Salted Caramel Apple Pie

Name: Salted Caramel Apple Pie
Prep time: 45 min
Total time: 8 h 5 min
Yield: 8 serving(s)
Ingredients: 3 3/4 c. all-purpose flour, spooned and leveled, plus more for work surface; 1 1/2 tsp. kosher salt; 1 1/2 tsp. granulated sugar; 12 tbsp. (1 1/2 sticks) cold unsalted butter, cut into pieces; 1/2 c. ice-cold water; 2 tbsp. unsalted butter; 3 1/2 lb. pounds apples (such as Granny Smith and Honeycrisp, about 6 large), peeled and sliced 1/4 inch thick; 3/4 c. sea salt caramel sauce (such as Mrs. Richardson’s); 3/4 c. packed dark brown sugar; 6 tbsp. cornstarch; 1 tbsp. fresh lemon juice; 1 tsp. kosher salt; 3/4 tsp. ground cinnamon; 1/2 tsp. ground ginger; 1/4 tsp. ground nutmeg; 2 tsp. pure vanilla extract; 1 large egg, beaten; 1 tbsp. granulated sugar

Rich and decadent, this apple pie will quickly become a new family favorite

By Torie CoxPublished: Sep 22, 2025

Be the first to review!

Jump to recipe

lattice top apple pie being held by a woman in a jean jacket

Candice Hackett of Ivy & Tweed Photography

Yields:

8 serving(s)

Prep Time:

45 mins

Total Time:

8 hrs 5 mins

In the “cake vs. pie" debate, Darien Rozell of Pantry Hill Farm has no problem picking a side: “I love the seasonality of pie, how it allows us to highlight the ripest fruit.” Attend one of her pie making workshops and walk away with a fresh apple pie or make your own at home!

Advertisement - Continue Reading Below

Ingredients

For the crust:

3 3/4 cups all-purpose flour, spooned and leveled, plus more for work surface
1 1/2 tsp. kosher salt
1 1/2 tsp. granulated sugar
12 Tbsp. (1 1/2 sticks) cold unsalted butter, cut into pieces
1/2 cup ice-cold water

For the filling:

2 Tbsp. unsalted butter
3 1/2 lb. pounds apples (such as Granny Smith and Honeycrisp, about 6 large), peeled and sliced 1/4 inch thick
3/4 cup sea salt caramel sauce (such as Mrs. Richardson’s)
3/4 cup packed dark brown sugar
6 Tbsp. cornstarch
1 Tbsp. fresh lemon juice
1 tsp. kosher salt
3/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
2 tsp. pure vanilla extract
1 large egg, beaten
1 Tbsp. granulated sugar

Directions

1. Step 1Make the crust: Place flour, salt, and sugar in a food processor and pulse 2 to 3 times to combine. Add butter and pulse 10 to 12 times until mixture resembles coarse meal, with any butter pieces smaller than pea size. Transfer to a bowl. Add water, 1 tablespoon at a time, using a fork to pull dough together into a crumbly pile (add up to 2 tablespoons more water if needed). Divide dough into thirds; wrap one-third of dough in plastic wrap. Combine remaining two-thirds of dough into one pile and wrap in plastic wrap, then use plastic wrap to flatten dough and press it into disks. Refrigerate until firm, at least 2 hours and up to 3 days.
2. Step 2Make the filling: Melt butter in a large skillet over medium-high heat. Add apples and cook, stirring often, until crisp-tender, 8 to 10 minutes. Stir in caramel sauce, brown sugar, cornstarch, lemon juice, salt, cinnamon, ginger, and nutmeg. Cook, stirring frequently, until mixture comes to a simmer and begins to thicken, 1 to 2 minutes. Remove from heat and stir in vanilla. Transfer filling to a bowl or a rimmed baking sheet. Cool to room temperature.
3. Step 3On a lightly floured work surface, roll out smaller dough disk to a 12-inch circle. Fit dough in bottom and up sides of a deep-dish pie plate. Trim any overlap for a clean edge of dough along the edge of the pie plate. Chill while rolling out lattice.
4. Step 4On a lightly floured work surface, roll out remaining disk of dough to a 14-inch circle. Cut six 1¼-inch-wide strips and eight ½-inch-wide strips. Cover and chill until ready to assemble pie.
5. Step 5Preheat oven to 375°F with rack in lowest position. Line a rimmed baking sheet with foil. Whisk together egg and 1 tablespoon water in a bowl. Transfer filling to crust-lined pie plate. Arrange lattice strips over filling, twisting two of the ½-inch-wide strips together to form one braid-like strip. Trim any lattice overlap for a clean edge of dough along the edge of the pie plate. Gently press edges of lattice into bottom crust. Brush crust with beaten egg mixture and sprinkle with granulated sugar. Freeze 20 minutes. Bake on prepared baking sheet until crust is golden brown and filling is bubbly, 1 hour to 1 hour 10 minutes. Cool on a wire rack at least 4 hours before serving.