Apple Crunch Pie with Red Wine Caramel

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Apple Crunch Pie with Red Wine Caramel Apple Crunch Pie with Red Wine Caramel

Servings: 8 servings
Prep Time: 30 min
Cook Time: 1 hr
Difficulty: Easy

Ingredients Add to grocery list

1 pre-made store bought pie dough round
8 Granny Smith apples, peeled, cored, and sliced thinly
1 tablespoon flour
1 tablespoon cinnamon
1 cup prepared caramel sauce
4 tablespoons butter, cut into small cubes
4 tablespoons red wine

For the Crunch Top:
1/2 cup light brown sugar
1/2 cup all purpose flour
1/2 cup butter, chilled and cubed
1 cup walnuts, toasted and chopped





Preheat oven to 350 degrees.

Press pie dough into 9 inch pie plate, crimping or fluting the edges. Keep refrigerated until ready to use. In a large bowl, toss the apple slices with flour and cinnamon and set aside. In a small mixing bowl, whisk together prepared caramel sauce and red wine. Set aside.

Prepare the crunch topping by adding all the ingredients into a medium mixing bowl and using your hands to cut in the butter until crumbly looking. Set aside.

Remove pie dough from refrigerator and begin pie assembly by layering the apple slices and the caramel red wine mixture. Put 1/4 of the apple mixture in the bottom of the pie dough. Top with 1/4 of the caramel wine sauce. Repeat process with the remaining apples and caramel sauce.

Dot the top of the pie with the cubed butter and prepared crunch topping. Cover with foil and bake for 30 minutes. Remove foil and continue baking an additional 30 minutes or until browned and bubbling. Allow to cool 30 minutes before serving.

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Reader Comments:


I do not have red wine can I omit it or what can I replace it with nonalcoholic.

By Wendy Barlow on November 20, 2012


I was watching your show a few days ago and you made an apple pie using canned filling, cream cheese, an egg. Use half a can of the filling, plus other ingredients, bake 20 minutes, add remainder of filling mixed with caramel and topped with pecans. Cannot find the receipt. Can you help me? Love your show. An Oklahoma girl.

By Carol Hood on October 23, 2011


Hi Nancy, You might try this recipe:

By Jonathan Able on August 26, 2011


Love your recipes Paula! Saw you in Albuquerque and it was such a treat! Anthony Bourdain wouldn't know good food if it was his last meal on earth! My local news announcer said "he knew who Paula Deen is but had never heard of this Bourdain guy."

By Sandy Hunter on August 22, 2011


Here are common alcohol substitutions:

By Jonathan Able on August 17, 2011


Hi Diane, You can use a store bought caramel sauce if you prefer.

By Jonathan Able on August 17, 2011


Can't anybody read this recipe,It says PREPARED carmel sauce, and it tells you 4 table spoons RED WINE, any will do. Don't be dumb READ the recipe as is or don't make it at all. I'm sure Paula must be tired of answering DUMB questions. JUST LEARN TO READ. And as far as using ready prepared crust, whats wrong with that. Some of your cooks use things like that to safe time. Either that or learn how to make your own, It's not that hard.

By Deborah S on August 14, 2011


Looking forward to trying this recipe.I loved your peach pie recipe ...the one that the filling could be frozen for latter use....I lost the recipe could you please share again? THANK YOU. You are the best!!!!

By Nancy on August 13, 2011


I made this apple pie and it was amazing. Thanks Paula Deen. Sincerly Gloria

By Gloria Frazier on August 10, 2011


I would also like to know how to make the carmel sauce, or can it be store bought?

By Diane Cramer on August 09, 2011


What makes an easy wonderful Carmel sauce is cooking a can if eagle brand milk for 4 hrs. It turns into a sinfull Carmel sauce ! Red wine is a wonderful way to get some omega 3 's ! Every woman needs those so give the red wine a try!

By Anonymous on August 08, 2011


IN your apple pie what kind of prepared caramel sauce are you using? Thank you.

By Marlene Assetto on August 08, 2011


I would like to know when using recipes that ask for wine, how do you know which wine would work well? For example in this recipe, which red wine would you use? Or if a recipe for a stew called for wine, what would I use then... JF

By Anonymous on August 08, 2011


Miss Paula, what can you use instead of the red wine? Also, would like to know how to make the caramel sauce.

By Emilyanne Jewell on August 08, 2011


my first reaction is WHY in the heck would PD use a store bought crust? and after reading other reviews, wondering why she wouldn't detail the caramel sauce? very disappointed Ms. Deen.

By Karen on August 08, 2011


I've always used three (3) different types of apples as it does add to the flavor. As we have some great orchards here, I'll try different combinations. Also, I can never serve my pies without Hard Sauce (omitting the rum) just melts right on it and is so yummy!! - ann siggins <><

By Ann Siggins on August 08, 2011


I want to make a substitution for the red wine. What can I use?

By Kathryn Windsor on August 08, 2011


Sounds good aside from the fact that you don't give the recipe for this mythical red wine caramel. That's the one reason I clicked on the recipe.

By katrina on August 08, 2011


i discovered a great apple pie, it is called THE EASIEST APPLE PIE EVER, it calls for the granny smiths to be microwved, along with the cornstarch and sugar, and cinnamon, micro 6 minutes, stir, microwave 6 more minutes, I have always had a problem making a pie with grannie smiths, the apples were never cooked. The Easaiest Apple pie Ever calls for a nut topping, and a baked pie shell, top apples with the nut mixture, bake 10-15 minutes, do not have the recipe on hand, just passing on this info in regards to the pecan topped apple pie. lila m. parton

By Anonymous on February 09, 2011


If you do not ave caramel sauce - 1 Cup sugar 3 T water in small sauce pan - cook stirring constantly until caramelized about 10 minutes add 1/4 cup heavy cream - add 1/2 cup good red wine - be careful this will boil up fast add a scraped vanilla ean let cool and pour over apples - This works better if you cut your apples uniformly and stack them definitely a yummy good ole southern "Paula Deen" pie !!

By Anonymous on November 23, 2010

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