Salted Caramel Apple Pie Recipe Easy Flaky Lattice Crust

Let me just say, the aroma of bubbling salted caramel mingling with sweet, tender apples and buttery pie crust wafting through my kitchen is the kind of thing that makes you instantly drop everything and grab a fork. You know that feeling when you peek through the oven window, watching the lattice crust turn golden and glossy while caramel oozes around the edges? That’s pure happiness right there. The first time I pulled this salted caramel apple pie out of the oven, it was raining outside and I was knee-high to a grasshopper, standing on a stool beside my grandma, who taught me all her pie secrets. I remember the moment she drizzled homemade caramel over the apple filling and let me sprinkle a pinch of flaky sea salt—my hands trembling with excitement and a little fear (caramel is hot stuff!).

Honestly, it was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. I’ve made this pie for bake sales, family reunions, and even as a last-minute comfort treat when life gets a little wild. My family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them) because the combo of tart apples, deep caramel, and that shatteringly flaky crust is just irresistible. This pie brings pure, nostalgic comfort with every bite—dangerously easy to love and perfect for cozy weekends, potlucks, or when you want to brighten up your Pinterest board with a show-stopping dessert.

If you’ve ever tried to recreate that classic apple pie from childhood, but wanted a little something extra, the salted caramel twist is what you wish you’d discovered years ago. I’ve tested this recipe more times than I’d admit (in the name of research, of course), and it’s now a staple for family gatherings, gifting to neighbors, or just enjoying with a cup of coffee on a quiet morning. It feels like a warm hug in pie form, and you’re going to want to bookmark this one for whenever you need a slice of genuine happiness.

Why You’ll Love This Salted Caramel Apple Pie Recipe

After years of pie-baking adventures—burnt crusts, runny fillings, and all—I can say this salted caramel apple pie with a flaky lattice crust has earned its spot as a household favorite. I’ve tweaked, tested, and taste-tested (with plenty of eager helpers) to get it just right. Here’s why it’s a keeper:

• Quick & Easy: Comes together in under two hours, so it’s perfect for busy weeknights or sudden dessert cravings.
• Simple Ingredients: No need for fancy grocery trips. Everything is easy to find and probably already in your pantry.
• Perfect for All Occasions: Whether it’s brunch, holiday dinners, or potlucks, this pie always steals the show.
• Crowd-Pleaser: Kids and adults alike go back for seconds. I’ve seen the shyest eaters sneak extra slices at gatherings!
• Unbelievably Delicious: The balance of sweet, tart apples, rich caramel, and a pinch of sea salt creates a flavor profile that’s next-level comfort food.

What makes this easy salted caramel apple pie recipe truly unique? It’s all in the technique—layering the apples with homemade caramel, a sprinkle of sea salt, and nestling everything beneath a lattice crust that’s as flaky as grandma’s best. The caramel gets thick but not sticky, the apples stay juicy, and the crust shatters with every bite (in the best way possible). This isn’t just another apple pie; it’s the pie you’ll dream about during cold nights or lazy Sunday mornings.

Honestly, the first bite is a game-changer. It’s comfort food reimagined—faster and more flavorful, but still soul-soothing. You can impress your guests without breaking a sweat, or treat yourself to a slice that feels like a celebration. Whether you’re a seasoned baker or just dipping your toes into homemade pies, this recipe will become your go-to for every season.

What Ingredients You Will Need

This salted caramel apple pie recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfyingly flaky texture without any fuss. Most of these are pantry staples, and you can easily swap a few things to fit your tastes or dietary needs.

• For the Lattice Crust:
  • 2 1/2 cups (315g) all-purpose flour (plus extra for dusting)
  • 1 cup (230g) unsalted butter, chilled and cubed
  • 1/4 cup (50g) granulated sugar
  • 1/2 tsp fine sea salt
  • 6-8 tbsp (90-120ml) ice water (start with less, add as needed)
  • 1 egg, beaten (for egg wash)
• For the Salted Caramel:
  • 1 cup (200g) granulated sugar
  • 6 tbsp (85g) unsalted butter, cut into pieces
  • 1/2 cup (120ml) heavy cream (room temperature)
  • 1 tsp flaky sea salt (plus more for sprinkling)
• For the Apple Filling:
  • 6 cups (about 900g) tart apples, peeled, cored, and sliced (Granny Smith or Honeycrisp are my favorites)
  • 2/3 cup (135g) light brown sugar, packed
  • 2 tbsp (15g) all-purpose flour
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves (optional, adds warmth)
  • 1/4 tsp fine sea salt
  • 1 tbsp (15ml) lemon juice (helps keep apples bright and balances sweetness)

Ingredient Tips: For the best flaky lattice crust, I recommend using European-style unsalted butter (like Plugrá or Kerrygold). It’s higher in fat and makes the dough extra tender. For apples, mixing a few varieties (like Granny Smith for tartness and Honeycrisp for sweetness) gives the filling more depth. If you want to make this gluten-free, swap the flour for a gluten-free blend (I’ve had good results with King Arthur’s).

