetener for the apples and the pie crust is also barely sweet. We don’t want to get a sugar shock, right?
  • If you are into pie designs and would like to try out roses, how about checking a step-by-step tutorial here

But now let’s get baking!

Apple Pie mit Karamell

Apple Pie with Caramel

Serves: One deep-dish apple pie
Prep Time: 45min Cooking Time: 1 hr Total Time: 1 hr 45min

This is a deep-dish apple pie with caramel in the filling as well as drizzled on top.


  • Pie Crust
  • 300 grams of all-purpose flour
  • 30 grams of regular sugar (can be omitted)
  • 200 grams of cold butter
  • 1 egg or ice-cold water

  • Filling
  • 1 kilogram of very tart apples (I had 4 very large Boskop apples)
  • Juice of one lemon
  • 1 tablespoon cornstarch or tapioca starch
  • 1 1/2 teaspoons of cinnamon
  • 1 teaspoon of ground ginger
  • 1 dash of nutmeg

  • Caramel
  • 200 grams of regular sugar
  • 90 grams of butter
  • 120 grams of heavy cream

  • 1 egg for eggwash
  • Coarse sugar for sprinkling



For the dough mix the flour and sugar in a large bowl and cut the cold butter in smaller pieces on top. Quickly crumble into crumbs the size of pies. Then either add the egg or about 1-2 tablespoons of ice-cold water and knead until you can form a ball. If the dough is too crumbly, add a little bit of water. Then roll out the dough immediately and fold into a buiness letter, repeat again and roll out a third time. This time fold the outer thirds into the middle. This procedure will make the dough extra flaky. You don't need to do it, but I guarantee you, once you tried it, you won't go back. Wrap dough tightly and chill for at least half an hour or overnight.


For the filling peel, core, and slice the apples. The slices shouldn't bee too thin, around 4mm is perfect, otherwise it will become mush afterwards. Mix with lemon juice, starch, and spices and let sit for half an hour for the apples to release their juices.


Meanwhile prepare the caramel. For this melt the sugar on medium in a pan. Once it has light amber color, add the butter in chunks. Take off heat and stir until the butter melts. Then add the heavy cream. Be careful, due to the temperature change it will be very bubbly. Stir and let simmer for about one more minute. Then take off heat and pour into prepared jar.


Roll out one third the dough on a lightly floured surface. I like to roll it out in a circle much bigger than my pie form. Then I fold it together, lift it and put it in the pan and only unfold it there. Any leftover can stay for now.


Then stack the apple filling inside. Make sure not to include the juices from the bottom of the bowl. Pour caramel on top, I wouldn't use more than half of what you prepared.


Roll out remaining dough and create a nice pie design, if you are interested in roses, check this blog post. If you are only doing a simple topping, be sure to cut in a cross or similar for the air to be able to come out. Crimp the typical pie edges with the overhang. I couldn't do that as I only had a springform to use. Pie crust leftovers are perfect for further cookies, check notes below.


Preheat oven to 220 degrees Celsius and brush pie with eggwash and sprinkle with coarse sugar. Bake for 20 minutes, then reduce to 180 degrees Celsius and bake for about 40 more minutes. I like to use aluminium foil for the last 20 minutes for the pie not to get too dark.


Let cool completely before serving with further caramel sauce (gently heat if need be) and some ice cream. Pie is best cut when fully cold, however, I enjoy a warm piece of pie with extra ice cream and caramel sauce.


You have pie crust left? Don't throw it away, you can make many cookies with them, e.g. simple sugar cookies, cute hedgehog cookies, tiny santas oder vanilla cookies with chocolate filling

If you are interested in further recipes with apples and caramel, how about:

Apple cupcakes with caramel

Apple sheet cake (with yeast dough) and caramel

Apple cheesecake and caramel

Apple Pie mit Karamell

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