This salted caramel apple pie pairs tender Granny Smith slices with a thick caramel layer under a woven golden lattice. Each slice cuts cleanly once the pie rests, and a sprinkle of flaky sea salt keeps the sweetness balanced.
I built it around refrigerated crusts so your effort goes into the filling and the lattice. The apples keep a little bite, the caramel pools between the layers, and an egg wash with turbinado sugar turns the top deep gold and crackly.
Table of Contents
Why This Salted Caramel Apple Pie Recipe Works
Granny Smith apples hold their shape in the oven and bring a tart edge that balances the caramel. Tossing the slices with sugar, flour, and lemon juice before baking builds a juicy filling that thickens instead of running.
Splitting the caramel is the key move. Half goes into the filling so every bite tastes of it, and the rest is drizzled over the finished pie so the top shines.
A lattice lets steam escape while the filling bubbles, which helps the juices reduce. The egg wash and coarse sugar add a glossy, bakery style finish without any special skill.
Ingredients for Salted Caramel Apple Pie
- 7 cups peeled and sliced Granny Smith apples, about 7 medium apples
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/4 cup all purpose flour
- 1 tablespoon fresh lemon juice
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 pinch kosher salt
- 2 refrigerated 9 inch pie crusts, one package
- 1 cup thick caramel sauce, divided
- 1/2 teaspoon flaky sea salt
- 1 large egg whisked with 1 teaspoon water
- 1 tablespoon turbinado sugar
Granny Smith apples. Firm and tart, they stay intact and keep the filling from tasting flat. Slice them about 1/4 inch thick so they soften evenly.
Two sugars. Brown sugar adds molasses depth while granulated sugar sweetens cleanly. Together they draw out juice that cooks into a syrup.
Flour and lemon juice. The flour thickens the apple juices and the lemon brightens the flavor while slowing browning as you assemble.
Caramel sauce. Choose a thick sauce that holds a ribbon. Thin sauce runs into the crust and makes the bottom soft.
Egg wash and turbinado sugar. Brushing the lattice with egg and sprinkling coarse sugar gives a glossy color and a crisp, sparkling top.
How to Make Salted Caramel Apple Pie
1. Prep the oven and apples Heat the oven to 350 degrees F and set a rack in the lower third. Peel, core, and slice the apples about 1/4 inch thick, then toss them with the sugars, flour, lemon juice, spices, and salt.
2. Line the dish Fit one crust into the pie dish, press it into the corners, and trim the overhang to about 1/2 inch. Keep the second crust chilled until you need it.
3. Fill with apples and caramel Pile the apples into the crust and pour half of the caramel over the top. Sprinkle the flaky sea salt across the surface.
4. Weave the lattice Cut the second crust into strips about 1 inch wide. Lay 5 or 6 strips across the pie, fold back every other one, add a crosswise strip, and unfold. Repeat until the lattice is woven, then trim and crimp the edge.
5. Brush and sugar the crust Brush the lattice and rim with the egg wash and scatter the turbinado sugar over the top.
6. Bake until bubbling Set the pie on a baking sheet and bake for 30 minutes. Tent the edges with foil if they brown too fast, then bake 20 to 30 minutes more until the filling bubbles through the lattice.
7. Cool and drizzle Let the pie cool for at least 2 hours so the juices set, then drizzle the remaining caramel over the top and slice.
How to Serve Salted Caramel Apple Pie
Serve slices warm or at room temperature with vanilla ice cream or whipped cream. For a dessert board, add a small wedge of apple crisp with orange zest for contrast, a ramekin of vanilla bean creme brulee, and a slice of classic New York cheesecake. Pour a glass of berry kefir smoothie for guests who prefer something light.
How to Store and Reheat Salted Caramel Apple Pie
Cover the cooled pie loosely and keep it at room temperature for up to 2 days, or refrigerate it for up to 4 days. Rewarm slices in a hot oven at 350 degrees F for 10 minutes to crisp the crust. For longer storage, wrap the fully cooled pie tightly and freeze it for up to 3 months, then thaw overnight in the refrigerator and rewarm before serving.
Tips and Variations for Salted Caramel Apple Pie
Slice evenly. Apples cut to the same thickness soften at the same pace, so no slice turns mushy while another stays firm.
Keep the dough cold. Work with chilled crust so the lattice strips hold their shape. If the dough softens, slide the strips onto a tray and chill for 10 minutes.
Shield the edges. Foil around the rim stops the crust from darkening before the center is done.
Bake on a sheet. A rimmed baking sheet catches bubbling caramel and makes cleanup simple.
Check the filling. Look for thick bubbles at the center of the lattice and apples that yield to a knife.
Switch the apples. Use half Granny Smith and half Braeburn for a milder sweet and tart balance.
Add crunch. Scatter toasted chopped pecans over the apples before the caramel goes on.
Cool it safely. Refrigerate leftovers promptly, and see this University of Wisconsin Extension leftovers guidance for general guidance on keeping leftovers safe.
Frequently Asked Questions About Salted Caramel Apple Pie
How do I keep my salted caramel apple pie from getting soggy?
Toss the apples with flour so the juices thicken, and bake the pie on a rimmed sheet on a lower rack. A well browned bottom crust and thick bubbling at the center are your signs it is ready.
Can I make this salted caramel apple pie ahead of time?
Yes. Bake it a day ahead, cool it completely, and keep it covered at room temperature. Drizzle the final caramel just before serving so the top stays glossy.
How do I know when salted caramel apple pie is done?
Look for deep golden color and thick bubbles breaking through the lattice, then test an apple slice with a knife. It should slide in with little resistance.
Can I use different apples?
Yes, mix Granny Smith with Braeburn or Gala for a softer sweetness. Keep the total amount near 7 cups so the filling fits the dish.
Can I use homemade pie dough instead of refrigerated crust?
Absolutely. Use dough for a double crust 9 inch pie and chill it well before weaving the lattice.
Salted Caramel Apple Pie with Lattice Crust
Equipment
- 9-inch pie dish
- Rimmed Baking Sheet
- Large mixing bowl
- Pastry brush
- Sharp knife or pizza cutter
- Aluminum foil
Ingredients
Main Ingredients
- 7 cup Granny Smith apples peeled and sliced, about 7 medium apples
- ½ cup packed brown sugar
- ½ cup granulated sugar
- ¼ cup all purpose flour
- 1 tbsp fresh lemon juice from 1/2 lemon
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- 1 pinch kosher salt
- 2 refrigerated 9 inch pie crusts 1 package, softened per package directions
- 1 cup thick caramel sauce divided
- ½ tsp flaky sea salt for sprinkling
- 1 large egg whisked with 1 teaspoon water
- 1 tbsp turbinado sugar for sprinkling
Instructions
Cooking
- Toss the apples. Heat the oven to 350 degrees F. Combine the apples, brown sugar, granulated sugar, flour, lemon juice, cinnamon, nutmeg, cloves, and kosher salt in a large bowl.
- Fill the crust. Fit one pie crust into a 9 inch dish, add the apples, drizzle with 1/2 cup caramel sauce, and sprinkle with flaky sea salt.
- Weave the lattice. Cut the second crust into 1 inch strips, weave them over the filling, then trim and crimp the edge.
- Add the egg wash. Brush the crust with the whisked egg and sprinkle with turbinado sugar.
- Bake. Set the pie on a baking sheet and bake for 30 minutes, covering the edges with foil if needed, then bake 20 to 30 minutes more until the filling bubbles.
- Cool and finish. Cool for 2 hours, drizzle with the remaining caramel, and slice.
