Delicious Caramel Apple Pie Recipe (2024)

Jump to Recipe

A wonderful buttery crispy crust and a gorgeous caramel sauce makes this Delicious Caramel Apple Pie Recipe something very very special indeed!

Delicious Caramel Apple Pie Recipe (1)

I am truly delighted to bring you this lovely recipe, so many handy tips that you can use to create gorgeous winter warming pies for your family, not to mention how to create a pretty lattice pattern which is much easier than you might think.

Delicious Caramel Apple Pie Recipe (2)

This beautiful recipe is bought to you thanks to Westgold Butter teaming up with me to showcase their award winning pure NZ butter. In this case their unsalted butter is in both the base of a lovely light buttery crispy crust and the dreamy caramel sauce that is drizzled over the apple pie before we bake it.

Delicious Caramel Apple Pie Recipe (3)

Unsalted butter is made from fresh cream and that is all! In many recipes using unsalted or salted butter does not make a huge difference, however in this one it is lovely to manage the levels of the salt to ensure the rich creaminess shines through, especially for the pastry. This is also the pastry recipe for my Quiche Lorraine – a lovely versatile pastry that can be used in both sweet and savoury recipes.

Delicious Caramel Apple Pie Recipe (4)

This pie is a little different than the usual apple pie I make in that it has a lattice top and the special caramel sauce is poured over the TOP of the finished pie before you bake it. Having a lattice top is important as these gaps in the top ensure some of the moisture escapes so the sauce becomes rich and caramelly, great eaten freshly warm and just as good the next day.

Delicious Caramel Apple Pie Recipe (5)

This pastry is quick and easy to make, using a food processor it is super easy – cutting the butter into the flour is very easily done a few pulses at a time until it comes together, using a few simple ingredients such as flour, the chunks of lovely Westgold butter, water, apple cider vinegar and a sprinkling of salt.

Delicious Caramel Apple Pie Recipe (6)

The filling is basic also, just some lovely chunkily cut granny smith apples with a little flour and cinnamon. The pastry recipe is the perfect amount for the crust and lattice top, takes just 30 minutes to chill before it is perfect to use. Creating a lattice is very easy, you can make the slices as thin or as thick as you like, I went for a medium lattice here as it is easy to work with and quick too.

Delicious Caramel Apple Pie Recipe (7)

As you can see from the above photos, you lay 5 strips vertically, and then fold back the second and fourth strip, lay one strip horizontally, then fold the strips back up. The fold down strips one, three and five, place a horizontal strip and fold back up, and repeat with remaining strips. Then simply fold the strips under the base pastry and pinch the edges to form a sealed crust.

Delicious Caramel Apple Pie Recipe (8)

The caramel topping is lovely, a simple combination of all the flavours that go well with apples from brown sugar, white sugar, unsalted Westgold butter, cinnamon and some water – this all boils together and creates a beautiful rich dark sauce that you pour over the top – yes the top – of the pie before you bake it.

During baking the sauce boils and drizzles down into the pie coating all of the apple with a lovely caramel sauce. Also as an added bonus the top lattice has a gorgeous crunchy caramel coating which adds such a special finish.

Delicious Caramel Apple Pie Recipe (9)

This recipe is adapted from the famous Grandma Ople Apple Pie, with a divine home made crust and a few tweaks to make it my own and even more delicious. Now you can recreate it at home this side of the world with my easy step by step instructions.

So onto the recipe, so easy – I hope you love it too!

Delicious Caramel Apple Pie Recipe (10)

Yield: 8

A delicious buttery light crispy pastry crust and a gorgeous caramelly apple filling - this one is truly special.



  • 225 Grams Westgold Unsalted Butter
  • 2 1/2 Cups Plain White Flour
  • 1/2 teaspoon Salt
  • 7 Tablespoons Ice Cold Water
  • 1 Tablespoon Apple Cider Vinegar

Caramel Sauce

  • 85 Grams Westgold Unsalted Butter
  • 1/2 Cup Brown Sugar, packed
  • 1/2 Cup White Sugar
  • 1/2 teaspoon Cinnamon
  • 1/4 Cup Water
  • pinch of Salt


  • 6 Granny Smith Apples, peeled, cored and thickly sliced
  • 3 Tablespoons Plain White Flour
  • 1 teaspoon Cinnamon, ground



  1. To prepare the base you will need a food processor
  2. Add the flour and the cubed cold butter to the food processor and pulse 10 times
  3. Combine the ice cold water and the cider vinegar and add half to the flour mixture and pulse 5 times, then add the remaining water mixture and pulse until the pastry begins to come together into a ball.
  4. Stop and turn out onto a wooden board.
  5. Bring the pastry together and create a large ball, slice in half, one half larger than the other, wrap in plastic wrap and flatten into round discs
  6. Chill the dough for 30 minutes


