Jamie Oliver Caramel Apple Pie

There’s something magical about a warm slice of Jamie Oliver Caramel Apple Pie. The flaky, golden crust, sweet cinnamon-spiced apple filling, and that irresistible salted caramel drizzle make it the ultimate cozy dessert. I made this pie on a rainy Sunday, and let me tell you—it turned our afternoon into a full-on treat-yourself moment. The caramelized apples and buttery pastry are pure comfort food bliss. (inspired by Jamie Oliver)

Ingredients Needed

For the Pie

• 1 batch Homemade Pie Crust or All-Butter Pie Crust (enough for top and bottom)
• 10 cups (1250g) apple slices (about 8 large apples, peeled and cored)
• ½ cup (100g) granulated sugar
• 1 tbsp (15ml) fresh lemon juice
• ¼ cup (31g) all-purpose flour
• 1½ tsp ground cinnamon
• ¼ tsp ground allspice or ground cloves
• ¼ tsp ground nutmeg

For the Caramel

• 1 cup (240ml) salted caramel sauce, divided

For Assembly

• 1 large egg, beaten with 1 tbsp (15ml) milk (for egg wash)
• Optional: Coarse sugar for crust

How To Make Jamie Oliver Caramel Apple Pie

Prepare the Crust:

If you’re making your own pie dough, get it chilling early—it needs at least 30 minutes. I used a classic all-butter crust and chilled it while prepping the apples. If you’re using store-bought caramel, just keep it ready; homemade caramel should cool slightly before use.

Make the Filling:

In a large mixing bowl, toss together your apple slices, sugar, lemon juice, flour, and spices. You want the slices fully coated. The lemon juice keeps the apples from browning and brightens the whole flavor.

Roll Out the Bottom Crust:

Grab one dough disc (keep the other chilled). Roll it out on a floured surface into a 12-inch round. Gently ease it into a 9-inch pie dish, pressing it into the corners.

Fill the Pie:

Pile in the apple filling, mounding it high—they’ll cook down. Warm your caramel slightly if needed, and drizzle ½ cup over the apples. Trust me, it smells amazing already.

Create the Lattice Top:

Roll out your second dough disc and cut it into strips. Weave them into a lattice over the top. This part feels a bit fiddly but looks gorgeous once baked. Trim and crimp the edges to seal.

Egg Wash & Bake:

Brush the crust with the egg wash and sprinkle with coarse sugar if you like extra crunch. Pop the pie on a baking sheet and bake at 400°F (204°C) for 25 minutes. Then reduce to 375°F (190°C) and bake another 35–40 minutes. Shield the edges if they brown too quickly, and tent the whole pie with foil if the top gets too dark.

Cool & Serve:

Let the pie cool for at least 3 hours on a rack before slicing. This is key to avoid a runny filling. Just before serving, drizzle with the remaining ½ cup of caramel sauce.

Why I Love This Recipe

I made this Jamie Oliver Caramel Apple Pie for a Sunday family dinner, and it instantly became a new favorite. The buttery crust and gooey caramel with tart apples hit every sweet spot. It’s a little rustic, a little luxurious, and 100% worth the effort. Plus, it looks stunning with that golden lattice top.

Recipe Tips

• Apple choices: Granny Smiths are classic, but mixing in Honeycrisp or Braeburn gives a lovely balance of tart and sweet.
• Caramel consistency: Warm the caramel gently to make drizzling easy—don’t microwave it too hot or it’ll burn.
• Prevent soggy bottoms: Sprinkle a bit of flour or fine breadcrumbs on the crust before filling to soak up juices.
• Pie shield hack: No shield? Use foil strips around the crust’s edge about halfway through baking.
• Let it rest: Don’t rush the cooling time—it helps everything set beautifully.

How To Store This Jamie Oliver Caramel Apple Pie

In the Fridge

Wrap or cover the pie and store in the fridge for up to 5 days. The flavors deepen even more after day one!

In the Freezer

Wrap slices or the whole pie tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating

Warm slices in a 300°F (150°C) oven for 10–15 minutes, or microwave for 30–45 seconds. A little extra caramel drizzle makes reheated pie taste fresh.

Nutrition Facts (per serving)

• Calories: 370
• Carbs: 45g
• Protein: 2g
• Fat: 21g
• Sugar: 26g
• Fibre: 2g
• Sodium: 160mg

Let’s Answer a Few Questions!

Can I use store-bought crust?
Absolutely! A good-quality all-butter crust will still give you great results.

Which apples are best?
Granny Smiths hold their shape well, but combining them with Honeycrisp adds a sweeter note.

Do I have to do the lattice top?
Not at all! You can do a full crust with slits cut in for steam or even a crumb topping.

Can I make it ahead of time?
Yes! You can prep the whole pie, freeze it unbaked, and bake straight from frozen (just add 20–25 minutes to the bake time).

How do I stop the caramel from getting too hard?
Warm it gently on the stove or in the microwave until just pourable. Avoid boiling.

Try More Recipes:

• Jamie Oliver Apple Blueberry Pie
• Jamie Oliver Apple Berry Pie
• Jamie Oliver Apple And Blackberry Pie
• Jamie Oliver Apple And Date Pie