Caramel Apple Pie

Hello everybody!

Can you believe that it’s almost the middle of March? I can’t. I feel like we just started this month, but then I keep thinking that it’s April. Maybe it’s because I want it to be my birthday?? 🙂


It’s almost Pi Day too!! Woot woot for pie!

Actually, I’m not a huge pie fan. *GASP* I like cake and cuppy cakes and cookies a lot more than I do with pie. I don’t know what it is, I just don’t really like the crust of the pie, maybe that’s it.

I probably should make more pie, I mean, you can put fruit in it and that makes it healthy right? Right?Right??

Actually so funny story. I had a personal trainer session at our gym and the young dude asked me what I liked to do outside of babysitting my kids—because I mentioned I am a SAHM. yeah, I know, pfft…–and I jokingly said: Umm…eat cupcakes? And he wrote down on his little piece of paper, needs to work on diet.


Anyway, Mr. Newman would probably agree that I do indeed need to make more pie, because its his favorite thing, and he probably will tell me this once he reads my post. I only like pie for Thanksgiving and that’s basically it. I mean, if someone offered me pie, I’d probably eat it but I’ prefer cake over pie any day.

Enough of this talk. To the pie!

Gather your items.

caramel apple pie


When I was getting supplies for this pie, I got everything except for this apple pie spice stuff that you’re supposed to mix in, and I kind of panicked because I was already committed to making this and couldn’t leave because Chunky Monkey was sleeping. Plan B right? I just mixed in some cinnamon, nutmeg and all-spice. But if you have apple pie spice, go ahead and use it.

This recipe also calls for a spring form pan, again, I panicked because I wasn’t sure if I had a round one. Luckily, my MIL gave me hers when she was cleaning house. If you don’t have one these little fellas, that’s ok, you can just use a regular pie pan. Anyway, you’ll want to mix up your flour and refrigerated sugar cookie dough and press it into the pan. Like so..

caramel apple pie2


Throw together some flour, sugar, brown sugar, vanilla and spices with your cut, cored and peeled apples.

caramel apple pie3

Pour some yummy yummy caramel on top of that.

caramel apple pie4

Toss that into the oven for a good 45 minutes.

While that’s baking toss together your topping mixture and then toss that on top of the pie once the 45 minutes is up.

caramel apple pie5


Oh this is going to be sooo good!!

caramel apple pie6


I love caramel apple pie.

caramel apple pie8

caramel apple pie7


Caramel apple pie is one of like 3 types pies that I actually will eat.

What is your favorite kind of pie?


[bctt tweet=”Are you ready for Pi Day?? If not, come check out this awesome caramel apple pie recipe I just posted.”]


Now you don’t have an excuse not to have pie on Pi Day. 🙂

Check out the printable recipe below and don’t forget to sign up for my newsletter for more great recipes like this!!

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Caramel Apple Pie


  • 16.5 ounces refrigerated sugar cookie dough
  • 1/2 cup flour
  • 2 pounds of apples, peeled, cored and sliced thin
  • 1/2 sugar
  • 1/8 cup flour
  • 1 1/2 teaspoons Apple Pie Spice-or a mixture of cinnamon, nutmeg and all-spice
  • 3/4 cup caramel topping
  • 1 cup flour
  • 1/2 cup brown sugar, packed
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1 1/2 teaspoons apple pie spice- or mixture of cinnamon, nutmeg and all spice
  • 1/2 cup butter


Heat oven to 350.

Lightly spray a 10 inch spring form pan (a regular pie pan works too)

Mix the cookie dough and the 1/2 cup flour in a bowl until well combined. Press into the bottom of the pan and up the side about 3/4. Make sure there are no holes.

In a mixing bowl, toss the apples with sugar, flour and the apple pie spice.

"Pour" into the prepare crust and spread evenly.

Drizzle with caramel topping over the mixture.

Cover with aluminum foil and bake for about 45 minutes.

While the pie is baking, combine the dry topping ingredients- flour, sugar, brown sugar and spices.

Add in butter with a pastry blender or a fork until it forms a wet crumb mixture.

When pie is done, remove from oven, sprinkle crumb mixture over the top. Place back in oven -do not cover- and continue baking for another 15-20 minutes or until topping is lightly browned.

Allow pie to cool completely and then remove spring form pan sides.

When ready to serve, drizzle with caramel topping, if desired.

recipe adapted from Six Sisters Stuff

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