Every year, I love to try a few new apple recipes to celebrate fall. Apple crisp, apple bread, applesauce for serving up alongside savory dishes—I can’t get enough! This year, picking out a new apple recipe wasn’t too difficult. After loving Joanna Gaines’ biscuit recipe, I had a pretty good feeling about one of her other recipes from Magnolia Table: dulce de leche apple pie.
This recipe had everything I could want from fall: apples, brown sugar, cinnamon, nutmeg and plenty of butter. It also contained a less common ingredient—dulce de leche. This ingredient is a lot like caramel. It’s made by slowly heating up sweetened condensed milk until it’s thick, sticky and sweet.
I figured that combining apples with a caramel-like ingredient had to be a recipe for success. Here’s how it went!
How to Make Joanna Gaines’ Dulce de Leche Apple Pie Recipe
This pie recipe doesn’t require any special ingredients other than the dulce de leche (more on that later). After your next trip to the apple orchard, you should be all set to start on this baking project.
Magnolia Table: We’ve got you covered with this dulce de leche apple pie here, but this cookbook is full of delicious recipes from our favorite home flipper. Snag a copy for yourself (and pick up Magnolia Table: Volume 2 while you’re at it).
Apple peeler/corer:Peeling five pounds of apples is quite the task. Pick up this gadget that peels, cores and slices all in one go. If this isn’t for you, check out our Test Kitchen’s other go-to apple peelers.
Pie plate: Make sure you’ve got a pretty pie plate on hand for serving up this dulce de leche apple pie—and plenty of other fall pies too.
Directions
Step 1: Make the Dulce de Leche
The good news here is that you can skip step one entirely if you have dulce de leche on hand. You can find canned dulce de leche at most grocery stores in either the baking or international foods sections or online. If you can’t find it or the store is out of stock (that’s what happened to me), don’t worry: Making your own is easy.
All you need to make dulce de leche is a can of sweetened condensed milk. Peel the label off the can and submerge it in water in a small pot. Place on the stove, cover and let simmer (making sure the water line never dips below the top of the can) for three hours. Be sure to wait for it to reach room temperature before opening.
This is a bit time-consuming, but it’s mostly hands-off. Plus the flavor is great! I stirred a little into my coffee the next morning—heaven!
Step 2: Make the Crust
The start of any good pie is the crust, so that’s where I started with this recipe. Joanna writes that you can either make your own pie crust or use premade. As much as I love her cooking shortcuts, I decided I’d make the pie pastry from scratch. To make the process go just a bit faster, I broke out my food processor to mix up the pie pastry.
To make the dough, I blended the flour and salt. Then I pulsed in cold, cubed butter until the butter was broken down into pea-sized pieces.
Last step: Add in a quarter cup of ice-cold water until the dough comes together. I used my food processor here. I have a Cuisinart model that I love—and the Taste of Home Test Kitchen approves of it too.
Once the dough came together, I turned it out onto a board, pressed it together, divided the dough in half and wrapped each up in a sheet of Bee’s Wrap (trust me, you’ll love it). I let them chill in the fridge for two hours.
Step 3: Prep the Apple Filling
apples for apple pie
I love a good apple pie (and apple bread, apple tarts, apple muffins…), so every fall I pick tons of apples. This year, my husband and I brought home 22 pounds! I was thrilled to use up some of this harvest on the filling which calls for a whopping 12 cups of sliced apples! I used Cortland apples since I love how sweet and crisp they are, but use any heirloom variety you choose for this recipe.
To make the filling, I started by peeling, coring and slicing my apples. I do this by hand, but you can use one of those apple-peeling gadgets or even a spiralizer to do the work for you. In total, I peeled about 15 medium-sized apples.
What’s different about Joanna’s recipe, compared to the apple pie I made growing up, is that she cooks the apples ahead of time. Joanna writes, apple pie used to drive her crazy: “even if I made the pie the same way every time when I’d cut into it sometimes there wasn’t much liquid and other times it was like the apples were swimming in the deep end of a pool.” I feel that. Cooking the apples prior helps release some of that soggy bottom-inducing moisture.
But you don’t cook the apples alone. Her recipe specifies that you should melt four tablespoons of butter along with a half cup of brown sugar, a quarter cup white sugar, a teaspoon of cinnamon and a quarter teaspoon each of nutmeg and allspice. Then, once those are melted together, you stir in the apples.
