Salted Caramel Apple Pie Recipe
The best yummy Salted Caramel Apple Pie are the ones that are packed with caramel, sweetened with apple butter, and topped with a creamy, buttery crust. There are no secrets to making salted caramel; it’s just a simple technique to make a delicious caramel with just a few nuts, a spoon, and a touch of sugar.
Ingredients
- Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for the bottom and 1 for the top)
- Homemade Salted Caramel
- 11–12 cups 6–7 large apples, cored, peeled, and sliced into 1/4 inch slices
- 1/2 cup Granulated sugar
- 2 tablespoons Fresh lemon juice
- 1/4 cup All-purpose flour (spoon & leveled)
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Ground nutmeg
- 1 1/2 teaspoons The ground cinnamon
- Egg wash: 1 large egg beaten with 1 tablespoon of milk
- optional: coarse sugar for sprinkling on crust
Instructions
The crust:
- Prepare the salted caramel. While the pie dough chills, you can do this.
- Once the dough is chilled, make the apple filling: Place apple slices into a very large bowl. Mix sugar, lemon juice, flour, cloves, nutmeg, and cinnamon into the batter. In a large bowl, combine all the ingredients. Keep aside.
- On a floured work surface, roll out one of the chilled pie dough discs (refrigerate the second).
- Each time you roll the dough, turn it about a quarter turn until you have a circle that is 12 inches in diameter.
- In a 9-inch pie dish, place the dough carefully. Make sure it is smooth by tucking it in with your fingers. Trim the overhang of crust with a small, sharp knife.
- Put the apples in the pie crust. Despite a large number of apples, they are piled very tightly and very high.
- Pour half the salted caramel over the cake, reserving the rest for topping. Heat the oven to 400°F (204°C).
Make the lattice crust:
- From the refrigerator, remove the second disc of chilled pie dough. Roll out the dough to a diameter of 12 inches.
- Slice 16 1/2-inch wide strips with a pastry wheel, sharp knife, or pizza cutter. We always use a ruler or measuring tape as a guide to make sure the lines are straight.
- Pull back strips as necessary as you weave the strips over and under one another. Trim the excess overhang with a sharp knife. You can use your fingers or a fork to seal the edges of the dough.
- Use the egg wash to lightly brush the lattice top. Sugar it coarsely.
- On a large baking sheet, place the pie and bake for 20 minutes. Bake the pie for an additional 40-50 minutes at 375°F (190°C) while it is still in the oven.
- The top of your pie may become too brown if it is not covered loosely with aluminum foil. Once the caramel begins to bubble, the pie is ready. When inserted inside, a small knife should come out relatively clean
- Before serving, let the pie cool for four hours. Serve the pie with the extra caramel sauce drizzled on top. Apple pie is best served on the same day but can be stored in the refrigerator for up to three days if tightly covered
Tried this recipe?Let us know how it was!