Deep Dish Dulce de Leche Apple Pie

This pie has been featured in a post on The Recipe Girl blog: Prize Winning Pie Contest Recipes.

Yield: 10 to 12 servings

Prep Time: 30 min

Cook Time: 1 hour

Deep Dish Dulce de Leche Apple Pie

First place winner in a community pie contest!


1/2 cup brown sugar
1/3 cup granulated sugar
1/3 cup cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
pinch of salt
7 to 8 cups of peeled, sliced apples (I like Granny Smith & Braeburn)
1/2 cup dulce de leche (canned or homemade)
2 Tablespoons apple cider
1/2 teaspoon vanilla extract
double crust for 9-inch pie (purchased or homemade)
egg white mixed with 1 teaspoon of water
coarse sugar for top, optional


1. Preheat oven to 400 degrees F. Center rack in oven.

2. In a small bowl, mix sugars, cornstarch, spices and salt.

3. In a large bowl, toss together apples, dulce de leche, apple cider and vanilla extract. Add dry ingredients and toss to combine.

4. Between waxed paper, roll out pie dough as large as possible keeping it a good thickness. Line deep dish pie pan with crust and let it hang over the sides. Brush with egg white mixture. Add filling and spread out evenly.

5. Roll out 2nd crust a little bit too & place on top of pie. Crimp edges together in a decorative fashion to seal. Brush with egg white mixture. Cut a few holes in the top crust for venting. Sprinkle with coarse sugar, if using.

6. Bake for 30 minutes. Then turn the temperature down to 375 degrees F. If pie is browning, cover it with foil and top with a pie-crust-shield to prevent crust edges from burning. If you don’t have a pie shield, just cover the whole thing with foil. Bake for another 30 minutes.

7. Remove pie from oven and cool on rack for several hours to allow filling to set.


*If you wish to convert this to a regular-sized pie (& not a deep dish), reduce apples to 5 cups and use slightly less dulce de leche.
*Dulce de leche can be found in the Latin aisle of most markets. Nestle makes it- look for it in a can. Or make it homemade- it's easy!

Source: (Adapted from The Cooking Photographer)

36 Responses to “Deep Dish Dulce de Leche Apple Pie”

  1. postedOct 10, 2009 11:52 AM

    Caramel goes great in apple pies. I bet dulce de leche does as well!

  2. postedJul 30, 2010 8:11 PM

    I made this pie for a pie tasting contest, and I won, too!

  3. postedOct 25, 2010 12:45 PM

    I made this pie for a contest, and it didn’t place. It tasted good, but I don’t think it was extraordinary. I think a big problem was that the judges couldn’t see the name of the pie… the dulce de leche gave the apples a slightly unappealing look (almost gunky, as opposed to the normal syrupy apples in a pie). However, had they known it was not supposed to be a “traditional” apple pie, and that it was supposed to look like that, I wonder if it would have done better. Oh well, it still tasted good. Thanks for the recipe.

    • postedOct 25, 2010 2:27 PM

      @Liz, Liz- that is such a bummer! I’m sorry you didn’t win w/ this recipe. I agree that the title may “explain” why the filling is more muddled looking, though I don’t recall mine looking icky. I guess it probably depends on what kind of dulce de leche you use? In any case, glad you liked the flavor of it.

  4. postedNov 16, 2010 8:58 AM

    This looks incredible! I might just add it to my dessert menu for Thanksgiving. Quick question – how long does it keep? I have a small kitchen and will be doing a lot of the cooking ahead of time. Should it be OK for a day or two in the fridge? Or is it best fresh? Thanks!

    • postedNov 19, 2010 3:41 PM

      @Amanda, Should be fine baked a day or two ahead.

  5. postedNov 19, 2010 1:35 PM

    This looks fantastic! Caramel flavor from the dulce de leche + apples? Yum.

  6. postedNov 19, 2010 1:56 PM

    sounds great, but would love a pix of a sliced piece, thanks!

    • postedNov 19, 2010 2:02 PM

      I know! I usually give a sliced pic, but since I made this for a pie contest… I wasn’t able to give them a pie with a slice cut from it. Guess I’ll have to make it again!!

    • postedNov 20, 2010 6:33 AM

      @galpal, Me too!

  7. postedNov 19, 2010 1:59 PM

    I’m visiting you from the Pioneer Woman Cooks website. This pie sounds INCREDIBLE! I just might be making this next week!

    Happy Thanksgiving!!!

  8. postedNov 21, 2010 12:45 PM

    Looks great!!!
    Nice to see your pie on PW’s website, my pie is there too 🙂

  9. postedDec 5, 2010 7:43 PM

    This post comes a little late, but I made it for Thanksgiving and it was wonderful. My first time making an apple pie, and my husband said it is hands down his favortie! The only thing different I did was “sweat” the apples with some sugar (I followed the suggestion from Alton Brown to make sure it didn’t get too soggy). Otherwise, I followed to a T, and it was so very good! Thanks for this!

  10. postedDec 6, 2010 7:40 AM

    This was the first pie I made completely from scratch. I wrote about it on my blog here. I feel like I have conqured my fear of pie baking. Thank you for sharing your delicious recipe!

