Caramel Apple Pie. Enough said.

I think of November as “pie month,” so it’s time to offer my most popular EVER pie — the decadent, delicious Caramel Apple pie. It is rich, sweet, crunchy, a bit gooey, and oh-so-good. I’ve made it the “easy” way — using caramel candies, as the recipe is written here — but in years past, I’ve also made the caramel from scratch, and last year even made a vegan version. They’re all very good, but this one is my favorite. It’s adapted from a decades-old recipe, and I can’t for the life of me find the original. I think it was a Mr. Food recipe. At any rate, make this pie. You won’t regret it.

Caramel Apple Pie -- Tamara Central
Caramel Apple Pie -- Tamara Central

Caramel Apple Crumble Pie

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
dessert, pie
By Tamara Berg Serves: 8
Prep Time: 30 minutes Cooking Time: 60 minutes Total Time: 90 minutes

This family favorite is rich, sweet, crunchy, and a bit gooey.


  • Crust:
  • 1/2 cup (1 stick) cold butter, cut into chunks
  • 1 cup + 2 Tablespoons flour
  • 1/2 tsp. salt
  • 1/2 tsp. sugar
  • 2 Tablespoons plain vodka, mixed in with
  • 2 Tablespoons cold water
  • Filling:
  • 4 to 5 (about 2 pounds) Granny smith, or other tart apples, peeled, cored and sliced
  • 2 Tablespoons flour
  • 25 caramel candies
  • 1 Tablespoon water
  • Topping:
  • 2/3 cup flour
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup butter, softened
  • 1/2 cup walnuts, chopped



Prepare crust: In a food processor with blade attachment, combine flour, sugar and salt. While pulsing processor, add butter, one piece at a time, to flour mixture. Continue adding butter pieces until all are added, and the mixture looks like damp sand. With the food processor running, slowly add the cold water/vodka mixture to the flour/butter mixture. The dough will begin to come together, and when it forms a ball, stop the processor. It’s okay if a little of the flour is not incorporated. Turn out the dough ball onto a floured board, knead just a few turns to finish combining any flour. Roll into a 9” round. Place round into the pie plate, finish the edges, trimming any excess, and place in the refrigerator.


Prepare filling: In a large bowl, combine sliced apples with 2 Tablespoons of flour, tossing to coat. Pour into prepared pie shell.


In a medium saucepan, combine the caramels and water over medium-low heat, stirring until the caramels melt and the mixture is smooth. Pour the melted caramel over the apples in the pie crust.


Prepare topping: In a medium bowl, combine flour, sugar, cinnamon and butter, mixing until crumbly. Add chopped walnuts. Sprinkle topping evenly over the pie. Place pie plate on a baking sheet, bake for 50-65 minutes at 375° or until apples are tender.


If you like your pie a little browner, pump up the temperature to 425° for the last 5-10 minutes of cooking.

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