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Homemade Caramel Apple Pie (Made Completely From Scratch)

There’s something magical about a Homemade Caramel Apple Pie fresh from the oven. The buttery aroma of a flaky pie crust, warm cinnamon apples bubbling beneath a golden lattice crust, and rich homemade caramel tucked between every layer is the definition of comfort food. If you’re looking for the ultimate fall dessert, this Homemade Caramel Apple Pie is it.

Unlike many Homemade Caramel Apple Pie recipes that rely on canned pie filling, refrigerated pie crust, or store-bought caramel sauce, this pie is made completely from scratch.

Every component is homemade, from the flaky hot water Crisco pie crust to the rich cinnamon apple filling and silky caramel sauce. The extra effort is absolutely worth it, and the finished pie tastes like something you’d find in a small-town bakery.

One of my favorite parts of this recipe is the old-fashioned hot water pie crust. I’ve been making this style of crust for years because it’s incredibly flaky, easy to roll out, and forgiving to work with. If you’ve ever struggled with homemade pie dough cracking or falling apart, this recipe will quickly become your favorite.

The apple filling is equally special. Fresh apples are peeled, chopped, and slowly simmered with butter, sugar, cinnamon, and just enough cornstarch to create a thick, glossy filling that’s perfectly sweet without becoming overly sugary. The apples stay tender while still holding their shape, giving every slice beautiful texture.

Before adding the lattice crust, I drizzle homemade caramel sauce over the apple filling. As the pie bakes, the caramel melts into the apples, creating rich buttery pockets of flavor throughout the pie. It’s one simple step that takes a classic apple pie to an entirely new level.

The finishing touch is a beautiful lattice crust brushed with butter (or an egg wash if you prefer) and generously sprinkled with coarse sugar. As it bakes, the crust becomes golden brown, crisp, and sparkling, making this pie just as beautiful as it is delicious.

Whether you’re baking for Thanksgiving, Christmas, Sunday dinner, or simply celebrating apple season, this homemade caramel apple pie is guaranteed to become a family favorite. Serve it warm with vanilla ice cream and an extra drizzle of homemade caramel sauce, and you’ll have one unforgettable dessert.

Why You’ll Love This Homemade Caramel Apple Pie

• Made completely from scratch
• Flaky old-fashioned hot water pie crust
• Fresh homemade apple pie filling
• Rich homemade caramel sauce
• Beautiful bakery-style lattice crust
• Perfect for Thanksgiving and holiday baking
• Incredible warm with vanilla ice cream
• Freezes beautifully
• A show-stopping fall dessert

Equipment You’ll Need

• 9-inch pie plate
• Dutch oven or large heavy-bottomed pot
• Rolling pin
• Large mixing bowl
• Pastry cutter or fork
• Pastry brush
• Sharp knife or pastry wheel
• Cooling rack

Ingredients

Hot Water Pie Crust

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1¼ cups Crisco shortening
• 7 tablespoons hot water

Homemade Apple Pie Filling

• 8 large apples, peeled, cored, and chopped
• 1 cup granulated sugar
• ½ cup light brown sugar
• ½ cup butter
• 1 cup water
• 3 tablespoons cornstarch
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice (optional)

Homemade Caramel

• ½ cup homemade caramel sauce

Egg Wash

• 1 large egg
• 1 tablespoon milk

Topping

• 1 to 2 tablespoons coarse decorating sugar

How to Make Homemade Caramel Apple Pie

Making a homemade caramel apple pie from scratch may seem intimidating, but it’s actually a simple process when you take it one step at a time. You’ll begin by preparing the flaky hot water pie crust, then make the homemade apple filling, drizzle everything with rich caramel sauce, and finish with a beautiful lattice crust before baking until golden brown.

The result is a pie that’s bursting with fresh apple flavor, warm cinnamon, buttery caramel, and a perfectly flaky crust.

Step 1: Prepare the Hot Water Pie Crust

In a large mixing bowl, whisk together the flour and salt.

