Ginger And Oregano

Kitchen Adventures in the Land of Cheese

Caramel Apple Pie


Caramel Apple Pie | A fall staple bursting with sweet, flavorful apples and heavenly homemade caramel. 


After a brief hiatus to share a delicious chicken with mustard cream sauce recipe, we’re back to our regularly scheduled programming of applepalooza. 

I have a favor to ask of you…. please don’t look at the photos of this apple pie and get all judgey with me. Believe me, I realize that this pie looks like hell. I have never, EVER claimed to be an expert pie baker. My pies usually end up looking exactly like this one: kind of a hot mess.

But you’re going to have to trust me when I say, LOOKS CAN BE DECEIVING! Because this pie, even though it kind of looks like it got run over by a Mack truck, tastes amazing. Want to know how amazing this pie is? The second I started talking about going apple picking, my husband started nagging me and making me promise to make him this caramel apple pie.

So I did. I made 2 pies; one for him, and one to bring with me to work. He ended up polishing off his pie in a matter of days. And then, when I brought a couple of leftover pieces of pie home from work, he ate them in the car during our commute because he just couldn’t wait to eat the rest of it until we got home like any normal, civilized person might.

But I fully admit, making pies look pretty is not exactly my specialty. I make beautiful cupcakes (just check out these snickerdoodle cupcakes if you want proof). I make cookies that are perfectly chewy (look no further than my chocolate chocolate caramel cookies). Even my cakes turn out pretty well! But my pies? They look like some toddler’s Easy-Bake oven creation.

My problem is multifaceted: 1) I cannot, for the life of me, make homemade pie crust. I tried once and it literally reduced me to tears (Ok, backstory on that one: I was working night shift at the time and was trying to make pie for the first time on only like 3 hours of sleep. Also, I was making the pie for my husband’s family’s Thanksgiving, so I really wanted them to turn out well. And Peter was out having fun with his friends while I slaved away in the kitchen making pie for his family- this technically didn’t have anything to do with anything, but in my cranky, sleep-deprived state, it seemed like a good reason to be mad).

Anyway, I tried really hard to make homemade crust and it turned out horribly (so horribly that I literally sat down my kitchen floor and cried, like a emotionally-disturbed child throwing a temper tantrum), so I will now only use store-bought crust. I realize this makes me less of an authentic baker, but whatever. It makes me more endearing to the every-woman (right?) and it keeps me from crying, so I’ll do what I have to do.

2) The only pie pans I own are super deep ones. I’m not sure why I never bought the usual metal pie pans, but I only own the deep glass ones that Pyrex makes. And the store-bought crusts are just a liiiiiittle to small for the deeper pie pans. But because I’m lazy and cheap, I refuse to go out and buy regular ones. So I just make do with what I have.

3) I can’t seem to make a pretty looking top crust to save my life. Lattice crust? Puh-lease. I can barely crimp edges together.

Regardless of how it looks, this pie is delectable. The apples get baked until they’re nice and soft in a homemade caramel sauce, which is also brushed over the top crust. It is the perfect combination of apples, cinnamon, and caramel. Serve it warm with a side of vanilla ice cream, and you’ll be in apple-pie heaven.

P.S. Good news for those of you who hate apples (what kind of monster are you?), this is my last apple-related post for a while. I’m out of apples and not buying (or picking) any more for a long, long time.



Caramel Apple Pie

Servings: 1 pie (8-10 slices)

  • 2 pie crusts, rolled thin (store-bought or homemade)
  • 8 small apples, peeled, cored, and sliced (any kind of apple will work fine)
  • 1/2 cup (1 stick) butter
  • 3 tbsp flour
  • 1/4 cup apple cider (or apple juice)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg


  1. Preheat oven to 425. Roll one pie crust onto a 9-inch pie pan and set aside.
  2. Place the apple slices into a large bowl and set aside.
  3. In a small saucepan, melt butter over medium heat. Whisk in flour, one tablespoon at a time, to form a roux (paste). Slowly pour in apple cider, whisking constantly. Whisk in sugar and brown sugar, then vanilla, cinnamon, and nutmeg. Bring caramel sauce to a simmer and cook for about a minute, until thickened slightly.
  4. Remove sauce from heat and reserve about 1/3 cup of the sauce for the crust. Pour the remaining sauce over the apple slices and stir to mix. Pour apples into the prepared pie crust and roll second pie crust over top. Crimp edges and use a sharp knife to add vents. Brush reserved caramel sauce over the crust (I find that it helps to return the sauce to the stovetop for a few minutes prior to brushing it over the crust to heat it back up and thin it back out).
  5. Spray a piece of aluminum foil with cooking spray and use it to lightly cover the pie. Bake pie at 425 for 10 minutes, then reduce heat to 350 and bake for an additional 50 minutes (remove the foil for the last 10 minutes to allow the crust to brown).
  6. Allow the pie to cool before serving.


Inspired by: Audrey’s Apron

Author: gingerandoregano

Wife. Nurse. Soon-to-be mother. Lover of all things pasta. Ginger.

3 thoughts on “Caramel Apple Pie

  1. Pingback: Pumpkin Spice Chocolate Chip Cookies | Ginger And Oregano

  2. Like a caramel apple. Only in pie form and possibly even better than a caramel apple. :)


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