Salted Caramel Apple Pie

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

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

My MIL 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. Is there anything better?

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 my husband’s #1 dessert, so we’ll be happily eating this pie for the next few days. Content and watching fireworks.

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

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

There are three parts to this pie. It’s just like my deep dish apple pie, but towers high with salted caramel inside and on top. First, we have the buttery flaky pie crust, then the cinnamon-spiced apples, and finally the salted caramel. Let’s discuss the crust first.

pie dough

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, the 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 pie crust page for a video tutorial and full step-by-step photos.

Make the apple filling as the dough is chilling. Fresh lemon juice, 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 sauce on sallysbakingaddiction.com

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 using my step-by-step photos. I don’t know about you, but I adore salted caramel. In fact, here are 50 ways to eat salted caramel!

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

Salted caramel apple pie recipe on sallysbakingaddiction.com

Take the remaining chilled dough ball out of the refrigerator. Roll it out into a 11-12 inch diameter. I made a lattice crust for the pie. You can 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 so pretty. 🙂

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!

Salted caramel apple pie with lattice crust on sallysbakingaddiction.com

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! Cool the pie 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 with lattice crust on sallysbakingaddiction.com

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

The extra caramel sauce you pour on top will bring added sweetness and moisture to the filling.

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 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.

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

More Apple Pie!

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Salted Caramel Apple Pie

  • Author: Sally
  • Prep Time: 3 hours
  • Cook Time: 1 hour
  • Total Time: 7 hours
  • Yield: 8-10 servings
  • Category: Pie
  • Method: Baking
  • Cuisine: American

Description

Classic lattice-topped all American apple pie bubbling with salted caramel and gooey, cinnamon apples. My absolute favorite dessert!


Ingredients

  • homemade pie crust (my recipe makes 2 crusts; 1 for bottom and 1 for lattice top)
  • homemade salted caramel sauce
  • 6 large apples, cored, peeled, and thinly sliced (approx 10-12 cups total – use a variety for better flavor, such as Pink Lady, Granny Smith, or Honey Crisp)*
  • 1/2 cup (100g) granulated sugar
  • 2 Tablespoons (30ml) fresh lemon juice
  • 1/4 cup (31g) all-purpose flour
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 and 1/2 teaspoons ground cinnamon
  • egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
  • optional: coarse sugar for sprinkling on crust

Instructions

  1. Read all of the directions that I wrote in this post before beginning the following recipe. It will help you!
  2. The crust: Prepare my pie crust recipe through step 5.
  3. Make the caramel using my step-by-step photos as a visual guide. You can do this as you wait for the pie dough to chill.
  4. Next, make the apple filling as the dough is still chilling: Place apple slices into a very large bowl. Add sugar, lemon juice, flour, cloves, nutmeg, and cinnamon. 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 9×2 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. Lightly brush the lattice top with the egg wash. 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.

Notes

  1. Make Ahead & Freezing Instructions: 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.
  2. Apples: Slice your apples a uniform thickness. You don’t want some solid apples and some thin, mushy apples.

Keywords: salted caramel apple pie, apple pie

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

455 Comments

  1. Hey Sally! I love this recipe and Make it every year for Thanksgiving! But one issue I always seem to have is that the apples sink down as they cook but the lattice crust stays in place resulting in a big gap between the apples and the top crust. Any ideas for why this is happening or how I can fix it? Thanks so much!

    1. Hi Katelyn! I’m happy to help. Make sure that you’re not slicing the apples too thin– keep them on the thicker side, at least 1/4 inch slices. When placing them in the pie crust, arrange them tightly together; don’t just pour them in. Pack them down. And when arranging the lattice on top, lay it right on the apples, even pressing it down slightly. These will all help for next time!

  2. Hi Sally,
    I love your amazing recipes! I tried making your salted caramel pie and not sure but the flavor is a bit lemony and a tiny bit watery. Do you know what I may have done to have caused this? I used 3 tablespoons of lemon juice like the recipe called for.

    Thanks so much.

    1. Hi Tia, For the lemon be sure to use fresh squeezed lemon juice and not bottled juice. You can cut it back next time if you wish though. And for the juices when you fill your pie crust leave out any excess juices on the bottom of your bowl and then after baking be sure to cool the pie for at least 4 hours so the caramel and apple juices thicken!

    2. Hi! This recipe looks great! Would it be a crime to use frozen pie crust to cut down on time. I have a little baby and try to cut down on kitchen time when I can!

  3. I know you suggest freezing after the apple pie is baked. However, what are directions for freezing the pie before baking. At what temperature and for how long would the pie be baked? Should it be baked frozen or defrosted first? Does freezing diminish the thickening power of the four? Thank you! Your site is wonderful tool for those of us who love to bake.

    1. Hi Marion! I love freezing assembled pies before baking them. You can freeze for up to 3 months. I recommend freezing in a disposable aluminum pie dish. You can bake the frozen pie straight from the freezer. Same oven temperature, but the pie will take a little longer. All ovens are different, but definitely over 75 minutes. Tent with aluminum foil to prevent the crust from browning too much. You can also thaw, then bake. The baking instructions would be the same as written in the recipe.

    1. Absolutely. The bake time will need to be extended but how long depends on your oven and its size. Keep a watchful eye on them and tent with foil to prevent over-browning, if needed.

  4. Hi
    I’ve baked this pie several times now and it’s wonderful. I would like to know can you prepare the pie put in refrigerator and bake the next day

    Thank you judy

    1. Hi Judy, One in the refrigerator should completely fine for this assembled pie, the bake time may be a few minutes longer as the apples will have released more juices. Enjoy!

  5. Hi there!

    I’m looking forward to making this pie for Thanksgiving, the first in our new home! I was wondering if I could assemble the pie on Wednesday and keep it refrigerated until I bake it on Thursday??

    1. Definitely– I do that all the time. Assemble, refrigerate, then bake. The pie may take a little longer in the oven since the apples may have released a bit more juice during that time. (Not a bad thing!)

  6. I made this for Friendsgiving this year using your All Butter Pie Crust, Homemade Salted Caramel, Granny Smith apples, and Pink Lady apples. It started as the prettiest dish on the overcrowded table and ended with friends licking the empty pie pan. It wasn’t overly sweet and the salty caramel added the perfect touch of salty-sweet to put this in the AMAZING category. I will be making a couple more of these pies through the holiday season. Thanks, Sally!

  7. Hi Sally!
    I am making this pie for the first time for Thanksgiving, and I’m super excited to see how my church family will like it. This pie has been on my mind to make for the past couple of years, but time has been a big factor in why I haven’t done so. Everything came out pretty well, and the directions were super easy to follow. I wish I had the confidence to do the lattice design. I’ll definitely try that another time. Thank you for the pictures and step by step instructions!

  8. I made this today for thanksgiving. It was a hit. We always have pie left over for the next day. This pie didn’t even get a chance to cool off for the 4 hours before the guys got into it. I got a small sliver. Definitely will need to make two next time. The only thing I did differently was to blind bake the bottom crust.

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