Love apple pie but not all the effort? You won’t believe how quick and easy it is to whip up this amazingly delicious Easy Caramel Apple Pie!
My husband really, really loves apple pie. It is the only dessert he ever asks for. But, being the devoted wife that I am, I would only ever make it for Thanksgiving. Because let’s face it: apple pie is a lot of work. Between the homemade crust and all those apples that need to be peeled and cored and sliced, it just wasn’t a commitment I was willing to make on a regular basis.
Until now.
A few months ago, on our month-long road trip, some friends introduced us to a handy little tool that has changed our life! You may have already heard of it, but I was blown away. It was an apple corer-peeler-slicer. Have you ever seen one? They are SO cool! We have never eaten so many apples in our life, and by always keeping a few rolls of refrigerated pie crust handy, I can now literally whip up an apple pie any time the urge strikes.
My go-to apple pie recipe is pretty simple, but I sometimes like to jazz it up with the addition of some homemade caramel sauce. It also works great with a jar of store-bought caramel, or you can skip the caramel altogether and just add extra sugar. I also like to use a combination of sweet and tart apples for better flavor.
Step 1: Peel, core and slice apples. Remove pie crust from refrigerator and let sit on counter for 10 minutes. Preheat oven to 375ºF. Note: Peeling and slicing the apples is the hardest part of making apple pie, so just trust me when I say that if you like apple pie, buying one of these apple corer-peeler-slicers might be the best money you ever spend. It literally took me about 5 minutes to core, peel and slice all 8 apples.
Step 2: In a large bowl, mix apples, sugar, lemon juice, cinnamon and nutmeg until apples are well coated. Note: If you are omitting the caramel sauce, be sure to add an extra ¼ cup of sugar here.
Step 3: Unroll first pie crust and set on 9½” pie plate. Unroll second pie crust on cutting board and cut out design or pattern, if desired.
Step 4: Place ½ of apples in pie crust. Top with 3 pats butter. Cover with remaining apples.
Step 5: Heat caramel in microwave to bring it to pouring consistency. Carefully pour over top of apples.
Step 6: Carefully place 2nd crust over top of apples and crimp edges with edge of bottom crust to seal.
Step 7: Whisk together egg and heavy cream. Carefully brush top of pie with egg mixture. Sprinkle with sugar if desired.
Step 8: Bake at 375ºF for 60-75 minutes, until crust is brown and juices are bubbly. If crust begins to brown too quickly, cover with foil. Let cool on wire rack before serving.
Peel, core and slice apples. Remove pie crust from refrigerator and let set on counter for 10 minutes. Preheat oven to 375ºF.
In a large bowl, mix apples, sugar, lemon juice, cinnamon and nutmeg until apples are well coated. (If you are omitting the caramel sauce, be sure to add an extra ¼ cup of sugar here.)
Unroll first pie crust and set on 9½" pie plate. Unroll second pie crust on cutting board and cut out design or pattern, if desired.
Place ½ of apples in pie crust. Top with 3 pats butter. Cover with remaining apples.
Carefully place 2nd crust over top of apples and crimp edges with edge of bottom crust to seal.
Whisk together egg and heavy cream. Carefully brush top of pie with egg mixture. Sprinkle with sugar if desired. Bake at 375ºF for 60-75 minutes, until crust is brown and juices are bubbly. If crust begins to brown too quickly, cover with foil. Let cool before serving.
Preparing the apples is the hardest part of making apple pie, so just trust me when I say that if you like apple pie, buying one of those apple corer-peeler-slicers might be the best money you ever spend. It literally took me about 5 minutes to core, peel and slice all 8 apples.
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View Comments
I am definitely going to make this for Thanksgiving this year Thank You!!
Happy Holiday's!!--Deborah
Anyone try freezing this pie? I'd like to make it ahead... not sure if there's a trick to freezing pie..?
I think I'll make this tomorrow. However, I've never made apple pie without the addition of flour to thicken the natural juice that seeps from the apples. So, the only change I'll be making is the addition of 1/4 cup flour. I'll let you know how it turns out.
OK! Made this this morning! The only addition I made was 1/4 cup flour, to firm up the juices. It was absolutely TREMENDOUS!!! Thank you for sharing. Oh...one more word. YUM!!!
Can you leave out the butter? Also I always add unsweetened cranberries in my apple pies. It gives it a nice dash of color and a bit of tartness.
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Loved this, just tried it this evening.
Had bought a pie crust you mix with water, and was apprehensive at first...then it turned out to be totally delicious and I still have a lot of apples left, so cannot wait to make more tomorrow!
Very good feedback, super glad I came across this. Thanks!
I did this recipe exactly... It was like apple soup. Every other apple pie recipe I looked up had flour, non in this recipe.
Yes! This happened to me too!
I clicked on the link to hummingbird cake in the newsletter I got from you today and it takes me to a apple pie recipe.
Hi Kathy,
I'm so sorry that happened. Here is a new link to the Hummingbird cake recipe: https://www.livingwellspendingless.com/2014/02/12/hummingbird-cake/
Hope this works.
Enjoy!
This reminded me that I have the apple corer/peeler/slicer as well. Can you believe I forgot that I had such a handy device?
I just whipped this yummy pie up for my sister. (We're starting our 3rd Christmas tonight. Craziness!) Can't wait to cut into it.
Thanks for the recipe.
My partner loves apple pie. Will give this one a try, so easy, and looks great.