Warning: This post is lengthy. Lots of photos and lots of text!
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 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.
Make the apple filling as the dough is chilling. Fresh lemon juice, apples, flour, spices, and sugar. We 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.
Next, add the pie filling to the dough. You may think – “there is way too much filling, it won’t fit!” But it will.
Make the salted caramel. Pour 1/2 cup of salted caramel over the apples:
Take the remaining chilled dough ball out of the refrigerator. Roll it out into a 11-12 inch diameter. We 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 pretty even if you mess it up.
Before baking, brush the top with an egg wash, then sprinkle with coarse sugar. (Looks like salt, but we promise it’s coarse sugar!)
You will love this updated version of the traditional classic! It’s 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.
More Apple Pie
- Homemade Apple Pie with Chai Spices
- Salted Caramel Apple Pie Bars
- Apple Crumble Pie
- Salted Caramel Apple Galette
- Baked Apples
Classic lattice-topped apple pie bubbling with salted caramel and gooey, cinnamon apples.
- Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top)
- homemade salted caramel
- 6–7 large apples, cored, peeled, and sliced into 1/4 inch slices (11–12 cups total)*
- 1/2 cup (100g) granulated sugar
- 2 Tablespoons (30ml) fresh lemon juice
- 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
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
- optional: coarse sugar for sprinkling on crust
- The crust: Prepare pie crust recipe through step 5.
- Make the salted caramel. You can do this as you wait for the pie dough to chill.
- 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.
- 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.
- 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.
- Preheat oven to 400°F (204°C).
- 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. We 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.
- Lightly brush the lattice top with the egg wash. Sprinkle with coarse sugar.
- 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.
- Cool pie 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.
- 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.
- Best Apples to Use: Firmer apples are ideal for baking. Avoid soft, mealy, and mushy apples. For depth of flavor, it’s best to bake with a mix of tart and sweet apples such as tart Granny Smith (in my opinion, this is the best overall apple for baking) and a sweet variety like Honeycrisp, Jazz, Fuji, or Pink Lady.
Keywords: salted caramel apple pie, apple pie