This pie is a special one for me. I always have to make pecan and pumpkin for Thanksgiving, but I think everyone in America agrees that there has to be an apple pie as well. Pecan and pumpkin recipes are usually tried and true and pretty standard tried and true, but apple pie recipes vary greatly. They’re all good, but this one is one of my favorites. Not only is it a classic apple pie, but it’s also heightened with caramel sauce, which makes it unbelievably delicious. This is a staple on my Thanksgiving table and (I hope) on yours now too!
Watch how to make this caramel apple pie:
Caramel Apple Pie
- Place apples in a large kettle or dutch oven and add sugar, salt, lemon juice, butter, Calvados, and cinnamon.
- Cook over medium to medium-high heat until the apples just begin to become tender. Pre-cooking helps the apples to not shrink as the pie bakes.
- Remove from heat and let cool to room temperature. It’s important to cool so when placed in prepared pie shell, the shell won’t soften and cornstarch won’t clump.
- Once cool, stir in cornstarch and caramel sauce and pour into prepared pie shell (there may be too much liquid).
- Before placing on a double crust or lattice top, brush edge with water to seal. Roll and crimp edges and sprinkle the top with sugar.
- Place on a parchment-lined baking sheet and place in a preheated 375°F oven. Bake for 45-75 minutes until the pie is bubbling throughout and the crust is nicely browned. The crust may need to be covered around the edges to prevent too much browning.
- Remove from oven and cool completely before cutting or serving to ensure the filling sets.