Disney's Apple Caramel Pie Recipe (2024)

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1. a hart says:

   may I ask why not a pie pan?

2. Cyd says:

   A pie pan could work too. We like it in the spring form pan because it's a little bigger and the sides are deeper. You can also remove the sides and it will look really nice.

3. Mary-Anne says:

   What if you can't get pre-made sugar cookie dough?

4. Cyd says:

   You could totally use your own home made sugar cookie dough and it would work well too. Hope this helps. Thanks so much for stopping by our blog! :)

5. Wanda says:

   I made this on Sunday, smelled and looked great , my question, when I cut it it had to much juice /liquid. This made it hard to serve. Any suggestions? I used a spring form pan, my apples were not wet , when mixed with the flour mixture, and I cooled the pie completely prior to removing it from the pan? The only diversion from you recipe was to use Maintosh apples, Thanks for the great recipes...Wanda

6. Cyd says:

   Hi Wanda. The pie does have a lot of liquid. We put it in the fridge and that helped it set up. Not sure if you tried that. It is gooey when not all the way cooled. Hope this helps. Have a great day!

7. Christi says:

   I have two questions. First, I've never made caramel. Am I missing the directions for making it in this recipe?Second, regarding the use of a pie pan. I have a deep-dish pie pan that I'd like to use. Any reason I shouldn't if I can come up at least an inch from the bottom?I'm hoping to make this for July 4th weekend, so trying to prepare now. :-) Thanks for the help!

8. Cyd says:

   Hi Christi, This recipe calls for caramel topping (the caramel you would use on top of ice cream). No homemade caramel. We added some Kraft caramels in the picture. And your pie pan should work great! I hope this helps you and have a great 4th of July weekend!

9. Jody says:

   This is the best Apple pie I've ever made. Thanks.

10. Cyd says:

    Thanks Jody!! We are so glad you liked it. Thanks for your sweet comment. Have a great day!

11. Shantelle says:

    Do you think I could make this a week in advance and just freeze it until Thanksgiving? or is it best to do it fresh?

12. Cyd says:

    See Also

    The Perfect Pizza Dough Recipe - Chef in Training

    Hi Shantelle, we have not frozen this pie. We usually eat it on the same day or one day after we make it. But looking over the ingredients, I think it would freeze fine.

13. Laura says:

    I was just wondering if you ever froze this pie? If you did, how did you heat it up or defrost the pie for Thanksgiving? And did it turn out good?

14. Courtney says:

    So I wanted to make this for thanksgiving. So it will be fine if I made it Wednesday and served it Thursday? Should I reheat it? Do you serve it cold from the fridge?

15. Vickie says:

    After cooking per the directions, it seemed like the cookie wasn't cooked . I put it back in for an additional 25 minutes hope it's tastes good and not overcooked. Any thoughts, should the cookie be cooked prior to adding the apples?Vickie

16. Christine murray says:

    This pie was horrible. The crust never baked properly. Filling was thin and watery. Sorry, this was a big disappointment will not make this again.

17. Taylor says:

    Is the butter supposed to be melted or softened for the topping?

18. Cyd says:

    The butter is at room temperature for the topping.

19. Hollie says:

    Can you use canned Lucky Leaf apple pie filling instead of fresh apples.

20. Cyd says:

    We have only made this recipe as directed. I'm sure it would work, you would need to make some adjustments since the apple pie filling has the gel in with it.

21. Allison says:

    Can this recipe be made in a large muffin tin to make mini apple pies?

22. Cyd says:

    It should work fine making mini pies. The cooking time might need to be altered. Just watch closely so it doesn't burn.

23. Thomas Braun says:

    think this can be made in a 13x9 pan?

24. Cyd says:

    It can be made in another sized pan, but you will need to watch it closely for the difference in cooking time.

25. Traci Wood says:

    So... in the written recipe it doesn't say anything about baking the crust before adding the apples. However, in the video, it is handled with hot mit before adding the filling. Is it supposed to be pre-baked?

26. Cyd says:

    She just had the hot pads on her hands. It's not prebaked. Just follow the instructions as directed on the recipe. It already cooks for 45 minutes, then an additional 15. So that is plenty of cooking time. Hope this helps.

27. Hannah says:

    I agree with this comment, it definitely looks like the dough has started to cook as well. Do we bake the dough a little before adding in the toppings?

28. Sandy says:

    I thought it was really sweet but others thought it was really good. It was really big and thick.

29. Caroline says:

    I just put the topping on and put it back in the oven. I made 2 sizes and the slightly smaller one looked very watery - very nervous that it doesn’t look right

30. Rikki says:

    So it was good but even after all the cooking the middle part of the crust was not cooked. The apples created so much liquid it kept the base from cooking.

31. Lola says:

    I noticed that dough, the dough looks pre baked in the video. Any comments?

32. Lola says:

    But the video shows the dough pre baked. You can tell by looking at it and why was she wearing the hot pads? Doesn't make sense.

33. Amy Bates says:

    I made this for Thanksgiving this year and the best comment was"This is heaven in my mouth." It is very sweet...I probably used too much caramel :) but it is very good! My only question is should the topping be moist or crumbly? I baked mine the night before and it seems the top was a little gooier than I would have expected. Maybe this is normal. It is an amazing pie for sure!

34. Cyd says:

    The longer the pie sits before being eaten, the softer the top will get. It's delicious either way!!

35. Stephanie says:

    Are we supposed to use salted or unsalted butter ?

36. Momma Cyd says:

    We usually have salted on hand, but either works just great.

37. JMc says:

    Made this. Was a lot of liquids. Apples was not real soft. Topping was moist and never formed a crumble. Very disappointed

38. Marilyn says:

    This pie was such a hit that my husband said I’m now responsible for making it for every holiday dinner! 😁

39. Jennifer Eidenire says:

    The video and the written recipe are not the same! The video clearly shows that you baked the crust. Also, the amount of flour is WAY different. How do we know which is correct?

40. Momma Cyd says:

    We don't cook the crust before adding in the apples because it cooks for 45 minutes and then an additional 15-20 when you add the topping. But if you are afraid the bottom won't be all the way cooked through because of the apples, you can easily cook the crust for 10 minutes first. The video and recipe have the same ingredient amounts. You add in 1/2 cup of flour to the cookie dough and it's listed at the top of the recipe. The filling has a little bit of flour, and the topping has flour. Hope this helps.

41. Patricia Reads says:

    I had a few problems with the Caramel Apple Pie and would like some help figuring out what went wrong. Even though I cooked the pie an extra 10 minutes and my oven thermometer read 350, my pie was under baked. The flavors were delicious but the sugar was still gritty and the crust seemed under done.

42. Kammy says:

    This pie was a huge hit at our Thanksgiving celebration today! Delicious!!

43. Rachel says:

    If I use apple pie filling in place of fresh apples, should I still add the sugar/flour/ apple pie spice to the filling?

44. Momma Cyd says:

    Yes, since this pie often has a lot of liquid from the apples, you will want to add the little bit of flour and spices.