This Caramel Apple Pie with Crumb Topping is going to be your new favorite apple pie recipe! Delicious caramel-y apples are topped with a buttery crumble topping. An extra drizzle of caramel sauce and a big scoop of vanilla ice cream will take this pie over the top! It's the perfect fall or holiday dessert and will makes your whole house smell incredible!
Peel, core, and cut the apples into thin slices. Place the apple slices into a large bowl and coat with the lemon juice to prevent browning.
Place the apples, butter, brown sugar, and cinnamon into a skillet over medium heat. Stir until the butter and brown sugar have melted together into a thin sauce and the apples are softened - about 7-10 minutes, depending in how thinly your apples are sliced.
Add the heavy cream and flour and stir to combine. Turn the heat up and bring the mixture to a boil. Reduce to a simmer and continue to cook until the sauce has thickened.
Remove from heat and set aside until you're ready to fill your pie.
Assemble the Pie
Preheat oven to 350°F.
Pre-Bake Pie Crust: With a fork, prick holes in the bottom of your pie crust. Bake at 350°F for 8-10 minutes. Remove crust from oven and set aside.
Make Crumb Topping: While the pie crust is pre-baking, make the crumb topping. Combine the butter, flour, salt, cinnamon, and brown sugar in a medium bowl until crumbly (I like using my fingers or you can use a pastry cutter).
Fill the Pie: Spoon caramel apple filling until your pre-baked crust. Spread the crumb topping evenly over the caramel apple pie filling.
Bake: Bake for 25-30 minutes or until the filling is bubbly and the crumb topping and crust edges are golden brown.
Cool: Allow pie to cool 1-2 hours before cutting. You CAN cut the pie sooner, but the longer it cools, the easier it will be to cut and serve. Drizzle the top with caramel sauce if desired, and serve warm with a scoop of vanilla ice cream or cinnamon whipped cream!
Notes
Note 1: For detailed instructions on how to make the Caramel Apple Pie Filling, see this post! This filling can be made ahead and stored in the fridge for 3-4 days until you are ready to bake the pie. Note 2: Use any type of apples you like! I like using a combination of sweet and tart apples. Sweet Apples: Honeycrisp, Gala, Fuji. Tart Apples: Granny Smith, Pink Lady, Mcintosh apples.Note 3: If you are using a frozen pie crust, be sure to thaw it before pre-baking it OR just pre-bake it for a bit longer. If you want to make your own pie crust: Flakey Pie Crust Recipe.Note 4: Store bought caramel sauce is just fine or you can make your own homemade caramel sauce.