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Salted caramel apple pie with a golden woven lattice crust in a glass pie plate, glossy caramel drizzled over the lattice, a jar of caramel sauce and a red apple behind

Salted Caramel Apple Pie

Apple pie with a flaky all-butter lattice crust, cinnamon apples and a four-ingredient homemade salted caramel, half baked into the filling and half drizzled on top.
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Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Chill and Cool Time 4 hours
Total Time 5 hours 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 740
Ingredients Method Notes

Ingredients
  

Salted caramel
  • 1 cup granulated sugar 200 g
  • 6 tbsp unsalted butter 85 g, room temperature, cut into 6 pieces
  • 1/2 cup heavy cream 120 ml, room temperature
  • 1 tsp salt
All-butter double crust
  • 2 1/2 cups all-purpose flour 300 g
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 1 cup cold unsalted butter 226 g, cubed
  • 8 to 10 tbsp ice water
Apple filling
  • 10 cups sliced apples about 8 large, 1250 g, half tart and half sweet, sliced 1/4 inch thick
  • 1/2 cup granulated sugar 100 g
  • 1/4 cup all-purpose flour 31 g
  • 1 tbsp fresh lemon juice
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
Topping
  • 1 large egg beaten with 1 tbsp milk
  • 1 tbsp coarse sugar optional
  • flaky sea salt a pinch, optional

Method
 

  1. Whisk the flour, sugar and salt, cut in the cold butter until pea-sized, then add ice water a tablespoon at a time until the dough holds together. Shape two disks, wrap and chill for at least 1 hour.
  2. Make the caramel: stir the sugar constantly in a heavy stainless steel saucepan over medium heat until it melts into a thick amber liquid, about 6 minutes. Lower the heat and stir in the butter, then slowly stir in the cream. Boil for 1 minute without stirring, take off the heat and stir in the salt. Let it cool slightly.
  3. Heat the oven to 400°F (200°C) with a rack in the lower third. Have a rimmed baking sheet ready.
  4. Toss the apples with the sugar, flour, lemon juice, cinnamon, nutmeg and allspice.
  5. Roll one disk into a 12-inch circle and fit it into a 9-inch glass pie plate. Pile in the apples and pour 1/2 cup of the caramel evenly over them.
  6. Roll the second disk into a 12-inch circle, cut strips 1/2 to 3/4 inch wide and weave a lattice over the filling. Trim, fold under and crimp the edge. Brush with the egg wash and sprinkle with coarse sugar.
  7. Bake on the baking sheet for 25 minutes. Lower the oven to 375°F (190°C), shield the edge and bake 35 to 45 minutes more, until the juices bubble slowly in the center.
  8. Cool on a rack for at least 3 hours. Warm the remaining caramel, drizzle it over the pie or each slice and finish with flaky sea salt.

Notes

Storage: keep the pie loosely covered at room temperature for up to 1 day, then refrigerate for up to 5 days. Warm slices for about 10 minutes at 350°F (175°C).
Make ahead: the caramel keeps in the refrigerator for up to 1 month; warm it until pourable. The dough keeps for up to 2 days in the refrigerator.
Substitutions: whipping cream or double cream can replace heavy cream in the caramel (not milk or half-and-half). Use a full top crust with vents instead of a lattice if you prefer. Granny Smith plus Honeycrisp, Pink Lady, Fuji or Jazz make a good tart-sweet mix.
No candy thermometer needed: judge the caramel by its amber color.
Nutrition is an estimate calculated from standard ingredient values, not a laboratory analysis.