The best deep dish caramel apple pie recipe from scratch in a deep dish pan! With old fashioned cinnamon caramel apple pie filling! This is one of my all-time favorite unique apple pie recipes. And if you want more amazing apple goodies, try my Apple Mug Cake, my Instant Pot Apple Butter, and my Cinnamon Rolls with Apple Pie Filling!
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Deep Dish Caramel Apple Pie Recipe
There's nothing better for a fall celebration than a classic apple pie! Actually, wait -- I stand corrected: this deep dish caramel apple pie is better!! It combines the amazing flavors of an old fashioned apple pie from scratch with a homemade caramel apple pie filling! The end result is the best ever apple pie recipe that you can make in a deep-dish pie pan OR in a cast iron skillet!
This caramel apple pie recipe is one of my favorite fall traditions -- I love to go apple picking with my friends at least once every fall. And I make sure to get lots of good apple pie apples and go home to make this recipe: the best caramel apple pie recipe from scratch! It's got homemade caramel sauce throughout the filling, and drizzled over the top for even more amazing caramel flavor!
Do you cook apples before making apple pie?
This deep dish caramel apple pie recipe really is the best! And part of the reason for that is that we're pre-baking our apples to make sure they get nice and caramelized and also cut down on excess liquid that might contribute to a soggy crust! This step is a little time consuming, but down below in the tips section I'll give you all my best tips for how to save time without sacrificing flavor and quality!
What are the best apples for apple pie?
I like to use a mix of slightly sweet and tart apples for this caramel apple pie recipe -- Granny Smith, HoneyCrisp, and Golden Delicious are my favorites, but any blend of firm, tart apples work well! Now let's get into the rest of the ingredients you'll need to make this deep dish caramel apple pie!
Deep Dish Caramel Apple Pie Recipe Ingredients
There are three stages to making this deep dish caramel apple pie: the caramel sauce, the pie crusts, baking the apples, and assembling the pie. Luckily, you can use store-bought shortcuts to make this cinnamon apple pie easier to make! All the measurements and detailed instructions are below in the recipe card!
For your caramel sauce, you can either make your own, which is SO easy and tastes the BEST, or you can grab a jar at the market -- it's totally up to you, and both options will be fantastic! If you make your own, here's what you'll need:
- granulated sugar - this is the main ingredient in our caramel! Basically you're just cooking sugar until it's brown and, well, caramelized.
- water - helps the sugar to melt down without burning, and helps to thin out the finished caramel.
- salted butter - gives your caramel a rich, buttery flavor!
- heavy cream - provides that creamy texture that you definitely want in a good caramel sauce!
- sea salt - this is optional, but it makes your pie into a salted caramel apple pie! If you choose to skip the salt, you can always add it in later if you like!
Then, to prep your pie crusts, you'll need:
- pie crusts - two pie crusts, either homemade or store-bought. Your pie crusts should be chilled in the fridge until you're ready to roll them out. If you make your own at home, definitely be sure to divide them a bit unevenly. That is, when you make a double batch, instead of splitting them into two equal portions, make one a bit bigger. This larger crust will serve as the bottom of our deep dish caramel apple pie!
- egg wash - consisting of an egg white and a tablespoon of water, an egg wash will help seal your pie crust so that the liquid from our caramel apple pie filling doesn't soak the crust -- nobody likes a soggy bottom!
Finally, here's what you'll need to make your caramel apple pie filling:
- apples - pretty crucial part of any apple pie filling! I like to use a mixture that includes Granny Smith, Honeycrisp, and Golden Delicious. They should be peeled, sliced, and there should be about 5 pounds of them. Sounds like a lot -- that's because it is! This is a deep dish apple pie, after all!
- granulated sugar - this will help draw out some of the moisture from the apples while they're pre-baking, so that our pie doesn't end up too liquidy. Also, it helps our apples get nice and sweet!
- apple pie spice - you can sub out pumpkin pie spice, or make your own apple pie spice with the spices you have on hand!
- caramel sauce - either from the recipe included here, or store-bought.
- light brown sugar - adds even more rich caramel-y flavor to our filling!
- cornstarch - very important! helps the filling to thicken up nicely.
- lemon juice - adds a little tartness to brighten up our caramel apple pie filling, and cuts the sweetness a bit.
- vanilla extract - It should definitely be pure vanilla extract! This one is my favorite.
- butter - adds even more silky richness to the caramel apple pie filling!
- heavy whipping cream - this helps to give the top crust the most amazing texture! it's crisp and flaky but somehow soft and creamy.
- turbinado sugar - adds a sweet crunch to the top of the pie for the perfect finishing touch.
