Caramel Apple Pie Recipe Easy Brown Butter Crust for Fall

The scent of bubbling caramel and spiced apples drifting from the oven—now that’s the kind of autumn magic that makes you stop in your tracks, isn’t it? I remember the first chilly October I whipped up this caramel apple pie with brown butter crust. I was craving something classic, but a bit more decadent than the pies my grandma made. One bite and, honestly, I was hooked. You get that golden, nutty brown butter flavor wrapped around tart apples drenched in gooey caramel. Every forkful just melts in your mouth, the crust all flaky and rich, the filling creamy yet tangy. It’s a pie that looks like a showstopper but feels like home. Whether you’re baking for a big Thanksgiving table or just need a pick-me-up on a crisp Sunday, this caramel apple pie recipe with easy brown butter crust totally delivers the cozy vibes.

I’ve tested this recipe more times than I can count—always tweaking, always sharing slices with friends and family. It’s become my signature fall dessert, the one I’m asked to bring to bonfires and holiday dinners. And let’s face it: nothing says “welcome” like a homemade apple pie, especially when you throw caramel and brown butter into the mix. This isn’t just about nostalgia, either—there’s something special about the simple, honest ingredients that come together in a way that feels both familiar and brand new. If you’re looking for a caramel apple pie recipe that’s easy enough for a weeknight bake but impressive enough for Thanksgiving, you’re in good company.

So, if you have apples on the counter and a craving for something sweet and buttery, you’re in for a treat. Grab your mixing bowls and let’s get messy—because the best fall memories are made with a rolling pin, sticky fingers, and good company.

Why You’ll Love This Caramel Apple Pie with Brown Butter Crust

I’ve been baking pies for years, and this caramel apple pie recipe with brown butter crust always steals the show. Here’s what sets it apart—straight from my kitchen to yours:

• Quick & Easy: No need for fancy equipment or complicated steps. You can have this pie prepped and in the oven in under 30 minutes, making it perfect for spontaneous cravings or last-minute guests.
• Simple Ingredients: Most of what you need is likely already in your pantry—apples, butter, sugar, flour, and a few warm spices. No weird specialty items or long grocery lists.
• Perfect for Fall Gatherings: This recipe shines at Thanksgiving, Friendsgiving, holiday dinners, or any cozy autumn weekend. The brown butter crust is a true conversation starter.
• Crowd-Pleaser: I’ve watched picky eaters and apple pie skeptics come back for seconds. The caramel sauce gives it an extra layer of richness that’s hard to resist.
• Unbelievably Delicious: The combination of nutty brown butter and sweet, tart apples in caramel is pure pie bliss. It’s the kind of dessert that makes people close their eyes and sigh with happiness.

I’ve baked countless apple pies, but browning the butter for the crust changes everything. It’s a trick I picked up after a holiday baking mishap (I accidentally browned the butter too much—turns out, it’s amazing!). The crust gets this deep, toasty flavor you just don’t get with regular butter. And the caramel? It’s a simple stovetop recipe that turns out silky and rich every time.

What I love most, though, is how this caramel apple pie recipe fits into real life. You don’t have to be a pastry chef, and you don’t need hours of free time. It’s forgiving, flexible, and a true joy to make. I promise, once you try that first slice, you’ll want to bake it again and again—just like I do.

What Ingredients You Will Need

This caramel apple pie recipe with brown butter crust is built on honest, straightforward ingredients that let the flavors shine. Here’s what you’ll need to make magic happen:

• For the Brown Butter Crust:
  • 1 cup (226g) unsalted butter, cubed
  • 2 1/2 cups (315g) all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon fine sea salt
  • 1/3 cup (80ml) ice water, plus more as needed
  • 1 tablespoon apple cider vinegar (helps keep the crust tender)
• For the Caramel Sauce:
  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) water
  • 6 tablespoons (85g) unsalted butter, room temperature
  • 1/2 cup (120ml) heavy cream, room temperature
  • 1/2 teaspoon flaky sea salt (optional, for salted caramel)
  • 1 teaspoon pure vanilla extract
• For the Apple Filling:
  • 6-7 cups (about 900g) peeled, cored, and sliced apples (I love mixing Granny Smith and Honeycrisp for sweet-tart balance)
  • 2/3 cup (133g) light brown sugar, packed
  • 2 tablespoons all-purpose flour (thickens the juices)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice (optional, but adds a warm note)
  • 1/4 teaspoon salt
  • 2 teaspoons lemon juice (prevents browning and balances sweetness)
• For Assembly:
  • 1 large egg, beaten (for egg wash)
  • Coarse sugar, for sprinkling (optional, but gives a lovely crunch)

Ingredient tips: For the best brown butter crust, use high-quality unsalted butter—I swear by Kerrygold or Plugra for flavor. If you need a dairy-free crust, swap in a plant-based butter (just be careful with browning). Don’t worry if you only have one type of apple; the caramel ties everything together. And if you’re gluten-free, a 1:1 GF flour blend works pretty well (I’ve tried Bob’s Red Mill with good results). You can also make the caramel sauce a day ahead and keep it in the fridge—just warm it slightly before using.

