Disney’s Apple Caramel Pie

Name: Disney’s Apple Caramel Pie
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 16.5 ounces refrigerated sugar cookie dough ((we used Pillsbury)); ½ cup flour; 2 ½ pounds apples (peeled cored and sliced thin (Honey Crisp or Granny Smith works great)); ½ cup sugar; ⅛ cup flour; 1 ½ teaspoons apple pie spice; 1 ¼ cups caramel topping; 1 cup flour; ½ cup brown sugar (packed); ½ cup sugar; 1 teaspoon vanilla; 1 ½ teaspoons apple pie spice; ½ cup butter

Jump to Recipe

1 20

44 Comments

5 from 4 votes

This post may contain affiliate links. Read our disclosure policy.

You will love this Disney’s Caramel Apple Pie. The sugar cookie bottom, apple filling with cinnamon spices, a crunchy topping and caramel!

You can find this delicious Apple Caramel Pie in Disney World at the Whispering Canyon Cafe in Disney’s Wilderness Lodge.

You will love the sugar cookie bottom, apple filling with cinnamon spices, a delicous crunchy topping and then coated with caramel.

It would be perfect for your Thanksgiving and holiday dinner dessert. And the best part is that it’s so very easy to make.

Recipe Ingredient Notes

To make Disney’s Apple Caramel Pie, you will need the following ingredients:

Crust

Refrigerated sugar cookie dough, (we used Pillsbury)
Flour

Filing

Apples, peeled cored and sliced thin (Honey Crisp or Granny Smith works great)
Sugar
Flour
Apple pie spice
Caramel topping

Topping

Flour
Brown sugar, packed
Sugar
Vanilla
Apple pie spice
Butter

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

How to make Disney’s Apple Caramel Pie

Heat oven to 350℉. Lightly spray a 10 inch springform pan or a pan similar to that size with an edge.
Mix the cookie dough and flour in a bowl until combined well.
Press into the bottom of the pan and go up the side of the pan about 3/4 inch. Make sure it’s completely covered with no holes.
In a mixing bowl toss the apples with sugar, flour, and apple pie spice and then turn into the prepared crust and carefully spread out evenly. Drizzle ¾ cup caramel topping over the apple mixture. Cover with aluminum foil and cook for about 45 minutes.
While the pie is baking, combine flour, brown sugar, sugar, vanilla and apple pie spice.
Cut in the butter mixture and mix until if forms a wet crumb mixture.
Remove pie from oven and take off the foil. Sprinkle crumb mixture over the warm pie.
Place in the oven and do not cover.
Continue baking for another 15 to 20 minutes or until the topping is lightly browned.
Allow the pie to cool and then remove springform pan sides. When ready to serve slice the pie and then drizzle with additional caramel topping.

Storage Instructions

Fridge: Allow the pie to come down to room temperature (covering the pie when it’s still warm will cause condensation and a soggy crust). Cover the pie with plastic wrap and then aluminum foil on top and store it in the fridge for up to 4 days.

Frequently Asked Questions

Don’t have a Springform Pan?

Not to worry. You could also make mini pies in a muffin tin. Lightly spray your muffin tin with non stick cooking spray.
Follow the recipe as directed but change the cooking time. You will want to cook for 25 to 30 minutes or until the edges begin to golden. Watch carefully to be sure you don’t overcook.

Can you make this pie ahead of time?

We don’t recommend cooking it ahead of time. You can however, prepare it, but we it tastes best when it comes out warm and fresh.
We also don’t recommend freezing and thawing it. The juices get the crust and topping a little soggy, and it doesn’t reheat the same.

Could I use apple pie filling instead of fresh apples?

You most definitely could. They will have a little more juice to them, so you will want to add about 7 extra minutes to the baking time.

Enjoy More Delicious Apple Pie Recipes

Pies and tarts are perfect for any occasion. Check out our comprehensive list of pie and tart recipes!

Join The Discussion

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Questions & Reviews

a hart says:

may I ask why not a pie pan?
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.
Mary-Anne says:

What if you can't get pre-made sugar cookie dough?
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! :)
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
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!
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!
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!
Jody says:

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

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

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.
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?
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?
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
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.
Taylor says:

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

The butter is at room temperature for the topping.
Hollie says:

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

Can this recipe be made in a large muffin tin to make mini apple pies?
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.
Thomas Braun says:

think this can be made in a 13x9 pan?
Cyd says:

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

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

I noticed that dough, the dough looks pre baked in the video. Any comments?
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.
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!
Cyd says:

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

Are we supposed to use salted or unsalted butter ?
Momma Cyd says:

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

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

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

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