Best Caramel Apple Pie Recipe for Holiday Magic

There's something timeless about the scent of apple pie wafting through the kitchen — buttery crust, cinnamon-spiced apples, and that sweet caramel glaze bubbling at the edges. This recipe is a modern nod to the legendary “Grandma Ople” version, with enhanced methods that bring out deeper flavors and a more tender crumb. Whether you're making it for Thanksgiving or just craving a slice of comfort, this pie delivers classic warmth with a delicious twist.

Rather than speeding through the process, this recipe focuses on coaxing out rich, caramelized notes and balancing textures — soft apples against crisp lattice. From choosing the right apples to layering the glaze just right, every detail is designed to bring bakery-level results to your home kitchen.

Recipe Information

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Servings: 8 slices
• Difficulty: Moderate

Ingredients

For the Filling & Base

• 8 small Granny Smith apples, peeled, cored, and thinly sliced
• 1 (9-inch) double-crust pie pastry, thawed

For the Caramel Sauce

• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1/4 cup water

Cooking Instructions

• Preheat the oven: Set your oven to 425°F (220°C). Place a baking sheet on the lowest rack to catch any drips from the pie and help evenly cook the bottom crust.
• Prep the apples: Peel, core, and thinly slice all the apples. Toss lightly with a pinch of lemon juice (optional) to prevent browning. Set aside while you prepare the crust.
• Prepare the bottom crust: Fit the thawed bottom pastry into a 9-inch pie pan, pressing gently into the sides and trimming excess overhang. Chill in the refrigerator while you continue.
• Make the caramel sauce: In a medium saucepan over medium heat, melt the butter completely. Add the flour and stir constantly for about 1–2 minutes, forming a golden, nutty roux. This step builds a rich base and prevents the sauce from separating.
• Incorporate sugars and water: Add the white sugar, brown sugar, and water to the roux. Stir gently and bring the mixture to a slow boil. Once bubbling, reduce heat and simmer for 3–5 minutes until slightly thickened. Remove from heat and let sit for 2–3 minutes to cool slightly.
• Assemble the pie: Layer the sliced apples evenly into the chilled bottom crust. Don’t pack them too tightly—let them mound naturally. The slight gaps help the apples cook more evenly.
• Create the lattice crust: Roll out the second pastry on a floured surface. Cut into 8–10 strips about 1 inch wide. Lay 4–5 strips vertically over the pie, spaced evenly. Then fold back every other strip halfway and begin weaving horizontal strips to form a lattice. Press edges together to seal and trim any excess dough.
• Glaze the lattice: Pour about half of the warm caramel sauce slowly over the lattice top. Use a pastry brush to spread it into the gaps and over the dough. This gives a deep toffee glaze that caramelizes as it bakes.
• Start baking at high heat: Place the pie in the oven on the center rack (above your preheated sheet pan). Bake for 15 minutes at 425°F to set the crust and begin caramelization.
• Reduce the temperature: After 15 minutes, lower the heat to 350°F (175°C) and continue baking for 35–45 minutes. Check halfway through — if the edges brown too quickly, cover with foil. The pie is done when the crust is golden and the filling is bubbly.
• Cool the pie properly: Remove from oven and place on a wire rack. Let it cool at least 2 hours. This resting step helps the caramel firm up and the juices set for cleaner slices.

Tips, Variations & Serving Suggestions

• Apple tip: Granny Smith apples are ideal for their tartness and structure, but you can mix in Honeycrisp or Fuji for sweetness and depth.
• Spice it up: Add 1 teaspoon of cinnamon and a pinch of nutmeg or allspice to the apple layer for a spiced version.
• Crust care: Chill your pastry before rolling for flakier results, and avoid overworking the dough.
• Serving idea: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream sprinkled with cinnamon.
• Advance prep: You can make the caramel sauce a day ahead and store it in the fridge; just warm slightly before using.

Conclusion

This upgraded apple pie isn’t just nostalgic — it’s a showstopper. The caramel glaze creates a golden, glossy finish and sinks into the apple layers to form pockets of buttery sweetness. With balanced tartness from the Granny Smiths and the comforting flavor of slow-simmered sugar, every bite tastes like a memory.

If you’re looking for a dessert that feels both classic and elevated, this pie checks every box. Want to see the original inspiration? Check out Apple Pie by Grandma Ople.

FAQ

Can I use store-bought crust for this recipe?

Yes! A quality store-bought pie crust works well here. Just make sure it’s fully thawed and not overly soft before using.

How do I prevent a soggy bottom crust?

Preheating a baking sheet under the pie helps conduct heat to the base. Also, cooling the filling slightly before layering prevents steam from soaking the crust.

Can I make this pie ahead of time?

Absolutely. You can bake it a day in advance and reheat slices gently in the oven. Store leftovers covered at room temperature for up to two days or refrigerate for longer storage.