Caramel-Apple Pie

Prep Time:
45 mins
Bake Time:
1 hr 5 mins
Roast Time:
7 mins
Total Time:
45 mins


  • cup butter, melted

  • 1 teaspoon ground cinnamon

  • 4 pound unpeeled cooking apples (such as Fuji or Granny Smith), cut into 1/4-inch slices (about 12 cups)

  • 1 recipe Oat Pastry

  • ½ cup packed brown sugar

  • 2 tablespoon all-purpose flour

  • ½ teaspoon salt

  • 1 egg, lightly beaten

  • 1 tablespoon water

  • 1 12 ounce jar caramel-flavor ice cream topping

Oat Pastry

  • 2 cup all-purpose flour

  • ½ cup quick-cooking rolled oats

  • 1 teaspoon salt

  • cup shortening

  • 8 tablespoon cold water


  1. Preheat oven to 450°F. Line a large roasting pan or two 15x10x1-inch baking pans with parchment paper or foil; set aside.

  2. In an extra-large bowl combine melted butter and cinnamon. Add apples; toss gently to coat. Spread apple mixture evenly in prepared pan. Roast, uncovered, for 7 to 10 minutes or until edges start to brown, stirring once halfway through roasting. (If using two pans, roast one pan at a time.) Return apple mixture to same bowl; cool. Reduce oven temperature to 375°F.

  3. Meanwhile, prepare Oat Pastry. On a lightly floured surface, slightly flatten one portion of dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry even with rim of pie plate.

  4. For filling, in a small bowl stir together brown sugar, flour, and salt. Sprinkle over apple mixture; stir gently to combine. Transfer to pastry-lined pie plate.

  5. Roll remaining dough into a 14-inch circle. Cut slits in pastry to allow steam to escape. Place pastry on top of filling. Trim pastry to 1/2 inch beyond edge of pie plate. Fold top pastry under bottom pastry. Crimp edge as desired. In a small bowl combine egg and the water; brush mixture over pastry. To prevent overbrowning, cover edge of pie with foil.

  6. Place pie on a baking sheet lined with foil. Bake for 30 minutes. Remove foil from pie. Bake for 35 to 40 minutes more or until pastry is golden and filling is bubbly. Cool slightly on a wire rack. While pie is still warm, drizzle with some of the caramel topping. Cool completely on rack. Serve with remaining topping.

Oat Pastry

  1. In a medium bowl stir together flour, oats, and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional cold water, 1 tablespoon at a time, until all of the flour mixture is moistened. Divide in half; shape each half into a ball.

Nutrition Facts (per serving)

641 Calories
25g Fat
102g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 641
% Daily Value *
Total Fat 25g 32%
Saturated Fat 9g 45%
Cholesterol 47mg 16%
Sodium 655mg 28%
Total Carbohydrate 102g 37%
Total Sugars 65g
Protein 6g
Vitamin C 10.6mg 53%
Calcium 60.6mg 5%
Iron 2.3mg 13%
Potassium 362mg 8%
Fatty acids, total trans 2g
Folate, total 72.6mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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