This is a sinfully rich pie, rivaled on this site only by the chocolate Tarheel Pie and Vermont Maple Pie recipes.

Caramel Apple Pie

Preheat 425° F

Ingredients

6 TBSP butter
¼ cup white sugar
½ cup brown sugar
¼ cup water
¼ TBSP cinnamon
Pinch salt
5 apples, prepared as you like your pie
Double-crust pie shell

Combine butter, sugars, water, cinnamon, and salt in a saucepan over medium heat. Bring to a boil and stir until sugars are well dissolved. Remove from heat and set aside.

Prepare the pie with a lattice top crust.

Pour caramel over top of pie, coating the lattice, and allowing any remaining sauce to drizzle through to the filling.

Bake in the preheated oven for 15 minutes. Reduce heat to 350° F and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 – 40 more minutes.

Allow to cool completely before slicing.

Notes

After you’ve made the pie this way, decide if you’d rather pour reheated caramel over the pie while it’s still warm from the oven. The method we use here doesn’t retain the separation of caramel and apple pie.