Salted Caramel Apple Pie Recipe with Easy Golden Lattice Crust Your Family Will Crave

Posted on July 27, 2026

Juliana Walton

salted caramel apple pie - featured image

There was this one chilly October evening when I found myself elbow-deep in a pile of apples, determined to bake something that would make the whole house smell like fall. I’d just pulled a failed pumpkin pie out of the oven (burnt edges and all), and honestly, I was ready to give up on dessert for the night. But then I remembered my grandma’s old caramel sauce recipe tucked in the back of her cookbook. I decided to toss some of that rich, buttery caramel into an apple pie, and instead of a disaster, I ended up with something downright magical.

This salted caramel apple pie with a golden lattice crust quickly became the star of our family dinners. It’s the kind of pie that makes everyone pause, fork halfway to mouth, just to sigh and say, “Wow.” I’ve baked it over 15 times since that night, tweaking the crust and perfecting the caramel drizzle until it’s exactly right—sweet but with just the right salty kick. If you’ve been hunting for a pie recipe that brings that “wow” factor without complicated steps, this one’s for you.

So, grab your favorite apples and a pinch of patience—we’re about to make a salted caramel apple pie with a crust so golden and flaky, your whole family will be asking for seconds (and thirds, if you let them).

Why You’ll Love This Salted Caramel Apple Pie Recipe

This pie has earned a permanent spot on my dessert rotation for so many reasons. Here’s what makes it stand out:

Perfectly Balanced Flavors — The tartness of the apples meets rich, buttery caramel with a hint of sea salt. It’s that little salty-sweet dance that keeps everyone coming back.
Golden Lattice Crust — Not just for looks, the lattice lets the filling peek through while baking. It crisps up beautifully and adds a rustic charm that your guests will admire (and maybe try to copy).
Family-Friendly — I’ve served this to picky eaters, caramel skeptics, and apple pie purists. Everyone loves it. It’s never too sweet or too dense.
Made From Scratch — No premade crusts or jarred caramel here. Every step is doable in a regular kitchen, with ingredients you probably have already.
Great for Any Occasion — Thanksgiving? Check. Weeknight dinner dessert? Absolutely. Casual Sunday brunch? You bet.

Honestly, this pie turned me from a “pie-never-quite-right” baker into a confident dessert creator. It’s my secret weapon when I want to impress without stress.

Ingredients You’ll Need

Here’s the honest truth: most of these ingredients are kitchen staples. I’m picky about a few, and I’ll tell you why as we go.

All-purpose flour (2 ½ cups / 320g) — For the crust. I always sift mine for a lighter texture.
Cold unsalted butter (1 cup / 225g, cubed) — The colder, the better. This is what makes the crust flaky and tender. I never substitute margarine here.
Granulated sugar (¼ cup / 50g) — Adds just a touch of sweetness to the crust.
Salt (½ teaspoon) — A must for balancing the crust and the filling flavors.
Ice water (6-8 tablespoons / 90-120ml) — Helps bring the dough together without melting your butter.
Apples (6 cups / about 6 medium apples, peeled and sliced) — I like a mix of Granny Smith for tartness and Honeycrisp for sweetness and texture.
Lemon juice (1 tablespoon / 15ml) — Keeps the apples from browning and adds brightness.
Ground cinnamon (1 ½ teaspoons) — Classic spice for apple pie; feel free to add a pinch of nutmeg if you’re feeling fancy.
Brown sugar (⅓ cup / 70g) — Adds depth and caramel notes to the filling.
Cornstarch (2 tablespoons / 16g) — Thickens the juicy apple filling so it’s not runny.
Salted caramel sauce (¾ cup / about 180ml) — You can use store-bought, but I swear by homemade. It’s buttery, smooth, with just the right hint of sea salt. I’ll give you my quick recipe below.
Egg (1 large, beaten) — For brushing the crust to get that golden shine.
Coarse sugar (1 tablespoon) — Sprinkled on top for sparkle and crunch.

Quick note: If you want to skip making your own salted caramel sauce, the best store-bought brands are usually thick and not overly sweet. Avoid anything too thin or overly artificial tasting.