    • postedDec 6, 2010 1:09 PM

      @mrsblocko, SO happy you had success with it! Thanks for letting me know 🙂

  11. postedSep 12, 2011 11:46 AM
    Crystal Hall

    I found this recipe searching for a caramel apple pie and OMG it was delicious! I had everything but the nutmeg.

  12. postedOct 2, 2011 1:44 PM
    Meg Ritter

    I just made this pie but did not put in the nutmeg as I’m not fond of that spice and did a crumb topping instead. Both my husband and I agree this recipe is a keeper! It is amazing!!! I used the Dulce De Leche from Williams-Sonoma since it’s my all time favorite. Thank you so much for sharing this recipe!!!

    • postedOct 2, 2011 2:27 PM

      Great to hear! And you’re welcome!

  13. postedOct 19, 2011 2:29 PM

    Thank you, Lori for creating this recipe. It’s an incredible combination of flavors, that burst in mouth like a symphony. I made this scrumptious pie for “pie party live” and it was a huge success. I cut back a little on the dulce de leche and added some butter layered on top. Butter makes everything taste better,not that this pie needed it. This wasn’t a competition, no prizes to be won other than new friendships and the sharing of marvelous pies.

  14. postedNov 19, 2011 9:57 PM

    I am making this pie for the first time tonight. Our Thanksgiving dinner with my husband’s side of the family is actually tomorrow and I have been itching to make this ever since I found it. I (for the first time) made dulce de leche using the 8 hour crock pot method. OMG! I have found a new favorite! It was so yummy and warm when it was done. My pie is now in the oven. So far so good! I did add a cinnamon sugar mix to the top after brushing it with the egg wash. I know it’s going to come out great! I can’t wait for everyone to try it tomorrow. Thanks so much for sharing the recipe!

    • postedNov 20, 2011 6:33 AM

      Great- I hope you all love it!

  15. postedNov 5, 2012 12:35 PM

    ok so i just made this, but forgot the cider 🙁 is it ruined???? 🙁 it is in oven now and I am so nervous it is wasted 🙁

    • postedNov 5, 2012 12:39 PM

      I’m sure it will probably be just fine… maybe not as many juices is all.

  16. postedNov 7, 2012 3:10 AM

    Tried this and love it! My hubby is an apple pie nut and couldn’t say enough good things about this recipe. Thank you for sharing and congrats on winning the contest!

  17. postedDec 16, 2012 11:55 AM

    Hi – so, I would like to make this for Christams Eve.. and I did already read something about this…
    But, I was wondering – Can I make ahead of time? ( just put it together… not bake it?) And keep it in the fridge until I’m ready to bake it? Would it still come out okay? If anyone can answer- that would be great! Thanks

    • postedDec 16, 2012 8:33 PM

      Hi Tausha, I would bake it the night before, and then just cover and leave it at room temperature and serve it on Christmas Eve.

  18. postedJan 8, 2013 7:43 AM

    Thank you very very much for this recipe! For some reason, I got it in my head that I want to make an apple pie with a layer of dulce de leche under the apples. I found your recipe and while it wasn’t exactly what I was looking for, I made it earlier tonight and I am sold – utterly, completely sold! This recipe is definitely a keeper! The apple pie didn’t last 10 minutes after I let it cool. And to think, it was a 9-inch pie, and there were only 5 of us tonight in the family. Thank you again!

  19. postedNov 11, 2013 9:14 AM

    Made this yesterday…turned out perfectly…absolutely delicious…love!

  20. postedNov 22, 2013 2:10 PM
    Jeff Blackwell

    Dear recipe girl: I think I failed the “deep dish dulce de leche apple pie”. Your recipe called for apple cider. I assumed that was apple cider vinegar. I also used an entire can of the dulce de leche. Next time I’ll measure. I also used six apples. Next time I’ll use five. And making the pinch on the top crust was a joke. I can’t cook like you but if I video taped this I would be laughed at all day. I had apple peelings on the floor. My eye glasses fell into the apple mixture. The pie before the oven looked like something I made out of play dough when I was a kid. Ha-ha. Maybe I’ll just order a pie from you and pay for it. Happy Thanksgiving.

    • postedNov 25, 2013 9:27 PM

      oh my gosh!

  21. postedJan 24, 2014 8:16 PM

    Perfection, Lori!!

  22. postedNov 14, 2015 6:51 AM

    I’ve never used dulce de leche. Is there something special about it or can I use homemade caramel sauce?

    • postedNov 15, 2015 7:44 AM

      It’s much thicker than caramel sauce. You can usually find it near the Latin products in your market.

  23. postedMar 27, 2016 7:26 PM

    I’ve made a salted caramel apple pie for a couple of years.  It is fabulous and I make it with a homemade caramel sauce.   Because I was crunched for time on Easter, and based off the recipe on this site, I used prepared dulce de leche sauce instead.

    Disaster!  The dulche de leche seized up and got grainy, leaving me with brown sludge in my pie instead of the gooey, rich  caramel sauce I’m used to.   The rest of the pie was spot-on so I know it was an issue with dulce de leche vs real caramel sauce.

    Baker beware….

    • postedMar 29, 2016 1:21 PM

      I wonder if it was the brand you used? I have made this with canned dulce de leche (for a pie contest, in fact) and it turned out amazing. Not sure what happened with yours- sorry!

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