This delicious Jamie Oliver caramel apple pie is the perfect homemade dessert with a flaky crust, juicy cinnamon-spiced apples, and rich salted caramel. Baked to golden perfection, it’s a comforting treat for any occasion. Serve it warm with extra caramel drizzle or a scoop of vanilla ice cream for an irresistible finish!
Ingredients Needed
- Homemade Pie Crust or All-Butter Pie Crust (makes 2 crusts, 1 for the bottom and 1 for the top)
- 1 cup (240ml) / 8 fl oz salted caramel sauce, divided
- 10 cups (1250g) / 2.75 lbs apple slices (about 8 large, peeled and cored apples)
- ½ cup (100g) / 3.5 oz granulated sugar
- 1 tbsp (15ml) fresh lemon juice
- ¼ cup (31g) / 1.1 oz all-purpose flour (plain flour), spooned & leveled
- 1½ tsp ground cinnamon
- ¼ tsp ground allspice OR ground cloves
- ¼ tsp ground nutmeg
- Egg wash: 1 large egg beaten with 1 tbsp (15ml) milk
- Optional: Coarse sugar for sprinkling on crust
How To Make Caramel Apple Pie
- Prepare the crust: If making homemade pie crust, follow the recipe through step 5. If using store-bought salted caramel sauce, set it aside. If making homemade caramel, prepare it now so it can cool while the pie dough chills.
- Make the filling: In a large bowl, mix the apple slices, sugar, lemon juice, flour, cinnamon, allspice/cloves, and nutmeg until well combined. Set aside.
- Preheat the oven: Heat your oven to 400°F (204°C).
- Roll out the bottom crust: On a floured surface, roll out one disc of chilled dough (keep the other in the fridge). Turn it a quarter turn after every few rolls until it forms a 12-inch (30cm) circle. Place it into a 9-inch (23cm) pie dish with a depth of 1.5 to 2 inches (4-5cm), smoothing it in with your fingers.
- Fill the pie: Spoon the apple filling into the crust, piling the apples high and tightly together. Drizzle ½ cup (120ml) / 4 fl oz of caramel sauce over the apples. If the caramel has solidified, warm it slightly until pourable.
- Roll out the top crust & create a lattice: Roll the second dough disc into a 12-14 inch (30-35cm) circle. Cut into ½-inch (1.25cm) to ¾-inch (2cm) wide strips using a pastry wheel, knife, or pizza cutter. Weave the strips over and under to create a lattice pattern. Trim excess dough, fold the overhang toward the center, and crimp the edges to seal.
- Brush & sprinkle: Lightly brush the top crust with egg wash and sprinkle with coarse sugar if using.
- Bake the pie: Place the pie on a baking sheet and bake for 25 minutes. Then, without removing the pie, lower the oven temperature to 375°F (190°C). Cover the edges with a pie crust shield to prevent over-browning and bake for 35-40 more minutes, or until the filling bubbles at the edges. The pie is done when the internal temperature of the filling reaches 200°F (93°C). If the top browns too quickly, tent with foil.
- Cool & serve: Remove from the oven and place on a cooling rack. Let it cool for at least 3 hours before slicing to prevent excess juiciness. Drizzle extra caramel sauce over slices before serving.
Recipe Tips
- Use firm apples: Choose apples like Granny Smith or Honeycrisp, as they hold their shape better when baked, ensuring a perfect texture in your pie.
- Chill the dough: Make sure the pie dough is chilled for at least 30 minutes before rolling it out. This helps prevent shrinkage and gives you a flaky crust.
- Don’t skip the caramel drizzle: The salted caramel sauce adds a rich, indulgent flavor. Drizzle extra caramel over the pie before serving for the best taste!
- Let it cool: Allow the pie to cool for at least 3 hours before slicing. This helps the filling set and prevents it from being too runny.
- Add a lattice crust: A lattice top not only looks beautiful but also allows the filling to cook evenly, ensuring that all the apples are perfectly tender.
How To Store Leftovers?
