Salted Caramel Apple Pie.

Here is a classic lattice-topped all American apple pie bubbling with salted caramel and gooey, cinnamon apples!

Salted Caramel Apple Pie. Click for easy-to-follow instructions. Recipe by

In light of Independence Day, I figured I’d make an American classic. With a modern twist, of course.

Kevin’s mom came over on Tuesday and we spent the afternoon making pie. As we waited for the pie crust to chill, I taught her how to use Pinterest. Pies & pinterest. Such is my life!

America’s birthday called for homemade apple pie this year. Who says this classic dessert staple can only be enjoyed in the Autumn months? Apple pie has been and will always be in my top 3 favorite desserts.  It’s actually Kevin’s #1 dessert, so we’ll be happily eating this pie for the next few days. Content and watching fireworks. 😉

Salted Caramel Apple Pie. The holy grail of caramel apple desserts! Click for easy-to-follow instructions. Recipe by

Warning: This post is lengthy. Lots of photos and lots of text!

There are three parts to this pie. The buttery, flaky crust. The salted caramel sauce. The cinnamon-spiced apples. Let’s begin with the crust.

How to make tender, flaky pie crust. An easy recipe!

Pie crust can be tricky, but it doesn’t have to be. It’s made with a few simple ingredients. Flour, salt, cold water, and fat. You can make pie crust with shortening or with butter. Why shortening? Shortening aids in creating flakiness. Flaky, tender, melt-in-your mouth crust. Butter imparts unparalleled, impeccable flavor.  Nothing beats butter.

However, my pie crust uses both. The best of both worlds. Flaky, tender, buttery pie crust made from shortening AND butter. It’s nothing new – tons of folks do it this way. And it’s the way I like it.

Important notes: you need cold fat. Chilled butter and chilled shortening. And you need ice cold water. COLD. Cold, cold, cold.  Why the emphasis on temperature here? Keeping your pie crust as cold as possible helps to keep the fat from melting. If the butter melts before baking, you lose the flakiness of the pie crust. When the lumps of fat melt in the oven as the pie bakes, their steam helps to separate the crust into multiple flaky layers. Warm fats and water will lend a hard, crunchy crust instead of a nice tender flaky crust.

Today’s recipe is for a double crust pie. Do you want visuals for how to make the dough? See my step-by-step tutorial page.

You’re going to cut the cold butter and shortening into the flour until the mixture resembles coarse meal. Pea-sized bits with a few larger bits of fat is OK. I use a pastry cutter. It’s easier, less messy, and quicker.  If you do not have a pastry cutter, use two forks. But buy one – they are an inexpensive addition to a baker’s kitchen!

To the fat/flour coarse crumbs, slowly add the ice cold water. Measure 1/2 cup of water. Add ice. Stir it around. From that, measure 1/2 cup of water (since the ice has melted a bit). Slowly drizzle into the dough, working it in with a large spoon until the dough begins to clump. Once the dough clumps, do not add any more water. Roll out the dough on a floured work surface. The dough should come together easily and should not feel overly sticky. Divide dough into half and chill per the instructions in the recipe below.

Make the apple filling as the dough is chilling. Fresh lemon juice, lemon zest, apples, flour, spices, and sugar. I suggest using a variety of apples.  I used Pink Ladies (sweet) and Granny Smiths (tart). You get more complex flavor in each bite using a combo.

Salted Caramel Apple Pie. The holy grail of caramel apple desserts! Click for easy-to-follow instructions. Recipe by

Roll 1 of the balls of chilled dough into a large circle. Greater than 9 inches in diameter, because that is the size of the pie dish you’ll use. Go for a 11-12 inch diameter. Further instructions for rolling the dough and lining the pan are in the recipe box below. Next, add the pie filling to the dough. You may think – “there is way too much filling, it won’t fit!” But it will. The cake is very tall – deep dish style!

Make the salted caramel sauce using my step-by-step photos.

I don’t know about you, but I adore salted caramel. With cupcakes, cookies, pretzels, and many more.

How to make Salted Caramel Sauce.

Pour 1/2 cup of salted caramel over the apples.

