Salted Caramel Apple Pie Recipe – Easy Cinnamon Sugar Lattice Crust

Introduction

Let me tell you, the aroma of freshly sliced apples, brown sugar, and cinnamon mingling in my kitchen is downright magical. When the salted caramel starts bubbling on the stovetop, well, it’s the kind of scent that brings everyone out of their rooms and into the kitchen—no invitation needed. The first time I pulled this Salted Caramel Apple Pie with Cinnamon Sugar Lattice Crust out of the oven, I remember pausing for a moment. You know, that moment where you just stare at the golden, crinkled lattice and breathe in the sweet, spiced steam rising up—it’s like pure nostalgia wrapped in a pie plate.

Honestly, I stumbled onto this recipe years ago when I was knee-high to a grasshopper, watching my grandma work her pie magic at our family’s annual autumn potluck. She’d always say, “the secret’s in the crust and the caramel,” and, let’s face it, she was absolutely right. I tried to recreate her pie on a rainy weekend in college—armed with nothing but apples from the farmers market and a strong craving for comfort food. If only I’d known then what I know now about adding a sprinkle of sea salt to that caramel! The results were so good that my roommates couldn’t stop sneaking forkfuls right from the pan.

Now, this salted caramel apple pie is a staple at our family gatherings and, let’s be honest, my go-to for gifting during the holidays or brightening up a dreary weeknight. It’s dangerously easy, tastes like a warm hug, and never fails to impress. My kids literally hover around the cooling rack (and I can’t blame them). I’ve tested this pie more times than I care to admit—all in the name of research, of course—and each time, it’s pure, nostalgic comfort. So whether you’re looking to wow everyone at your next potluck or just craving a sweet treat that feels like home, you’re going to want to bookmark this one.

Why You’ll Love This Salted Caramel Apple Pie

If you’re on the hunt for a show-stopping dessert that’s equal parts classic and modern, this salted caramel apple pie recipe is your answer. Years of baking, testing, and tweaking have led me here, and honestly, there’s something absolutely magical about the combo of tart apples, gooey caramel, and a crisp cinnamon sugar lattice crust. Here’s what makes this recipe stand out:

• Quick & Easy: Comes together in under 30 minutes of hands-on prep, perfect for those busy weeknights or sudden pie cravings. No fancy techniques required!
• Simple Ingredients: Everything you need is probably already in your pantry—flour, butter, sugar, apples, cinnamon. No wild goose chase at the grocery store.
• Perfect for Any Occasion: This pie shines at holiday dinners, autumn brunches, bake sales, and cozy family nights. It’s the kind of dish that gets requested again and again.
• Crowd-Pleaser: Kids love it, adults rave about it, and even picky eaters find themselves reaching for seconds. It’s a guaranteed hit every single time.
• Unbelievably Delicious: The sweet and salty caramel, paired with tender apples and a crunchy, cinnamon sugar crust, is comfort food at its finest.

What really sets this pie apart is the homemade salted caramel—made from scratch and poured over the apples for that rich, buttery finish. And let’s not forget the cinnamon sugar lattice crust. It’s not just pretty—it adds an extra layer of flavor and texture you won’t find in a run-of-the-mill apple pie.

This isn’t just another apple pie recipe. It’s the one you’ll keep tucked in the family cookbook, the one that makes you close your eyes and savor every bite. I’ve tried dozens of variations, but this is the version that always steals the show. It’s comfort food, but with a twist—healthier, quicker, and with all the heartwarming satisfaction you crave. Whether you want to impress guests without breaking a sweat or just want to treat yourself to something special, this salted caramel apple pie is here for you.

What Ingredients You Will Need

This salted caramel apple pie recipe is all about simple, wholesome ingredients coming together for bold flavor and perfect texture. Most of these are pantry staples, and a few swaps can make it fit just about any dietary preference. Here’s what you’ll need:

• For the Pie Filling:
• 6-8 medium tart apples (Granny Smith or Honeycrisp work best), peeled, cored, and sliced (about 900g)
• 1/2 cup granulated sugar (100g)
• 1/4 cup light brown sugar (50g) – adds a deeper, caramel-like sweetness
• 2 tablespoons all-purpose flour (16g) – helps thicken the filling
• 1 teaspoon ground cinnamon – classic flavor, adjust to taste
• 1/4 teaspoon ground nutmeg – optional, but it adds a warm note
• 1/4 teaspoon salt – balances sweetness
• For the Salted Caramel:
• 1 cup granulated sugar (200g)
• 6 tablespoons unsalted butter (85g), cut into pieces
• 1/2 cup heavy cream (120ml)
• 1 teaspoon flaky sea salt (or kosher salt) – for that perfect salty finish
• For the Pie Crust & Lattice:
• 2 1/2 cups all-purpose flour (320g)
• 1 cup unsalted butter (226g), cold and diced
• 1/4 cup granulated sugar (50g)
• 1/2 teaspoon salt
• 1/4 to 1/2 cup ice water (60-120ml) – add just until dough comes together
• 1 tablespoon ground cinnamon – for the cinnamon sugar topping
• 2 tablespoons granulated sugar – for dusting the lattice
• 1 large egg, beaten (for egg wash)
• Optional & Substitutions:
• Use gluten-free flour blend for a gluten-free crust (I’ve had great luck with King Arthur’s GF blend)
• Try coconut sugar instead of brown sugar for a different sweetness profile
• Switch out heavy cream for coconut cream if dairy-free is needed
• For a nutty twist, toss in 1/3 cup chopped pecans or walnuts with the apples

If you prefer a less sweet pie, skip the extra sugar dusting on the lattice or use less caramel. For seasonal spins, swap in pears or a mix of apples and berries during summer. I always recommend using the freshest apples you can find—farmers market varieties really shine here, but supermarket Granny Smiths will do the trick, too.

