Growing up I was never really into baking even though I had one major sweet tooth. I grew up watching my mom bake pies for my dad however, as pie is one of his favorite desserts. [Now, I have a husband that LOVES pie!] Every apple pie recipe I have ever seen has been the same however. It has always involved mixing raw apples with a mixture of sugar, butter, flour, and spices. Some recipes, there would be too much flour resulting in the pie tasting cakey. Other recipes, there would not be enough flour and all of your pie filling would pour out when you cut into it. 

Today however, I am happy to share with you my very own apple pie recipe that involves making your pie filling mixture ahead of time by cooking it down! This way you will end up with that perfect pie filling that oozes out a little when cut, but isn’t too thick or too runny. 

Take a look down below, and let’s get started!

Recipe serves: 6-8 adults
Prep time: 30 minutes for the pie/30 minutes for the caramel
Cook time: 40-50 minutes for the apple pie



1/2 Cup brown sugar, lightly packed
2 Tbsp butter
1 Tbsp honey
1 Tbsp water
1/2 Tsp salt
1 Lime, juiced
1 Tbsp white sugar
1/4 Tsp cloves
1/4 Tsp nutmeg
1/2 Tsp cinnamon
3-4 Large apples [I used Honeycrisp]
1 Box pre-made pie crust
1 Egg, scrambled

1 Tbsp corn starch
1/2 Tbsp water [warmed]


1 Cup white sugar
1/2 Cup water
1/4 Tsp salt
4 Tbsp butter
1 Tsp corn syrup
1/2 Cup heavy whipping cream



  • Remove one of the pie crusts from the box, unroll, and place into the bottom of a pie dish.
  • In a saucepan combine your brown sugar, butter, honey, water, salt, lime juice, white sugar, clove, nutmeg, and cinnamon. Turn heat to medium high to combine and bring to a light boil. [Stir often to avoid burning.]
  • While the filling is cooking down, cut your apples. They can be sliced or cut into chunks. You can choose to leave the skin on or take off as well. Once cut, lay evenly on top of the crust in the pie dish.
  • Combine the corn starch and water in a small dish. Once thoroughly combined, bump the heat down on your filling mixture to low and continuously whisk in the corn starch until fully combined. [Whisk fast and don’t stop!] Turn up the burner heat to a simmer and whisk or stir until mixture has thickened.
  • Let the pie mixture cool for 20 minutes off of the burner. Stir occasionally to let off steam to cool faster.
  • Pre-heat oven to baking temperature described on pie crust box.
  • Once the pie filling mixture is cooled, pour evenly over top of the apples. Press apples down into the sauce to coat evenly as well.
  • Take top crust out of the fridge, unroll and place over top of the apples. Pinch both the top crust and bottom crust together to seal, and cut slits on the top of the crust to help let out steam while cooking to avoid bursting. [You can crinkle the edges, use a fork to press the edges, or simply thumb press down the edges of your pie. It is entirely up to you!]
  • Take the scramble egg and with a brush, glaze the top of your pie crust. This will help create a golden shine to the pie while baking. Sprinkle a little white sugar over the top as well. [Watch for burning however along edges while cooking. You can cover with foil if needed.]
  • Bake as directed.


  • In a saucepan add your sugar, water, salt, butter, and corn syrup. Turn the burner to medium high heat and stir gently until all ingredients have combined. Once combined, stop stirring and let the mixture boil until it becomes the color of honey. [Medium brown.]
  • Remove pan from burner. Slowly and continuously whisk in cream. [It should be slightly runny.]
  • Place back onto burner and bring back up to a boil. Boil until thicker, but pourable. [Think pancake syrup consistency.]
  • Let cool and pour into a serving dish of choice.


– Avoid over boiling your caramel as it will become too thick or chewy to eat with your pie. 

– After caramel has been made, avoid getting any water into the caramel. Even one drop can cause the caramel to “seize”[become grainy] Only place caramel in an air tight container in the fridge after it has completely cooled, to avoid condensation. The corn syrup helps to stabilize the caramel while cooking, not afterwards. 

To make this recipe even better you can add a scoop of vanilla ice cream right on top! I hope you enjoyed a different approach to making an apple pie as well! As always feel free to leave a comment down below and check out any of my social media to stay in touch with the newest updates!

Until next time, take care.

To make gluten free]
– Use a gluten free pie crust. I have yet to find one sold in stores, however there are many recipes online.


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