Salted Caramel Apple Pie. The holy grail of caramel apple desserts! Click for easy-to-follow instructions. Recipe by

Salted Caramel Apple Pie. The holy grail of caramel apple desserts! Click for easy-to-follow instructions. Recipe by

Take the remaining chilled dough ball out of the refrigerator. Roll it out into a 11-12 inch diameter.

I made a lattice top for the pie. You may chose the kind of crust style that you want. Any other style requires you to cut several ventilation slits on the crust top. Just go with lattice. It’s prettier.

Making a lattice top pie crust is easy. Use a pastry wheel, pizza cutter (what I used!), or a sharp knife. Cut 16 strips 1/2 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Brush the top with an egg wash, then sprinkle with coarse sugar. I realize the topping looks like salt in these photos, but it’s coarse sugar I swear.

How to Make a Lattice Pie Crust

Position your oven rack to the lower third position. Place the pie dish on a baking sheet to prevent any oven spills. Bake the pie at 400F degrees for 20 minutes. The initial high temperature will help the crust brown. After 20 minutes, reduce to 375F and bake for another 40-50 minutes. Reducing the temperature will allow the apple filling to cook thoroughly before the crust burns.

If the crust is getting too brown, place a sheet of aluminum oil over top of it. When the pie is ready, the caramel will be bubbling up.  You can also test the apples with a small knife to make sure they are tender (but not mushy).

At this point, your house will smell like a bakery. Sweet, sweet apple pie! Allow the pie to cool for 4 hours so the caramel and apple juices thicken.  Waiting is torture, I know!  Serve the pie with the remaining salted caramel.  One slice is sure to satisfy all of your salty-sweet cravings!

Salted Caramel Apple Pie-9Salted Caramel Apple Pie. The holy grail of caramel apple desserts! Click for easy-to-follow instructions. Recipe by

Salted Caramel Apple Pie. The holy grail of caramel apple desserts! Click for easy-to-follow instructions. Recipe by

The extra caramel sauce you pour on top will bring added sweetness and moisture to the filling. You’ll need the extra sauce since, comparatively, the filling isn’t made with too much sugar as is.

I love my updated version of the traditional classic! It’s the holy grail of caramel apple desserts. Comparable to eating a giant caramel apple, but with a buttery flaky crust thrown on top. We served ours with melty vanilla ice cream because there’s always room for ice cream, right? There is no reason to wait until fall’s harvest to make your new favorite apple pie.

I can see myself finding any excuse to throw this pie together. :)

Salted Caramel Apple Pie. The holy grail of caramel apple desserts! Click for easy-to-follow instructions. Recipe by

Salted Caramel Apple Pie. The holy grail of caramel apple desserts! Click for easy-to-follow instructions. Recipe by

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Salted Caramel Apple Pie

Yield: 1 pie

Print Recipe

Makes 1 pie, 10-12 slices. The dough may be made ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 2 weeks. The pie is best served the same day, but may be covered tightly and stored in the refrigerator for up to 3 days.


Basic Pie Dough

  • 2 and 1/2 cups (315g) all-purpose flour (measured correctly)
  • 1 and 1/4 teaspoons salt
  • 6 Tablespoons (90g) unsalted butter, chilled and cubed
  • 3/4 cup (154g) vegetable shortening, chilled1
  • 1/2 cup (120ml) ice water


  • homemade salted caramel sauce
  • 2 teaspoons fresh lemon zest
  • 1/4 cup (60ml) fresh lemon juice
  • 6 large apples, cored, peeled, and thinly sliced2 (approx 10-12 cups total - use a variety for better flavor, such as Pink Lady, Granny Smith, or Honey Crisp)
  • 1/4 cup (31g) all-purpose flour (measured correctly)
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, beaten
  • coarse sugar for topping