Equipment
This pie is inspired by an apple pie recipe I saw on the Food Network years ago, made by Alton Brown. He used a deep dish tart pan, also known as a quiche pan to make his pie, and it was genius! It's what got me so excited about using quiche pans for pies -- you end up with a perfectly done pie and you can take the whole thing out of the pan to slice. It's amazing.
In addition to your quiche pan, you'll need a baking sheet and foil to bake your apples and to place under your pie as it's baking.
Tips for the best ever deep dish caramel apple pie
Now that you've gathered all your ingredients and equipment, you're ready to start on this deep dish caramel apple pie! But allow me to give you some pointers to make sure it's the BEST you've had!
- Divide your homemade pie crust unevenly. If you make your double pie crust recipe at home, be sure to make one of your pie crusts portions a bit bigger. That way the larger portion will work better for the deep pan.
- Don't skimp on the vent holes. There's a reason why lattice crusts are so popular. When you give your pie enough holes for the steam to vent through, it helps the pie cook faster, helps the filling to thicken, and improves the overall texture of the finished pie.
- Don't undercook your pie. This may seem obvious, but because of this pie's long bake time you might be tempted to assume it's done prematurely. Your pie is done when the filling is bubbling through the vent holes. If it's not at that point yet, give it another 10 minutes or so. If your top crust is looking too brown, cover it loosely with foil and keep baking your pie until the filling is bubbling.
- Allow the pie to cool for at least 30 minutes before slicing. This lets the filling set a bit more so that it doesn't spill out too much when you cut into it.
- Time saving tips - first of all, if you're hoping to cut down on the prep time for this pie, you have some great options!
- Store-bought pie crust - It's a great option and some of them are SO good! My favorite is the Pillsbury roll-up pie crusts found in the dairy section of your local grocery store.
- Store-bought caramel sauce - Save at least 20 minutes by picking up a jar of caramel sauce. While I love this homemade caramel sauce recipe and it's so easy to make, I totally get that every minute counts.
- More of a make-ahead tip than time saving, but you can make your pie crusts and caramel sauce AND bake your apples a day or two in advance. Then on the day you make the pie, all you'll have to do is layer it all together!
If you try this recipe,I would love it if you couldleave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging@chenee_today on Instagram!
More Pies You'll Love!
- Pecan Pie Tart
- Pumpkin Mousse Pie with Maple Cookie Crust
- Cherry Crumb Pie with fresh or frozen cherries!
- Lemon Icebox Pie
- Cannoli Pie
- Brown Butter Sweet Potato Pie
📖 Recipe
Deep Dish Caramel Apple Pie Recipe
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The best deep dish caramel apple pie recipe from scratch in a deep dish pan! With old fashioned cinnamon caramel apple pie filling and homemade caramel sauce!
Prep Time: 1 hour hour 30 minutes minutes
Cook Time: 1 hour hour 30 minutes minutes
Total Time: 3 hours hours
Course: Dessert
Cuisine :American
Servings: 10 slices
Calories: 629kcal
Recipe Source: Chenée Lewis
Equipment you may need
Ingredients
Caramel Sauce
- 1 cup (200 g) granulated sugar
- ¼ cup (59 ml) water
- 5 tablespoon (70 g) salted butter - cubed
- ½ cup (119 g) heavy cream
- 1 teaspoon pure vanilla extract
- coarse sea salt - to taste (optional)
Pie Crust
- 2 pie crusts - homemade or storebought (see note)
- 1 large egg white
- 1 tablespoon (15 ml) water
Apple Pie Filling
- 5 pounds (2 kg) firm, tart apples - 10-12 medium apples, such as Granny Smith, HoneyCrisp, Golden Delicious or Gala, peeled, cored, and sliced
- ½ cup (100 g) granulated sugar
- 2 teaspoon (4 g) apple pie spice - (or pumpkin pie spice)
- ½ cup (113 g) caramel sauce - from recipe above, or store-bought
- ¾ cup (165 g) light brown sugar - packed
- 3 tablespoon (24 g) cornstarch
- 1 tablespoon (15 ml) fresh lemon juice
- ¼ teaspoon (1 ml) vanilla extract
- 3 tablespoon (42 g) salted butter
- 2 tablespoon (30 ml) heavy or whipping cream
- 1 tablespoon (12 g) turbinado sugar
Instructions
Prepare Caramel Sauce
Heat sugar and water in a small saucepan over medium heat. Allow sugar to melt then let it cook, without stirring, until the mixture turns a golden brown color. Be careful not to let it burn.
1 cup granulated sugar, ¼ cup water
Add cubed butter and whisk until melted. Cook for another minute without stirring.
5 tablespoon salted butter
Remove from heat and gradually whisk in heavy cream. Return to heat and cook another minute.
½ cup heavy cream
Remove from heat again and add vanilla and sea salt to taste. Let cool completely.
