Salted Caramel Apple Pie

This isn’t just any apple pie – it’s a showstopping masterpiece where buttery caramel meets perfectly spiced apples in a flaky, golden crust.

Every bite delivers waves of warm cinnamon-kissed apples swimming in rich salted caramel sauce that perfectly balances sweet and salty. The lattice top isn’t just gorgeous – it lets those amazing aromas tempt you while it bakes.

Prep Time: 3 hours (includes pie crust) | Cook Time: 1 hour, 5 minutes | Total Time: 7 hours (includes cooling) | Yield: 8-10 servings

Ingredients

For the Crust:

• 2 pie crusts (homemade or store-bought)
• 1 large egg + 1 Tablespoon milk for egg wash
• Coarse sugar for topping (optional)

For the Filling:

• 10 cups peeled and sliced apples (about 8 large)
• 1 cup salted caramel sauce, divided
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 Tablespoon fresh lemon juice
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground allspice or cloves
• 1/4 teaspoon ground nutmeg

Steps

1. Prepare pie crust and chill thoroughly (at least 2 hours). Cold dough is crucial for flakiness!
2. Make salted caramel sauce if using homemade. Let cool while dough chills.
3. Mix filling: Combine sliced apples, sugar, flour, lemon juice, and spices. The mixture should look glossy and evenly coated.
4. Preheat oven to 400°F (204°C). Position rack in lower third of oven.
5. Roll bottom crust to 12-inch circle (about 1/8-inch thick). Listen for the soft sound of dough moving on floured surface – too much sticking means add more flour.
6. Transfer to 9-inch deep dish pie plate. Leave 1-inch overhang and refrigerate while preparing top crust.
7. Add filling: Mound apples high (they’ll settle during baking). Drizzle with 1/2 cup caramel sauce.
8. Create lattice top: Cut second crust into 1/2-inch strips. Weave over filling. Trim and crimp edges.
9. Brush with egg wash until evenly coated but not pooling. Sprinkle with coarse sugar if desired.
10. Bake at 400°F for 25 minutes, then reduce to 375°F. Add pie shield to prevent edge burning. Continue baking 35-40 minutes until filling bubbles thickly and crust is deep golden.
11. Cool completely (minimum 3 hours) on wire rack. Drizzle with remaining caramel before serving.

Smart Swaps

• Use coconut sugar for traditional sugar (same amount)
• Try gluten-free cup-for-cup flour for regular flour
• Substitute monk fruit sweetener to reduce sugar content

Make It Diabetes-Friendly

• Replace sugar with allulose (use 3/4 cup to match sweetness)
• Use sugar-free caramel sauce (reduces carbs by 15g per serving)
• Add 1/2 teaspoon xanthan gum to filling for proper thickness
• Serve with protein to slow glucose response

Pro Tips

• Use firm, tart apples like Granny Smith for best texture
• Keep everything COLD until baking for flakiest crust
• Test doneness by looking for thick bubbles, not thin or foamy ones
• Let cool completely for clean slices (warm pie = runny filling)