  1. Read all of the directions that I wrote in this post before beginning the following recipe. It will help you!
  2. Make the crust first: Mix the flour and salt together in a large bowl. Using a pastry cutter or two forks, cut in the butter and shortening until the mixture resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I always use between 1/3 cup (75ml) and 1/2 cup (120ml) of water. Transfer the dough to a floured work surface and, using your hands, fold the dough into itself until the flour is fully incorporated into the fats. The dough should come together easily but should not feel overly sticky. Form into a ball. Divide in half, then flatten each into a 1-inch disk and wrap each tightly in plastic wrap. Chill in the refrigerator for at least 2 hours. For a visual guide to making this crust, see my step-by-step photos.
  3. Make the caramel using my step-by-step photos as a visual guide. Do this as you wait for the dough to chill.
  4. Next, make the apple filling as the dough is still chilling: Put the lemon zest and lemon juice into a very large bowl. Add the apples and toss gently. In a small mixing bowl, combine the flour, cloves, nutmeg, cinnamon, and sugar. Pour over the apples and gently toss to combine. Set aside.
  5. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9x2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard.
  6. Fill the pie crust with the apples. There are a lot of apples, but pile them tightly and very high. Drizzle with 1/2 cup of the salted caramel, reserving the rest for topping.
  7. Preheat oven to 400°F (204°C).
  8. Make the lattice crust: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough out, 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut 16 strips 1/2 inch wide. I always use a clean measuring tape or ruler as a guide to assure the lines are straight. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Using a small and sharp knife, trim the extra overhang. Clamp down the edges of the dough with a fork or your fingers.
  9. Brush the lattice top with the beaten egg. A very thin coating - you don't want scrambled eggs on top of your dough. Sprinkle with coarse sugar.
  10. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 40-50 minutes. If the top of your pie is getting too brown, cover loosely with aluminum foil. The pie will be done when the caramel begins to bubble up. A small knife inserted inside should come out relatively clean.
  11. Allow the pie to cool for 4 hours before serving. Drizzle the pie with the extra caramel sauce to serve. This apple pie is best served on the same day, but it can be covered tightly and stored in the refrigerator for up to 3 days.
  12. Make ahead tip: The pie crust dough can be made ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before using. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

Additional Notes:

  1. For the crust, make sure your shortening and butter are VERY cold.
  2. Slice your apples a uniform thickness. You don't want some solid apples and some thin, mushy apples.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Try my Salted Caramel Apple Pie Bars next!

Salted Caramel Apple Pie Bars

This Salted Caramel Apple Pie recipe will be your new FAVORITE!

333 Responses to “Salted Caramel Apple Pie.”

  1. #
    Savannahposted November 25, 2014 at 5:59 pm

    Hi I was wondering if I could swap out the lemon juice for squeezed orange juice? Great recipe!


  2. #
    Lexieposted November 27, 2014 at 4:17 pm

    So, yesterday I spent six and a half hours baking in the kitchen; I think I sat down once the entire time. That’s because I was making this, the pumpkin cake cheesecake, and your peppermint bark. Sure, it was time-consuming and exhausting, but it was beyond worth it, because they all turned out BEAUTIFULLY. Not only are they all absolutely delicious–and this has been attested to by all 12 people over for Thanksgiving–but they look gorgeous, too! This was actually the first pie I made by myself, and it turned out perfectly, both in taste and looks (the lattice is GORGEOUS). I don’t even usually like apple pie, but I adored this. The brightness of the lemon with the rich sweetness of the caramel was perfect.

    Basically, all of your recipes are golden. I’ve lost track of how many recipes I’ve made from this site, but I can tell you now that they are always, without fail, incredible. So I’m thankful for you. :)


    • Sallyreplied on November 27th, 2014 at 4:56 pm

      Thank you Lexie. What a wonderful Thanksgiving dessert spread you had!


  3. #
    Lynsey Rostposted November 29, 2014 at 1:07 am

    Sally, I cannot even express how amazingly deliciously incredible this pie is! I decided to make apple pie for Thanksgiving this year and when I did a test run (with a different recipe) it was a catastrophe! I was so nervous to make another pie, but I know I love all of your recipes so I made this one and I am SO glad I did. Everyone raved about it and I have had so many people request to have the recipe. I have made many many many of your recipes thus far, but this one took the cake (or I supposed pie, in this case!)! Thank you so much for all your wonderful recipes. I truly love your blog!


