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Caramel rose apple pie in a metal pie pan on a wooden table.
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5 from 3 votes

Caramel Rose Apple Pie

Time to make a fancy apple pie. This caramel rose apple pie is sure to impress your friends and family members. It is so yummy and really easy to make!
Prep Time30 mins
Cook Time45 mins
Resting Time30 mins
Total Time1 hr 45 mins
Course: Dessert, Desserts
Cuisine: American
Keyword: easy, fruit, sweet
Servings: 10 people
Calories: 219kcal
Author: Matt Taylor


  • Apple corer (optional)
  • Peeler
  • Knife
  • Mandolin slicer (optional)
  • Manual juicer (optional)
  • Bowls
  • 9-inch cake pan or cast-iron skillet
  • Aluminum foil
  • Saucepot


  • Water about 2 cups
  • 1 lemon
  • 4 to 5 large apples I like to use Granny Smith, a good tart apple works great peeled and sliced thin
  • 1/2 cup brown sugar 100g
  • 1/2 cup white granulated sugar 105g
  • 1/2 tsp. of ground cinnamon 3g
  • 1/2 tsp. of nutmeg 3g
  • 1 pie crust homemade or store-bought
  • 1/4 cup of heavy cream 60ml


  • Add the water to a large bowl and then squeeze the juice from one lemon into it.
  • Peel the apples and optionally core them and place them in the lemon water to prevent browning.
  • Slice the apples around the core into nice half apple thin slices, no more than 1/8th of an inch thick. You may also use a mandolin slicer for this. For this particular pie, I don't normally core the apple, but you certainly can. Place the slices in the lemon water.
  • In a small bowl mix together the brown sugar, white sugar, cinnamon, and nutmeg. If you don't have brown sugar, you can use all white sugar.
  • Drain the lemon water from the bowl of sliced apple. Add the sugar mix and stir with a spoon until well combined. You can also just use really clean hands or wear gloves. Let the bowl sit for 30 minutes.
  • Use a store-bought or homemade pie crust. Place it in a 9-inch cake pan and then poke holes on the bottom with a fork. Chill the pie crust in the fridge while waiting for the apples.
  • Now grab a handful of apples and squeeze the juice from them, then place the apples in a separate bowl. Again clean hands, or wear gloves. You will be left with a bowl of apple-flavored sugar liquid. The apples will be thin and flimsy.
  • Place the thin apple slices in the pie pan, starting on the outer edge, and working your way towards the middle, overlapping the slices. At the end, you will have a small hole, take a few thin slices and roll them up and set it in the middle to complete the rose look.
  • Cover the pie and bake it on the middle rack for 30 minutes in a preheated oven at 375 F/190 C. Remove the foil and bake for another 10 to 15 minutes. Until the crust is golden brown and same with the tops of the apple slices. Now allow the pie to cool while you make the caramel topping.
  • Pour the apple sugar liquid into a pot and heat it over medium heat on the stovetop, stirring occasionally. Once it comes to a boil continue to boil it for 10 to 15 minutes until it reduces by about half. Then pour in the heavy cream and stir it in. Turn the heat off and remove the pot. Allow the caramel to cool, while the pie is cooling.
  • Drizzle that caramel all over the pie. Then serve up a slice. Add a scoop of ice cream if you want, and drizzle more caramel on top. Enjoy!



Note: The nutritional facts don't include a scoop of ice cream. 
Note: If you leave the peel on the apples, it gives it a cool look, especially if you are using red apples.
Caramel rose apple pie nutritional facts