This Caramel Apple Pie is a delicious classic with a boozy twist that is ooey, gooey, and downright indulgent. I also have a Caramel Apple Pie without alcohol you must try, too!
Caramel Apple Pie
While this Caramel Apple Pie has all the traditional components of an apple pie, I added a special twist to the caramel sauce…Wine! The red wine gives the sauce an extra kick that you will come to crave! The pie comes together with layers and layers of apples baked up in a homemade buttery pie crust. After each layer of apple is added, you drizzle the delicious caramel wine sauce over top. It makes it rich and gooey, just the way I like it! Sprinkle the top crust with a little cinnamon sugar mixture and bake it up nice and golden.
Homemade Apple Pie Crust
I have provided you with a hand-me-down recipe for the pie crust, which is unconventional, but delicious! You could also use my homemade never-fail pie crust or even store-bought crusts in a pinch.
Caramel Apple Pie Topping
Now the best part is topping this Caramel Apple Pie off with some vanilla ice cream and drizzling some more of that caramel goodness right over the top! This pie is the perfect addition to your dessert table this holiday season! It is traditional yet untraditional enough that it will get your guests talking and raving about this delicious treat!
Tips, Tricks, and Variations
When it comes to a perfect pie crust, there are a few things you can do to ensure it will be just as perfect in YOUR kitchen:
- Make sure ALL your pie crust ingredients are cool.
- Use the liquid sparingly, and add a few drops at a time.
- If you run into tearing the dough, try rolling it out between two pieces of parchment paper.
- Try to get all your apple slices the same size. Using a mandolin is a great option.
- Add a teaspoon of salt to the caramel sauce for a fun variation. Or pair this with caramel ice cream!
- If you have a couple of pieces left over, try making a trifle! Simply chop the pie into small pieces and then layer it in a cup with whipped cream. Drizzle with caramel and you have a really fun new twist!
Caramel Apple Pie
Ingredients
Pie Crust
- 3 cups (384 g) all-purpose flour
- ¼ teaspoon kosher salt
- ¾ cup (1½ sticks / 170 g) cold, unsalted butter, cut into chunks
- 1 large egg yolk, reserving the egg white to brush over the top of the pie crust
- 3-5 tablespoons ice water
Caramel Wine Sauce
- 1 cup (200 g) granulated sugar
- 3 tablespoons water
- ¼ cup (60 g) heavy cream
- ½ cup red wine, drinking quality
- 1 vanilla bean, split and scraped (pod reserved)
Apple Filling
- 8 medium apples, peeled, cored, and thinly sliced
- 1 tablespoon all-purpose flour
- 1 tablespoon + 1 teaspoon ground cinnamon, divided
- ¼ cup (50 g) granulated sugar, (for topping pie)
- ¼ cup (½ stick / 57 g) unsalted butter, (for topping pie)
Instructions
Pie Crust
- In a large bowl, whisk together flour and salt.
- Using a pastry blender, add in your butter and cut in until coarse crumbs appear.
- Add the egg yolk and the ice water, and stir until dough is moistened. Form the dough into a ball, wrap it tightly in plastic wrap, and put in the refrigerator for 1 hour.
Caramel Wine Sauce
- Meanwhile, make your caramel sauce. Place the sugar and water in a saucepan and cook, without stirring, over medium-low heat until the sugar has melted and caramelized (about 10 minutes). Watch carefully so it doesn't burn.
- Remove the pot from the heat and add the cream. Stir, and then slowly add the wine.
- When the sauce has stopped bubbling, return it to heat. Add the scraped vanilla bean and pod and heat it slowly until smooth and thickened. Remove from heat to cool slightly. (If it cools too much, you can add back to low heat to get pouring consistency).
- When ready, remove the dough from the refrigerator and unwrap it. Split the dough ball into two equal-sized pieces.
- Let the dough balls sit for about 15 minutes at room temperature to warm up slightly.
- On a lightly floured surface roll each of your dough sections into 12-inch circles.
- Carefully add one of your crusts to a deep dish pie plate.
Apple Filling
- Preheat the oven to 350°F.
- Place sliced apples in a large bowl. Add the 1 tablespoon flour and 1 tablespoon cinnamon and toss to coat all the apples.
- Cover the bottom of the pastry with a layer of apples, shingling the slices so there are no gaps.
- Pour about ¼ cup of the caramel sauce evenly over the apple slices. Repeat the layers, until the pie is slightly overfilled and domed on the top.
- Top the apples with remaining butter pieces.
- Brush your bottom pie crust edges with reserved egg white.
- Place the other pie crust over the top of the filled pie pan and press down and crimp the edges.
- Cut slits in the top of the pie so steam can escape.
- Cover the pie with aluminum foil and bake for about 25 minutes. After 25 minutes, remove from oven and brush with more of your egg white.
- Combine your remaining sugar and cinnamon and sprinkle over the top.
- Return to oven and continue to bake uncovered for another 25 minutes, until the pie is golden.
- Let rest at room temperature for at least 1 hour to set up.
- Serve with ice cream and drizzle with any remaining caramel sauce.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Photos by Tornadough Alli
Hi Amanda. I tried thos recipe word by word but when i took out the pie after the first 25 min to cover it with sugar and cinnamon, i noticed there was quite amount of liquid.. the wine sauce melted of course and it was like water all around the pie and had to get rid of some of it. What could have happened?
My stovetop burners are very inconsistent and I often over cook or undercook things because of it. What is the the single burner that you’re using in all of your videos and does it keep a more consistent temperature?
Can I just use canned pie filling?
hi. Is there a substitute for wine?
Question. Could you sub out the wine for whiskey?
Crust looks delicious.