Caramel Apple Pie Recipe (Caramel-Drizzled Apple Pie)
This caramel apple pie recipe uses two kinds of apples tossed with lemon juice, then baked until the filling turns soft and lightly set. A small drizzle of caramel adds a gentle caramel note, while pecans bring crunch. Follow the ingredients and how to make steps to keep the filling tidy and sliceable.
Ingredients
Filling
Step-by-Step Method
Preheat and prep the apples
Heat the oven to 375°F (190°C). Peel, core, and thinly slice the apples. Toss the slices with lemon juice so they don’t brown too quickly.
Mix the filling
Add the pecans to the bowl. Drizzle in the caramel sauce. Gently fold until the apples are lightly coated.
Add flour to set the juices
Sprinkle in the flour (and salt if using) a little at a time. You’re aiming to lightly bind the apple juices, not turn the mix dry.
Bake
Spread the filling evenly in a pie dish. Bake for 40 minutes, until the top is lightly browned and the apples are tender. If it browns too fast, loosely cover with foil for the last 10 minutes.
Rest, then slice
Let the pie rest for 15–20 minutes before cutting. This helps the filling set so slices hold together better.