1 teaspoon pure vanilla extract, coarse sea salt
Prepare Apples
Preheat oven to 375°F. Arrange rack in lower third of oven and place a cooking sheet lined with foil on the rack.
Place apples in a ¾ sheet baking pan lined with foil (or two 9x13 baking pans). Sprinkle granulated sugar and apple pie spice over apples and cover tightly with foil. Bake apples about 35 minutes, or until tender (apples should still hold their shape). Cool on wire rack, covered, for at least 30 minutes.
5 pounds firm, tart apples, ½ cup granulated sugar, 2 teaspoon apple pie spice
Assemble Pie
Lightly coat your deep dish pie pan or cast-iron skillet with cooking spray. On a lightly floured surface with a floured rolling pin, roll larger disk of pie dough into a 15-inch circle. Fit into pie plate, leaving a slight overhang. Beat egg white with water in a cup; brush pie shell with about 2 teaspoons egg-white mixture, then set aside to dry.
2 pie crusts, 1 large egg white, 1 tablespoon water
Combine lemon juice and vanilla extract. Drizzle over apples.
1 tablespoon fresh lemon juice, ¼ teaspoon vanilla extract
In a bowl, combine ½ cup cooled caramel sauce, brown sugar, and cornstarch. Spoon one third of apples and juices into the pie shell; sprinkle with one third of the caramel mixture. Dot with one tablespoon of butter. Repeat layering 2 more times with remaining apples, caramel mixture, and butter.
½ cup caramel sauce, ¾ cup light brown sugar, 3 tablespoon salted butter, 3 tablespoon cornstarch
Roll remaining pastry into a 13-inch circle. Place over filling; cut vents in top and flute edge. Brush top with more of the egg wash, then with heavy cream. Sprinkle with turbinado sugar.
2 pie crusts, 1 large egg white, 1 tablespoon water, 2 tablespoon heavy or whipping cream, 1 tablespoon turbinado sugar
Place pie on preheated foil-lined cookie sheet. Bake 1 hour 30 minutes, or until top crust is a deep golden brown and filling is bubbling through vent holes. (If crust browns too quickly, cover top loosely with foil.) Cool on a wire rack.
Serve warm or at room temperature, with remaining caramel sauce and vanilla ice cream (optional).
Notes
- To prevent a soggy bottom crust:
- As directed above, be sure to preheat your oven with a baking sheet on a lower rack, then bake your pie directly on the hot baking sheet;
- If you're still worried about a soggy bottom crust, you can always add another 15-20 minutes to the baking time -- if the top crust begins to brown too much, just cover the pie loosely with foil.
- Divide your homemade pie crust unevenly. If you make your double pie crust recipe at home, be sure to make one of your pie crusts portions a bit bigger. That way the larger portion will work better for the deep pan.
- Don't skimp on the vent holes. There's a reason why lattice crusts are so popular. When you give your pie enough holes for the steam to vent through, it helps the pie cook faster, helps the filling to thicken, and improves the overall texture of the finished pie.
- Don't undercook your pie. This may seem obvious, but because of this pie's long bake time you might be tempted to assume it's done prematurely. Your pie is done when the filling is bubbling through the vent holes. If it's not at that point yet, give it another 10 minutes or so. If your top crust is looking too brown, cover it loosely with foil and keep baking your pie until the filling is bubbling.
- Allow the pie to cool for at least 30 minutes before slicing. This lets the filling set a bit more so that it doesn't spill out too much when you cut into it.
- Time saving tips - first of all, if you're hoping to cut down on the prep time for this pie, you have some great options!
- Store-bought pie crust - It's a great option and some of them are SO good! My favorite is the Pillsbury roll-up pie crusts found in the dairy section of your local grocery store.
- Store-bought caramel sauce - Save at least 20 minutes by picking up a jar of caramel sauce. While I love this homemade caramel sauce recipe and it's so easy to make, I totally get that every minute counts.
- Make ahead: You can make your pie crusts and caramel sauce AND bake your apples a day or two in advance. Then on the day you make the pie, all you'll have to do is layer it all together!
Nutrition
Serving: 1 slice | Calories: 629 kcal | Carbohydrates: 106 g | Protein: 3 g | Fat: 24 g | Saturated Fat: 12 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 8 g | Trans Fat: 1 g | Cholesterol: 45 mg | Sodium: 272 mg | Potassium: 327 mg | Fiber: 6 g | Sugar: 71 g | Vitamin A: 633 IU | Vitamin C: 11 mg | Calcium: 56 mg | Iron: 1 mg
Nutrition Disclaimer
Did you try this recipe? Rate it below!I can't wait to see (and share) your results! Follow me on Instagram at @chenee_today and tag #cheneetoday!
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Last Updated on August 10, 2022 by Chenée Lewis
