Salted Caramel Apple Pie
A delightful dessert combining tart Granny Smith apples and rich salted caramel, all wrapped in a flaky crust.
Ingredients
For the filling
- 7 cups Granny Smith apples, peeled and sliced About 7 apples
- ½ cup brown sugar
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- 1 tablespoon lemon juice From ½ lemon
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon kosher salt
For the crust and topping
- 2 9-inch refrigerated pie crusts 1 package
- 1 cup caramel sauce Divided
- ½ teaspoon flaky sea salt
- 1 large egg Whisked with 1 teaspoon of water
- 1 tablespoon turbinado sugar
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, toss the sliced apples with brown sugar, granulated sugar, flour, lemon juice, cinnamon, nutmeg, cloves, and kosher salt.
- Line a 9-inch pie dish with one crust, trimming any excess dough from the edges.
- Transfer the apple mixture into the prepared pie crust. Pour half of the caramel sauce over the apples and sprinkle with flaky sea salt.
- Create a lattice crust by cutting the second pie crust into long, 1-inch wide strips. Lay 5-6 strips horizontally over the pie.
- Weave the lattice by peeling back every other strip, stopping in the middle. Place a strip horizontally in the center, then fold back the strips.
- Repeat until all strips are woven together, then trim excess dough and crimp the edges.
- Whisk the egg and water, and brush the mixture over the crust. Sprinkle turbinado sugar on top.
Baking
- Place the pie on a baking sheet and bake for 30 minutes. Cover the crust with aluminum foil if browning too fast.
- Bake for another 20-30 minutes until the filling is bubbly.
- Allow the pie to cool before serving. Drizzle with remaining caramel sauce.
Notes
Serve this pie warm or at room temperature. Pair it with vanilla ice cream or whipped cream for a delightful contrast. Store leftovers in the fridge for up to 3-4 days.