- Refrigerate: Let the leftover caramel apple pie cool completely to room temperature. Once cooled, cover and store it in the fridge for up to 5 days.
- Freeze: Wrap the pie tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw the pie in the fridge overnight before serving.
Nutrition Facts
Serving Size: 1 slice (approximately 124g)
- Calories: 370
- Total Fat: 21g
- Saturated Fat: 9g
- Total Carbohydrate: 45g
- Dietary Fiber: 2g
- Sugars: 26g
- Protein: 2g
Try More Jamie Oliver Recipes:
- Jamie Oliver Apple Blueberry Pie
- Jamie Oliver Apple Berry Pie
- Jamie Oliver Apple And Blackberry Pie
- Jamie Oliver Apple And Date Pie
Jamie Oliver Caramel Apple Pie
Description
This delicious Jamie Oliver caramel apple pie is the perfect homemade dessert with a flaky crust, juicy cinnamon-spiced apples, and rich salted caramel. Baked to golden perfection, it’s a comforting treat for any occasion. Serve it warm with extra caramel drizzle or a scoop of vanilla ice cream for an irresistible finish!
Ingredients
Instructions
- Prepare the crust: If making homemade pie crust, follow the recipe through step 5. If using store-bought salted caramel sauce, set it aside. If making homemade caramel, prepare it now so it can cool while the pie dough chills.
- Make the filling: In a large bowl, mix the apple slices, sugar, lemon juice, flour, cinnamon, allspice/cloves, and nutmeg until well combined. Set aside.
- Preheat the oven: Heat your oven to 400°F (204°C).
- Roll out the bottom crust: On a floured surface, roll out one disc of chilled dough (keep the other in the fridge). Turn it a quarter turn after every few rolls until it forms a 12-inch (30cm) circle. Place it into a 9-inch (23cm) pie dish with a depth of 1.5 to 2 inches (4-5cm), smoothing it in with your fingers.
- Fill the pie: Spoon the apple filling into the crust, piling the apples high and tightly together. Drizzle ½ cup (120ml) / 4 fl oz of caramel sauce over the apples. If the caramel has solidified, warm it slightly until pourable.
- Roll out the top crust & create a lattice: Roll the second dough disc into a 12-14 inch (30-35cm) circle. Cut into ½-inch (1.25cm) to ¾-inch (2cm) wide strips using a pastry wheel, knife, or pizza cutter. Weave the strips over and under to create a lattice pattern. Trim excess dough, fold the overhang toward the center, and crimp the edges to seal.
- Brush & sprinkle: Lightly brush the top crust with egg wash and sprinkle with coarse sugar if using.
- Bake the pie: Place the pie on a baking sheet and bake for 25 minutes. Then, without removing the pie, lower the oven temperature to 375°F (190°C). Cover the edges with a pie crust shield to prevent over-browning and bake for 35-40 more minutes, or until the filling bubbles at the edges. The pie is done when the internal temperature of the filling reaches 200°F (93°C). If the top browns too quickly, tent with foil.
- Cool & serve: Remove from the oven and place on a cooling rack. Let it cool for at least 3 hours before slicing to prevent excess juiciness. Drizzle extra caramel sauce over slices before serving.
Notes
- Use firm apples: Choose apples like Granny Smith or Honeycrisp, as they hold their shape better when baked, ensuring a perfect texture in your pie.
- Chill the dough: Make sure the pie dough is chilled for at least 30 minutes before rolling it out. This helps prevent shrinkage and gives you a flaky crust.
- Don’t skip the caramel drizzle: The salted caramel sauce adds a rich, indulgent flavor. Drizzle extra caramel over the pie before serving for the best taste!
- Let it cool: Allow the pie to cool for at least 3 hours before slicing. This helps the filling set and prevents it from being too runny.
- Add a lattice crust: A lattice top not only looks beautiful but also allows the filling to cook evenly, ensuring that all the apples are perfectly tender.
Jamie Oliver Caramel Apple Pie