Add the Crisco shortening and use a pastry cutter or two forks to cut it into the flour until the mixture resembles coarse crumbs.

Pour in the hot water and stir gently with a fork until the dough begins to come together.

Using your hands, gently form the dough into a ball. Divide it into two equal portions, flatten each into a disc, wrap with plastic wrap, and refrigerate for about 30 minutes.

Step 2: Make the Homemade Apple Pie Filling

Peel, core, and chop eight large apples into bite-sized pieces.

Place the apples into a large Dutch oven.

Sprinkle the granulated sugar and brown sugar over the apples and stir to coat them evenly.

Add the butter and water.

Place the Dutch oven over medium heat.

As the butter melts, stir occasionally until everything begins to combine.

Sprinkle the cinnamon and cornstarch evenly over the apples.

Continue stirring until the cornstarch disappears into the liquid and the apples are evenly coated.

Bring the mixture to a gentle simmer.

Cook for about 20 to 25 minutes, stirring occasionally, until the apples become tender while still holding their shape.

Remove from the heat and stir in the vanilla extract and lemon juice if using.

Allow the filling to cool before assembling the pie.

Step 3: Prepare the Homemade Caramel Sauce

While the apple filling cools, prepare your favorite homemade caramel sauce.

Allow it to cool slightly until it’s thick enough to drizzle but still pourable.

Homemade caramel creates a much richer flavor than store-bought caramel sauce and melts beautifully into the apple filling while baking.

Step 4: Roll Out the Bottom Pie Crust

Lightly flour your work surface.

Roll one portion of the chilled dough into a circle about 12 inches in diameter.

Carefully transfer the dough into a 9-inch pie plate.

Press it gently into the bottom and up the sides without stretching the dough.

Leave about an inch of overhang around the edges.

Step 5: Fill the Pie

Spoon the cooled homemade apple pie filling evenly into the prepared pie shell.

Spread the apples into an even layer.

Now comes my favorite part.

Generously drizzle the homemade caramel sauce over the entire apple filling.

As the pie bakes, the caramel melts into the apples, creating rich buttery pockets of caramel throughout every slice.

Step 6: Create the Lattice Crust

Roll out the remaining pie dough.

Using a sharp knife or pastry wheel, cut the dough into even strips.

Arrange half of the strips across the pie.

Fold back every other strip and weave the remaining strips over and under to create a classic lattice pattern.

Continue weaving until the entire pie is covered.

Trim away excess dough.

Fold the edges underneath themselves and crimp decoratively.

Don’t worry if your lattice isn’t perfect.

Rustic homemade pies are always beautiful.

Step 7: Brush with Egg Wash

Whisk together one egg and one tablespoon of milk.

Using a pastry brush, coat every strip of the lattice as well as the outer crust.

This gives the pie a beautiful glossy golden finish.

Step 8: Sprinkle with Coarse Sugar

Generously sprinkle coarse decorating sugar over the entire top crust.

As the pie bakes, the sugar caramelizes slightly and creates a delicate sparkle and a wonderful crunch.

It’s a simple bakery trick that makes homemade pies look extra special.

Step 9: Bake

Bake the pie in a preheated 375°F oven for 50 to 60 minutes.

The pie is finished when:

• The crust is deep golden brown.
• The apple filling is bubbling through the lattice.
• The caramel is bubbling around the edges.

If the edges begin browning too quickly, loosely cover them with aluminum foil during the last 15 to 20 minutes of baking.

• Pie halfway baked
• Finished pie in oven

Step 10: Cool Before Slicing

This is the hardest part—but don’t skip it!

Allow the pie to cool on a wire rack for at least 2 to 3 hours before slicing.

Cooling allows the filling to thicken, making each slice hold together beautifully.

If you cut into the pie too soon, the filling will still be very loose.

