Apple Caramel Crumble Pie (with Homemade Caramel Sauce)

Now this is an extra special pie. My Apple Caramel Crumble Pie has a flaky and tender golden brown crust, a scrumptious filling of caramel sauce, ground spices, Granny Smith and Jonagold apples, and a buttery cinnamon crumble. The use of two different types of apples together with the salted caramel makes this pie unforgettable and ideal for fall baking

When it comes to spicing up an apple pie, I'm typically team traditional and use cinnamon and nutmeg. But for this apple crumble pie, I decided to go all out and up my spice game.

Why This Apple Caramel Crumble Pie Deserves a Spot on Your Table

I think apple and caramel are a natural combination. Growing up, I made caramel apples with my older sisters for Halloween, and raise your hand if you've bought that snack pack that comes with sliced apples and a little cup of caramel sauce. If you love this combination here are some reasons why this will become a new fall favorite:

• Great Pie Crust. My apple and caramel crumble pie starts with a tried-and-true, foolproof pie crust that I've tested and perfected over many years to guarantee successful results. The flaky crust is so tender and provides the best foundation for the layers of apples and caramel sauce. It’s the only pie crust recipe you’ll ever need.
• Sweet Tart Apple Filling. This caramel apple pie filling blends sweet and tart flavors in perfect harmony. I use a mix of both Granny Smith and Jonagold apples,this combination brings together the tart tang of Granny Smith with the sweeter, more balanced flavor of Jonagold. Using two types of apple gives the pie a more interesting flavor.
• Lots of Spices. This pie has a wonderful combination of cinnamon, nutmeg, ginger, gloves, and cardamom. As you eat the pie, sometimes you taste the heat of the ginger, but sometimes you might taste the sweetness and aroma of the cardamom, or the warm notes of the cinnamon and nutmeg.

Delicious Crumble Topping. Great toppings make a phenomenal pie! Instead of a double crust like my classic apple pie, I topped this apple pie with a cinnamon crumble which brings a delightful crunch. Then on top of the crumble, you have my homemade salted caramel sauce, drizzled generously over the pie.

If you make this apple pie for Thanksgiving, pair it with my Cranberry Pie and Caramel Chocolate Tart to impress your family and friends with a trio of choices.

For more incredible apple desserts, try my Classic Apple Pie, Apple Cranberry Crumble Pie, or my easy Apple Bread Pudding with a unique Apple Caramel Sauce. 

Apple Caramel Crumble Pie Ingredients

This recipe consists of 4 sub-recipes: All Butter Pie Dough, Homemade Caramel Sauce, and the Apple Crumble Pie. Once you mastered this recipe you can take any of these subcomponents to make your own delicious desserts.

• All-Butter Pie Dough: This pie dough is my well-tested and foolproof recipe that will ensure a flaky golden brown pie crust. I use this dough in my traditional apple pie recipe as well. It’s a little more work than store-bought, but homemade pie crust is so much better.
• Homemade Salted Caramel Sauce: The perfect sweet and salty sauce combination, and an ideal pairing for apple pie. It's worth making your own caramel sauce because store-bought versions can taste overly sweet and artificial.

Apple Pie Filling

• Granny Smith Apples & Jonagold Apples: This is the best tart and sweet apple combination. Remember to slice your apples evenly so they bake evenly in the pie. The weight in the recipe card is for unpeeled apples.
• Ground Spices (Cinnamon, Nutmeg, Cardamom, Ginger, Cloves): These spices are so good in this pie. They add a lovely warmth to the filling and taste great with the apples and caramel sauce. The recipe gives specific amounts for the spices, but feel free to experiment with your combination.

Crumble Topping

• Unbleached All-Purpose Flour: Flour helps give the crumbly structure to the topping.
• Ground Cinnamon and Nutmeg: These spices add a warming, spiced flavor.
• Unsalted Butter: Using cold butter with flour helps create those crumbly clumps.
• Packed Light Brown Sugar: This adds a golden brown color and caramel flavor to the topping. 
• Kosher Salt: A dash of salt balances the sweet sugar and spices.

Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.

How To Make Apple Caramel Crumble Pie

The recipe is made up of three different recipes. The directions below are for the pie crust and the apple filling. Use these directions for making the caramel sauce.

Homemade Pie Crust

Step 1: Make my all-butter pie crust according to this pie dough recipe and divide it into 2 equal pieces.

You’ll only need one-half of the dough for this pie. You can freeze the other half. Wrap it in another layer of plastic wrap, place it in a freezer bag, and freeze for up to 2 months. 

Step 3: When ready to use the dough, flour your work surface and roll the dough out with a rolling pin. 

Step 4: Lay it in the pie dish, and gently unfold it. Gently press the dough against the bottom and sides of the pan to remove any air gaps.

Step 5: Fold the dough under to align with the pie plate rim and crimp the edges. Refrigerate the dough for at least 2 hours. 

You can also refrigerate the pie dough overnight. If you store it overnight in the refrigerator, cover it with plastic wrap (after chilling for 2 hours) so it doesn’t absorb odors from the refrigerator.

Now let's make the cinnamon crumble topping.

Step 6: Cut the cold butter into cubes and place it back in the refrigerator so it stays cold while you prepare the other ingredients.

Step 7: Whisk the flour, cinnamon, nutmeg, and salt together.

Step 8: Add the butter to the dry ingredients and toss the butter into the flour mixture

Step 9: Cut the butter into the flour mixture.

Step 10: Add the brown sugar, rub the sugar into the butter-flour mixture.

Step 11: Refrigerate the crumble before using it in later steps.

The Apple Pie Filling with Caramel

Step 12: In a medium-sized bowl, whisk together granulated sugar, cinnamon, nutmeg, cardamom, ginger, cloves, salt, and flour, then set aside.

Step 13: Peel and slice the apples into even 1/8-inch slices.

Step 14: Place the apple slices in a large bowl. Make sure this bowl is large enough to gently fold in the dry ingredients.

Step 15: Sprinkle the dry ingredients over the apples and fold everything together being careful not to break the apples.

Step 16: Layer the apples into the dough-lined pie plate, minimizing any gaps.

Step 17: Pour salted caramel sauce over the apples.

Step 18: Spread the crumble evenly over the apples. 

Step 19: Place the pie on a baking sheet. Bake until the filling bubbles up and the crust is golden brown. If the edges darken too much, cover them with a pie shield.

Step 20: Remove the pie and cool it on a wire cooling rack until it reaches room temperature. 

Serving Your Apple Caramel Pie

Just before serving, drizzle the salted caramel sauce over the top and save the rest to serve with individual slices. That caramel drizzle will have everyone coming back for seconds.

This apple pie is delicious served with just a heavy drizzle of caramel sauce. I may have eaten a few slices with extra caramel sauce. But for an extra bit of indulgence serve it with a big scoop of vanilla ice cream or your favorite ice cream.

Tips for Making This Apple Pie

• Read the recipe. Read this recipe completely before you start. This recipe has 3 different elements so you need to make sure you have time to execute it without rushing.
• Use a kitchen scale. Using a scale to weigh your ingredients ensures you have the right amount, especially the flour and apples. It's also quicker when you can measure ingredients directly into the bowls.
• Make it ahead. If you're making this pie for a special occasion or Thanksgiving, make it the day ahead and drizzle the caramel sauce over the pie right before serving.
• Completely cool the pie. I know it may be hard to wait, but let the pie cool completely before your cut into. The flour and sugar in the fruit filling continue to set as the pie cools so you have beautiful clean cups. Plus the flavors continue to develop, so a cool pie will taste better than a hot pie right out of the oven.

If you make this incredible apple pie please leave a rating and a comment below.

