Caramel Apple Pie
Move over apple pie — this caramel apple pie is about to become your new holiday tradition! Imagine soft, pillowy holiday focaccia recipe layered with gooey spiced apples, topped with a buttery crumble, and finished with a drizzle of glaze and caramel sauce. It’s like the best parts of apple pie and fresh-baked bread in one heavenly bite.
My easy apple bread dessert is perfect for Thanksgiving, Christmas, or anytime you’re craving cozy fall flavors, this dessert focaccia is easy to make, make-ahead friendly, and guaranteed to wow family and friends.
Making focaccia, this particular apple dessert bread with yeast, at home is surprisingly effortless, and this recipe proves it. With just a handful of humble ingredients — water, yeast, flour, and a touch of olive oil — you can create a golden, bakery-worthy bread that feels almost magical and bake up irresistible apple treats like this one or variations of my apple dessert. The dough comes together quickly, the rise is forgiving, and the final result is a pillowy canvas for sweet apples and buttery crumble. It’s the kind of comforting, heartwarming bake that impresses at the holiday table and sparks pure joy year-round.
If you love cozy fall desserts like this, try these Mini Pumpkin Pies
Why You'll Love This Caramel Apple Pie
- My homemade focaccia combines the comfort of apple pie with the fluffiness of homemade bread
- Easy dough recipe with pantry staples
- Perfect holiday dessert centerpiece
- Make it ahead — stays soft and flavorful for days
- Year-round yumminess: swap in pears, peaches, or cherries when apples aren’t in season
Activating the Yeast
Whether you’re using instant yeast or active dry yeast, the process is simple. Mixing yeast with warm water and a little sugar helps “wake it up” — the sugar acts as food for the yeast, and within a few minutes you’ll notice a creamy or foamy layer forming on the surface. This is a sign that your yeast is alive and active, ready to help your focaccia rise into soft, pillowy bread.
For another fall favorite, try these Pumpkin Brownies
Key Ingredients You'll Need
For the Bread Dough
- 1 ¾ cups (255 ml) warm water
- 2 tsp (5 g) instant yeast (1 packet)
- 1 tsp granulated sugar
- 1 ¼ tsp (8 g) sea salt
- 3 cups (400 g) all-purpose flour
For the Spiced Apple Filling
- 1 large apple, chopped
- ¼ cup granulated sugar
- 2 tsps apple pie spice
- 2 tbsp water
- 1 tbsp flour
For the Crumble Topping
- ⅓ cup (75 g) melted butter
- 3 tbsp honey or maple syrup
- 2 tsp apple pie spice
- 1 cup all-purpose flour
For the Glaze
- 1 cup (120 g) powdered sugar
- 2–3 tbsp milk (or cream for richness)
- ½ tsp vanilla extract
Optional: Caramel Drizzle
Use store-bought caramel sauce or make your own by melting sugar, butter, and heavy cream.
How to Make Caramel Apple Pie
Make the Dough
- In a large bowl, whisk together warm water, yeast, and sugar. Let sit 5 minutes until foamy.
- Add salt and flour. Mix until shaggy dough forms.
- Knead on a floured surface (or with a dough hook) for 5–7 minutes until smooth.
- Place in an lightly oiled bowl, cover, and let rise 1 hour to 1.5 hours or until doubled.
Prepare the Spiced Apples
- In a skillet over medium heat, cook apples, sugar, and apple pie spice until softened (3–4 minutes).
- Stir together water and flour to make a slurry, then add to apples. Cook 1 minute until thickened.
- Remove from heat and let cool completely.
Shape the Focaccia
- Oil an 8×10 or 8×11 baking dish.
- Gently stretch dough into the pan.
- Spread half the cooled apples over the dough, then fold dough into a roll. Flip seam-side down, stretch again to fit pan.
- Cover and rise another hour or until puffy.
Add Toppings
- Spoon remaining apples on top.
- Mix crumble topping ingredients with a fork until coarse crumbs form. Sprinkle over focaccia.
Use all of your crumble. It might seem ample once you sprinkle half of it on. Keep going! You want to ensure no dough is peeking through.
Bake
- Preheat oven to 425°F (220°C).
- Loosely tent pan with foil to prevent topping from burning.
- Bake 25 minutes, or until golden brown.
Finish with Glaze & Caramel
- Cool focaccia 20 minutes.
- Whisk glaze ingredients until smooth and pourable. Drizzle over bread.
- Finish with caramel drizzle for extra indulgence.
Excuse the heavy breathing LOL! The actual sounds of foodies filming 😉 For more videos click here for my media page.
Don’t be afraid to mess up. It’s an expensive mistake, but better to waste calories on something satisfying rather than mediocre.
-your baking blogger
Stacie’s Tricks & Tips
- Use Honeycrisp, Fuji, or Granny Smith apples for the best balance of sweet + tart.
- For a crunchier topping, add ¼ cup chopped pecans or walnuts to the crumble.
- Store leftovers covered at room temp for 24 hours, or refrigerate up to 5 days. Cut and freeze in a ziplock bag for up to two months. (If it lasts that long;))
- Cut and reheat covered in the oven at 30 degrees F for 5 minutes or until warmed through or covered in a damp cloth in the microwave for 10 seconds. Bread heats up fast!
For more baking tips, explore
Frequently Asked Questions
Can I use store-bought caramel for caramel apple pie?
Yes, caramel apple pie can be made with store-bought caramel sauce for convenience. Homemade caramel adds deeper flavor, but store-bought works well for quick preparation.
How long does caramel apple pie last in the fridge?
Caramel apple pie lasts up to 4–5 days in the refrigerator when stored in an airtight container. Reheat slices at 300°F for 10–15 minutes for best texture.
Can I freeze caramel apple pie?
Yes, caramel apple pie freezes well for up to 2–3 months. Wrap tightly and thaw overnight in the refrigerator before reheating at 350°F until warmed through.
Can I make caramel apple pie ahead of time?
Yes, caramel apple pie can be made 1 day in advance and stored at room temperature or refrigerated. The flavors deepen as it rests, making it even better the next day.
Why is my caramel apple pie runny?
Caramel apple pie becomes runny if not enough thickener is used or if it’s sliced too soon. Bake until the filling is bubbling and let it cool for at least 2 hours before slicing.
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