  1. In a small sauce pan add the second measure of butter, brown sugar, white sugar, cinnamon, water and salt
  2. Over a medium heat gently combine the mixture and bring it to the boil. Once boiling allow to boil, without stirring, rapidly for 2 minutes, remove from the heat then set aside


  1. Peel and core the apples and slice them into thick slices, each apple no more than 10 slices per apple
  2. Add the apple to a medium bowl and add the second measure of flour and cinnamon and combine well and set aside

Assembly of Pie

Pie requires a 9 inch or 23 cm pie dish

  1. Preheat the oven to 220C
  2. Remove the pastry dough from the fridge and use the larger half first
  3. On a well floured surface with a floured rolling pin roll the pastry to the correct size to fit the base and sides of the pie dish, nice and thin.
  4. Using the rolling pin transfer the dough to the pie dish and gently press into place, trim the sides of the dough to the outside edge of the pie dish, a slight overhang of a few mm.
  5. Add the apples to this mixture and spread to an even flat height
  6. With the second half of pastry dough, on a well floured surface with a floured rolling pin, roll the dough nice and thin sized to fit the top of the pie dish.
  7. With a sharp knife slice the pastry into 1 cm wide strips, you will need 10 strips total
  8. Lay 5 strips as per image in post above over the pie vertically and evenly spaced, start with the middle strip, then outer two, and last outer two
  9. Fold back the second and fourth strip all the way back and lay over a strip horizontally along the bottom edge of the pie, then fold back up.
  10. Fold back the 1st, 3rd and 5th strip and lay the next horizontal strip evenly spaced from the first
  11. Fold these strips back up, then repeat with the 2nd and 4th and repeat until you have 5 strips vertically and 5 horizontally in a lattice pattern
  12. Once done, trim the lattice strips using kitchen scissors or a sharp knife to the outside edge of the pie dish and fold these over the base pastry all the way around, then pinch the edges to form a pattern around the edge of the pie
  13. Pour the hot caramel sauce evenly over the whole pie (if your caramel has begun to harden, you can gently heat it just until it is pour-able consistency again)
  14. Use a pastry brush to gently evenly cover the lattice
  15. Place the pie into the middle shelf of the oven and bake for 15 minutes (you may wish to add a baking tray in the bottom shelf in case the sauce bubbles over)
  16. At 15 minutes reduce the heat to 175C and cook for a further 35 minutes until the pie is bubbling and golden brown
  17. Remove from the oven and set aside, allow the pie to cool to warm before slicing,
  18. It is easier to slice on day 2 and sauce more 'set' but amazing fresh too!
  19. Store the pie in the fridge until ready to eat if not eating that day.
  20. Can be frozen, cool completely to room temperature, wrap well in plastic wrap, then in aluminium foil and freeze.
  21. Serve with ice cream, cream or custard
  22. Enjoy!


You will need a Food Processor for the pastry

Use ice cold water and butter

Use a 23cm or 9 inch pie dish

See my photos above for how to lattice the pastry

Did you make this recipe?

Please leave a comment down below, rate this recipe or share a photo on Facebook!

There are a lot of steps but trust me when I say it is not time consuming, rather more fun in the kitchen creating deliciousness from scratch.

I hope to see lots of you sharing my recipes on your Insta or Facebook pages! Spread the love.

A huge thank you to Westgold for partnering with me, their quality butter means a divine pastry and caramel apples, a match made in heaven! Be sure to check out their full range in stores.

Delicious Caramel Apple Pie Recipe (11)

Thank you so much for stopping by to check out this recipe and others on my blog. If you are not already be sure to follow me onFacebookorInstagramfor more deliciousness, and you can register your email in the subscription box below to receive all my recipes as I publish them.

Happy Baking!


Delicious Caramel Apple Pie Recipe (2024)


What is the best apple mix for pie? ›

The perfect apples for pie comes down to using a perfectly balanced mix of sweet- and sour-flavored apples that all have a firm (neither soft nor mealy) texture, she contends. "For firm-sweet apples, I like Baldwin, Jonagold, Gravenstein, Pink Lady, Opal, and Jazz," Traveso continues.

Why is my caramel sliding off my apples? ›

First, rinse and dry the apples. Apples have a waxy coating that will prevent the caramel from sticking, so it's important to wash and dry it off. Make sure the apples are cold, which helps prevent the caramel from slipping off. Pull out the apple's stem and insert a caramel apple stick.