Equipment Needed

• 9-inch pie dish (23cm): Ceramic or glass is my go-to, but metal works in a pinch.
• Mixing bowls: At least two—one for the apples, one for the crust.
• Heavy-bottomed saucepan: For making the caramel. A light-colored pan helps you see the sugar’s color change.
• Rolling pin: Wooden or marble—whatever you have. In a pinch, a wine bottle works (yep, I’ve done it!).
• Pastry cutter or forks: For blending flour and butter. If you don’t have one, your fingers work fine—just work quickly.
• Measuring cups and spoons: Accuracy is key for baking.
• Peeler, corer, and sharp knife: For prepping the apples. I use a Y-peeler for speed.
• Whisk and rubber spatula: For caramel and mixing.
• Pastry brush: For egg wash, but you can use your fingers if needed.
• Cooling rack: Lets the pie set up properly after baking.

If you’re missing a specialty pan, a regular cake pan can work—just keep an eye on the crust edges. I’ve made this pie at my sister’s house with a makeshift rolling pin and no pastry brush, and it still turned out delicious. For maintenance, always dry your rolling pin and pie dish thoroughly before storing. And if you’re building your kitchen from scratch, there’s no need to splurge—secondhand shops often have great mixing bowls and pie plates for cheap.

Preparation Method

1. Brown the Butter for the Crust:
   
   Place 1 cup (226g) unsalted butter in a saucepan over medium heat. Stir frequently as it melts, then foams, then turns golden brown with nutty bits at the bottom—about 5-7 minutes. Watch closely, as it can burn in a flash. Remove from heat and pour into a bowl. Cool completely (about 20 minutes in the fridge).
2. Mix the Crust Dough:
   
   In a large bowl, whisk together 2 1/2 cups (315g) flour, 1 tablespoon sugar, and 1/2 teaspoon salt. Add the cooled brown butter and mix with a pastry cutter or forks until the mixture resembles coarse crumbs. Stir in 1/3 cup (80ml) ice water and 1 tablespoon apple cider vinegar. Gently mix just until the dough comes together—add a tablespoon more water if needed. Don’t overwork it! Divide dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour (up to 2 days).
3. Make the Caramel Sauce:
   
   In a heavy-bottomed saucepan, combine 1 cup (200g) sugar and 1/4 cup (60ml) water. Stir gently over medium heat until sugar dissolves. Increase heat to medium-high; cook without stirring until deep golden (about 7-9 minutes—watch closely!). Remove from heat and carefully whisk in 6 tablespoons (85g) butter, then 1/2 cup (120ml) cream. Stir in 1/2 teaspoon sea salt (if using) and 1 teaspoon vanilla. Cool to room temp. If caramel seizes, gently rewarm and stir until smooth.
4. Prepare the Apple Filling:
   
   In a large bowl, toss 6-7 cups (900g) apples with 2/3 cup (133g) brown sugar, 2 tablespoons flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon allspice, 1/4 teaspoon salt, and 2 teaspoons lemon juice. Pour in half the cooled caramel and toss to coat. (Save the rest for drizzling later!)
5. Roll Out the Dough:
   
   On a lightly floured surface, roll out one disk of dough to a 12-inch (30cm) round. Gently lift into your pie dish, pressing to fit. Trim excess, leaving a 1/2-inch overhang. Pour in apple filling and spread evenly.
6. Add the Top Crust:
   
   Roll the second dough disk into a 12-inch circle. Cut into strips for a lattice, or keep whole for a classic look (cut a few vents if whole). Drape over the apples, trim edges, and fold under with the bottom crust. Crimp edges with your fingers or a fork.
7. Egg Wash and Sugar:
   
   Brush the top with 1 beaten egg and sprinkle with coarse sugar if you like a crunchy finish.
8. Bake:
   
   Place pie on a baking sheet (to catch drips) and bake at 400°F (205°C) for 20 minutes. Reduce heat to 350°F (175°C) and bake another 40-50 minutes, until juices bubble and crust is deep golden. If edges brown too fast, cover with foil.
9. Cool and Serve:
   
   Cool pie on a rack at least 3 hours before slicing—this sets the filling. Warm remaining caramel and drizzle over each slice when serving.

Prep Notes: If your kitchen is warm, chill your rolled-out dough in the pan for 10 minutes before filling. If your caramel crystalizes, a splash of extra cream and gentle heat usually fixes it. For a beautifully browned crust, don’t skip the egg wash!

Cooking Tips & Techniques

• Browning Butter: Go slow and stir often—brown bits are good, black bits are not. If you burn the butter, start over (I learned that the hard way my first time!).
• Crust Success: Keep everything cold. If dough gets sticky or tears, pop it in the fridge for 10 minutes before rolling again. Don’t stress about perfect lattices—rustic pies are gorgeous too.
• Apple Choice: Mixing apple varieties gives balanced flavor and texture. Too many soft apples turn mushy, so always add at least 2 Granny Smiths for structure.
• Caramel Caution: Caramel can go from perfect to burnt in seconds. Never leave it unattended, and use oven mitts (it bubbles up when you add cream). If it seizes, a gentle reheat and whisk usually fixes things.
• Timing & Multitasking: While the dough chills, make the caramel and slice the apples. Bake the pie early in the day so it’s fully set by dessert time—that’s a trick I learned after slicing into a still-warm, runny pie at my first Friendsgiving!
• Consistency: Always let the pie cool completely; it will slice neatly and the caramel won’t run everywhere. Resist the urge to cut too soon (I know, it’s hard!).
• Personal Lessons: Once, I tried to rush the process with hot caramel and warm dough—disaster. Let everything cool as directed, and your pie will reward you with perfect layers and a flaky crust.