Substitution Suggestions: Use coconut sugar for a deeper caramel flavor, swap heavy cream with coconut cream for a dairy-free option, and try vegan butter if you need to avoid dairy. In summer, fresh peaches work surprisingly well in place of apples. You can even add a handful of dried cranberries for a festive twist!

Equipment Needed

You don’t need a fancy kitchen to make this salted caramel apple pie with flaky lattice crust. Here’s what I use (and a few handy substitutes):

• 9-inch (23cm) pie dish: Glass or ceramic works best for even browning.
• Rolling pin: To roll out the crust. If you don’t have one, a clean wine bottle works in a pinch.
• Large mixing bowls: For tossing apples and mixing dough.
• Pastry cutter or two forks: To cut butter into flour. You can use your hands if needed—just work quickly to keep the butter cold.
• Small saucepan: For making the caramel. Stainless steel is easiest to control heat.
• Wire rack: For cooling the pie evenly. If you don’t have one, just let it rest on the stovetop.
• Sharp paring knife: For slicing apples and trimming dough.
• Parchment paper: Helps prevent sticking when rolling out dough.
• Pastry brush: For egg wash. If you don’t have one, use a clean paper towel.

I’ve used budget-friendly pie pans from the grocery store and they work just fine, but if you want to splurge, Emile Henry makes gorgeous ceramic dishes that last forever. For maintenance, keep your rolling pin and pie dish clean and dry—crust sticks less that way.

Preparation Method

1. Prepare the Pie Crust:
   1. In a large bowl, whisk together 2 1/2 cups (315g) flour, 1/4 cup (50g) sugar, and 1/2 tsp salt.
   2. Add 1 cup (230g) cold, cubed butter. Use a pastry cutter or two forks to cut butter into flour until mixture resembles coarse sand with pea-sized bits (don’t overwork!).
   3. Drizzle in 6-8 tbsp (90-120ml) ice water, one tablespoon at a time, tossing gently until dough just comes together when squeezed. If it’s still crumbly, add a splash more water.
   4. Divide dough in half, flatten into disks, wrap in plastic, and chill for at least 30 minutes (or up to 2 days).
2. Make the Salted Caramel:
   1. In a clean, dry saucepan, heat 1 cup (200g) sugar over medium heat. Stir occasionally until sugar melts and turns amber (don’t walk away—caramel can burn fast!).
   2. Add 6 tbsp (85g) butter and whisk until melted. Pour in 1/2 cup (120ml) cream slowly, whisking constantly (it will bubble up).
   3. Remove from heat and stir in 1 tsp flaky sea salt. Let cool while you prep the filling.
3. Prepare the Apple Filling:
   1. In a large bowl, toss 6 cups (900g) sliced apples with 2/3 cup (135g) brown sugar, 2 tbsp (15g) flour, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp cloves, 1/4 tsp salt, and 1 tbsp (15ml) lemon juice.
   2. Let sit for 10 minutes so juices start to release.
4. Assemble the Pie:
   1. Preheat oven to 400°F (200°C).
   2. Roll out one disk of dough on a floured surface to a 12-inch (30cm) circle. Gently fit into your pie dish, trimming excess.
   3. Fill crust with apple mixture, mounding slightly in the center.
   4. Drizzle half the caramel sauce over apples (save the rest for serving).
   5. Roll out second dough disk and cut into strips (about 1/2-inch wide) for a lattice top. Weave strips over filling, tucking ends under the edge.
   6. Brush lattice and edges with beaten egg, then sprinkle with a little extra sea salt.
5. Bake:
   1. Bake pie at 400°F (200°C) for 20 minutes. Then, reduce heat to 350°F (175°C) and bake another 35-40 minutes, until crust is deep golden and filling is bubbly.
   2. If edges brown too quickly, cover with foil.
6. Cool & Serve:
   1. Let pie cool on a wire rack for at least 2 hours (the caramel needs time to set).
   2. Drizzle with remaining caramel before serving. Slice and enjoy warm, at room temperature, or even chilled!

Prep Notes: If your dough cracks while rolling, patch it with scraps—no one will notice under the lattice. Apples should be tender but not mushy; if they seem dry, add a splash more caramel. And don’t skip cooling—the filling thickens as it sits.

