Caramel Apple Pie Recipe (Crumb Top)

This caramel apple crumble pie is an absolute show-stopper!  Flaky pie crust, tart apples, warm spices, crumb topping, and caramel drizzle make a delicious pie that no one will forget.

CINNAMON CRUMBLE TOPPING FOR THE WIN!

I’m not a big fan of traditional apple pie with double crust. I’ll take a buttery crumb topping over pastry every time! So this pie is right up my alley.

Think of this dessert as a mash-up of apple pie and apple crisp, and it’s already a winner. But the rich caramel sauce just takes it to a new level!

It would make a perfect end to Thanksgiving dinner, but it’s so incredible that you will want to make it any time apples are in peak season. Trust me. 🙂

 What are the best apples to use for apple pie recipes?

You can use any apple that is firm enough to hold its shape while baking and slightly tart to balance out the sugar in the filling.

Granny Smith Apples are my first choice, but I’ve also used Braeburn, Honeycrisp, and Jonathon apples. For a softer, sweeter pie, you can use Golden Delicious apples.

Feel free to use more than one type of apple in your pie! You can use a combination of any of the above apples for a complex level of flavor and texture.

How to make caramel apple pie with crumb top:

1. PREP – If you are using homemade pie crust and caramel, you need to make both of those first. I usually make them the day before. Preheat your oven to 400 degrees.
2. APPLE PIE FILLING – Peel, core, and thinly slice fresh apples into a large bowl. Whisk together the sugar, flour, cinnamon, and salt, then toss the mixture with the apple slices.
3. CRUMB TOPPING – Combine the flour, brown sugar, cinnamon, nutmeg, and melted butter in a small bowl and mix them together with your fingers until crumbly.
4. ASSEMBLE – Pour the apples into the unbaked crust and drizzle with the 1/2 cup of caramel sauce. Sprinkle crumb topping over the entire pie.
5. BAKE – Bake at 400° for 45-55 minutes, or until the crust is golden brown and apples are tender. I like to put my pie plate on the lowest oven rack to help the bottom crust brown.
6. SERVE – Let the pie cool for at least 30 minutes before slicing and serving. Add a drizzle of caramel sauce to each slice.

(We love adding vanilla ice cream and even more caramel!)

Leftover pie can be covered in plastic wrap and stored at room temperature for a day or two. If you need to store it longer than that, I recommend placing it in the refrigerator.

PRO TIPS:

• This is a large pie, so make sure you are using a deep dish crust! You don’t want it to overflow in your oven. If you’re worried, you can bake the pie on a foil lined baking sheet.
• Thick slices of apple won’t bake all the way through before the crust burns, so take your time cutting the slices 1/4 inch or thinner if you want them to be tender.
• Make the crust and caramel sauce a day ahead of time to save prep time when you are ready to assemble the pie.
• When you make pies, if you have trouble with the edge of the crust getting too brown, place pie on the lowest rack of your oven. You can also cover the edges of the pie with foil.
• This pie really does slice better after it’s cooled, but we usually can’t wait that long. It tastes amazing warm, just be prepared for the apple filling to slide all over the plate!

Caramel Apple Pie Recipe Variations:

• I like to use homemade butter pie crust and this caramel sauce, but if you need to save time, store-bought pie crust and a good quality caramel topping will work just fine.
• Dark brown sugar can be used in place of light.
• I have also made this pie with a cup of oats, and 1/4 cup of finely chopped pecans in the topping. Delicous!

MORE APPLE DESSERTS

• Cranberry Apple Crisp
• Apple Butterscotch Cookies
• Double Crisp Apple Crisp
• Dutch Apple Pie
• Sour Cream Apple Bars
• Apple Cake with Caramel Glaze
• Caramel Apple Crisp Recipe
• Apple Betty Recipe
• How to Make Caramel Apples

Once your family tries this caramel apple crumb pie recipe, it will be requested every holiday season. It is simply spectacular!