Salted Caramel Apple Pie

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


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.

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

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.

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

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.

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

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!

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

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

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. 🙂

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

Salted Caramel Apple Pie

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 (spoon & leveled)
  • 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 (spoon & leveled)
  • 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. Crimp 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.

Recipe 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.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

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


  1. 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!

    • 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.

      • 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!!

      • Could I make the crest ahead of time and shape it into my pan but keep refrigerated until the day I make it or is it best to keep the dough in a ball until baking?

      • Keep the dough in a ball until ready to bake the pie.

  2. 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!

  3. I literally loved this pie so much. I made it with a crumb topping instead but it still is fantastic. The salted caramel, I did go a little heavy with but it turned out perfect. This is so easy to make and will definitely become my go to apple pie. Thank you.

  4. Hi Sally, I am so ready to make an apple pie…but, wait! I came across  your recipe for salted  caramel  apple pie, DARN! I’M  of cream ,  can I use evaporated  milk  instead , father salted caramel sauce?

  5. I loved this! I used my mandolin to slice the apples and it worked, though I think I maybe made them a little too thin… what width would you suggest? LIke 1/4 in’ or 1/8″? My family loved the pie! Lots of spices–almost like a mulled cider flavor with caramel which was nice!

  6. Would this be okay to travel with in the car for 15 hours and not be refrigerated until later that night? Thinking of making this to take for Christmas due to my fathers request for an apple pie!

    • Yep! That would be just fine.

      • Awesome, thanks! Also, would it taste just as good if I poured the extra carmel over the top of crust instead of having it left on the side to serve with? Or will it affect the crust during baking?

      • Oh & just to be certain… there’s no brown sugar in this recipe? I see that most apple pies require it so I just wanted to double check.

        Thanks! 🙂

  7. Can you PLEASE tell me where you purchased that beautiful white serving plate, wow, so pretty!

  8. Fantastic recipe easy to follow and taste great.  I never made caramel sauce that too turned out wonderful  Thank you so much 

  9. Super! This is a basic apple pie recipe. My favorite pie recipe!

  10. Hi Sally! I used this filling for my first pie from scratch yesterday! I used a mix of Granny Smith and Pink Lady. The taste was pretty good! My family liked it more (apple isn’t my favorite kind of pie). HOWEVER, there was a lot of liquid left in the pie (that spilled out into the plate after I cut slices out)- even after standing for 6-7 hours after I took it out of the oven. The bowl with the apple filling didn’t have any juices at the bottom, so I guess I wasn’t expecting that. Is that normal? 

    I took a class at Magpie (17th and South Street in Philly- have you been there?! Amazing pies!) and we made a chocolate pear pie. There was a small layer of chocolate on the bottom and a very tall layer of sliced pies on top. Double crust. NO liquid whatsoever. Do you think the chocolate helped with that?

    Also that salted caramel is the bomb diggity. I used the leftover pie dough and made “pie fries” with the caramel as the dipping sauce!

    • I’ve never been to Magpie! Now I need to visit sometime. The chocolate could have helped, but the pears probably weren’t as juicy as the apples. To help soak up the juices, how about adding a little more flour to the filling? Maybe even closer to 1/2 cup. I think this will help!

  11. Hi Sally

    Your recipe even reached Belgium! I made this pie yesterday for my birthday (which is later this week) and it tasted awesome. There was just one problem, it was very wet. From the moment I took the pie out of its form, a tsunami of fluids came running out. Is there a way I can avoid this? Because I would like to make your apple-crumble pie for my birthday party with friends and I want it to be absolutely fabulous. 

    By the way, the crust was amazing. I had to make an effort to get my hands on the shortening here in Belgium. But eventually I tracked down a store who sold it and it really created the most amazing tasting crust.

    Thanks a lot!


    • Glad you enjoyed the pie crust AND happy early birthday, Simon! Were you sure to follow the filling instructions exactly using all-purpose flour? (And no other flours?) Your apples could have been much juicer too. Try increasing the flour by 2 Tbsp. This should help.

      • Thank you for your respons and the early birthday wishes! I did use all-purpose flour. I will use more flour with the apple crumble pie, thank you!
        Another quick question: I just made the pie dough again, but it turned out very soft, while my previous batch was firmer. Which is weird, because I used way less ice-water than the previous time (did not even reach 1/3 cup). Though it was not sticky or anything, just (very) smooth/soft. Is this bad? Or will it turn out okay? My pie needs to blow away my friends 🙂

  12. Made this tonight and the lemon flavor was so strong it really took over- so bummed! All of that work and I still have the lemon flavor creeping up hours later! The caramel sauce was delicious and will now be a regular staple in my fridge! Overall, this pie has potential but with way, way less lemon! 

  13. I’ve made this pie three times and it’s honestly the best pie I have ever tasted! For my dad’s 50th birthday I made this and we invited his whole family over and this pie was a huge hit with everyone!

  14. Sally, I just did the DUMBEST thing. I have this pie in my oven baking right now and realized I FORGOT TO ADD THE CARAMEL SAUCE. I made it a few days ago to speed things up and completely forgot to put it in the pie. Can’t believe it. I guess I’ll drizzle it on top when I serve it! Darn.

    • No big deal! Will be just fine with the drizzle on top. We all make mistakes like that at some point!

      • You were right, it still turned out delicious!! Everyone loved it. I suppose it could have been worse…..could have left out the apples!

  15. Hi! This recipe is awesome! I made it for the first time today and it was lovely the pastry was delicious!

  16. This recipe looks amazing, one quick question. I only have a 10 inch deep dish pie plate, will there be enough of the dough to cover a plate this size? Or will I need to increase the recipe a bit?

  17. What do you think about blind baking the crust so it is not soggy? Is it necessary?

    Also, sometimes when I make pie juices run now and sometimes it doesn’t. How do I know if I need to add more flour?

    • Hi Layla! You don’t need to blind bake this crust. If the filling is SUPER juicy and soupy, you can add a little more flour. It’s usually just a judgement thing based on how it looks.

  18. I made this pie yesterday and it was so amazing! The pie crust was perfect and so easy to use. I normally use the Tenderflake recipe but I think this is my new go to. I love trying lots of your recipes. I’ve been making two or so a week maybe more Lol. Thanks for all your amazing work and I can’t wait to get your first cookbook then soon your new one!

Leave a Reply

Your email address will not be published. Required fields are marked *