Tips for the Best Homemade Caramel Apple Pie

• Use a combination of sweet and tart apples.
• Let the apple filling cool before assembling the pie.
• Homemade caramel makes all the difference.
• Chill the pie dough before rolling.
• Don’t stretch the pie crust when placing it in the pie plate.
• Brush every inch of the lattice with egg wash.
• Sprinkle generously with coarse sugar.
• Bake until the filling is actively bubbling.
• Cool completely before serving.

Common Mistakes to Avoid

Using warm pie filling

Warm filling softens the butter in the crust and can lead to a soggy bottom.

Overcooking the apples

The apples should be tender but not mushy before baking.

Skipping the egg wash

The golden glossy finish is what gives homemade pies their bakery-quality appearance.

Forgetting to vent the pie

The lattice naturally allows steam to escape, helping the filling thicken properly.

Cutting the pie too soon

Patience pays off! Cooling the pie creates beautiful, clean slices.

Delicious Variations

• Salted Caramel Apple Pie
• Dutch Caramel Apple Pie with Streusel
• Caramel Apple Crumble Pie
• Pecan Caramel Apple Pie
• Bourbon Caramel Apple Pie
• Apple Cranberry Caramel Pie
• Cinnamon Roll Caramel Apple Pie
• Deep Dish Caramel Apple Pie

One of my favorite variations is adding a handful of chopped pecans over the caramel before placing the lattice crust on top. The pecans toast as the pie bakes and add a delicious buttery crunch that pairs perfectly with the apples and caramel.

The Best Apples for Homemade Apple Pie

The secret to an incredible apple pie starts with choosing the right apples. You’ll want apples that become tender while baking but still hold their shape so your filling doesn’t turn into applesauce.

Some of my favorite varieties include:

• Honeycrisp
• Granny Smith
• Fuji
• Pink Lady
• Braeburn
• Jonagold

I especially love combining Honeycrisp with Granny Smith. The Honeycrisp apples provide natural sweetness, while the Granny Smith apples add a slight tartness that balances the caramel beautifully.

Why I Love a Hot Water Crisco Pie Crust

If you’ve never made a hot water pie crust before, you’re in for a treat.

Unlike traditional pie crusts that use ice water, this old-fashioned recipe uses hot water to bring the dough together. The result is a soft, easy-to-roll dough that’s incredibly forgiving, making it perfect for beginners and experienced bakers alike.

The Crisco creates dozens of flaky layers that bake into a crisp, tender crust every single time. It’s sturdy enough to hold a generous homemade apple filling while still melting in your mouth with every bite.

I use this same pie crust recipe for fruit pies, cream pies, holiday pies, and savory pies because it’s dependable, delicious, and always turns out beautifully.

Homemade Caramel Makes All the Difference

Store-bought caramel sauce is convenient, but homemade caramel adds a depth of flavor that’s impossible to match.

Rich butter, sugar, and cream cook together to create a silky caramel that’s buttery, smooth, and perfectly balanced. Drizzling it over the apple filling before adding the lattice crust allows it to melt into the apples while baking, creating little ribbons of caramel throughout the pie.

It’s one simple step that transforms a traditional apple pie into something truly special.

What to Serve with Caramel Apple Pie

While this pie is absolutely delicious on its own, there are plenty of ways to make it even more irresistible. Here are some of my favorite ways to serve it:

• A scoop of vanilla bean ice cream
• Fresh homemade whipped cream
• An extra drizzle of warm homemade caramel sauce
• Cinnamon ice cream
• Salted caramel ice cream
• Hot coffee
• Pumpkin spice latte
• Hot apple cider
• Chai tea
• A sprinkle of chopped toasted pecans

For the ultimate fall dessert, warm each slice for 15 to 20 seconds in the microwave before topping it with vanilla ice cream. The warm apples, melted caramel, and cold ice cream are an unbeatable combination.

How to Store Homemade Apple Pie

If you have leftovers, simply cover the pie loosely with plastic wrap or aluminum foil.

The pie can be stored:

• At room temperature for up to 2 days.
• In the refrigerator for up to 5 days.

