This is one of the easiest yet most delicious apple pie recipes ever. Salted caramel sauce is poured over the lattice-topped pie and then baked to a crispy caramel apple perfection!
Table of Contents
Caramel Apple Pie
A good apple pie is something that everyone strives for when it comes to desserts, but few ever attempt it for themselves.
However, making a good, high-quality apple pie is actually really easy, especially if you up your game a little bit and make it with a delicious salted caramel sauce and turn it into a caramel apple pie!
Caramel Apple Pie Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• Salted Caramel Sauce
• Pie pastry for a 2 crust pie
• Apples, peeled, cored, and sliced
• Apple Pie Spice
How To Make Caramel Apple Pie
• Prepare the salted caramel sauce according to the recipe and set it aside to cool
• Prepare the pie pastry
• While the pastry is chilling, place the apple slices into a large bowl
• Whisk together the cornstarch and the apple pie spice, and then sprinkle over the apples in the bowl, tossing to mix the spices throughout evenly
• Roll out half of the pastry to fit a 9—inch pie plate
• Place the pie crust into the pie plate, unfold gently and let gravity help ease it into the pie plate instead of you pulling and pushing it in
• Once it’s settled, press firmly against the bottom and sides, leaving some of the pastry overhanging the side
• Spoon the apple slice mixture into the bottom of the pie plate
• Roll out the top crust into an 11-inch circle
• Cut into ¾ inch wide strips with a sharp paring knife, pizza cutter, or a pastry wheel
• Weave the pastry strips, one at a time, into a lattice pattern on top of the pie filling and then fold the ends of the pastry strips under the edge of the bottom crust and crimp to seal
• Pour the now cooled caramel sauce on top of the pie evenly, soaking the top lattice and getting into the apples in the bottom
• Set your oven rack one down from the middle position to help the bottom of the pie bake better
• Bake at 400 Fahrenheit for 15 minutes, and then reduce the oven temperature to 350 Fahrenheit and then bake until the crust is golden brown and the apple filling is bubbling about 30 minutes
• IF the top is browning too fast, lightly place aluminum foil on top to prevent it from burning
• The pie is done when you can insert a knife into the apples smoothly, and the apple filling is bubbling
• Cool the pie completely before slicing
How To Easily Prepare Your Pie Crust To Fit Your Pie Plate
One of the worst things about preparing a pie is trying to avoid manhandling and destroying the crust too much.
This is especially hard to do when you are working with a regular pie crust, as the pie crust needs to be able to carefully and perfectly drape the pie plate without breaking apart or ripping in any way.
The best way to do it without needing to flour the pastry way too much or risk ripping it is to use your rolling pin.
Once you have rolled out your pastry, try rolling it onto your rolling pin, picking it up as you go, so that the pie pastry is sort of rolled onto the rolling pin. Feel free to use a little bit of flour on the pin to stop anything from sticking too much.
Once rolled up on the rolling pin, unroll your pie crust over the pie plate, unfurling it and avoiding actually touching it. It can be really tempting to try to push the dough into the pan to try and fill all of the gaps, but you have to fight the urge. Just let gravity do its work to help coax the pastry into the bottom of the pan.
However, once it is settled, feel free to give the edges and the very corners of the pie plate a firm press to ensure that there are no air gaps underneath the crust that might ruin the texture.
How To Make A Really Attractive Lattice Pattern For Your Pie
Every great pie in cartoons has this attractive, delicate lattice design of pastry, so why not make it yourself so that you can enjoy it in real life?
To make the perfect lattice pattern, simply cut your remaining pastry into ¾ inch strips using a pizza cutter or, if you are fancy, a proper pastry wheel.
Try to imagine that you are weaving a basket, if you have ever done that, or perhaps that you are trying to braid hair.
You want to weave each pastry strip into an interconnected lattice pattern. You want to overlay one strip over the other, alternating a strip having pastry both underneath and above it.
Taking a few looks at the pictures should provide all you need to figure out how to weave the pastry together.
From there, you just baste it and enjoy the image of a freshly steaming pie, with filling bubbling up gently from underneath.
Looking for more delicious Pie recipes? Try these out:
PIN THIS RECIPE to your PIE RECIPE Boards and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Learn to cook like the Kitchen Magpie
Subscribe to The Kitchen Magpie on YouTube
One click and you’ll get notified of new videos added to our YouTube account!Subscribe on YouTube
Caramel Apple Pie
- Prep Time
- 1 hour
- Cook Time
- 50 minutes
- Karlynn Johnston
- one batch salted caramel sauce
- one batch pie pastry for a 2 crust pie
- 6-7 tart apples peeled, cored and sliced
- 2 tablespoons cornstarch
- 2 teaspoons apple pie spice
- Prepare the salted caramel sauce recipe and set aside to cool.
- Prepare the pie pastry.
- While the pastry is chilling, place the apple slices into a large bowl.
- Whisk together the cornstarch and the apple pie spice, then sprinkle over the apples in the bowl, tossing to evenly mix the spices throughout.
- Roll out half of the pastry to fit a 9-inch pie plate. Carefully place in the pie plate. Unfold gently and let gravity help ease into the pie plate instead of you pulling and pushing on it. Once it’s settled, press firmly against the bottom and sides, leaving pastry overhanging the side.
- Spoon the apple slice mixture into the bottom of the pie plate.
- Roll out the top crust into a 11-inch circle. Cut into 3/4 inch wide strips with a sharp paring knife, pizza cutter or a pastry wheel.
- Weave the pastry strips, one at a time, into a lattice pattern on top of the pie filling then fold the ends of the pastry strips under the edge of the bottom crust and crimp to seal.
- Pour the now cooled caramel sauce on top of the pie evenly, soaking the top lattice and getting into the apples in the bottom.
- Set your oven rack one down from the middle position to help the bottom of the pie bake better.
- Preheat your oven to 400 °F.
- Bake in the preheated oven for 15 minutes then reduce the oven temperature to 350 °F and bake until the crust is golden brown and the apple filling is bubbling, around 30-40 minutes more. If the top is browning too fast, lightly place aluminum foil on top to prevent it from burning. The top caramel will set nicely and crisp up.
- The pie is done when you can insert a knife into the apples smoothly (they are soft) and the apple filling is bubbling.
- For the best results the pie cool completely before slicing.
- You have to make the lattice crust or the moisture won’t evaporate properly and the pie will be too soupy
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.