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Perfect Salted Caramel Apple Pie Recipe with Easy Lattice Crust from Scratch

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A comforting salted caramel apple pie featuring a flaky homemade lattice crust and a luscious salted caramel drizzle, perfect for cozy gatherings and holiday treats.

Ingredients

Scale
  • 2 ½ cups (315 grams) all-purpose flour
  • 1 cup (226 grams) unsalted butter, cold and cubed
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • 6–8 tablespoons ice water, chilled
  • 6 medium Granny Smith apples, peeled, cored, and sliced
  • 2 medium Honeycrisp apples, peeled, cored, and sliced
  • ¾ cup (150 grams) granulated sugar
  • ¼ cup (50 grams) brown sugar, packed
  • 3 tablespoons cornstarch
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch of salt
  • 1 cup (200 grams) granulated sugar (for caramel sauce)
  • 6 tablespoons (85 grams) unsalted butter, cubed (for caramel sauce)
  • ½ cup (120 ml) heavy cream, warmed slightly
  • 1 teaspoon sea salt (or to taste)
  • 1 egg beaten with 1 tablespoon water (egg wash)
  • Coarse sugar for sprinkling (optional)

Instructions

  1. Make the pie crust: In a large bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and work it in using a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized pieces.
  2. Sprinkle 6 tablespoons of ice water over mixture, tossing gently. Add more water one tablespoon at a time until dough holds together when pressed. Shape dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
  3. Prepare the salted caramel sauce: In a medium saucepan over medium heat, melt sugar, stirring constantly until deep amber color. Remove from heat and whisk in butter until smooth.
  4. Slowly add warmed heavy cream while whisking vigorously. Stir in sea salt and set aside to cool.
  5. Make the apple filling: In a mixing bowl, combine sliced apples, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and salt. Toss gently to coat evenly.
  6. Roll out one dough disk on a lightly floured surface into a 12-inch circle. Transfer to pie dish, easing in gently without stretching. Trim edges leaving 1 inch overhang.
  7. Assemble the pie: Pour half of the salted caramel sauce into bottom crust, spreading evenly. Spoon apple filling on top, then drizzle remaining caramel over apples.
  8. Roll out second dough disk into 12-inch circle. Cut into 1-inch wide strips.
  9. Create lattice crust: Lay 5 strips parallel across pie. Fold back every other strip halfway, place one strip perpendicular, then unfold folded strips over it. Repeat until pie is covered with woven lattice. Trim excess dough and pinch edges to seal.
  10. Brush lattice crust with egg wash and sprinkle with coarse sugar if desired. Chill pie in fridge for 15 minutes.
  11. Bake: Preheat oven to 375°F (190°C). Place pie on baking sheet and bake for 50-60 minutes until crust is golden and filling bubbles. Cover edges with foil halfway if browning too quickly.
  12. Let pie cool for at least 2 hours before serving to allow filling to set.

Notes

Keep ingredients cold for flaky crust. Chill dough before rolling to prevent shrinking. Use a mix of tart and sweet apples for balanced flavor. Stir caramel constantly to avoid burning. Pour caramel on bottom crust to prevent soggy bottom. Cover edges with foil if browning too fast. Dough can be made up to 2 days ahead and refrigerated.

Nutrition

Keywords: salted caramel apple pie, lattice crust pie, homemade pie crust, apple pie recipe, caramel apple dessert, fall dessert, holiday pie

Find it online: https://grubella.com/perfect-salted-caramel-apple-pie-recipe-with-easy-lattice-crust-from-scratch/