Bring the little bit of liquid up to a boil, stir in a quarter cup of flour and let simmer on top of the stove for about ten minutes—until the apples are tender but not cooked through.
Step 4: Roll Out the Crust
dough for apple pie crust
While the apples cooled a bit, I moved onto rolling out my crust. You know how to do this: Turn it out onto a well-floured surface and roll, roll, roll until it’s the size you need to fit in your pie pan—in this instance a nine-inch pan. I turned one crust into the pan, trimming the edges a bit, and kept the other one flat.
Once the crust was all set in my pie plate, it was time to fill the pie. Joanna recommends spooning the apples in using a slotted spoon, just to get rid of any excess moisture—you know, the moisture that gives you a runny, soggy pie. I found that the Cortland apples I used didn’t release too much water, but as Joanna says, you can never know.
The only part I was unsure of with this step was that by straining out all the liquid, you’re also not getting the full experience of all the spices that were added to the mix! But I kept going as the recipe instructed.
Step 5: Add the Dulce de Leche to the Pie
Then, you top this all off with a quarter cup of dulce de leche. To get it to drizzling consistency, you can pop it in the microwave for 20 to 30 seconds. I’m living a microwave-free life right now, so I just popped the can over the stove in a small pan of water—a few minutes later it was perfectly gooey.
Joanna recommends spooning over about a quarter cup of this sticky, caramel topping, but sticky stuff is hard to measure! I might have added a bit extra. Oops.
Step 6: Crimp
Apple pie filling in crust
Once the apples and dulce de leche were in place, I popped the top crust on top. I sealed the top crust to the bottom with just a bit of milk then pinched the edges. You can finish off your pie in a fancier way if you choose, but I wanted to let the flavors—not the fancy finish—be the star of this show.
Then I cut six slits in the crust to let the steam vent out and then gave it a quick wash with milk (just a tablespoon should do).
Step 7: Bake
Joanna's apple pie
Once the pie was ready, I popped it in a 425ºF oven. After 25 minutes, reduce the heat to 325º and bake for another 45 minutes.
Pulling this pie out of the oven, I have to say, it looked pretty darn good! The milk wash helped create a nice, golden crust and you could just see a bit of the dulce de leche bubbling out of the sides.
Editor’s Tip: Put a cookie sheet on the shelf beneath your pie. It might leak dulce de leche and make a mess of your oven. In case you make a mess, here’s how to clean your oven when self-clean just doesn’t cut it.
How the Dulce de Leche Apple Pie Turned Out
Joanna's apple pie
I could hardly wait to slice into this pie after it came from the oven. I mean it. After only 30 minutes, I cut myself a generous slice because who doesn’t love warm apple pie?
Everyone knows the first slice is the hardest to prise out of the pan, and it was no different with this Joanna Gaines recipe. That first slice came out steamy and delicious, but slightly watery. I wondered if cooking the apples ahead of time did any good at all. Until I came back for another slice in the morning.
Once the pie cooled, it was a much neater affair. The filling had set a bit, meaning the second (and third) slice weren’t nearly as messy. On that extra slice, I took a tip from Joanna and served it up with some extra dulce de leche. That was pretty divine! The effect was almost like a caramel apple—one of my favorite combos.
In the end, I have to say that the dulce de leche put a nice, sweet twist on the classic apple pie. Am I about to replace my favorite apple pie recipe with Joanna’s, though? I’m not so sure. But if I ever get a craving for a caramel apple treat, you bet this will be on the menu.
In the mood for pie? You gotta try these!
