Caramel Apple Pie

Caramel Apple Pie


Pie Crust

  • Pastry for double crust 9-inch pie

Apple Filling

  • 3/4 cup firmly packed, C&H Pure Cane Golden Brown Sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 6 cups apples, peeled, cored and thinly sliced
  • 2 tablespoons butter
  • 1/3 cup caramel ice cream topping
  • 1/4 cup pecans, coarsely chopped


  1. Heat oven to 425 degrees F. Line 9-inch pie pan with half of pastry.
  2. In large bowl, combine brown sugar, flour, and salt. Add apples and toss to coat evenly. Spoon apple mixture into pastry-lined pie pan. Dot with butter.
  3. Top with remaining pastry. Trim and flute edges. Cut slits in top crust to allow steam to escape.
  4. To prevent overbrowning, cover edge of pie with foil.
  5. Bake 20 minutes. Remove foil.
  6. Bake for 20-25 minutes or until apples are tender and top is golden brown.
  7. Remove pie from oven; immediately drizzle with caramel ice cream topping.
  8. Sprinkle with pecans.
  9. Serve warm.

Serving size: 8

Recipe and photo credit: C&H Cane Sugar.

This post may contain affiliate links. Any purchases made through these links help support at no additional cost to you. Please see our disclosure policy.

Join our group at MeWe or Gab

Yummy Recipes at MeWe        Yummy Recipes at Gab