Spicy Caramel Apple Pie

Delicous caramel apple pie with all the Fall spices you love

I’ve recently been dabbling in pie making.  Because I’ve always envied after people who can make delicious AND beautiful pies.  And living in the South, I feel like it’s somewhat of a right of passage to make a good pie.  I’ll be honest, I’m not a huge pie fan.  I love me some pies with a graham cracker crust and a custard like filling, but pies with fruit and stuff in them?  Not so much.  But if I had to choose a favorite it would definitely be apple pie.  But not just any apple pie.  I like my apple pies with spice and thick sauce… the kind you can’t really slice up without making a gooey mess because let’s be honest… those taste divine.  This apple pie just happens to have a thick spicy, caramel like sauce that is just to die for!

You might want to reach for your pie pan because well… we are making a pie, right?  But trust me and reach for your handy dandy tart pan.  Think a tart pan is superfluous?  Think again.  I use mine ALL. THE. TIME.   If you don’t have a tart pan and want one, try looking at your local Goodwill or thrift store.  That’s where I found mine for a mere $2!  So grab your tart pan and about 5 apples.


And how cool and amazing is my new cobalt cake stand made by my talented pottery making friend from Bunny Hill Studio?  Oh, my goodness, you need to must check out her etsy site.  You will want all the things.  They make fantastic Christmas presents too!


And why a tart pan, you ask?  Good question!  I love using a tart pan because I love how crispy it makes the pie crust on the edges.  Crispy pie crust = good pie crust.  But you won’t ruin the pie if you use a regular old pie pan.  I’ve made it both ways, and loved it both ways.

And if you’re feeling lazy or getting the onset of “Thanksgiving overwhelmingness” (like me), you can use a little store bought help.  No shame.  But if you want a good pie crust recipe, there’s a great one here.


And it took me all of 2 minutes to unroll and press into the pan.  Woo hoo! And place it in the refrigerator until you make the filling.


Next, you’ll want to peel 5 apples.  Everyone has their favorite apple.  I’ve even used red delicious to make a pie *gasp*.  Here I’m using Fuji, but use whatever breed of apple that makes your heart sing.  Pink ladies, anyone?


Then slice them up.  I like this handy dandy contraption.


I still find the slices too thick so I slice them once more with a knife.


Once the apple are all sliced up, add about 1/8 cup of sugar and mix to coat.  Then let sit for about 10-15 minutes.  This helps pull some moisture out of the apples so they don’t take a dive when baking.


Now, it’s time for my favorite part: the sauce.  Add 1 and 1/2 sticks of butter to a saucepan.


Then, half white sugar and half brown sugar.


Now for some spice.  I like Fall spices.  A. Lot.





Dash of Cloves.


Melt over medium low heat until all melted together and a dark caramel color.


Time to assemble!


Apples get dumped into the pie crust, along with the “apple juice” at the bottom of the bowl.


Then the caramel sauce goes on top.



Place the top crust over top and press down the sides.  Pull off the excess crust.


And make a pretty design on top.


Top the crust with an egg wash, then place on the very bottom oven rack with a drip pan under it.

And… tada!



And if it’s spilling into a heap on your plate, you’ve done it right.  And don’t forget the vanilla ice cream.


Spicy Caramel Apple Pie


2 pie crusts

5 apples, cored and peeled and sliced

1/8 cup sugar

3/4 cup butter (1-1/2 sticks)

1/2 cup sugar

1/2 cup brown sugar

1 tsp. cinnamon

1/2 tsp. nutmeg

dash of cloves

egg wash for top (1 egg beaten with water)


Peel, core, and slice 5 apples.  Mix in bowl with 1/8 cup sugar.  Let sit for about 10-15 minutes.  Press pie crust into tart pan and place in refrigerator.  In a medium saucepan, melt butter, sugars, and spices together until thick and caramel in color.  Preheat oven to 425 degrees.  Pour apples in crust in tart pan.  Pour caramel sauce over top and spread to get even.  Place second pie crust over top and press to seal.  Remove excess crust.  Make a design in the top crust or vent.  Brush egg wash over top of crust.  Place tart pan on a lipped baking sheet and place on the very bottom rack of the oven.  Bake at 425 degrees for 15 minutes, then lower oven temperature to 350 degrees and bake for another 20-30 minutes.  Let cool for at least one hour before serving.

Happiest of Thanksgivings to you and your families!


Maple Walnut Apple Crisp

Title picture Web Optimized

It just wouldn’t feel like Fall – or Thanksgiving – without something with baked apples, now would it? Sometimes though, the thought of taking the time to make a pie from scratch is a little daunting because, you know, time. This afternoon, I didn’t have a lot of time and I didn’t want a lot to clean up so I turned to one of my favorites, apple crisp. This particular apple crisp (Maple Walnut Apple Crisp, respectively), is sweetened only with maple syrup, another one of my favorite flavors that just sings “autumn.” One of the things I love about this recipe is that it’s not overly sweet. If you like things on the extreme sweet side, you can add some brown sugar – but this way it really allows the flavor of the apples, maple syrup and walnuts shine!

Gather your ingredients – apples, butter, maple syrup, cinnamon, cloves, walnuts, flour, salt and oats.


Start with five apples. I had Gala apples today, but my favorite baking apple is the classic Granny Smith, of course.


Peel and slice thinly, then take 1/4 cup of maple syrup and three tablespoons of butter and nuke it in the microwave til the butter is melted.


Mix in 1/2 teaspoon of cinnamon.


Toss over the apples to coat.


Pour into a baking dish, pie pan, tart dish (that’s what these are called, right?) or whatever you’d like. No need to grease since you have butter on the apples.


Now the crumble topping! Mix 1 cup of flour, 1/2 cup oats, heaping 1/2 cup walnuts, 1/2 teaspoon ground cloves, 1 teaspoon cinnamon and 1/4 teaspoon of salt.


Melt 1/2 cup of butter into another 1/3 cup of maple syrup and mix. Oh yum.


Crumble / spread over your apples and pop it in a 350 degree oven for 35 minutes.


Enjoy when warm with a dollop of whipped cream and drizzle of maple syrup. And some of that extra juicy syrup at the bottom. Yes, please.

finished crisp

Apple Walnut Apple Crisp Southern Mothers

I know what I’m having for breakfast tomorrow.


Maple Walnut Apple Crisp 

5 apples, peeled and sliced

3 TBS butter

1/4 cup maple syrup

1/2 tsp cinnamon

For the Topping:

1 cup flour

1/2 cup oats

1/2 cup (heaping) chopped walnuts

1 tsp cinnamon

1/2 tsp ground cloves

1/4 tsp salt

1/2 cup melted butter

1/3 cup maple syrup

Preheat oven to 350. Peel and slice apples and toss in melted butter, syrup and cinnamon. Pour into baking dish. Mix all dry topping ingredients. Melt butter into syrup in microwave and mix with the dry ingredients til wet and crumbly.  Spread/crumble topping over apples. Bake for approximately 35 minutes until apples are tender and topping is nice and crisp. Serve warm, with whipped cream and additional syrup.