Equipment Needed

You don’t need a ton of fancy gear to make this salted caramel apple pie recipe, but a few good tools make life easier. Here’s what I use:

• 9-inch pie dish – Glass or ceramic works best for even baking. Metal pans are okay, but watch for quicker browning.
• Mixing bowls – At least two: one for the apples, one for the dough.
• Rolling pin – If you don’t have one, a clean wine bottle works in a pinch.
• Pastry cutter or fork – For cutting butter into flour. I’ve used my hands plenty of times—just work quickly!
• Measuring cups and spoons – Accuracy matters for the crust and caramel.
• Small saucepan – For making caramel. Heavy-bottomed is best for even heat.
• Whisk and spatula – For stirring caramel and tossing apples.
• Pastry brush – For egg wash. A spoon works if you don’t have one.
• Sharp knife or pizza cutter – For slicing lattice strips. Scissors can work, too.
• Baking sheet – Place under your pie to catch drips (trust me, it saves your oven).

If you’re working with a tight budget, thrift stores are gold mines for pie dishes and rolling pins. I’ve picked up most of my favorite tools secondhand. Keep your rolling pin and pie dish clean and dry—no need for fancy maintenance. Just avoid the dishwasher for wooden tools.

Preparation Method

Here’s how I make this salted caramel apple pie recipe, step by step. You’ll want to set aside about 30 minutes for prep and 50-60 minutes for baking.

1. Make the Pie Dough:
   In a large bowl, whisk together 2 1/2 cups (320g) flour, 1/4 cup (50g) sugar, and 1/2 teaspoon salt. Add 1 cup (226g) cold butter, diced. Using a pastry cutter, fork, or fingertips, work quickly to cut the butter into the flour until pea-sized crumbs form.
   Slowly drizzle in 1/4 to 1/2 cup (60-120ml) ice water, mixing with a fork just until the dough comes together. If it’s crumbly, add a bit more water, one tablespoon at a time. Divide dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour (overnight is fine).
2. Prepare the Apples:
   Peel, core, and slice 6-8 medium apples (about 900g). Toss slices in a bowl with 1/2 cup (100g) sugar, 1/4 cup (50g) brown sugar, 2 tablespoons (16g) flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt. Let sit for 10 minutes—this draws out juices and helps the filling thicken.
3. Make the Salted Caramel:
   In a heavy-bottomed saucepan over medium heat, melt 1 cup (200g) sugar, stirring occasionally until it turns deep amber (don’t walk away!). Add 6 tablespoons (85g) butter and stir until melted. Slowly pour in 1/2 cup (120ml) heavy cream—stand back, it bubbles up! Stir until smooth, then add 1 teaspoon flaky sea salt. Cool slightly.
4. Roll Out the Crust:
   On a floured surface, roll one dough disc into a 12-inch (30cm) circle. Fit into your pie dish, letting the edges hang over. Pour apple filling into the crust, mounding slightly in the center.
5. Add the Caramel:
   Drizzle most of the caramel over the apples, reserving about 1/4 cup for topping later. Gently tap the pie dish to settle.
6. Make the Lattice Top:
   Roll out the second dough disc to a 12-inch (30cm) circle. Slice into 1/2-inch (1cm) strips using a knife or pizza cutter. Lay half the strips over the pie, then weave the remaining strips over and under to form a lattice. (Don’t stress—imperfections are welcome.)
7. Egg Wash & Cinnamon Sugar:
   Brush lattice with beaten egg. Stir together 2 tablespoons sugar and 1 tablespoon cinnamon, then sprinkle generously over the top.
8. Bake:
   Place pie on a baking sheet. Bake at 400°F (205°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 bubbles. If edges brown too quickly, cover with foil.
9. Cool & Serve:
   Let pie cool for at least 2 hours (it sets up as it cools). Drizzle reserved caramel over slices before serving.

If your crust seems too soft, chill it for 10 minutes before weaving. Apples should look glossy and slightly softened before baking—if not, toss for another minute. For extra crunch, sprinkle more cinnamon sugar right after baking.

