Blue Ribbon Caramel-Apple Pie
Blue Ribbon Caramel-Apple Pie

Blue Ribbon Caramel-Apple Pie

Recipe by Anita Newell

This is not your grandma's apple pie — yes, it has the classic flavors of apple pie, but it also includes gooey caramel and brown sugar-streusel tucked into the filling itself. (Really, it works!) This unique rendition of apple pie is layered with textures that make it worthy of winning first place, and that's just what it did at the Lancaster, NH fair. It's sure to win over the eaters you share it with.

30 mins
45 to 55 mins
4 hrs 30 mins
one 9" pie
Blue Ribbon Caramel-Apple Pie - select to zoom
Blue Ribbon Caramel-Apple Pie - select to zoom
Blue Ribbon Caramel-Apple Pie
Blue Ribbon Caramel-Apple Pie


Prevent your screen from going dark as you follow along.
  1. Preheat the oven to 375°F.

  2. To make the crust: Combine the flour and salt. Work in the butter to make an unevenly crumbly mixture. Add enough of the water to bring the dough together.

  3. Divide the dough in half, shape each half into a disk, wrap well, and refrigerate for 1 hour.

  4. To make the filling: Combine the sugar, flour, and cinnamon. Stir in the apples.

  5. Combine 2 tablespoons (36g) caramel with the milk or cream. Toss with the apples.

  6. To make the streusel: Combine the flour and sugar. Work in the butter until crumbly.

  7. To assemble the pie: Roll one piece of dough into a 12" round, and lay it into a 9" pie pan.

  8. Spoon in the filling; sprinkle with the streusel.

  9. Roll the second piece of dough into a circle slightly larger than the top of your pie pan. Cut 3/4"-wide strips, and weave a lattice crust. Seal and crimp the edges.

  10. Bake the pie for 45 to 55 minutes, until golden brown. Remove it from the oven, and cool it for 15 minutes.

  11. Drizzle the pie with the remaining 6 tablespoons (106g) caramel, if desired (or save for another use). Warm the caramel slightly it slightly if necessary to make it "drizzle-able."

  12. Cool the pie for at least 2 hours before serving.

  13. Store any leftover pie, lightly covered, at room temperature for several days. Freeze for longer storage.

Tips from our Bakers

  • Flour, cornstarch, tapioca, ClearJel… how much thickener should you use? For a practical look at all the options, see our Fruit Pie Thickeners Guide.

  • So many apples to choose from… which variety is best for pie? For great results, pick a combination: see the details in our blog post, The very best pie apples.

  • Want to temper the sweetness of this pie by reducing its sugar? See how in our blog article, How to reduce sugar in pie.

  • Never mind the pastry blender; did you know your stand mixer does a great job with pie crust? See the details in our blog post, How to make pie crust in your stand mixer.