To reheat, warm individual slices in the microwave for about 20 seconds or place the entire pie in a 300°F oven for 10 to 15 minutes until warmed through.

Can I Freeze Caramel Apple Pie?

Yes! This pie freezes beautifully.

To Freeze Before Baking

Assemble the pie completely but do not brush it with the egg wash.

Wrap tightly with two layers of plastic wrap followed by aluminum foil.

Freeze for up to 3 months.

When ready to bake, thaw overnight in the refrigerator, brush with the egg wash, sprinkle with coarse sugar, and bake as directed.

To Freeze After Baking

Allow the pie to cool completely.

Wrap tightly and freeze for up to 3 months.

Thaw overnight before reheating.

Make Ahead Tips

This pie is perfect for holiday baking because so much can be prepared ahead of time.

One to two days ahead:

• Make the hot water pie crust.
• Prepare the homemade apple pie filling.
• Make the homemade caramel sauce.

The day before serving:

• Assemble and bake the pie.
• Allow it to cool completely.
• Store loosely covered at room temperature.

Not only does this save time on Thanksgiving or Christmas Day, but many people think apple pie tastes even better the next day as the flavors continue to develop.

Frequently Asked Questions

What are the best apples for caramel apple pie?

Firm apples that hold their shape while baking work best. Honeycrisp, Granny Smith, Fuji, Braeburn, Pink Lady, and Jonagold are all excellent choices. I especially love combining Honeycrisp and Granny Smith for the perfect balance of sweetness and tartness.

Can I use store-bought pie crust?

Absolutely. Homemade pie crust creates the flakiest, most flavorful results, but refrigerated pie crust works well if you’re short on time.

Can I use canned apple pie filling?

Yes, but homemade apple pie filling gives this pie its incredible fresh apple flavor and allows you to control the sweetness and spices.

Should I peel the apples?

I recommend peeling them. The filling has a much smoother texture, and the apples become perfectly tender as they bake.

Why is my pie watery?

A runny filling is usually caused by not cooking the apple filling long enough or slicing into the pie before it has cooled. Be sure to simmer the filling until thickened and allow the baked pie to cool for at least 2 to 3 hours before serving.

How do I keep my bottom crust from getting soggy?

Allow the homemade apple filling to cool before adding it to the crust, and always bake the pie until the filling is bubbling. A fully baked pie develops a crisp, flaky bottom crust.

Can I make this pie ahead for Thanksgiving?

Yes! This is one of my favorite make-ahead holiday desserts. Bake it the day before, let it cool completely, and store it covered until you’re ready to serve.

Why This Recipe Works

Every layer of this pie is made from scratch, giving it incredible homemade flavor that simply can’t be replicated with shortcuts.

The flaky hot water pie crust bakes up tender and crisp, the homemade apple filling is packed with fresh apples and warm cinnamon, and the homemade caramel melts into every bite as the pie bakes. The golden lattice crust and sparkling coarse sugar create a bakery-style finish that’s just as beautiful as it is delicious.

Whether you’re baking your first pie or carrying on a family tradition, this is one recipe you’ll come back to year after year.

More Apple Recipes You’ll Love

If you’re as obsessed with apple season as I am, be sure to check out these cozy homemade favorites:

• Homemade Apple Pie Filling
• Homemade Apple Pie
• Apple Crisp
• Apple Cobbler
• Apple Fritter Bread
• Apple Coffee Cake
• Apple Muffins
• Apple Cookies
• Homemade Caramel Sauce
• Homemade Pie Crust
• Fall Dessert Recipes
• Pumpkin Dessert Recipes
• Thanksgiving Dessert Recipes

There’s nothing better than filling your kitchen with the smell of warm cinnamon, baked apples, and buttery pie crust. Whether you’re baking for Thanksgiving, Christmas, a fall family gathering, or simply celebrating apple season, I hope this Homemade Caramel Apple Pie becomes a recipe you’ll treasure for years to come.

Happy baking!