Salted Caramel Apple Pie with Lattice Crust
A lattice topped apple pie with a Granny Smith filling, thick caramel, and flaky sea salt.
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.
Notes
Substitutions: Use half Granny Smith and half Braeburn apples, and add 1/2 cup chopped pecans if you like crunch.
Tips: Keep the crust cold so the lattice holds its shape, and bake on a rimmed sheet to catch drips.
Storage: Keep covered at room temperature for up to 2 days or refrigerate for up to 4 days. Freeze the fully cooled pie for up to 3 months.