Variations & Adaptations

• Gluten-Free: Swap the all-purpose flour for a trusted 1:1 gluten-free blend. Add an extra tablespoon or two of water if the dough feels dry.
• Dairy-Free: Use plant-based butter for both the crust and caramel. Coconut cream can replace heavy cream in the caramel sauce—just watch for a slight coconut flavor (which is actually delicious with apples!).
• Nutty Caramel Apple Pie: Sprinkle 1/2 cup chopped toasted pecans or walnuts over the apples before topping with crust for crunchy texture and flavor depth.
• Seasonal Fruit Swap: In late summer, try half apples and half ripe pears. In winter, stir a handful of dried cranberries into the filling for a tart burst.
• Spice It Up: Add a pinch of ground ginger or cardamom with the cinnamon for a deeper spice profile.
• Personal Twist: I once added a splash of bourbon to the caramel sauce for a grown-up version—wow, it was a hit at our adult-only dinner party!

For allergen-friendly adaptations, always check that your butter/cream alternatives are certified safe for your needs. And if you want to skip caramel, use store-bought or just toss the apples with extra brown sugar and spices for a “classic” apple pie vibe.

Serving & Storage Suggestions

This caramel apple pie with brown butter crust is best served slightly warm or at room temperature. The flavors and textures really shine when you give the pie time to cool and settle. For a classic presentation, slice and drizzle each serving with leftover caramel sauce. If you’re feeling fancy, add a scoop of vanilla ice cream or a dollop of whipped cream—trust me, it’s worth it!

Pair your pie with a hot mug of spiced chai, mulled cider, or even a cold glass of milk if you want to channel childhood comfort. For a more grown-up twist, a glass of bourbon or tawny port complements the caramel notes beautifully.

To store, cover the cooled pie loosely with foil or plastic wrap and keep at room temperature for up to 2 days. Refrigerate for up to 5 days (the crust softens a little, but it’s still delicious). For longer storage, wrap tightly and freeze individual slices for up to 2 months. To reheat, place slices in a 300°F (150°C) oven for 10-15 minutes, or microwave briefly—just until warmed through. The caramel flavor deepens after a day or two, so leftovers are a real treat!

Nutritional Information & Benefits

Each generous slice of this caramel apple pie (1/8 of the pie) is about 390 calories, with roughly 20g fat, 52g carbs, and 3g protein. It’s definitely a treat, but you’re also getting a good dose of fiber and vitamin C from the apples. The brown butter crust adds some heart-healthy fats, and if you use whole wheat or gluten-free flour, you’ll boost the nutrition a bit more.

This recipe is naturally nut-free (unless you add nuts for crunch) and can be adapted for gluten-free or dairy-free diets. The main allergens are wheat, dairy, and eggs—just swap in alternatives as needed. Personally, I love that there’s no corn syrup or artificial stuff—just simple, wholesome ingredients that let you indulge with a little less guilt.

Conclusion

If you’ve been searching for a caramel apple pie recipe that’s easy, impressive, and downright irresistible, this is the one to try. The brown butter crust turns an old-fashioned favorite into something unforgettable, and the gooey caramel apple filling is pure autumn comfort. You don’t have to be a pro baker—just a little patience and a lot of love go a long way. I hope you’ll make this pie your new fall tradition, and don’t be afraid to make it your own with the variations above.

This recipe is close to my heart—every slice brings back memories of laughter, cozy kitchens, and that amazing smell of apples and caramel. I’d love to hear how yours turns out! Leave a comment, share your photos, or let me know how you tweaked the recipe. Let’s fill our homes (and Pinterest boards) with the joy of homemade pie!

Frequently Asked Questions

How do I keep my apple pie crust from getting soggy?

Brush the bottom crust with a little egg white before filling, and bake your pie on the lower rack of the oven. This helps the crust set up crisp and golden, not soggy.

Can I make the brown butter crust ahead of time?

Absolutely! You can prepare the dough up to 2 days in advance and keep it wrapped in the fridge. It also freezes well for up to a month—just thaw overnight before rolling out.

What apples are best for caramel apple pie?

A mix of tart and sweet apples (like Granny Smith and Honeycrisp) gives the best flavor and texture. If you only have one kind, that’s fine—caramel ties everything together.

Is it okay to use store-bought caramel sauce?

Yes, if you’re pressed for time, a good-quality store-bought caramel will work. Homemade is richer, but sometimes convenience wins!

How do I know when my pie is done baking?

The crust should be deeply golden, and the filling should bubble up through the vents or lattice. If the edges brown too quickly, cover with foil for the last 20 minutes.

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