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Caramel Apple Pie Tutorial

Caramel Apple Pie recipe. This tutorial shows you how to make a Mouthwatering filling of fresh apples, suspended in caramel flavor. AND a Flaky, perfect, delicious  crust. This pie is Absolutely scrumptious!Caramel Apple Pie

I recently made this recipe with our Fuji apples with my six-year-old granddaughter. We made pastry Fall leaves for the top. She was so proud to take her pie home.

 

 

Caramel Apple Pie

This apple pie recipe is a family favorite recipe from way back! We have made this so many times and it’s always popular. It’s also very approachable for learning cooks. The coconut oil crust is especially easy to roll out and work with.  Enjoy!

Caramel Apple Pie Delicate, flaky crust and the caramel apple pie filling flavor is outstanding! We’ve replaced the Crisco,(high in hydrogenated fat), with something MUCH, much better. Coconut oil is good for you!
 
Coconut Oil is great in baking. This crust recipe uses coconut oil in place of butter for my pie crust.I have always used butter in my crusts. Coconut oil is different to work with but very tasty, keeps the kitchen pretty clean while you work (I have a trick for that) and is VERY easy to work with.

In the past, I made my crusts with butter. I used a lot of butter, and made really yummy pie crusts… that looked. Just. AWFUL!  The dough would never hold together. The crust tops looked like a zombie pie with a patched together, falling apart, messy look. Ok for family, but never leaving the house!

Caramel Apple Pie

Small slits in the crust allow air to escape.

I have used other oil crust recipes because they are much easier than butter crusts to work with. I have never found an oil that could compare to the flavor and texture of a butter crust until I discovered coconut oil. These coconut oil crusts are the best tasting, and looking pie crusts I have ever made. The Pie crusts come out flaky and flavorful!

Coconut Oil Pie crust TIPS:

  • Work this crust at room temperature with MELTED coconut oil. Coconut oil, unlike butter, will harden and become unworkable if used cold. I have had easy handling with warm coconut oil worked at room temperature. This pie crust is excellent with  Caramel Apple Pie!
  • Mind the amount of water you use. Too much water will dissolve the crust around it’s edges and make it too sticky to work with easily. (It could get tough too). Too little water and the dough will be crumbly and fall apart. Learn the dough. Press it together are you add water and find the point at which  it holds together in a ball when flattened.
  • USE the parchment paper for rolling out the dough. SO much easier for both rolling the dough and getting the crust into your pie plate intact.Caramel Apple Pie

Caramel Apple  pie with an egg white glaze, sprinkled with organic sugar.

Storytime: Way back when, my youngest daughter Kayti, about 13 years old, got talked into making a pie for our local Northwest Washington Fair. This was one of those last minute things. After dinner, in the middle of  preparing her sheep and rabbits for fair and trying to get her sheep showing outfit together, rushing here and there, she told me she had to enter a pie!
 
This was so random. She was entering it in the adult section; not 4-h. She had never made a pie, had no recipe, and didn’t have a clue. I stood back from the whole situation and said. “That’s not a good idea!” I thought she would give up on it, but nope. She went out to our transparent apple tree and found some stragglers still left on that, mostly done apple tree. “I’m making an apple pie”, she says and starts digging into cookbooks.

She did make that Caramel Apple pie. I refused to help. If I started helping, I’d take it over and it would be my pie entered, so I stayed out of the kitchen. Kayti found this caramel apple pie recipe that I am offering today, from a cookbook we received from my Grandma Cash, years ago. The pots and pans were clattering until midnight but she finally got it done. She entered that caramel apple pie into the fair. 

She won best of show with her first ever pie! We were all SHOCKED! Kaytie’s pie went up against some very lovely competition from women who had baked for decades.  She won because the flavor of that pie was outstanding.  None of the other, really perfect looking, pies could compare to Kayti’s.
 
Her dad was so proud of her that, after that pie had sat at the fair a week and was definitely the worse for wear, he brought it home and proudly ate every bit of it…which is just really gross! And on a Mother’s Note…let me tell you how glad I am that I stayed out of the kitchen. The other contestants in the contest were sure I’d made that pie. I could look them right in the eye, and say she made it all by herself.  I was so proud of her. It was a good day!Caramel Apple Pie
Last night, Kayti and I recreated history. She took the pictures, and we reminisced, while I made pie. We had so much fun being pleasantly surprised all evening. And when we were done, I had one oily looking counter, a bare tablespoon of leftover pie dough, and two amazing pies. No flour in the floor cracks! No days of getting flour paste off all the surfaces in my kitchen. I completely cleaned the mess before the pies were baked, and had everything put away. Kitchen bliss!!

