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Black Marble
  • Writer's pictureTammy

Caramel Apple Pie

"Love apple pie but not all the effort? You won’t believe how quick and easy it is to whip up this amazingly delicious Easy Caramel Apple Pie!"



Caramel Apple Pie


Servings: 12

Prep Time: 20 Minutes

Cook Time: 1 Hour 15 Minutes


Ingredients:


  • 1 package refrigerated rolled pie crust 2 rolls

  • 5 tart apples, I like Granny Smith

  • 3 sweet apples, such as Pink Lady, Macintosh, Courtland, Envy or Honeycrisp

  • 1/2 cup sugar

  • 2 1/2 Tablespoons lemon juice

  • 1 1/2 teaspoons cinnamon

  • 1/4 teaspoon nutmeg

  • 3 pats butter

  • 1 8-oz. jar caramel sauce, optional

  • 1 large egg

  • 1 tablespoon heavy cream

  • Course sugar for garnish, optional


Instructions:


Peel, core and slice apples. Remove pie crust from refrigerator and let set on counter for 10 minutes. Preheat oven to 375ºF.


In a large bowl, mix apples, sugar, lemon juice, cinnamon and nutmeg until apples are well coated. (If you are omitting the caramel sauce, be sure to add an extra 1/4 cup of sugar here.)


Unroll first pie crust and set on 9 1/2" pie plate. Unroll second pie crust on cutting board and cut out design, lattice strips or pattern, if desired.


Place 1/2 of apples in pie crust. Top with 3 pats butter. Cover with remaining apples.


Heat caramel in microwave to bring it to pouring consistency. Carefully pour over top of apples.


Carefully place 2nd crust over top of apples and crimp edges with edge of bottom crust to seal.


Whisk together egg and heavy cream. Carefully brush top of pie with egg mixture.


Sprinkle with sugar if desired.


Bake at 375ºF for 60-75 minutes, until crust is brown and juices are bubbly. If crust begins to brown too quickly, cover with foil. Let cool before serving.


"Great addition to any holiday dessert table. Yet so easy to make anytime of year!"


CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.


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