1 / 50
When I whip up a toasted coconut cream pie, my family goes wild and the pie vanishes. —Darlene Bartos, Shoreview, Minnesota
For a finger-licking finale to any holiday meal, I turn to this light and luscious sweet potato pie laced with just a hint of lemon. Funny how folks always seem able to find room for this delectable dessert! —Peggy West, Georgetown, Delaware
My mother made a chewy, gooey peanut butter pie I loved as a child. Now I continue the tradition for the next generation of peanut butter lovers. —Brianna DeBlake, Fremont, Michigan
My husband and I grow 500 acres of wheat on the farm his family homesteaded in 1889. I grind my own flour and love to use it in this recipe. The easy, pat-in crust has a rich grain flavor. It’s irresistible filled with old-fashioned coconut cream and topped with a fluffy meringue. —Roberta Foster, Kingfisher, Oklahoma
Sugar cone crust makes a pie that tastes like birthday cake when you add a colorful, creamy no-bake confetti filling. —Gina Nistico, Taste of Home Food Editor
Made from our farm-fresh dairy products, this pie was a sensational creamy treat any time Mom served it. Her recipe is a real treasure, and I've never found one that tastes better! —Bernice Morris, Marshfield, Missouri
This cherry pie is so easy! I'm a teacher and a Navy wife, so simplicity and quickness are both mealtime musts at our house. —Claudia Youmans, Virginia Beach, Virginia
Bake success right into your pies with these essential pie baking tools
During the warm months, it's nice to have this fluffy, no-bake peanut butter pie that's a snap to make. Packed with flavor, this pie gets gobbled up even after a big meal! —Jesse & Anne Foust, Bluefield, West Virginia
For my mother's birthday, I made this strawberry pie recipe instead of a cake. Since it was mid-May in Oklahoma, the berries were absolutely perfect. It was a memorable occasion for the whole family. —Josh Carter, Birmingham, Alabama
We Northeasterners have been baking this pie since the 18th century. Settlers would’ve used little wild blueberries and topped it with cream. I do, too. —Nancy O'Connell, Biddeford, Maine
I love to bake and have spent a lot of time making goodies for my family and friends. The streusel topping gives this pie a special touch your family will love. —Sonia Parvu, Sherrill, New York
To showcase abundant fall cranberries, make this beautiful lattice-topped pie. A dollop of orange cream complements the slightly tart flavor. —Taste of Home Test Kitchen
New to baking pies? Check out our complete pie baking guide for all the tips and tricks you need for a perfect pie!
Summer is peak season for Key limes, a must for this pie’s distinctive sweet-tart flavor. Unlike other Key lime pies, mine has a smooth marshmallow top layer that makes it stand out as a dessert crowd favorite. —Judy Castranova, New Bern, North Carolina
With only a handful of ingredients, this peanut butter pie promises to deliver well-deserved compliments. Whenever I bring this creamy, make-ahead pie to get-togethers, I'm asked for the recipe. —Christi Gillentine, Tulsa, Oklahoma
Everyone seems to have a rhubarb patch here in Maine. This pie won first prize at our church fair; I hope it's a winner at your house, too! —Paula Phillips, East Winthrop, Maine
These pecan pie bars are rich and delicious - just like pecan pie! They're perfect for taking to potlucks and other gatherings...I always come home with an empty pan. This Kentucky Derby dessert is perfect for the races. —Carolyn Custer, Clifton Park, New York
The crumb topping of this apple crumb pie recipe is awesome, which may explain why dessert always disappears fast. Or maybe it's the chunky apple filling. Either way, it's a family tradition. —Vera Brouwer, Maurice, Iowa
You've had peach pie and strawberry pie, and maybe even peach-strawberry pie. But throw in some garden-fresh basil and you're in for a real treat. Try it. —Lindsay Sprunk, Noblesville, Indiana
After tasting this pie at my sister-in-law's house, I had to get the recipe. A dreamy cream cheese filling separates the tangy raspberry layer from the chocolate topping. Garnish with fresh berries for an extra-special presentation. —Ruth Bartel, Morris, Manitoba
I absolutely love Indiana sugar cream pie; especially the one that my grandma made for me. Here, we serve it warm or chilled and call it "Hoosier" sugar cream pie. —Laura Kipper, Westfield, Indiana
The subtle tastes of orange and nutmeg bring out the fresh flavor of plums in this comforting pie. Be sure to have a slice while it's still warm, with a scoop of vanilla ice cream. —Lucille Mead, Ilion, New York
Thanksgiving dinner at our house includes an average of 25 guests and a dozen different pies. This one has all the luscious flavor of German chocolate cake. A friend who tried it told me he wanted it to be his birthday pie from now on.—Debbie Clay, Farmington, New Mexico