Caramel Apple Pie Recipe tips:

The lemon juice keeps the apple slices from turning brown. BUT! Drain and pat the apples pieces dry before making the pie. And you don’t want too much lemon flavor either.
 
Filling:
6 cups sliced apples.(about 6 to 8 medium sized, fresh apples)
 
Prepare apples: Wash apples thoroughly and drain. Cut each apple into quarters, core, and then slice into small slices for the filling.  Coring and Cutting up fresh apples takes time. To make this process faster and easier I use an apple corer
 
Apple Corer For Cutting Apples For Caramel Apple Pie
  • Place the apple slices into a bowl with a tablespoon of lemon juice to avoid the apple slices turning brown (add more lemon juice as needed but keep it minimal).
  • As you slice the apples occasionally stir the apple slices gently in the lemon juice.When all the apples are properly cut and sliced immediately put them into a larger mixing bowl.
  • They are ready to add the filling ingredients now.

 Filling Recipe and Instructions:

  • Sprinkle one Tablespoon vanilla over the drained apples.
  • Mix the filling ingredients together and pour over the apples.
  • Mix well until all the apples are coated and a rich syrup forms.

Caramel Apple Pie Apples Coconut oil pie crust Tips:

NOTE: This recipe makes one two crust 9 inch pie. If you are using a large pie plate or deep dish please double the recipe. 

For easy handling and rolling out the dough for the pie crust; roll it between 2 pieces of oiled parchment paper. It comes off the parchment easily and the dough won’t stick to the rolling pin! Here’s how to do it.

Rolling Pie Crust Between Parchment Paper

Now add the upper layer of oiled parchment over the flattened dough. Roll into a circle 2 inches wider than the circumference of your pie plate

Invert the rolled pie crust dough into your pie plate this way:

  • Remove the top layer of parchment paper
  • Put your hand under the bottom parchment and invert into your other hand. Carefully place the crust into the pie plate so it is centered.
  •  Peel off the remaining parchment. Be careful to peel the edges of the dough off the parchment and then peel the parchment back. Keep the parchment fold close to the dough, as you pull. 

Caramel Apple Pie Coconut Oil Pie CrustThe bottom pie crust ready for the filling.

  • Place the apple pie filling onto  the bottom crust.
  • Cover the apple filling with thin slices of firm butter
  • Make your top crust as above and…
  • Place top crust over the filling and flute the edges.
  • Make several small slits in the top crust
  • Whisk an egg white with a bit of water and brush it lightly on the top crust
  • Sprinkle sugar lightly over the crust

 

*How to flute the Caramel Apple pie crust edge:

 
 
  • Pinch, with a slight twisting motion the pie dough between your thumbs and forefingers in opposing directions. This is easy, but confusing at first. Keep trying!
  • Move to the next section of dough and repeat this action around the pie.
  • The idea of fluting is to seal the pie edge. It doesn’t have to be perfect, or even fluted, just sealed. Fluting is a pretty way to do that.

Another Pie Finishing idea!

My granddaughter Lainy and I  made this recipe recently with our homegrown Fuji Apples. She requested a baking day with me. We went to Michael’s and bought a set of Pastry leaf cutters like these (affiliate Link)to make it a fun project.

Caramel Apple Pie With Fall Leaves Motif

Caramel Apple Pie with Fall leaves Motif

It was fun to use the leaf punch outs. Lainy enjoyed crafting this pie with me. We made special memories and she had a beautiful pie to take home to her Mom, Dad and Sisters. Proud grandma too 🙂 Using the leaf cutters made this a really kid friendly project. She arranged the leaves and brushed on the egg whites too. They turned out so pretty!

Delicious recipe any way you choose to create it!

Caramel Apple Pie

Serve this pie at room temperature for best cutting. Cut and enjoy this pie at room temperature, or warmed.

Caramel Apple Pie
Notice the flaky layers of the crust. Wonderful flavor!

Nutrition Information:

Recipe Yield: One nine inch pie-8 slices

 

408 calories/ Slice

Fat              14 g

Carbs         68 g

Protein        5 g

Here’s the Caramel Apple pie and crust recipe printable:

Caramel Apple Pie
Yield: 8 slices

Caramel Apple Pie

Prep Time: 45 minutes
Cook Time: 45 minutes
cooling time: 1 hour
Total Time: 2 hours 30 minutes

Caramel Apple Pie. Mouthwatering filling of fresh apples, suspended in caramel flavor. Flaky, perfect, delicious  crust. This pie is Absolutely scrumptious!