Cooking Tips & Techniques

Making a salted caramel apple pie with a flaky lattice crust isn’t rocket science, but there are a few tricks I wish I’d known sooner:

• Keep Everything Cold: Cold butter is key for a shatteringly flaky crust. If your kitchen is warm, chill your flour and bowl, too.
• Don’t Overmix: When making dough, stop mixing as soon as it holds together. Overworking makes crust tough (learned that the hard way with a rock-solid pie at a picnic!).
• Lattice Made Easy: If weaving seems tricky, lay half the strips one way, then alternate the rest—don’t stress about perfection; a rustic look is charming.
• Caramel Caution: Caramel burns quickly and is HOT. Use a long-handled whisk, and keep a bowl of ice water nearby just in case.
• Prevent Soggy Bottoms: Bake on the lower rack of your oven, and don’t skip preheating. If your apples are extra juicy, sprinkle a little flour or cornstarch on the crust before filling.
• Multitasking: While your dough chills, prep apples and make caramel. It keeps things moving and makes the process smoother.
• Consistency: For even baking, slice apples uniformly. I once rushed and ended up with some crunchy bits and some mush—lesson learned!

Above all, don’t worry about little imperfections—pies are meant to be a little rustic. The taste (and those gorgeous caramel swirls) matter so much more.

Variations & Adaptations

This easy salted caramel apple pie recipe is endlessly adaptable. Try some of these fun twists:

• Gluten-Free: Use a trusted gluten-free flour blend for the crust. I’ve had great results with King Arthur’s or Cup4Cup.
• Dairy-Free: Swap butter with plant-based margarine and use coconut cream for the caramel. It works surprisingly well!
• Seasonal Fruits: In spring, swap apples for fresh pears or peaches. Add a handful of raspberries for a summery twist.
• Spice It Up: Mix in a pinch of cardamom or allspice to the filling for extra warmth.
• Nutty Crunch: Sprinkle chopped toasted pecans or walnuts over the apples before adding the lattice crust.
• Mini Pies: Make individual pies in muffin tins for portion control (and cute servings!).

My personal favorite variation? Adding a splash of bourbon to the caramel for a grown-up kick—just a tablespoon does the trick. Don’t be afraid to experiment and make this recipe your own. It’s pretty forgiving!

Serving & Storage Suggestions

This salted caramel apple pie tastes best slightly warm, with the caramel gooey and the apples tender. For presentation, slice neatly and drizzle extra caramel on top—add a scoop of vanilla ice cream or a dollop of whipped cream for the full experience.

• Serving Temperature: Serve warm or at room temperature. It’s fantastic fresh from the oven, but the flavors deepen as it sits.
• Complementary Dishes: Pair with a strong cup of coffee, spiced chai, or hot apple cider. For a dessert spread, add cinnamon rolls or pumpkin bread.
• Storage: Store leftovers covered in the fridge for up to 4 days. The crust stays flaky, and the filling gets even more flavorful. Freeze individual slices tightly wrapped for up to a month—thaw overnight in the fridge.
• Reheating: Warm slices in the oven at 325°F (160°C) for 10-15 minutes, or zap in the microwave (30 seconds at a time) until just heated through.
• Flavor Development: If you can wait, the pie tastes even better on day two. The caramel seeps into the apples, making every bite richer.

Nutritional Information & Benefits

Estimated per slice (1/8 of the pie):

• Calories: ~420
• Fat: 20g
• Carbs: 58g
• Protein: 4g
• Fiber: 3g

This pie features apples as the star—packed with vitamin C, fiber, and antioxidants. Granny Smith apples keep the sugar lower and balance the sweet caramel. By making caramel from scratch, you avoid additives. There’s gluten and dairy here, but you can sub with alternatives if needed. Allergens to watch: wheat, eggs, milk. Personally, I love knowing what goes into my pie; you get all the comfort and flavor, plus a little peace of mind.

Conclusion

This cozy salted caramel apple pie with flaky lattice crust is more than just dessert—it’s a memory-maker, a comfort-giver, and the kind of recipe you’ll want to hand down. It’s easy enough for beginners, impressive for guests, and honestly, just plain delicious. Customize it to your heart’s content—swap fruits, use gluten-free flour, or add your favorite spices.

Why do I love this recipe? It brings my family together, fills the house with warmth, and gives me an excuse to eat caramel by the spoonful. Give it a try, share your twists, and let me know how it turns out in the comments below. Tag me in your Pinterest creations—I’d love to see your pie artistry! Here’s to cozy days and sweet slices.

Frequently Asked Questions

Can I use store-bought caramel for this salted caramel apple pie?

You definitely can, but homemade caramel gives richer flavor and lets you control the saltiness. If you use store-bought, choose one made with real butter and cream.

What apples work best for apple pie?

Granny Smith and Honeycrisp are my top picks—they’re tart, hold their shape, and balance the sweet caramel perfectly. Mixing varieties adds depth.

How do I prevent a soggy bottom crust?

Bake the pie on the lower oven rack, and sprinkle a little flour or cornstarch on the bottom crust before adding the apples. Preheating the oven is key!

Can I make this pie ahead of time?

Yes! Bake the pie, let it cool, and store covered in the fridge. The flavors meld overnight, and you can reheat slices as needed.

Is this salted caramel apple pie recipe freezer-friendly?

Absolutely. Freeze slices or the whole pie tightly wrapped for up to a month. Thaw overnight in the fridge and warm before serving for best texture.

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