Why is my apple pie so juicy? ›

The starch and pectin in the filling needs to set. If you add cornstarch or flour to the filling it gels st oven temperatures and sets once it has cooled. The same is true for the natural pectin in many fruits. If you cut the pie before the filling has set, it will never solidify and your pie will be runny.

What is the best thickener for apple pie filling? ›

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed.

Should you cook apples before putting in pie? ›

Should you cook the apples before baking apple pie? You don't have to pre-cook the filling before spooning it into the pie crust, but it's a quick step I recommend. Just 5 minutes on the stove begins the softening process, and also helps the flavors start to mingle.

What apples not to use for pie? ›

For more on all these apples, including what they look and taste like, see our baking apple guide below. There are a few apples that don't make the cut. While great for snacking, Gala, Fuji and Red Delicious are the most common apples that won't hold up in the oven and will give you a watery-mushy pie, tart or cake.

What is one thing you should not do when making pie crust? ›

The Most Common Pie Crust Mistakes (And Ways To Avoid Them)
  1. The ingredients are too warm. ...
  2. The pie dough is overworked from excessive mixing or rolling. ...
  3. The pie dough isn't given enough time to relax and chill. ...
  4. The pie dough is shrinking down the sides of the pan.
Oct 18, 2022

Why do you put lemon juice in an apple pie? ›

Many recipes for apple pie and apple cobbler will call for tossing your sliced apples in a little bit of lemon juice before putting them into your dish. Lemon juice prevents oxidation of the apples, which means that it stops the slices from turning brown by providing a barrier between the ...

How do you get caramel to stick to the inside of apples? ›

Submerge each apple for 15-20 seconds while holding onto the popsicle stick. This won't cook the apples at all, but will remove any wax on the apples and help the caramel adhere to the apples. Place the apples on the baking sheet. Once they're just warm to the touch, thoroughly dry the apples with a paper towel.

What are the best apples for caramel apples? ›

For dipping in caramel, we recommend the ever-loved Granny Smith, which offers the right amount of tartness to offset the sweetness of caramel hausarbeit schreiben lassen kosten. New, up-and-coming apples for making caramel apples include: Pink Lady, Honeycrisp, and SweeTango®.

What are the best apples to use to make caramel apples? ›

A tart Granny Smith apple is a good choice and is the standard go-to apple for many caramel apple makers. It definitely counters the sweetness of the caramel topping and the pretty green color of the apple is a nice complement to the golden color of the caramel.

How do you keep the bottom of an apple pie from getting soggy? ›

Brush the Bottom with Corn Syrup or Egg White

Coating the inside surface of the bottom crust will create a barrier to prevent sogginess.

Why do you put butter in apple pie? ›

A: Dotting the top of a fruit pie filling with butter is an old habit but one that is called for in only about half of the pie recipes out there. Some maintain that the butter is for taste; others claim that it helps the filling set up, particularly when using flour as a thickener.

What 4 apples are best used for baking? ›

For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.

What are the best apples for applesauce and apple pie? ›

The following apples are great choices for your next batch of homemade applesauce.
  • Cortland.
  • Golden Delicious.
  • Gala.
  • McIntosh.
  • Granny Smith.
Nov 18, 2022

What is the best apple combination for sauce? ›

For a basic applesauce, use McIntosh and Golden Delicious apples. Golden Delicious is a soft apple variety with a mellow flavor, so it cooks down easily and provides a great foundation for your applesauce. McIntosh apples are slightly tart and crisp, but soften easily, making them a stellar choice for pies and sauces.

Are Honeycrisp apples good for baking? ›

Honeycrisp. One of the sweetest apples around, this Midwestern favorite is good for anything—including baking. It boasts a distinctive juicy crispness and is firm enough that it won't cook down much. It complements just about any other apple variety to make a stellar pie.

Top Articles
Latest Posts
Article information

Author: Frankie Dare

Last Updated:

Views: 5764

Rating: 4.2 / 5 (53 voted)

Reviews: 84% of readers found this page helpful

Author information

Name: Frankie Dare

Birthday: 2000-01-27

Address: Suite 313 45115 Caridad Freeway, Port Barabaraville, MS 66713

Phone: +3769542039359

Job: Sales Manager

Hobby: Baton twirling, Stand-up comedy, Leather crafting, Rugby, tabletop games, Jigsaw puzzles, Air sports

Introduction: My name is Frankie Dare, I am a funny, beautiful, proud, fair, pleasant, cheerful, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.