Equipment Needed

You won’t need much beyond your basic baking gear. Here’s what I use:

Large mixing bowl — For tossing apples and mixing dough.
Food processor (optional) — Speeds up making the crust, but you can do it by hand with a pastry cutter.
9-inch pie dish — I use ceramic because it’s pretty and holds heat well.
Rolling pin — For rolling out the dough evenly, but a clean wine bottle works in a pinch.
Pastry brush — To brush the egg wash on the crust.
Sharp knife or pizza cutter — For slicing the dough strips for your lattice crust.
Baking sheet — To catch any drips from the pie while baking.

If you don’t have a food processor, no worries. I made this pie dozens of times with just a bowl, a fork, and a lot of elbow grease. The key is keeping the butter cold and working quickly.

How to Make Salted Caramel Apple Pie: Step-by-Step

Alright, here’s the full rundown on making this pie. I’m sharing all the little tricks to get that golden lattice crust just right.

Step 1: Make the Pie Dough (15 minutes + chilling)

In a large bowl, whisk together the flour, sugar, and salt.
Add the cubed cold butter. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture looks like coarse crumbs with pea-sized pieces.
Slowly drizzle in ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Don’t overwork it.
Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and chill for at least 1 hour (or up to 24 hours).

Pro tip: Chilling the dough is key for a flaky crust. If you skip this step, your butter melts too soon and you’ll get a tough crust.

Step 2: Prepare the Apple Filling (10 minutes)

Peel, core, and slice your apples evenly—about ⅛ inch thick works well.
Toss the apples in a large bowl with lemon juice, cinnamon, brown sugar, granulated sugar (if using), and cornstarch. Make sure everything’s coated well.
Set aside while you prepare the caramel sauce (or heat your store-bought version).

Step 3: Assemble the Pie (20 minutes)

Preheat your oven to 425°F (220°C).
Roll out one disk of dough on a floured surface to about 12 inches in diameter. Carefully transfer it to your pie dish, letting the edges hang over.
Pour the apple mixture into the crust, then drizzle the salted caramel sauce evenly over the apples.
Roll out the second disk of dough to the same size. Cut into ½-inch-wide strips for the lattice top.
Lay half the strips across the pie, then weave the remaining strips over and under to form a lattice pattern. Trim excess dough, then crimp the edges to seal.
Brush the lattice with the beaten egg and sprinkle with coarse sugar for sparkle.

Step 4: Bake the Pie (55-65 minutes)

Place the pie on a baking sheet to catch drips and bake at 425°F (220°C) for 15 minutes.
Reduce the heat to 350°F (175°C) and bake another 40-50 minutes, until the crust is golden and the filling bubbles.
If the crust edges brown too quickly, cover them with foil or a pie shield halfway through baking.
Let the pie cool for at least 2 hours before slicing—it helps the filling set.

Visual cue: You’ll know the pie is ready when the caramel filling bubbles through the lattice and the crust has that gorgeous golden brown color with a slight crunch.

Expert Tips & Tricks

Make Your Own Salted Caramel: I melt 1 cup sugar over medium heat until amber, then whisk in 6 tablespoons butter and ½ cup heavy cream off the heat. Stir in 1 teaspoon flaky sea salt. It’s worth every minute.
Keep Butter Cold: If your kitchen is warm, pop the dough back in the fridge if it gets too soft while rolling.
Don’t Skip the Lattice: The lattice crust not only looks stunning but allows steam to escape, preventing a soggy pie.
Use a Mix of Apples: Combining tart Granny Smith with sweet Honeycrisp gives the perfect balance of flavor and texture.
Chill Before Baking: After assembling, chilling the pie for 20 minutes can help the crust hold its shape better during baking.
Watch the Sugar: If you prefer less sweetness, cut back on the brown sugar in the filling by a tablespoon or two.

Variations & Substitutions

Once you’ve mastered the basic salted caramel apple pie, feel free to make it your own:

Pecan Crunch — Sprinkle chopped toasted pecans over the filling before adding the lattice. Adds a crunchy, nutty contrast.
Spiced Up — Add ¼ teaspoon ground cloves or allspice to the apple mixture for a warm, cozy twist.
Vegan Version — Use coconut oil instead of butter in the crust, a dairy-free caramel sauce, and a flax egg for the wash.
Gluten-Free — Swap the all-purpose flour for a 1:1 gluten-free baking flour blend. Chill the dough longer to help it bind.
Crumble Topping — If lattice feels intimidating, swap the top crust for a buttery crumble made with oats, brown sugar, and butter.

