Chef John's Caramel Apple Pie Recipe

This pie is absolutely delicious!! Just a note about it being too watery: If you aren't doing a lattice top crust, it will definitely be too watery, because not enough liquid can steam out. I don't recommend doing a crust die, either, unless it's one that cuts out about half of the crust, because it will otherwise not release enough steam. Additionally, you should allow the caramel sauce to cool quite a bit before adding it to the pie, to the point where it's like a thick syrup. The added cooling allows for more water to evorate from there as well. Also, don't cut your apples too small, or they will release even more liquid as they begin to break down; I suggest no more than six slices per apple. This helps keep it from turning into an applesauce filling as well. Finally, the pie MUST cool completely before you cut it. This will allow the apples to take up some of the liquid they released before, allow even more liquid to evaporate, as well as allow the sugars to congeal. That's it! Enjoy this delicious pie!!

I made this apple pie for Thanksgiving and everyone loved it, but I made a few changes. One of the reviews suggested to make the caramel sauce thicker by adding 3 Tbsp of flour to the melted butter before adding the water and sugars. I also used around 6 apples that were cut pretty thin. When the caramel sauce is cool, layer the apples and caramel sauce. I put a layer of apples, then I drizzled a layer of caramel sauce amd then another layer of apples then caramel sauce and so on which I used probably half of the mixture, the rest I poured on the top of the pie on the lattice strips... I also used a different pie crust that is flaky called the best ever pie crust on this website. My picture is the one posted on November 28, 2013. People couldn't believe that I made it being only 14. :)

It's important to use BAKING apples in this pie. Repeat after me: "Granny Smith". Be sure to let the caramel sauce cool before pouring onto the lattice crust and bake the pie on the lowest rack in your oven. Fantastic recipe!

I followed the recipe just as it was. After reading the reviews, I was concerned about the filling being watery. I have had that problem with pies in the past. I did cook the sauce as per the recipe and let it come to a rolling boil. Then let it cool. I used 6 Granny Smith apples and cut them into 8 slices per half. Using the boxed pie crust that just unrolls, was so easy! Did the lattice top. I debated if I should use the cornstarch or flour and decided not to. I did just as Chef John said and poured the sauce over the top of the pie...lattice and all. Put the pie on cookie sheet and baked as directed for the first 15 minutes. Then put a pie ring around the edge and finished baking at 350 degrees. I let it cool on the cookie sheet. I was pleasantly surprised that my pie came out like it the recipe!! Loved the simple flavor of the buttery, cinnamon sauce with the tart apples! I am sure there are many variations that can be added, but if you want a pretty, delicious, homemade pie...this is one to try! I'm making one to take to Thanksgiving Dinner. That is saying a lot because there is a lot of pressure to make something that everybody is going to like! Thanks Chef John for another successful recipe!

I have made this pie twice this week. I haven't tasted it, but the people I gifted them to loved it. Here's my experience and the adjustments I made. The first one was in a glass pie dish. 5 apples was the perfect fit. When I saw all the comments about being watery, I sprinkled the sliced apples with sugar and let them set for half an hour. I drained the liquid and added it to the caramel mixture. Oops- made for a messy boil over in the oven. (Amazingly, vinegar, baking soda, and a squirt of Dawn poured in the cool oven and left overnight made it a breeze to clean up. The caramel had been hard as a rock. Miracle.) I found the pie dough a little hard to roll out after it was refrigerated. The second one I made was in an 8x8 glass baking dish. Needed to slice two more apples since it was now a "deep dish apple pie". I omitted the water in the sauce and just used the liquid from the macerated apple slices. It was exactly a 1/4 cup. Just a small boil over this time- no big deal. I added 5 minutes for the top baking time. Instead of refrigerating the dough per the instructions, I rolled it on a floured board, pressed it into the dish, then refrigerated it before I put the apples in. It was easier to handle. Same thing with the lattice strips. The addition of the ACV makes this crust incredibly flaky and foolproof. Got rave reviews on both pies. Definitely a keeper. Thanks, Chef John! Here's a little update. I won a Blue Ribbon, Best of Show, and Grand Champion ribbons with this pie! Thanks again, Chef John.

I have made this several times now, and this recipe is great! As with many others, I will say that coating the apples with flour to thicken the sauce is a good idea (I used 1tbsp flour + 1 tbsp cornstarch). I also added 1 tbsp of cognac and 1 tsp baking soda to the caramel sauce before pouring over the apples. Delicious!

Wow. I will never ever buy an apple pie again! This was outstanding! I used freshly picked gravenstein apples, cut 1/2 inch thick. I also used just a tad more cinnamon than called for and a pinch of nutmeg. I took another user's advice and let the caramel filling cool down until it started to thicken up (about 20 min), before pouring onto pie. The filling was perfect! The crust..oh my goodness. That's all I am going to say as I could go on and on...

Great recipe! I used Honeycrisp apples that were pretty fresh and juicy. On the advise of others, I added 1/4 C of flour and 2 TBSP of corn starch to coat the apple slices and the filling set up perfectly.

I've made this a few times now. It's my go-to to one-up the usual apple pie at a gathering. I add half the amount of water when boiling the sugar so it's not so watery and I lattice the top so steam can escape. It's super easy to use frozen pie crusts (not everyone has the time or the desire to make that from scratch.)

My favorite apple pie recipe! I did make a couple of changes, first my apple of choice is Crimson Crisp, I just core them and slice them real thin on the mandolin then stack them up and cut the stack in half. I also let the peel on. I then saute' them in a little butter to start the cooking process. Rave reviews from everyone who has sampled them.

Super good recipe! Everyone loved the pie. There were a couple alterations I made as I was worried, like many others that the recipe would be too runny. I bought the premade pie crust which was delicious and easy. I buttered the pan and sprinkled it with flour to help the dough soak up any moisture. I sprinkled more flour to the top of the pie crust before I added the apples. As for the apple mixture, I added a little sugar, cinnamon, couple table spoons of flour and half the syrup mixture to the apples and tossed them in it. I then placed the apples in the crust and drizzled the apples with some ice cream caramel topping sauce. I placed the top crust on the apples and drizzled the remaining syrup mixture on top. Cooked it for the first 15 mins then added tin foil to the outer crust for the remainder time to ensure the crust didn’t burn. I did let the pie completely cool and refrigerated it as I made it a day before it was to be served. Everyone loved it and it was thick and creamy. Oh and I used Envy apples. They are the best apples for anything, they are crispy and sweet, and huge!! They are expensive but the best!

Apples were hard, liquid was runny. Total waste of time and money.

Quick, easy, and delicious — what more could I ask for?

i made this deep dish. The only changes I made - I used almost 8 cups thinly sliced apples. I added nutmeg and vanilla to the caramel. It's delicious

I used Granny Smith apples, did lattice so moisture could evaporate and thus not get soupy. Cut apples in 6 pieces each. In the oven now. Lookin good!

This apple pie is one of the best I've ever made. I added flour as a thickening agent. I also added nutmeg, allspice, vanilla, and extra cinnamon to the mixture. It's definitely a keeper.

Following other comments, I added some corn starch to the apples as a thickener. Pie was delicious & came out beautifully!

This has become my family’s favorite pie.

Marvellous, love the personalisation tips.

Only thing I would do different is pour the filling before adding the lattice and brush with melted butter. Looks good