Caramel Apple Pie, Quick

This apple pie goes all in on caramel. Quartered caramel candy squares and caramel ice cream topping both go into the filling, creating a gooey, sticky-sweet sauce that coats every piece of apple as the pie bakes. Double caramel, zero fuss.

The apples stay unpeeled, which saves prep time and adds a bit of texture and color to the filling. Diced rather than sliced, they cook down into tender, bite-sized pieces surrounded by thick caramel.

Flour mixed with the caramel pieces helps thicken the filling as it bakes so the pie slices cleanly instead of oozing everywhere. Lemon juice cuts through the sweetness and keeps the apples from browning.

Chopped pecans scattered on top toast in the oven and add a crunchy, nutty contrast to the soft, caramel-soaked filling underneath.

A store-bought pie shell keeps this truly quick. From assembly to oven takes about 15 minutes.

Pro Tips

• Cool the pie completely before slicing. The caramel filling needs time to set up, or it’ll run everywhere when you cut.
• Use a firm apple variety like Granny Smith or Honeycrisp. Soft apples turn to mush and you lose the texture contrast.
• Tent the crust edges with foil if they brown too quickly during the 40-45 minute bake.

Variations

• Add a pinch of cinnamon and nutmeg to the filling for a spiced caramel version.
• Drizzle extra caramel topping over the cooled pie and sprinkle with flaky sea salt for a salted caramel finish.
• Swap pecans for walnuts or sliced almonds if that’s what you have on hand.