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Irresistible Apple Caramel Crumble Pie

5 from 1 vote

Prep Time: 1 hour hour

Cook Time: 1 hour hour

Cooling Time: 2 hours hours

Total Time: 4 hours hours

Now this is an extra special pie. My Apple Caramel Crumble Pie has a flaky and tender golden brown crust, a scrumptious filling of caramel sauce, ground spices, Granny Smith and Jonagold apples, and a buttery crumble. The use of two different types of apples tied together with the salted caramel makes this pie unforgettable and a fall flavor explosion.

Servings: 8 servings

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Course: Dessert

Cuisine: American

Author: Cheryl Norris

Equipment

• ▢
  9-inch Pie Pan
• ▢
  Digital Scale
• ▢
  Wooden Rolling Pin
• ▢
  Pastry Blender
• ▢
  Bench Scraper
• ▢
  Mixing Bowls
• ▢
  Adjustable Pie Shield

Ingredients

Homemade Pie Crust

• ▢ 1/2 recipe All-Butter Pie Dough

Salted Caramel Sauce

• ▢ 1 recipe Salted Caramel Sauce

Crumble Topping

• ▢ 1 cup (125 grams) unbleached all-purpose flour
• ▢ 1 teaspoon ground cinnamon
• ▢ 1/2 teaspoon ground nutmeg
• ▢ 3/4 teaspoon kosher salt
• ▢ 8 tablespoons (113 grams) unsalted butter cold
• ▢ 1/3 cup (67 grams) packed light brown sugar

Apple Filling

• ▢ 1-1/4 pounds (568 grams) Granny Smith apples weight of the unpeeled apples
• ▢ 1 pound (454 grams) Jonagold apples
• ▢ 1 cup + 2 tablespoons (225 grams) granulated sugar
• ▢ 1-1/2 teaspoons ground cinnamon
• ▢ 1/2 teaspoon ground nutmeg
• ▢ 1/2 teaspoon ground cardamom
• ▢ 1/2 teaspoon ground ginger
• ▢ 1/8 teaspoon ground cloves
• ▢ 1/4 teaspoon kosher salt
• ▢ 5 tablespoons (45 grams) unbleached all-purpose flour
• ▢ 2 tablespoons (30 ml) lemon juice fresh-squeezed

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Instructions

Make the Pie Dough

• The pie dough can be made up to 2 days ahead.

  Make the pie dough according to this recipe. Divide dough into 2 equal-sized pieces. Wrap each piece in plastic wrap and store for at least 45 minutes and up to 2 days. The unused portion can be frozen for up to 2 months.
• On the day you make the pie, and before making the apple filling, prepare the pie dough. Generously flour your work surface. Roll the dough out with a rolling pin to a 12-13-inch circle. Fold the dough in half, and then half again, so it’s in a quarter. Lay it in the pie dish, and gently unfold it. Gently press the dough against the bottom and sides of the pan to remove any air gaps. Trim the edges so they are all about 3/4-inch past the edge.
• Fold the dough under so the edge of the dough lines up with the rim of the pie plate. Crimp the dough. Refrigerate the dough for at least 2 hours.

Homemade Salted Caramel Sauce

• Make the caramel sauce the day before or the morning of the day you plan to make the apple pie. The sauce takes about 15-20 minutes to make and about 1 hour to cool enough to use in the pie filling. This recipe makes 1-1/4 cups of caramel sauce. There is enough for the filling and to pour over the pie right before serving it.
• If you make the caramel sauce the day before refrigerate it in a container with a lid. It will turn solid if refrigerated, so microwave it to make it pourable.

Make the Crumble Topping

• Cut the cold butter into 1/2-inch cubes and place it back in the refrigerator so it stays cold while you prepare the other ingredients.
• Place the flour, cinnamon, nutmeg, and salt in a medium size bowl. Whisk until well combined. Add the butter to the dry ingredients and toss the butter into the flour mixture with your hands until all the butter is well coated.
• Use the pastry blender to cut the butter into the flour mixture, until the mixture resembles clumpy sand, some pieces small, some pieces the size of small lima beans. You can also you use your hands if you don’t have a pastry blender. To mix it with your hands take each piece of butter and smash it flat between your index finger and thumb. Continue to do this until the butter is broken up.
• Add the brown sugar and use your hands to rub the sugar into the butter-flour mixture. The mixture should be crumbly and look like large bread crumbs. Refrigerate the crumble for 60 minutes or place it in the freezer for 30 minutes.
• The crumble can be made up to one week in advance and refrigerated until ready to use.

