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Caramel Apple Pie

  • Serves 8.


  • 2 (9-inch) unbaked pie shells
  • 5-6 cups Granny Smith apples, peeled and sliced
  • 1 Tablespoon lemon juice
  • 1/2 cup light brown sugar, packed
  • 1/2 cup sugar
  • 1/4 cup flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla
  • 4 Tablespoons heavy cream
  • 1/2 stick unsalted butter
  • Egg white Topping
  • 1/3 cup flour
  • 3 Tablespoons sugar
  • 1 Tablespoon unsalted butter
  • 1/4 cup crushed salted peanuts


Preheat oven to 450°. Sprinkle apples with lemon juice in large mixing bowl. Combine dry ingredients in large bowl and add apples. Toss to mix and add vanilla and cream. Melt butter over low heat in large, heavy skillet and add apple mixture. Cook about 6 to 8 minutes just until apples soften. Pour into pie shell.

To make topping, combine flour and sugar and mix in butter with fork until crumbly. Add crushed peanuts and stir. Sprinkle over pie. Add top crust; seal and flute edges. Cut a few slits in top to vent. Brush with beaten egg white and sprinkle lightly with sugar. Put pie on preheated baking sheet, bake 20 minutes, and reduce heat to 350°. Continue baking an additional 40 to 50 minutes at lower temperature until golden brown. Oven temperatures often vary, so check often the last 10 minutes of baking.

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