Whenever my mom is invited to a party or potluck, everyone requests her homemade double-crust fruit pies. In the summer, she uses fresh tart cherries for this recipe. I love a slice topped with vanilla ice cream. —Pamela Eaton, Monclova, Ohio
Nothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart. Serving this dessert is a nice way to celebrate the end of winter! — Ellen Benninger, Greenville, Pennsylvania
My family loves pear pie because it's a little less tart than apple pie. The nutty crust complements the tender fruit and buttery pastry. —Kristina Pontier, Hillsboro, Oregon
My grandmother's sweet potato casserole contains coconut and marshmallows. I thought it would be even better as a pie. —Simone Bazos, Baltimore, Maryland
Making pie for a crowd may seem impossible, but not when you turn to this crowd-pleasing recipe! The sweet-tart raspberry filling pairs well with a flaky homemade pastry. —Taste of Home Test Kitchen
This is one of those old-fashioned Southern desserts that makes everyone feel good. The easy-as-pie berry sauce gives it color and a tantalizing tang. —April Heaton, Branson, Missouri
This creamy, quick chocolate pie not only melts in your mouth, it also melts any and all resistance to dessert! What an easy way to say "I love you" on Valentine's Day. —Mary E. Relyea, Canastota, New York
When I first started experimenting with cream pies, this seemed like the right recipe to create for a house of chocolate lovers. I guessed right. This is more of an adult New Year's Eve pie, but some have made it for Christmas dessert—served after the kids have gone to bed! —Lorraine Caland, Shuniah, Ontario
This is the only apple pie my husband will eat, but that's all right since he makes it as often as I do. Like a combination of apple and pecan pie, it's a sweet treat that usually tops off our holiday meals from New Year's all the way through to Christmas! -Cindy Kleweno, Burlington, Colorado
To me, this colorful pie is the epitome of summer. Bright blueberries and raspberries sandwich a cream cheese layer in the pie that’s quite festive. I can’t imagine a holiday party without this tasty treat! —Cindy Zarnstorff, Anchorage, Alaska
You'll get many compliments when you serve this layered banana beauty. It's a snap to prepare because the filling starts with instant pudding mix. —Isabel Fowler, Anchorage, Alaska
Simple, southern and scrumptious, this pie will be a definite hit even with people who dislike grits. It has the perfect custardy texture.—Victoria Hudson, Pickens, South Carolina
We make our own maple syrup, and that's what gives this pie its special taste. You might want to bake this for your Thanksgiving meal. —Martha Boudah, Essex Center, Vermont
For a taste of paradise, try this no-bake pie. It's low in fat, sugar and fuss. It truly is the best Key lime pie recipe ever! —Frances VanFossan, Warren, Michigan
I'm a big coffee drinker and love the iced and frozen versions, too. This pie was my way of incorporating those flavors into a dessert. —Becky McClaflin, Blanchard, Oklahoma
Why limit a fantastic dessert to just one kind of citrus fruit? Thanks to orange and lemon, this lovely pie packs a bold sweet-tart flavor! —Barbara Carlucci, Orange Park, Florida
The first time I made this pie it was delectable, so I wanted to share it. Fresh strawberries sprinkled with cinnamon make a delicious pie served warm or slightly chilled. —Patricia Kutchins, Lake Zurich, Illinois
Chocolate makes the world go round! We have a family that loves chocolate pies, and this version with a splash of brandy is smooth as silk and oh, so special. —Kathy Hewitt, Cranston, Rhode Island
“This is my sister’s recipe, but I modified it to save time in the kitchen. No doubt about it, you’ll want a second serving.” Janell Greisen - San Dimas, California
I cook in a coffee shop, so I'm always looking for new and unique pies to serve my customers. The combination of blueberries and rhubarb in this recipe caught my eye and it was an instant best-seller. —Karen Dougherty, Freeport, Illinois
This is a fresh, simple approach to making a company-worthy pie. The playful Cap’n Crunch cereal crust is fun to bite into, and it’s the perfect complement to a mixed berry no-bake filling. —Taste of Home Test Kitchen
I remember coming home sullen one day because we'd lost a softball game. Grandma, in her wisdom, suggested, "Maybe a slice of my homemade apple pie will make you feel better." One bite, and Grandma was right. If you want to learn how to make homemade apple pie filling, this is really the only recipe you need. —Maggie Greene, Granite Falls, Washington
Looking for a sweet ending to a special meal? This attractive pecan pie is bound to please with its traditional filling and honey-glazed pecans. —Cathy Hudak, Wadsworth, Ohio
My grandmother made this treat every year for Christmas. It’s much better than everyday apple pie. The recipe is a family treasure. —Maxine Theriauit, Nashua, New Hampshire