  4. #
    Davidposted December 7, 2014 at 1:44 am

    Finally made this. AMAZING!!!!! Thank you so much.


  5. #
    Jenniferposted December 25, 2014 at 6:56 pm

    Love your recipes. I give you credit whenever I share something I’ve baked. My co-workers thank you. Made this apple pie tonight but replaced the lattice with a crumb topping. Served it up with some vanilla ice cream and of course more salted caramel sauce, which is the best ever! I will never buy the jar stuff again! Happy Holidays!


  6. #
    lamijaposted December 31, 2014 at 5:14 am

    Is it possible not to put egg in the filling? Thank you :)


    • Sallyreplied on December 31st, 2014 at 7:31 am

      The egg is used for brushing the pie crust. You may leave it off and simply brush with olive oil.


  7. #
    barb.posted January 17, 2015 at 8:03 pm

    I thought I knew how to make an apple pie – until I found yours – and I even managed a lattice top – I was so excited! And the taste was out of this world. I made the salted caramel but it turned out less well in flavor than I liked so I did put some on top of the pie but not too much. Thank you for your posts – you cant fail if you try to! You are a star – have a great 2015.


  8. #
    Jennaposted March 10, 2015 at 3:37 pm

    I absolutely love this pie crust and mine comes out tasting really good but for some reason I can’t get it to roll out just falls apart and sticks to the rolling pin and counter. I have to end up putting it in the pie place and forming it with my fingers. I do everything the recipe says so i’m not sure whats going on…can anyone make any suggestions as to why this is happening?
    Thanks a lot :)


    • Sallyreplied on March 11th, 2015 at 2:57 pm

      Jenna, I wonder if there is too much moisture in your pie dough. Try slightly reducing the ice water amount– this should help!


  9. #
    Molly M.posted March 27, 2015 at 11:01 am

    Hi Sally! I made this pie for my family on Pi day and they were absolutely blown away by how great this pie was! My mom couldn’t stop raving about the crust! This was my first time making a pie completely from scratch and thanks to your fabulous recipe, pies are my new favorite thing to make. I can’t wait to try your peach pie recipe next!


  10. #
    Bridgetposted April 8, 2015 at 10:08 am

    just wanted to add that I have made these pies two years in a row. I make a bunch of them during the apple season and deep freeze them and then bake them from a frozen state with your baking instructions. I add an extra 10 minutes to the 375 degree times (so an hour total at 375) and they are so delicious!

    Thanks for the recipe.


  11. #
    Hildaposted May 11, 2015 at 8:34 pm

    I do not like clove or nutmeg what can I substitute it with?


    • Sallyreplied on May 11th, 2015 at 8:45 pm

      You can add a little more cinnamon if you’d like


  12. #
    Michelleposted June 20, 2015 at 7:50 am

    Thanks for another winning recipe, Sally! Made this for Mother’s Day with the inlaws and it was such a big hit. I couldn’t decide if I should be pleased or perturbed that there wasn’t a single slice left to take back home with us :)

    Cheers, Michelle


  13. #
    Chelleposted July 1, 2015 at 12:42 pm

    After your great Baking Basics on pie crust I’m SO excited to try this amazing apple pie for the forth of July!!  I looked through all of the comments and didn’t see this question. About how many cups sliced, or what weight presliced, should we use approximately?  Apple sizes can vary quite a bit even within the same variety depending on the store. Thanks!!


    • Sallyreplied on July 1st, 2015 at 1:16 pm

      So happy you’ll be trying this. You want about 5 lbs of apples.


      • Chellereplied on July 1st, 2015 at 1:29 pm

        Thank you so much!  That is a lot!  My recipe for mile-high apple pie uses about 4 and I have to do some serious jigsaw placement to make it all fit. I’m really jazzed for this!!  My people requested your peanut butter Butterfinger cheesecake they are obsessed with so I’m going to be one busy momma! :-) 

  14. #
    Loriposted July 1, 2015 at 2:22 pm

    OMG, Sally I just want to say that I love you and your blog. Thanks to you, you inspired me to create my own blog and share my baking addiction LOL.

    Also is it fine if I use some of your recipes on my blog and just reference your website underneath it??

