Perfect Caramel Apple Pie

With its buttery, flaky crust and creamy caramel filling, this is a perfect apple pie that's sure to please year after year.


  • double-crust pie dough
  • 6 large apples (about 2.5 pounds/1.1 kg), peeled, cored, and sliced into 1/4-inch thick slices
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup (100g/3.5oz) granulated sugar
  • 1/2 cup (100g/3.5oz) light brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/4 cup (1/2 stick or 56g) butter
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 egg or egg white , beaten, for brushing the top crust
  • Coarse or granulated sugar , for sprinkling (optional)


  1. Roll out the dough: Take one disc of dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a floured surface, roll the dough out into a 12-inch circle. Place the dough gently into a 9x2-inch pie pan; you can do this by flouring a rolling pan and rolling the dough loosely around it, then unrolling it into the pan. Brush away any excess flour on the surface. With a sharp knife, trim the edges of the pastry to fit the pie pan. Cover pan with plastic wrap and place in the fridge. Roll out the other disc in the same fashion, then transfer to a baking sheet lined with parchment paper. Cover with plastic wrap and place in fridge.
  2. Make the apple filling: In a large bowl, toss together apples and lemon juice. In a small bowl, mix together sugars, flour, salt, cinnamon, and nutmeg, then add to the apples and toss to combine. Add heavy cream and vanilla, and mix again.
  3. In a large heavy skillet over medium-low heat, melt butter. Add apple mixture and cook, stirring occasionally, until the apples are just slightly tender and coated with a caramel-like sauce, about 8-10 minutes. Remove from heat, transfer to a large bowl, and let cool to room temperature for about 30 minutes.
  4. Preheat oven to 425F/220C. Line a baking sheet with parchment paper and place in the lower third of the oven.
  5. Spread apples and sauce in an even layer onto pie crust. If you choose to make a lattice pie, this is how you do it. Otherwise, place the other crust (the one you put on the baking sheet) over the apples. Tuck any excess overhang pastry under the bottom crust, then crimp the edges using your fingers or a fork. Make 4 slits in the center to let steam escape while baking. Brush the crust with egg (a very thin coating), then sprinkle with sugar if you like.
  6. Bake for 15 minutes, then reduce heat to 375F/190C and continue baking until the crust is golden brown, the apples are tender (not mushy) when you insert a knife, and juices are bubbling through the slits – about 40-50 minutes longer. If the top is browning too much while baking, cover loosely with aluminum foil.
  7. Allow pie to cool for at least 4 hours before serving so that the filling can set. Store pie in the fridge for up to 3 days.
  8. Serve warm or at room temperature.