YaYa’s Caramel Crunch Apple Pie
A tender apple pie layered with warm cinnamon, creamy caramel, and a delicate brown-sugar crumble topping.
Ingredients
Pie Filling
- 6 cups sliced apples
- 1 tablespoon lemon juice
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons flour
- 28 caramels
- 1 can 5 oz evaporated milk
- 1 unbaked deep-dish pie crust
Crunch Topping
- 1/4 cup flour
- 1/3 cup packed brown sugar
- 2 tablespoons butter or margarine softened
- 1/2 teaspoon cinnamon
Instructions
Topping
- Combine flour, brown sugar, butter, and cinnamon.
- Spread the mixture into an ungreased 8-inch square baking pan.
- Bake at 400°F for 6–8 minutes, or until lightly golden.
- Cool completely, crumble, and set aside.
Pie Filling
- In a large bowl, mix sugar, flour, and cinnamon.
- Toss with sliced apples and lemon juice.
- Place the apples into the unbaked pie shell.
- Cut a circle of foil to cover the apples (but not the crust edge) and place on top.
- Bake at 425°F for 10 minutes.
Finish Baking
- Reduce oven temperature to 375°F.
- Bake 35 minutes, or until apples are tender.
Caramel Sauce
- While the pie bakes, melt the caramels with evaporated milk in a saucepan over low heat, stirring often until smooth.
Assemble and Finish Cooking
- Remove foil from the pie.
- Pour the warm caramel mixture evenly over the apples.
- Sprinkle the crumble topping on top.
- Return to the oven for 5 minutes.
- Serve warm and enjoy.
Yaya’s Tips for Success
When I make this pie, I always tell my children and grandbabies the same thing: the secret is choosing apples with just the right bite so they hold their shape under all that warm caramel. This pie is comforting and familiar, the kind of dessert you bring to the table when family gathers and you want something that tastes like home. Be patient with each step, especially when melting the caramels, because slow and steady gives the filling that smooth creaminess everyone loves.
- Use a mix of tart and sweet apples for depth of flavor. Granny Smith and Honeycrisp work well.
- Slice your apples thin so they soften evenly during baking.
- Keep the topping lightly crumbled rather than packed so it bakes crisp instead of doughy.
- Melt the caramels over low heat to prevent separating or scorching.
- Place a sheet of foil under your pie plate to catch any drips.
- Let the pie rest at least 20 minutes before slicing so the filling can settle.
Yaya’s Customization Ideas
- If you want to make this pie your own, you can add a handful of chopped pecans to the topping, which gives it an extra Southern crunch.
- A pinch of nutmeg in the filling brings a warm holiday flavor.
- A scoop of vanilla ice cream or a dollop of whipped cream turns this pie into a comforting treat after Sunday supper.
If you enjoy trying different pies, you might enjoy my Raspberry Thyme Chicken or Candied Sweet Potatoes recipes, which both pair beautifully with fall meals.
Yaya’s Original Recipe Card
