Tis' the season for my apple pie recipe

A caramel apple pie for the holidays!

A sweet and delicious caramel apple pie made with store-bought crust.

I'm keeping this post simple because I know you want to get straight to the recipe. For my caramel apple pie recipe, it's quick and easy. I normally make this recipe for holidays, or if I'm craving an apple pie, which isn't often. I actually, just made this a few weeks ago because I needed to film an updated video.

Find my seasonal desserts here! You can try some of them this upcoming fall and winter.

Caramel Apple Pie

Print Recipe

Prep Time 10

Cook Time 40

Total Time 50

Course Dessert

Servings 6 servings

Ingredients

Apple Pie Mixture

5 Honey crisp apples
1 tablespoon Cinnamon
¼ teaspoon nutmeg
Pinch of ginger
½ cup Dark brown sugar
1 teaspoon Vanilla extract
¼ cup Flour
½ teaspoon Salt
2 tablespoon crème fraîche or whole fat greek yogurt
Hershey's Caramel: drizzle on top of the apples

Pie Crust

1 Package of Pillsbury pie crust
1 egg + 2 tablespoon whole milk for egg wash

Instructions

Preheat oven to 400 degrees.
In a pan on the stove, add the sliced apples along with all of the apple pie filling ingredients. Use a spoon to make sure the apples are fully coated. Set the stove to medium heat and make sure the apples soften and the ingredients are nice and warm. Set aside to cool for 5 minutes.
Place the store-bought pie crust down in your greased pie pan, and add the filling. Drizzle caramel over the apple pie filling. You can choose to do a lattice topping, leave the pie open, or place another piece of pie dough on top and bake it that way. You can do whatever you want.
If you place another crust on top, you need to cut a few holes on top so the air can get through the pie so it can bake properly.
Brush the egg wash over the pie, and you can cover the pie edges with aluminum foil to prevent the crust from burning.
Bake at 400 degrees for 40 minutes. Enjoy with some vanilla ice cream or whipped cream.