A delicious classic with a twist… check out this Boozy Caramel Apple Pie! It’s ooey, gooey and downright indulgent.

This BOOZY Caramel Apple Pie is for adults only!Caramel Apple Pie

This was Aunt Shelly’s contribution to Thanksgiving celebrations. As a kid, I was only ever allowed a tiny bite, but as an adult, I got a whole piece to myself! (Or two. Ok, it was two.)

I just love how she added her own special twist to the caramel sauce… WINE! Her favorite red wine to be exact. While this Caramel Apple Pie has all the traditional components, that red wine caramel sauce gives it an extra kick that you will come to crave!

This BOOZY Caramel Apple Pie is for adults only!

Homemade Apple Pie Crust

I love her homemade crust too. It was a tad unconventional, but seriously tasty nonetheless!

Layers and layers of apples are baked up in a homemade buttery 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.

This BOOZY Caramel Apple Pie is for adults only!

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! 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 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 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!

This BOOZY Caramel Apple Pie is for adults only!

Caramel Apple Pie

Prep Time 1 hr 30 mins
Cook Time 50 mins
Total Time 2 hrs 20 mins
A delicious classic with a twist… It’s ooey, gooey and downright indulgent.


Pie Crust

  • 3 cups (384g) all-purpose flour
  • ¼ teaspoon kosher salt
  • ¾ cup (12 tablespoons, 170g) cold unsalted butter, cut into chunks
  • 1 large egg yolk, (save your egg white to brush on top of pie crust)
  • 3-5 tablespoons ice water

Caramel Wine Sauce

  • 1 cup (200g) granulated sugar
  • 3 tablespoons water
  • ¼ cup (60g) heavy cream
  • ½ cup red wine, drinking quality
  • 1 vanilla bean, split and scraped (pod reserved)

Apple Filling

  • 8 apples peeled, cored, and sliced thin
  • 1 tablespoon all-purpose flour
  • 1 tablespoon + 1 teaspoon ground cinnamon, divided
  • ¼ cup (50g) granulated sugar, (for topping pie)
  • ¼ cup (4 tablespoons or 57g) unsalted butter, (for topping pie)


Pie Crust

  • To make the pie crust, whisk together the flour and salt together in a large bowl.
  • 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 by placing the sugar and water in a saucepan and cook, without
  • stirring, over medium-low heat until the sugar has melted and caramelized, which takes about 10 minutes.
  • Watch carefully so it doesn't burn.
  • Remove the pot from the heat and add the cream and stir then add wine slowly.
  • When the sauce has stopped bubbling, return it to heat, add the scraped vanilla bean and pod and heat it
  • slowly until smooth and has thickened, remove from heat to cool slightly. (If it cools too much you can add back to low heat to get pouring consistency).
  • Take the dough out of the refrigerator and unwrap and split into two.
  • Let sit for about 15 minutes 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 1/4 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 tin foil and bake for about 25 minutes, then 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.

Check out these other fun apple-inspired recipes:

No-Bake Apple Pie

Apple Bundt Cake

Caramel Apple Cinnamon Cake

Apple Pie Cupcakes

Photos by Tornadough Alli

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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?

  2. 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?

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