Description
A rich and buttery salted caramel apple pie with a golden lattice crust that balances tart apples and sweet caramel with a hint of sea salt, perfect for family dinners and any occasion.
Ingredients
Scale
- 2 ½ cups (320g) all-purpose flour
- 1 cup (225g) cold unsalted butter, cubed
- ¼ cup (50g) granulated sugar
- ½ teaspoon salt
- 6–8 tablespoons (90-120ml) ice water
- 6 cups (about 6 medium) apples, peeled and sliced (mix of Granny Smith and Honeycrisp recommended)
- 1 tablespoon (15ml) lemon juice
- 1 ½ teaspoons ground cinnamon
- ⅓ cup (70g) brown sugar
- 2 tablespoons (16g) cornstarch
- ¾ cup (about 180ml) salted caramel sauce (homemade or store-bought)
- 1 large egg, beaten
- 1 tablespoon coarse sugar
Instructions
- 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).
- 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).
- 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.
- 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 to help the filling set.
Notes
Chilling the dough is key for a flaky crust. Cover pie edges with foil or a pie shield halfway through baking to prevent burning. Use a mix of tart and sweet apples for best flavor and texture. Let pie cool for at least 2 hours before slicing to set the filling. Homemade salted caramel sauce is recommended for best flavor.
- Prep Time: 25 minutes (plus 1 hour chilling)
- Cook Time: 55-65 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 410
- Sugar: 35
- Sodium: 210
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 58
- Fiber: 3
- Protein: 3
Keywords: salted caramel apple pie, apple pie recipe, lattice crust pie, homemade caramel sauce, fall dessert, easy apple pie, family dessert