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Salted Caramel Apple Pie Recipe – Easy Cinnamon Sugar Lattice Crust

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This Salted Caramel Apple Pie features tart apples, homemade salted caramel, and a crisp cinnamon sugar lattice crust. It’s a nostalgic, crowd-pleasing dessert that’s easy to make and perfect for any occasion.

Ingredients

Scale
  • 6–8 medium tart apples (Granny Smith or Honeycrisp), peeled, cored, and sliced (about 2 lbs)
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/4 teaspoon salt
  • 1 cup granulated sugar (for caramel)
  • 6 tablespoons unsalted butter, cut into pieces (for caramel)
  • 1/2 cup heavy cream (for caramel)
  • 1 teaspoon flaky sea salt or kosher salt (for caramel)
  • 2 1/2 cups all-purpose flour (for crust)
  • 1 cup unsalted butter, cold and diced (for crust)
  • 1/4 cup granulated sugar (for crust)
  • 1/2 teaspoon salt (for crust)
  • 1/4 to 1/2 cup ice water (for crust)
  • 1 tablespoon ground cinnamon (for topping)
  • 2 tablespoons granulated sugar (for topping)
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Make the Pie Dough: In a large bowl, whisk together flour, sugar, and salt. Add cold diced butter and cut into the flour until pea-sized crumbs form. Slowly drizzle in ice water, mixing just until the dough comes together. Divide dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.
  2. Prepare the Apples: Peel, core, and slice apples. Toss slices in a bowl with granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Let sit for 10 minutes.
  3. Make the Salted Caramel: In a heavy-bottomed saucepan over medium heat, melt granulated sugar, stirring occasionally until deep amber. Add butter and stir until melted. Slowly pour in heavy cream (it will bubble up), stir until smooth, then add flaky sea salt. Cool slightly.
  4. Roll Out the Crust: On a floured surface, roll one dough disc into a 12-inch circle. Fit into a 9-inch 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 circle. Slice into 1/2-inch strips. Lay half the strips over the pie, then weave the remaining strips over and under to form a lattice.
  7. Egg Wash & Cinnamon Sugar: Brush lattice with beaten egg. Stir together granulated sugar and cinnamon, then sprinkle generously over the top.
  8. Bake: Place pie on a baking sheet. Bake at 400°F for 20 minutes, then reduce heat to 350°F 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. Drizzle reserved caramel over slices before serving.

Notes

Keep dough cold for a flaky crust. Use tart apples for best texture. If apples are very juicy, add an extra tablespoon of flour to the filling. Caramel can burn quickly—watch closely. For gluten-free or dairy-free, use appropriate substitutes. Let pie cool completely for clean slices. Store leftovers covered at room temperature for 2 days, or refrigerate up to 4 days. Freeze slices for up to 2 months.

Nutrition

Keywords: salted caramel apple pie, cinnamon sugar lattice, easy apple pie, homemade caramel, fall dessert, holiday pie, classic apple pie, comfort food, Thanksgiving dessert, pie recipe

Find it online: https://wigglebite.com/salted-caramel-apple-pie-recipe-easy-cinnamon-sugar-lattice-crust/