What To Expect from Your Dulce de Leche Apple Pie

• Taste: Imagine all the comforting, familiar flavors of a classic apple pie – crisp, sweet-tart apples, warm cinnamon, and a hint of spice – now imagine them infused with the deep, buttery notes of caramel. That’s precisely what you’ll experience with this pie! The apple filling is intentionally crafted with tart apples, ensuring that the rich caramel adds a layer of sweet complexity rather than overwhelming the palate. We’ve thoughtfully reduced the sugar in the apple filling to achieve this perfect balance.
• Ease: This recipe falls into the medium difficulty category. If you’ve ventured into pie-making before, you’ll find this recipe straightforward and manageable. While it’s not a quick microwave meal, the steps are clear, and the reward is absolutely worth the effort. The key to success is simply taking your time and enjoying the baking process!
• Time: From preparation to cooling, expect this recipe to take approximately 3-4 hours before it’s ready to be enjoyed. This includes the time needed to prepare the filling, assemble the pie, and allow it to bake and cool properly. The good news is that you can significantly reduce active preparation time on baking day by making the pie crust and the apple filling ahead of time. It’s particularly important to remember that the cooked pie filling will need 2-3 hours to cool down completely to room temperature before you pour it into your raw pie crust. This crucial cooling step prevents the crust from becoming soggy.

1. Step 1. Prepare the Apples: Begin by peeling, coring, and slicing your chosen apples into consistently THIN slices, aiming for approximately ¼ inch (about ½ cm) thick. Uniform slices ensure even cooking and a tender, not mushy, filling. You can achieve this efficiently using an apple peeler/slicer tool, or simply with a steady hand, a peeler, and a sharp knife. (Refer to the above left image for visual guidance).
2. Step 2. Start the Filling: Transfer the thinly sliced apples, butter (preferably salted for added depth), packed brown sugar, all the specified warm spices, and vanilla extract into a large, heavy-bottomed pot or Dutch oven. (See the above right image). Stir everything together to ensure the apples are well-coated with the sugar and spices.

3. Step 3. Prepare the Thickener: In a small separate bowl, combine the lemon juice, water, and cornstarch. Whisk these ingredients together until completely smooth and no lumps of cornstarch remain. The lemon juice adds a crucial bright note that balances the sweetness. If you prefer a sweeter filling and less tartness, you can use water in place of a portion of the lemon juice, ensuring the total liquid volume still equals almost ⅔ cup. (Observe the above left image for reference).
4. Step 4. Thicken the Filling: Pour the cornstarch mixture directly into the apple pie filling that’s simmering in the pot. Stir continuously over medium heat for about 1-2 minutes. You’ll notice the filling quickly transforming, becoming beautifully thickened and glossy. This pre-cooking step is vital for preventing a runny pie and ensuring a perfectly set filling. (The above right image illustrates this stage).

5. Step 5. Cool the Filling: This is a critical step for a flaky crust! Allow the pie filling to cool completely to room temperature. Ideally, you can even chill it in the refrigerator. Do NOT pour warm filling into your raw pie crust, as this will melt the butter in the dough and result in a soggy bottom crust. Patience here is key to success. (The above left image shows the cooled filling).
6. Step 6. Prepare Pie Crusts: While the filling cools, prepare your chosen pie crust recipe. You’ll need enough dough for both a bottom and a top crust. Chill the prepared pie dough. This resting period is essential for relaxing the gluten, making the dough easier to roll and ensuring a tender, flaky texture. Once chilled, roll out one disc of pie crust into a large enough circle to fit your 9-inch pie dish, aiming for about ¼ inch (.63 cm) thickness. (The above right image depicts prepared dough).

7. Step 7. Assemble the Pie: Once the filling is completely cool, pour it evenly into your prepared bottom pie crust, which should already be nestled in its pie dish. Next, generously spoon the thick dulce de leche caramel over the apple filling. For an even more decadent caramel distribution, you can try layering: pour half the apple filling, then add a layer of caramel, then the remaining apple filling, and finally the rest of the caramel on top. This ensures pockets of gooey caramel throughout. (The above left image illustrates the filling and caramel in the crust).
8. Step 8. Prepare Top Crust: Roll out your second disc of pie crust dough to the same ¼ inch thickness. Now, decide on your top crust design: you can either cut the dough into 1-inch strips for an elegant lattice pie crust, OR, for a simpler approach, you can lay the entire rolled-out crust directly over the pie, creating a solid top. (The above right image shows dough being cut for a lattice).

9. Step 9. Create a Lattice (Optional): If you’ve opted for a beautiful lattice top, you’ll need approximately 10-12 strips of dough, with 5 or 6 strips going in each direction. The key to a good lattice is to lay them alternating over and under. A simple method is to first lay 3 vertical strips across the pie. Then, lift the middle vertical strip back before laying a horizontal strip closest to the bottom edge. Replace the middle vertical strip, then lift the two edge vertical strips back before laying another horizontal strip. Continue alternating lifting the middle and edge strips as you lay horizontal strips to complete the lattice pattern. Once your lattice is complete, trim the edges of both crusts neatly before crimping to help prevent any butter from dripping out during baking. (The above left image demonstrates a lattice top).
10. Step 10. Crimp the Edges: To seal your pie and add a decorative touch, crimp the edges of the crust. This is done by gently pinching two fingers together on the outside edge of the bottom crust, then pressing a finger from your other hand between them to create a “V” shape in the dough. Repeat this motion all the way around the pie’s edge until the entire crust is beautifully crimped and securely sealed. This also helps contain the delicious filling. (The above right image shows the crimping technique).