    I LOVE YOUU!!!


  15. #
    Nathaliaposted July 1, 2015 at 5:35 pm

    Hi Sally! Your recent blog post left me thinking about pies… I’ve never tried baking one and am kind of nervous about it. Love this pie idea and I think it would taste great. I’ve never seen pink lady apples… Can you suggest an alternative that I could buy to give that “sweet” and complex flavor you spoke of? Thanks :)


    • Sallyreplied on July 2nd, 2015 at 11:40 am

      Nathalia, how about Braeburn, Jazz, or Honeycrisp?


      • Nathaliareplied on July 2nd, 2015 at 11:15 pm

        Thank you for your help! I appreciate your responses :) Went to the store and got some Apple varieties that you suggested. I’m excited for my first pie attempt! :)

  16. #
    Nathaliaposted July 1, 2015 at 9:47 pm

    How did you prevent the apples from browning (before putting them in the pie and cooking it)?


    • Sallyreplied on July 2nd, 2015 at 11:34 am

      The lemon juice!


  17. #
    Rachel Pageposted July 14, 2015 at 2:18 am

    Delicious! It came out perfect!


  18. #
    Austria Azacetaposted July 20, 2015 at 10:54 am

    Hi Sally,
    Ok, so i made this pie on friday sans caramel sauce.   The crust was absolute perfection!!!! Seriously so flakey & delicious & very easy to make! It was the first time i made the crust from scratch & it worked out beautifully!!  My filling was good but not as sweet as it should’ve been.  I was wondering if perhaps it was cause of the lack of caramel sauce.  I may try ever so slightly reducing the lemon juice next time & adding a tad more sugar.   Overall it was great! Apple pie is my favorite & this will definitely be made again soon!  Also, it looked just gorgeous!  I did the lattice top & was so pleased that it came out so nice!  Thank you so much for the wonderful instructions!!   


  19. #
    Sondosposted August 19, 2015 at 4:09 pm

    Hi sally ! Im in LOVE with your recipies and im doing now your apple pie that im sure its going to turn out the best as always , but while im piling my apples they werent high as yours an im sure that they were 6 ?! Will it affect the baking time ?


    • Sallyreplied on August 19th, 2015 at 6:37 pm

      Hi Sondos! The baking time will still be about the same if you used 10-12 cups sliced apples.


  20. #
    Kyrieposted August 25, 2015 at 11:49 pm

    OMG!! I just want to say this is the best apple pie recipe I have ever made. It completely melts in my mouth!!! 


  21. #
    Ashley Pposted September 27, 2015 at 7:37 pm

    This pie came out absolutely perfect! I went apple picking yesterday and used the fresh orchard apples to make this delicious pie. The salted caramel sauce is so wonderful! I had a hard time keeping my husband from eating it all :-) 


  22. #
    Augustaposted October 10, 2015 at 8:48 pm

    Hi Sally! I’m making this at my boyfriend’s house while his mom is out of town, and we can’t seem to find a pie plate. Would I be able to make mini pies in muffin tins? Thanks! 


    • Sallyreplied on October 10th, 2015 at 10:04 pm

      Yes, absolutely. Unsure of the bake time. You’ll have fun making this into mini pies!


  23. #
    Kathrynposted October 16, 2015 at 12:44 pm

    This was my first time making any pie from scratch so I was very nervous how it was going to turn out. But it turned out great! This pie dough recipe is definitely a keeper. The clear and detailed instructions and pictures to along with it are what saved me. Thanks for the great recipe!


  24. #
    Delaneyposted October 17, 2015 at 12:19 am

    When you finish the entire lattice crust and realize you forgot to put the salted caramel over the apples… agh!!! Don’t drink and bake. Recovered from my mistake and think baby is in the oven!


  25. #
    Kristenposted October 29, 2015 at 3:18 pm

    Hi Sally,

    It states you use a pyrex glass pie dish. I have one but am not sure if its deep enough for apple pies. Is yours a deep dish or is it just the regular pyrex glass pie plate? 
    Thanks in advance!

    oh and p.s.
    I made your soft and chewy oatmeal raisin cookies a few weeks ago.
    They were the best I have ever made!


