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🍎 Pies & holiday bakes

Salted caramel apple pie

Tall apple slices, flaky lattice, and caramel everywhere it counts

⏱️ Time estimate: about 1 hour 30 minutes, plus cooling and dough chill time

A generous double-crust apple pie filled with cinnamon-spiced apples and salted caramel, then baked until bubbling and golden.

Salted caramel apple pie with lattice top

Ingredients

  • Double pie crust for a 9-inch pie
  • 1 cup salted caramel sauce, divided
  • 10 cups apple slices, about 8 large apples
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1/4 cup all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon allspice or cloves
  • 1/4 teaspoon nutmeg
  • 1 egg plus 1 tablespoon milk, for egg wash
  • Coarse sugar, optional
  • Vanilla ice cream, optional but deeply encouraged

Instructions

  1. Prep the dough. Have a double crust chilled and ready to roll.
  2. Mix the filling. Toss the apples with sugar, lemon juice, flour, cinnamon, allspice or cloves, and nutmeg until evenly coated.
  3. Line the pie dish. Roll one crust into a 12-inch circle and fit it into a 9-inch pie dish.
  4. Fill and caramel it. Pile the apples high into the crust, then drizzle 1/2 cup of salted caramel evenly over the filling.
  5. Add the top crust. Roll the second crust and lay it over the top, ideally as a lattice. Trim, fold, and crimp the edges.
  6. Chill briefly. Brush with egg wash, sprinkle with coarse sugar if using, and chill the pie while the oven heats to 400°F.
  7. Bake. Bake 25 minutes, then reduce the oven to 375°F, shield the crust edges, and bake 35 to 40 minutes more until the filling bubbles and the crust is golden.
  8. Cool fully. Let the pie cool at least 3 hours before slicing, then drizzle with the remaining caramel.

Best apple pie move: use a mix of tart and sweet apples so the filling tastes brighter and more interesting.