Ingredients

For the caramel Apple filling:

  • 6 cups sliced apples., about 6 to 8 medium sized, fresh apples
  • 1 Tablespoon vanilla
  • 1 Cup brown sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 4 Tablespoons all purpose flour
  • 4 teaspoons butter, arrange over the apple filling

For the pie crust

  • 2 1/2 Cups flour
  • 1/4 tsp. salt
  • 1/2 Cup coconut oil
  • 4 to 6 tablespoons water

For the egg wash and sugar sprinkle:

  • 1 egg white, slightly whisked
  • 2 tsp. granulated sugar, sprinkled over egg wash

Instructions

(For the filling)

  1. Core and peel(if desired) apples and put into a bath with lemon juice to avoid browning
  2. Drain the apples and pat them DRY.
  3. Sprinkle one Tablespoon vanilla over the drained and dried  apples.
  4. Mix the remaining filling ingredients together in a small bowl and pour over the apples and stir until a rich syrup forms. Set aside

(For the pie crust)

  1. Preheat Oven to 425 degrees F.
  2. In a large bowl Whisk salt into the flour.
  3. Add warm, liquid coconut oil and mix until dough forms into small pea sized balls throughout.
  4. Add enough water to moisten dough into a workable  pliable(not crumbly) ball, the flour dryness will affect how much water you need.
  5. Divide the large dough ball in half to make 2 pie crusts for a two crust pie.
  6. Form each half into a ball.
  7. For easy handling and rolling the dough for the pie crust roll the dough between 2 pieces of SLIGHTLY oiled parchment paper. The dough comes off the parchment easily and the dough won't stick to the rolling pin.
  8. Place the first crust into the bottom of your pie plate
  9. Place the apple pie filling into the bottom crust.
  10. Cover the apple filling with thin slices of firm butter about 4 to 6 teaspoons
  11. Make your top crust as above and...
  12. Place top crust over the filling and flute the edges(shown below)*
  13. Make several small slits in the top crust

For the egg wash and sugar sprinkle

  1. Whisk an egg white with a bit of water and brush it lightly on the top crust
  2. Sprinkle sugar onto the top crust
  3. Bake at 425 degrees F for 10 minutes.
  4. Lower oven temperature to 350 degrees F and bake another 25 to 30 minutes, or until juice is bubbling through the slits and the top crust is nicely browned. Remove from oven to cool.
  5. Cool to room temperature or chill to set the filling. Serve.

Nutrition Information


Amount Per Serving Calories 405

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

 
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Caramel Apple Pie With Homemade Crust-Pin Image

Caramel Apple Pie recipe. This tutorial shows you how to make a mouthwatering filling of fresh apples, suspended in a rich caramel sauce, and a flaky, buttery crust.

 
 
 
 
This recipe is published in the Daily Meal online Food magazine in Classic Pies and their SWAT team classic pies slide show! Click the link if you need further foodie inspiration!
 
Pie filling source:  Avon Church cookbook of the century 1983 Edition. Contributor Pat Mehler
Pie crust source: Avon Church cookbook of the century 1983 Edition. Contributor Hannah Brandstrom

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Caramel Apple Pie Recipe-Pin Image
Caramel Apple Pie recipe. This tutorial shows you how to make a mouthwatering filling of fresh apples, suspended in caramel flavor, and a Flaky, perfect, delicious crust. This pie is Absolutely scrumptious!

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Carol

Saturday 6th of October 2018

In the video for the coconut oil pie crust the recipe uses 2 1/2 cups of flour but the printed recipe states 3 cups. Which is correct?

Diane

Saturday 6th of October 2018

Hi Carol, Thanks for pointing this out. I have used both 3 and 2 1/2 Cups of flour with good results. If you are making a deep dish pie you will need the extra flour for sure and maybe another Tablespoon of water to hold it together. I have adjusted the recipe to match our video. For a regular depth pie 2 1/2 Cups should be sufficient. Thank you for commenting. Please let us know how this recipe turns out for you and happy Baking!

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Wednesday 23rd of September 2015

You already know how I feel about this pie and how covetous I am of your crust skillz. Thanks for linking up at #SaucySaturdays.

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