11. Step 11. Egg Wash & Vents: For a beautiful golden-brown and slightly crispy crust, brush the entire top of the pie crust with a beaten egg (this is often called an egg wash). Ensure all visible dough is covered. If you’ve chosen a solid top crust (not a lattice), it’s crucial to cut 3-4 small slits or decorative vents into the top. These vents allow steam to escape during baking, preventing the crust from bubbling up and ensuring the pie bakes evenly. (The above left image shows the egg wash application).
12. Step 12. Sugar & Bake: Finally, sprinkle a generous amount of coarse granulated or raw sugar over the top of the egg-washed crust. This adds sparkle and a delightful crunch. (The above right image depicts this final touch). Carefully transfer your assembled pie to a preheated oven, placing it directly onto an empty baking sheet. This baking sheet will catch any potential drips and ensure a crispier bottom crust. Bake for an initial 20 minutes at 400 ℉ (200 °C), then reduce the oven temperature to 350 ℉ (175 °C) and continue baking for another 40-45 minutes. The pie is ready when the crust is gorgeously golden brown and the filling is visibly bubbly around the edges. Remember, the filling will continue to thicken as the pie cools.

📌 Top Tips & Hacks for a Perfect Pie

Achieving pie perfection often comes down to a few key techniques. Here are our best tips for making your Dulce de Leche Apple Pie truly shine:

• Make it ahead! To streamline your baking process, especially if you’re preparing for a holiday or special event, both the pie dough and the pie filling can be made up to 3 days in advance. Simply prepare them, then store them separately in the refrigerator. We highly encourage preparing one or both components ahead of time, primarily because the cooked pie filling requires a significant cooling period – often 2-3 hours – to reach a suitable temperature before being poured into the raw pie crust. Planning ahead will save you a lot of stress on baking day.
• Cool your pie filling completely! This cannot be stressed enough. If you attempt to pour warm or even slightly warm apple filling into a raw pie crust, the heat will quickly melt the butter or other fats in your dough. This inevitably leads to a soggy, unappetizing crust, particularly the bottom layer. A completely cooled (or even chilled) filling is essential for achieving that desirable flaky, tender crust.
• Cool to room temperature for even slices. The dilemma: hot, gooey pie or neat, perfect slices? While there’s absolutely nothing wrong with diving into a hot slice of pie with its delightfully runny, melty caramel goodness (it’s my favorite way!), the filling will be less set. For more crisp, clean, and even lines when you slice and serve your pie, it’s best to allow it to cool completely to room temperature for several hours. As the pie cools, the cornstarch in the filling will fully set, resulting in a firmer, more sliceable consistency.

While some traditional recipes call for fresh apples, using them uncooked in a pie filling can be a bit risky. It often results in a watery, runny pie filling and, consequently, a soggy bottom crust. The moisture released by raw apples during baking can be unpredictable. This is precisely why I *always* pre-cook my pie filling. This method allows the apples to soften slightly and the filling to thicken properly with cornstarch before it even enters the crust, guaranteeing a perfect set and avoiding sogginess. Rest assured, cooking the filling first does not negatively impact its flavor or texture when baked inside the crust.

For the best apple pie, you want a firm, tart apple that holds its shape well during baking and provides a good counterpoint to the sweetness of the caramel. My go-to choices are Granny Smith, Honeycrisp, or Pink Lady apples because they consistently deliver on both texture and flavor, and are widely available in most grocery stores. Apples to generally avoid include Red Delicious, Gala, or Fuji, as they tend to become mushy when baked and can be excessively sweet, especially when combined with the added sugar and caramel in the filling. A mix of a tart and a slightly sweeter firm apple often yields the most balanced flavor.

There are a few common culprits for a less-than-perfect pie. For a runny filling, the most frequent reason is not allowing the pie to cool sufficiently after baking. The filling needs at least 3 hours (preferably more) to set firmly as it cools. Patience here is key! As for a soggy crust, this usually stems from too much moisture in the filling (which is why pre-cooking the apples is so important!) or from not baking the pie long enough to properly cook and crisp the bottom crust. Ensure your oven temperature is accurate and the pie bakes until the bottom crust is golden, not just the top.

Proper storage ensures your delicious pie remains fresh and enjoyable for longer:

Room Temperature: A freshly baked and cooled pie can be stored covered at room temperature for up to 3 days.

Refrigerated: For extended freshness, transfer any leftover pie slices or the whole pie, covered tightly, to the refrigerator where it will keep well for up to 5 days.

Frozen: This pie freezes beautifully! You can freeze a baked and cooled pie for up to 3 months. Alternatively, if you wish to prepare the pie ahead of time for future baking, you can freeze it raw. Just ensure it’s thoroughly thawed in the refrigerator before baking according to the recipe instructions. Wrap it well to prevent freezer burn.

Did you try this recipe? If you’ve baked this incredible Dulce de Leche Apple Pie, we’d absolutely love to hear about your experience! Please make sure to leave a ⭐️ star rating and a comment below the recipe card. Your feedback is invaluable, not just to me, but also to other readers who are looking for their next favorite dessert. Your insights and ratings are so helpful!

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Ingredients

  

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