Serving & Storage

I love serving this pie slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. It’s a classic combo that never fails.

Storage: Keep leftover pie covered loosely with foil or plastic wrap at room temperature for up to 2 days. After that, refrigerate for up to 4 days.

Reheating: Warm slices gently in a 300°F (150°C) oven for 10-15 minutes to bring back that soft, melty filling without drying the crust. Microwave works in a pinch but can make the crust soggy.

Freezing: You can freeze the unbaked pie (wrapped tightly) for up to 1 month. Bake it straight from frozen, adding 15 extra minutes to the baking time.

Nutrition Information

Nutrient	Per Serving (1/8 pie)
Calories	410
Protein	3g
Carbohydrates	58g
Fiber	3g
Sugar	35g
Fat	18g
Saturated Fat	11g
Cholesterol	55mg
Sodium	210mg
Calcium	30mg

This pie is definitely a treat, loaded with buttery crust and sweet caramel but balanced by the fruit and just a touch of salt. I figure it’s worth every bite, especially when shared with family around the table.

Final Thoughts

So that’s my salted caramel apple pie with that irresistible golden lattice crust. I could honestly talk your ear off about this pie because it’s been my fall obsession for years. It’s the answer when you want something classic but with a little extra wow—sweet, salty, flaky, and utterly comforting.

I hope you make it your own—try swapping apples, adding nuts, or even playing with spices. This pie has become part of my family’s stories, and I’d love to hear how it fits into yours.

If you bake this pie, drop a comment and let me know what you think! And if you hit any bumps, I’m here to help you troubleshoot so your next pie is a winner.

Happy baking! And may your kitchen smell like pure autumn magic.

Frequently Asked Questions

Can I use a store-bought pie crust for this salted caramel apple pie?

You can, but I recommend making your own crust if you have time. The homemade crust is flakier and holds up better under the juicy filling. Store-bought crusts can sometimes get soggy or lack that buttery flavor. If you’re in a pinch, though, go ahead and use one—just be gentle with the lattice, or consider a crumble topping instead.

How do I prevent the crust edges from burning?

I always cover the pie edges with foil or a pie shield after about 30 minutes of baking. This keeps the edges from getting too dark while the filling finishes cooking. If you don’t have a shield, just tear off some foil and loosely wrap the edges.

What’s the best way to make salted caramel sauce at home?

Start by melting granulated sugar over medium heat without stirring until it turns a deep amber color. Then whisk in butter and heavy cream off the heat, and finish with a sprinkle of flaky sea salt. It sounds fancy, but it’s really straightforward once you get the hang of it. Homemade caramel tastes so much better than store-bought, trust me.

Can I make this pie ahead of time?

Absolutely! You can prepare the pie dough and filling a day ahead. Assemble the pie and keep it covered in the fridge overnight before baking. Just make sure to bring it to room temperature before baking for more even cooking.

Why did my filling turn out watery?

That usually means either not enough thickener (cornstarch) or the apples released a lot of juice. Make sure to toss the apples well with the cornstarch and sugar before baking. Also, using a mix of firmer apples like Granny Smith helps keep the filling less watery.

Can I use different types of apples?

Yes! I recommend mixing tart and sweet apples for depth of flavor and texture. Granny Smith, Honeycrisp, Braeburn, or Pink Lady all work well. Avoid super soft apples like McIntosh, which can turn mushy.

How do I store leftover pie?

Once cooled, cover leftovers loosely at room temperature for up to 2 days or refrigerate for up to 4 days. When reheating, warm gently in the oven to keep that crust crisp and filling luscious.

For a little extra inspiration, if you’re in the mood for more comforting desserts, I recently perfected a classic peach cobbler that pairs beautifully with vanilla ice cream. Or, if you want to try a twist on crust, my brown butter pecan pie has a nutty, rich crust that’s worth a try.

Pin This Recipe!