This Caramel Apple Pie is worthy of a blue ribbon (or, perhaps, several blue ribbons)! Its sweet and salty goodness, combined with a flaky, buttery crust, is definitely the best in show.


1 recipe pie crust or 1 store-bought pie crust

10 caramels, each cut into 4 pieces

7 cups sliced apples (Peel and core first. I like to use Golden Delicious.)

1/2 cup brown sugar

1 Tablespoon lemon juice

2 Tablespoons sugar

1 Tablespoon cornstarch

1/2 teaspoon cinnamon

1 teaspoon vanilla

3/4 cup flour

1/2 cup chopped pecans

1/2 cup sugar

!/4 teaspoon salt

6 Tablespoons (3/4 stick) cold butter. Cut butter into 1/4″ pieces.



  1. Preheat oven to 400 degrees F. Roll pie crust pastry into a 13” circle and place into a deep-dish pie pan (9 1/2 inch). Gently pat pastry into pie pan and sculpt the edges. Put caramel pieces on the pie crust and put in the freezer while you prepare the filling.  
  2. Stir apples, brown sugar, and lemon juice in a large bowl. Set aside for 10 minutes to juice (drain some of the liquid before adding filling to the crust). Mix sugar and cornstarch together in a separate bowl and add mixture to apples along with the cinnamon and vanilla.  Add filling to the chilled pie shell, making sure to spread evenly. Bake pie on the center oven rack for 30 minutes.
  3. Make the crumb topping.  Mix flour, chopped pecans, sugar, and salt together and mix in cold butter with a pastry blender, a mixer, or a food processor. The mixture should look like fine crumbs. Refrigerate until needed.
  4. Take pie from oven after 30 minutes and turn the oven down to 375 degrees.  Gently dump the crumbs on the pie and spread evenly across the top. Return the pie to the oven and bake for 30 to 40 more minutes.  If the pie is bubbling over, put an aluminum foil-lined cookie sheet under the pie to catch drips. If needed, cover the pie loosely with foil for the last 15 minutes to keep it from getting too dark.
  5. When the pie is done, let it sit for two hours before serving. You can also drizzle additional melted caramel on top and add extra pecans for garnish!

Recipe submitted by Becky H., Kimberbell Trade Show Specialist

by Jenny Lyman

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