Caramel Apple Pie Recipe

INGREDIENTS

½ cup caramel sauce 160 grams, homemade or store-bought, plus more for serving

Preheat oven to 400°F.
Roll out the pie dough, creating a 12-inch circle. Place the dough in a 9-inch pie pan, tucking or trimming the overhang. Chill in the refrigerator or freezer while you prep the rest of the pie elements.1 9-inch refrigerated pie crust

In a separate bowl, add the apple slices, sugars, flour, lemon juice, cinnamon, nutmeg, cloves, and salt. Toss to combine, then set aside.6 large apples,⅓ cup granulated sugar,¼ cup all-purpose flour,2 tablespoons brown sugar,1 tablespoon lemon juice,1 teaspoon ground cinnamon,¼ teaspoon ground nutmeg,¼ teaspoon ground cloves,⅛ teaspoon kosher salt

In a medium bowl, whisk the flour, brown sugar, cinnamon, and salt until combined.1 cup all-purpose flour,⅔ cup brown sugar,¼ teaspoon ground cinnamon,⅛ teaspoon kosher salt
Scatter the pieces of butter over the top. Using a pastry cutter or your fingers, cut the butter into the flour mixture until a crumb topping consistency is achieved.½ cup unsalted butter

Fill the pie crust with the apples, creating a low mound, then drizzle with caramel sauce.½ cup caramel sauce
Scatter the crumb topping evenly over the filling.
Bake the pie for 20 minutes, then reduce the temperature to 375°F and continue baking for another 45-50 minutes, tenting it with foil if it is browning too quickly, until the filling is bubbly and tender when poked with a knife.
Allow the pie to cool for 3-4 hours before slicing and serving with more caramel sauce.

You can use a regular OR a deep-dish pie pan for this recipe, depending on how tall you want your pie to be.
You can slice or chop the apples, depending on how you like your filling. Just try to keep the pieces uniform so that the pie bakes evenly.
Add 1 teaspoon of kosher salt to the caramel sauce for a salted caramel apple pie.
If the crust or topping begins to brown too quickly, cover the pie with aluminum foil for the rest of the bake.
Let the pie cool completely before slicing. A hot pie will fall apart when sliced.
To firm up the pie even more before slicing, refrigerate for at least 1 hour to set the filling.
Drizzle extra caramel sauce over top of the pie before serving!

Storage: Store caramel apple pie tightly covered in the refrigerator for up to 4 days or in the freezer for up to 3 months.