Salted Caramel Apple Pie
A delicious apple pie layered with rich salted caramel and a flaky crust, perfect for fall or any special occasion.
Ingredients
Pie Crusts
- 1 piece Homemade Pie Crust or All Butter Pie Crust (makes 2 crusts)
- 1 cup salted caramel sauce (divided)
- 10 cups apple slices (about 8 large peeled and cored apples)
- 0.5 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 0.25 cup all-purpose flour (spooned & leveled)
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoon ground allspice or cloves (either is fine)
- 0.25 teaspoon ground nutmeg
- 1 large egg (beaten with 1 tbsp milk for egg wash)
- 1 tablespoon milk (for egg wash)
- optional coarse sugar (for sprinkling on crust)
Instructions
- Chill pie dough for at least 2 hours, then roll out one crust to 12-inch diameter and fit into a 9-inch pie dish.
- Mix apple slices with sugar, lemon juice, flour, cinnamon, allspice/cloves, and nutmeg. Fill the crust with the apple mixture and drizzle with 1/2 cup caramel sauce.
- Cut strips of the second dough, weave into a lattice over the filling, seal edges, and brush with egg wash. Sprinkle with coarse sugar if desired.
- Refrigerate the assembled pie for 20-30 minutes, then bake at 425°F (220°C) for 25 minutes. Reduce temperature to 375°F (190°C) and bake for an additional 35-40 minutes until bubbling and golden.
- Cool the pie for at least 3 hours before slicing. Drizzle with remaining caramel before serving.
Notes
Ensure the pie is fully cooled before slicing to prevent filling from being too juicy.