The best deep dish caramel apple pie you can make from scratch in a deep-dish pan or cast-iron skillet. This version features an old-fashioned cinnamon caramel apple filling and a flaky homemade crust — rich, saucy, and perfect for autumn gatherings.
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If you love apple desserts, try other favorites like Apple Mug Cake, Instant Pot Apple Butter, or Cinnamon Rolls with Apple Pie Filling for more ways to enjoy fruit-forward treats.
Deep Dish Caramel Apple Pie Recipe
A classic apple pie is wonderful in fall, but this deep dish caramel apple pie takes it up a notch. It pairs a traditional spiced apple filling with homemade caramel sauce for a luscious, saucy interior and a golden, crunchy top. This recipe works beautifully in a deep-dish pie pan or a 9-inch cast-iron skillet.
I make this pie every autumn after apple picking. The filling includes pre-baked apples so they caramelize slightly and release less excess liquid, giving you a better-textured filling and a crisper bottom crust. The filling is layered with caramel and brown sugar, and the pie is finished with a turbinado sugar sprinkle for a little sweet crunch.
Do you cook apples before making apple pie?
Yes — for this deep dish caramel apple pie I pre-bake the apples. That helps them soften and caramelize without turning to mush, and it reduces excess moisture so your crust stays flakier. The pre-baking step adds time but significantly improves texture and flavor. In the Tips section below I include ways to save time while keeping the same great result.
What are the best apples for apple pie?
A mix of slightly sweet and tart apples gives the best balance. I recommend Granny Smith, Honeycrisp, and Golden Delicious (or Gala) blended together. Use firm varieties so the slices hold their shape during baking. For a deep-dish pie you’ll need a lot of apple volume — plan on roughly 5 pounds (about 10–12 medium apples).
Ingredients overview
There are four main components: caramel sauce, pie crust, pre-baked apples, and assembly/baking. You can use store-bought shortcuts for pie crusts or caramel sauce to save time. Below are the ingredients grouped by component; exact measurements and full instructions are in the recipe section.
Caramel sauce
- Granulated sugar
- Water (to dissolve the sugar)
- Salted butter (cubed)
- Heavy cream
- Vanilla and coarse sea salt (optional, for salted caramel)
Pie crust
- Two pie crusts (homemade or store-bought). If making a double batch at home, make the bottom crust slightly larger so it fits a deep pan.
- Egg white plus a tablespoon of water for egg wash.
Apple pie filling
- Apples — about 5 pounds total (10–12 medium), peeled, cored, and sliced
- Granulated sugar and light brown sugar
- Apple pie spice (or pumpkin pie spice)
- Caramel sauce (homemade or jarred)
- Cornstarch to thicken
- Fresh lemon juice and pure vanilla extract
- Salted butter and a little heavy cream for brushing the top
- Turbinado sugar for sprinkling on top
Equipment
Use a deep-dish tart pan (quiche pan) or a 9-inch cast-iron skillet for the best shape and ease of slicing. You will also need a ¾ sheet baking pan or two 9×13 pans for pre-baking the apples, a baking sheet to place the pie on while baking, foil, mixing bowls, measuring tools, and a wire rack for cooling.
Tips for the best deep dish caramel apple pie
- Uneven crust portions: If making your own pie dough, make the bottom disk slightly larger than the top so you have enough pastry to line the deep pan.
- Vent the top crust well: Generous vents (or a lattice) let steam escape so the filling thickens and the crust stays crisp.
- Look for bubbling filling: The pie is done when the filling is bubbling through the vents. If the crust browns too quickly, tent with foil and continue baking until bubbling occurs.
- Cool before slicing: Let the pie rest at least 30 minutes so the filling sets and slices hold together.
- Time-saving options: Use store-bought pie crust and/or jarred caramel sauce. You can also prepare the crusts, caramel, and pre-baked apples a day or two ahead and assemble on the day you bake.
Recipe
Servings: 10 slices | Prep: 1 hr 30 min | Cook: 1 hr 30 min | Total: ~3 hours
Caramel Sauce
- 1 cup granulated sugar
- 1/4 cup water
- 5 tbsp salted butter, cubed
- 1/2 cup heavy cream
- 1 tsp pure vanilla extract; coarse sea salt to taste (optional)
Pie Crust
- 2 pie crusts (homemade or store-bought)
- 1 large egg white + 1 tbsp water (egg wash)
Apple Filling
- 5 pounds firm, tart apples (10–12 medium), peeled, cored, sliced
- 1/2 cup granulated sugar
- 2 tsp apple pie spice
- 1/2 cup caramel sauce (from above) + extra for serving
- 3/4 cup light brown sugar, packed
- 3 tbsp cornstarch
- 1 tbsp fresh lemon juice
- 1/4 tsp vanilla extract
- 3 tbsp salted butter, cut into small pieces
- 2 tbsp heavy cream for brushing top
- 1 tbsp turbinado sugar
Instructions
- Make the caramel: In a small saucepan over medium heat, combine sugar and water. Allow the sugar to dissolve and cook without stirring until it turns a deep golden amber. Carefully add the cubed butter and whisk until melted. Remove from heat and slowly whisk in the heavy cream. Return briefly to the heat for about a minute, then remove and stir in vanilla and salt. Cool completely.
- Pre-bake the apples: Preheat oven to 375°F (190°C) and position a rack in the lower third with a foil-lined baking sheet on it. Place apple slices in a ¾ sheet pan (lined with foil), sprinkle with 1/2 cup granulated sugar and the apple pie spice, then cover tightly with foil. Bake about 35 minutes, until apples are tender but still holding shape. Let cool, covered, at least 30 minutes.
- Prepare the crust: Lightly grease your deep-dish pan or skillet. Roll the larger disk of dough into a 15-inch circle and fit into the pan with a slight overhang. Brush the shell lightly with about 2 teaspoons of the egg-white wash and let it dry for a few minutes.
- Assemble the filling: Combine 1/2 cup cooled caramel sauce, brown sugar, and cornstarch in a bowl. In another small bowl whisk lemon juice and vanilla extract and drizzle over the cooled apples. Spoon one-third of the apples and juices into the pie shell, sprinkle with one-third of the caramel-brown sugar mixture, and dot with 1 tablespoon of butter. Repeat two more times to build three layers.
- Top crust and finish: Roll the remaining pastry into about a 13-inch circle, place it over the filling, cut vents, and flute the edges. Brush the top with the remaining egg wash and then with heavy cream; sprinkle with turbinado sugar.
- Bake: Place the pie on the preheated foil-lined baking sheet. Bake about 1 hour 30 minutes, or until the top is deeply golden and the filling bubbles through the vents. If the crust browns too fast, loosely tent with foil and continue baking until bubbling. Cool on a wire rack at least 30 minutes before slicing.
- Serve: Serve warm or at room temperature with extra caramel sauce and vanilla ice cream, if desired.
Notes
- Prevent a soggy bottom: Preheat a baking sheet on a lower rack and bake the pie directly on that hot sheet. If needed, extend baking time 15–20 minutes — tent the crust with foil if it browns too quickly.
- Make ahead: Pie crusts, caramel sauce, and pre-baked apples can be prepared a day or two in advance. Assemble and bake when ready to serve.
- Shortcuts: Use store-bought pie crusts and jarred caramel sauce to reduce prep time.
Nutrition (per slice)
Approximate values per serving: 629 kcal, 106 g carbohydrates, 24 g fat, 3 g protein. Nutritional values will vary with brands and exact portions.
If you try this recipe, please leave a star rating and a comment — I love hearing your feedback. Share your photos by tagging @chenee_today on Instagram so I can see your creations!
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