    • Sallyreplied on October 30th, 2015 at 11:34 am

      Mine is deep dish. Try to use a 2 inch deep pan.


  26. #
    Phuongposted November 3, 2015 at 2:30 pm

    Hi, I was wondering if instead of a lattice top I could do a strusel or crumble?


    • Sallyreplied on November 3rd, 2015 at 5:21 pm

      Yes, absolutely. Here is an apple pie I made with a crumble topping you can use for this pie.


  27. #
    Kellyposted November 6, 2015 at 5:14 pm

    Hi! Love the recipe! I feel like this is a silly question but can you use frozen pie crust or dough? Obviously it won’t taste the same but I’m dough-inept 


    • Sallyreplied on November 7th, 2015 at 6:52 am

      Yes, definitely.


  28. #
    timposted November 15, 2015 at 1:47 pm

    Second time I’ve made this delicious pie, but, this time my caramel got hard. Thoughts?


    • Sallyreplied on November 15th, 2015 at 5:53 pm

      Sounds like the caramel was cooked too long.


  29. #
    KAtieposted November 18, 2015 at 5:13 pm

    So, I am in the middle of making this pie, and i’m excited.  Mouth is watering and all I’ve done yet is make the caramel, and pie dough that is chilling.  My question is:  How thick does the caramel sauce turn out.  As mine has been cooling, it has thickened up quite a lot.  So much so that it is not quite pourable.  Did I cook mine to long?  Or is that how it is supposed to be?  I love thick caramel, but your photos look like your caramel is runny-ish.  Thanks!


    • Sallyreplied on November 19th, 2015 at 8:58 am

      Katie, the caramel sauce should be pourable when warm. Sounds like yours might be a little too hard. I fear it was cooked too long! Can you warm it up to thin it out? That should help.


  30. #
    Kristiposted November 19, 2015 at 11:40 am

    Hi :) I am just getting around to this recipe which was pinned a while back, I want to make it for Thanksgiving! Do you have any thoughts on using apples I froze from earlier this fall? They were peeled, cored, and chopped up before they were frozen. Thank you!


    • Sallyreplied on November 19th, 2015 at 12:00 pm

      You can– thaw them overnight in the refrigerator and drain any excess liquid before using in the filling.


  31. #
    Taylor Bposted November 22, 2015 at 9:15 pm

    Hi Sally!

    I had a quick question about prepping whatever possible the night before. For example, I planned to bake this pie on Tuesday this week. I was going to make the pie crust tomorrow so it could chill overnight and then I was wondering if I could peel and cut the apples tomorrow as well but not make the actual filling until Tuesday morning so I could just mix the filling ingredients and then prepare the crust and pop it in the oven Tuesday morning. 

    Is there any downside to peeling and cutting the apples the day before just to save some time?? 

    Thanks so much for your help!


    • Sallyreplied on November 23rd, 2015 at 7:56 am

      The apples will brown sliced and peeled ahead of time. I suggest preparing the filling today, covering tightly, and refrigerating until making the pie. There will be some juices at the bottom of the bowl– you don’t want all that juice in the pie. Only some, so discard the rest.


      • Taylor Breplied on November 23rd, 2015 at 6:15 pm

        Hey Sally!

        Thanks so much for the tip! I did what you said and made the filling and wrapped it tightly so that I can just roll out the crust tomorrow and put the filling in and then pop it into the oven! Appreciate the quick response!!

  32. #
    Taylor Bposted November 23, 2015 at 6:19 pm

    HI Sally!

    One more question! I think I came out with about 10 cups of apples. Do you usually lean toward using 12 cups or stick to around 10?? I usually prefer more filling and I know you said all the apples would fit in your notes above but just wanted to check with you before I maybe cut up another apple into the mix! I used about seven apples. A couple were smaller than others…

    Thanks for the help! I have never made a pie before and cannot wait to see how it turns out!


    • Sallyreplied on November 24th, 2015 at 6:57 am

      Anywhere between 10-12 cups works. If you like a little more, use 12. Enjoy the pie Taylor!


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