Cooking Tips & Techniques

Here’s what I’ve learned from baking this salted caramel apple pie recipe (sometimes the hard way):

• Keep Your Dough Cold: Warm butter makes a tough crust. Work quickly, and if your kitchen’s warm, pop the dough in the fridge for five minutes between steps.
• Don’t Overwork the Lattice: I’ve tangled more than a few strips in my day. If your strips break, just patch them up—it’ll still taste amazing.
• Caramel Can Be Tricky: Use a heavy-bottomed pan and stir gently. The caramel goes from golden to burnt in seconds—don’t walk away! If it seizes, add a splash of cream and whisk until smooth.
• Juicy Apples: Some apples release more juice than others. If your filling seems super wet, add an extra tablespoon of flour before pouring into the crust.
• Timing is Key: Bake the pie until the lattice is deep golden and the filling bubbles thickly. Underbaking leaves you with a soggy crust—trust me, I’ve made that mistake more than once.
• Multitasking: While the dough chills, prep your apples and caramel. This saves time and keeps things moving.
• Consistency: For uniform pie slices, let the pie cool completely (yes, patience is tough!). Warm pie is tasty but tends to fall apart.

My biggest lesson? Mistakes are part of baking! One time, I used apples that were too soft, and the pie turned mushy. Now, I stick to crisp, tart apples every time. Also, don’t be shy with the cinnamon sugar—it makes the lattice irresistible.

Variations & Adaptations

This salted caramel apple pie recipe is flexible and fun to customize. Here are some of my favorites:

• Gluten-Free: Swap the all-purpose flour for a gluten-free blend in both the crust and filling. King Arthur’s blend is my go-to. The crust stays flaky, and no one ever notices the difference!
• Dairy-Free: Use vegan butter and coconut cream in the caramel. It’s surprisingly rich and works beautifully.
• Seasonal Fruits: Try a mix of apples and pears, or toss in some fresh berries during summer. I’ve made a half-pear, half-apple version that was a huge hit at a picnic.
• Nutty Crunch: Stir in 1/3 cup (40g) chopped pecans or walnuts with the apple filling. Adds texture and a toasty flavor.
• Spice It Up: Add a pinch of cardamom or ground ginger for a different warmth. My sister loves extra spice, so I sometimes double the cinnamon.
• Different Cooking Methods: If you’re short on time, make mini pies in muffin tins (bake 25-30 minutes). For a rustic look, skip the lattice and use a crumb topping instead.

Allergen swaps are easy—egg-free crust can be made with a splash of oil or a flax egg wash. I’ve tried almost every variation, and honestly, the nutty caramel version is my top pick for holiday parties.

Serving & Storage Suggestions

Serve this salted caramel apple pie warm or at room temp—the flavors shine either way. I like to plate generous slices with a drizzle of reserved caramel and a scoop of vanilla ice cream. For a cozy brunch, pair it with hot coffee or spiced chai.

Leftovers (if there are any!) keep well. Store covered at room temperature for up to 2 days, or refrigerate for up to 4 days. For longer storage, wrap slices tightly and freeze for up to 2 months. To reheat, pop slices in a 350°F (175°C) oven for 10 minutes, or microwave in 20-second bursts.

The pie’s flavors deepen after a day—so, if you make it ahead, the caramel and spices meld beautifully. Sometimes, I sneak a cold slice straight from the fridge (no shame!). Just keep the caramel separate if possible—it can get sticky during storage.

Nutritional Information & Benefits

A typical slice of this salted caramel apple pie clocks in at about 380 calories, with 18g fat, 55g carbs, and 4g protein. Tart apples provide fiber and vitamin C, while cinnamon brings antioxidants and anti-inflammatory perks.

Using unsalted butter and controlling the sugar keeps things balanced—plus, you can go lighter on the caramel for fewer calories. Gluten-free and dairy-free swaps work well, especially for folks with sensitivities.

Potential allergens include wheat, dairy, and eggs (all easy to substitute). Personally, I love that this pie feels indulgent but still packs a wholesome punch—especially when made with fresh, in-season apples.

Conclusion

If you’ve ever wanted a dessert that truly feels like home, this salted caramel apple pie recipe is it. Every step—from slicing crisp apples to weaving a cinnamon sugar lattice—brings a little joy into the kitchen. Whether you stick to the classic or try one of the twists above, you’re going to end up with a pie worth sharing (and bragging about).

I love this recipe because it’s simple, flexible, and always a crowd-pleaser. Don’t be afraid to put your own spin on it—add extra spice, swap the fruit, or sneak in nuts. If you make it, I’d love to hear your tweaks and see your pie photos!

Drop a comment below, share this recipe with friends, or pin it for later. You never know—your version might just become the new family favorite. Happy baking!

Frequently Asked Questions

Can I make the salted caramel apple pie ahead of time?

Yes! You can bake the pie a day before serving. The flavors actually get better as they sit overnight. Just cover and store at room temperature or in the fridge.

What apples work best for this recipe?

I recommend tart varieties like Granny Smith or Honeycrisp. They hold their shape and balance the sweetness of the caramel perfectly.

How do I keep the crust from getting soggy?

Make sure to bake the pie long enough for the filling to bubble thickly. If your apples are extra juicy, add a tablespoon more flour to the filling.

Can I freeze the pie?

Absolutely. Freeze baked pie slices tightly wrapped for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

What if I don’t have time for a lattice crust?

No worries! Roll out the top crust and cut a few slits for steam. Or, use a crumb topping for a rustic twist. It’ll still taste wonderful.

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