Make the Apple Filling

• Before you start peeling the apples preheat the oven to 400°F and place a rimmed baking sheet in the oven.
• Whisk together the granulated sugar, ground cinnamon, ground nutmeg, ground cardamom, ground ginger, ground cloves, and salt, and flour in a medium-sized bowl. Set it aside.
• Peel the apples. With the apples in the upright position and the stem pointing skyward, cut down and around the cores to remove the flesh in 4 lobes (you’ll be left with a square-shaped core). Set the lobes flat-side down and slice the apple lengthwise into 1/8-inch slices, making them as even as possible.
• Place the apples in a large bowl. Use a large bowl that has enough room to gently fold the dry ingredients into the apples without breaking the apples. As you place the apples in the bowl, sprinkle some of the lemon juice over the apples until all the lemon juice is used up.
• Sprinkle the dry ingredients over the apples, then use a large spoon to gently fold the dry ingredients into the apples. Be careful not to break the apples. It may be easier to use your hands to mix in the dry ingredients.

Assemble the Pie

• Layer the apples into the dough-lined pie plate so there are as few gaps as possible. Pour 1/2 cup of caramel sauce over the apples in a circular pattern. If you made the caramel several hours ago you may need to heat it up so it’s pourable. If so, heat it for about 20-30 seconds in the microwave.
• Remove the crumble from the refrigerator and spread it evenly over the apples. Take small handfuls, squeeze it together and then break it apart as you spread it over the apples.

Bake the Pie

• Place the pie on top of the baking sheet in the oven. Bake for 15 minutes, then without opening the oven door, reduce the heat to 350°F and bake for another 45-50 minutes until you see the filling bubbling up around the edges and occasionally through the crumble. The dough will be golden brown. If at any point the edges of the pie become too dark, place a pie shield over the edges.
• Remove the pie from the oven and place it on a wire cooling rack. Let it cool until room temperature before slicing and serving. Right before cutting the pie pour about 1/4 cup of the caramel sauce of the pie over the top of the pie. Reserve the rest of the caramel to serve with individual slices of pie.

Storing the Pie

• I recommend keeping this pie in a cake container or cover it loosely with foil at room temperature for maximum freshness. It will keep for up to 2 days at room temperature.
• After 2 days store it in the refrigerator tightly wrapped in plastic or foil, where it will stay fresh for up to 5 days. The crumble will start to lose some of its texture after a couple of days, but it will still be safe to eat. But usually it doesn’t last that long!

Notes

Homemade Pie Dough:  See my pie dough recipe for tips on successfully making pie dough.

Apples: You need about 5-6 large peeled apples. Peel then slice apples in a uniform thickness, about 1/8 inch thick. You don’t want some solid apples and some thin, mushy apples. For best flavor, use a variety of apples such as Granny Smith, Honey Crisp, Cosmic Crisp, Jonagold, or Newton Pippin.

Cool Completely: Let the pie cool completely before cutting it.  Once it comes out of the oven, the thickener needs time to finish setting up and the cooled pie will taste better than a hot pie straight from the oven.

Troubleshooting: If the pie filling is runny even after it cools, the pie either wasn't cooked long enough or you used too many apples.  If the bottom of the crust is underdone either the pie was not baked long enough or the oven wasn't hot enough.  If the edges of the pie are too dark, use a pie shield to protect the edges.

Nutrition

Calories: 502kcal | Carbohydrates: 88g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 341mg | Potassium: 155mg | Fiber: 3g | Sugar: 50g | Vitamin A: 410IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 2mg

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