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4 from 1 vote

Caramel Apple Pie


  • 9- inch pie crust top and bottom
  • 8 apples peeled, cored, and cut!
  • juice of 1 lemon
  • 1/2 C. butter
  • 3 Tbsp. flour
  • 1 Tbsp. water
  • 1 Tbsp. vanilla extract
  • 1/2 C. sugar
  • 1/2 C. brown sugar packed
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg

egg white and sugar for decoration, optional


  1. 1. Preheat your oven to 425 degrees.
  2. 2.Toss your apple slices in lemon juice and layer into your pie crust (for pie crust recipe and AMAZING tips on rolling our your dough, click the link below the recipe...store bought pie crust mix is great to use too!)
  3. 3. When layering your apples in, lay them one at a time flat, this will help them bake down easier. You'll want the slices of apple higher than the rim of your pie pie, because they will condense as they bake.
  4. 4. Place a sauce pan on the stove and heat. Melt butter.
  5. 5. Add flour and whisk to create a "paste."
  6. 6. Add all remaining ingredients and whisk.
  7. 7. Let boil, then reduce to a simmer for 2 minutes.
  8. 8. Pour over apples in pie crust and then top pie with crust. (For lattice instructions or other ideas click the link below the recipe.)
  9. 9. Use a pastry brush to "paint" the egg white over your pie crust (you won't use all the egg white) and then sprinkle with sugar, I like using Turbinado sugar because it is larger.
  10. 10. Bake for 15 minutes, then reduce temperature to 350 degrees and bake for 35-45 more minutes. If your apple slices are thicker, it may take a little longer to bake.
  11. NOTE: Check your pie when it is about 75% done, if the top is starting to get too dark, cover with foil and let it continue to bake. Also, place a cookie sheet on the rack below the pie in the oven to catch any filling that may "bubble" over.