Best Caramel Apple Pie

Apple pie is good. Apple pie with actual caramel candies tucked between the slices is the kind of dessert that ends arguments at Thanksgiving. The genius here is doubling down: ten quartered caramel candies melt into the apples as it bakes, while caramel ice cream topping adds a glossy, sticky pool you can taste in every forkful.

Jonathan or Rome apples are not interchangeable with whatever’s in the bowl. Both hold their shape under heat without going to mush, and their tart edge keeps the pie from tipping into cloying. Tossing them with flour first thickens the juices that draw out during baking so you get a sliceable filling instead of soup.

Baking on a preheated sheet is the move that keeps the bottom crust crisp instead of soggy. The hot pan jolts the crust into setting before the caramel can soak in. Pecans on top toast into a crunchy, almost praline-like cap.

Pro Tips

• Cut your caramels with kitchen scissors dipped in warm water. Sharp knives stick and crush them.
• Toast the pecans lightly in a dry skillet before sprinkling. Five minutes deepens their flavour and keeps them from going soggy.
• Let the pie cool at least 30 minutes before slicing. Caramel needs time to set or it runs off the plate.
• A square of foil over the crust edge halfway through baking prevents over-browning.

Variations

• Stir in ½ teaspoon of cinnamon and a pinch of nutmeg with the flour for a spiced version.
• Swap pecans for walnuts or sliced almonds.
• Drizzle warm slices with extra caramel topping and a flake of sea salt for the salted caramel treatment.