Caramel apple pie layers cinnamon-spiced Granny Smith apples and homemade caramel inside a golden lattice crust. The apples cook on the stove first so the filling is thick and syrupy before it even hits the oven. No watery filling. No soggy bottom crust.
A pinch of coarse salt on top of the lattice turns this into a salted caramel apple pie. The salt hits the sweet caramel and the tart apples all at once.
Why This Caramel Apple Pie Works
- Cooking the apples on the stove first changes everything. Most apple pies go into the oven with raw apples and hope the cornstarch thickens the juices in time. This recipe cooks the apples, butter, both sugars, cinnamon, nutmeg, cornstarch, and salt in a saucepan for five to seven minutes before the pie is assembled. The filling is already thick and syrupy when it goes into the crust. The oven just needs to bake the pastry golden and bubble the filling, not cook ten apples from raw.
- The caramel goes in twice. A quarter cup gets stirred into the apple filling on the stove so every apple slice is coated. The remaining quarter cup gets drizzled over the top after baking or served alongside each slice. Two layers of caramel instead of one.
- The lattice crust lets steam escape. A solid top crust traps moisture and the filling can turn gummy. The gaps in the lattice let steam vent while the pie bakes so the filling stays syrupy, not gluey.
- Egg wash and coarse salt on top. The egg wash gives the lattice a glossy golden finish. The coarse salt sprinkled over it makes the whole pie salted caramel apple pie. Just a pinch. Do not skip it.
- Cool for a full hour. The filling needs time to set. Cutting into a hot pie sends caramel and apple juice across the plate. An hour on the counter and the slices hold their shape.
How to Make Caramel Apple Pie
- Preheat the oven to 375°F.
- Roll out one refrigerated pie crust and fit it into an 8-inch round baking dish. Leave the second crust in the fridge for the lattice.
- Peel, core, and slice all ten Granny Smith apples. Set them aside.
- In a large saucepan, melt the butter over medium heat. Add the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and salt. Stir to coat the apples. Cook for 5 to 7 minutes, stirring occasionally, until the mixture thickens and turns syrupy. The apples will soften slightly and release their juices. The cornstarch will bind those juices into a thick caramel-like sauce. Remove from the heat.
- Stir in the heavy whipping cream and a quarter cup of the caramel sauce. Mix until smooth and combined. Reserve the remaining quarter cup of caramel for later.
- Pour the thickened apple filling into the prepared pie crust. Spread it evenly with a spatula so the apples are distributed edge to edge.
- Roll out the second pie crust. Use a pizza cutter or sharp knife to cut it into strips about one inch wide. Lay half the strips across the pie in one direction. Fold back every other strip and lay a strip across in the opposite direction to create the lattice. Repeat until the top is covered. Trim the overhang and press the edges down to seal.
- Whisk the egg in a small bowl. Brush the egg wash generously over the lattice crust, getting every strip and the edges.
- Sprinkle a pinch of coarse salt over the top of the lattice.
- Bake for 30 to 35 minutes, until the crust is golden brown and the filling is bubbling through the lattice gaps.
- Remove from the oven and let the pie cool for at least one full hour before slicing. The filling needs time to set.
- Serve with whipped cream and the reserved caramel sauce drizzled on top.
Quick Tips
- Cook the apples until syrupy. If the filling is still watery on the stove, give it another minute. It should coat the back of a spoon.
- Keep the second crust cold. A cold crust is easier to cut into strips and weave.
- Egg wash every strip. Miss a spot and it bakes pale while the rest turns golden.
- Cool for a full hour. The filling needs time to firm up. Hot pie equals a mess.
- Use coarse salt. Table salt dissolves and disappears. Coarse salt stays crunchy on top.
Make Ahead and Storage
Store baked pie covered at room temperature for up to two days or in the refrigerator for up to five. Warm individual slices in the oven at 300°F for ten minutes.
The caramel sauce can be made up to three days ahead. Store in a jar in the fridge and rewarm before drizzling.
More Apple Desserts
For a streusel-topped version, try my Caramel Apple Crumb Pie. My apple cinnamon oatmeal cookies are soft and chewy with vanilla icing. For a warm breakfast bake, make my apple cinnamon roll bake.
📖 Recipe
Caramel Apple Pie
Caramel apple pie with cinnamon-spiced Granny Smith apples, homemade caramel sauce, and a golden lattice crust finished with coarse salt.
Equipment
- Pizza Cutter
Ingredients
For the Pie
- 2 refrigerated pie crusts
- 10 Granny Smith apples - peeled and sliced
- ½ stick unsalted butter - ¼ cup
- ¾ cup granulated sugar
- 1 cup brown sugar - packed
- 4 ½ tablespoons cornstarch
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon salt
- ¼ cup heavy whipping cream
- ½ cup caramel sauce - divided
- 1 egg - for egg wash
- Coarse salt - for sprinkling
For Serving
- Whipped cream
Instructions
- Preheat the oven to 375°F.
- Roll out one refrigerated pie crust and fit it into an 8-inch round baking dish. Keep the second crust chilled for the lattice.
- Peel, core, and slice all ten Granny Smith apples. Set aside.
- In a large saucepan, melt the butter over medium heat. Add the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and salt. Stir to coat. Cook for 5 to 7 minutes, stirring occasionally, until the mixture thickens and turns syrupy. Remove from the heat.
- Stir in the heavy whipping cream and ¼ cup of the caramel sauce. Mix until smooth and combined. Reserve the remaining ¼ cup of caramel for serving.
- Pour the thickened apple filling into the prepared pie crust. Spread evenly.
- Roll out the second pie crust. Cut it into strips about 1 inch wide. Lay half the strips across the pie in one direction. Fold back every other strip and lay a strip across in the opposite direction. Repeat until the top is covered. Trim the overhang and press the edges to seal.
- Whisk the egg in a small bowl. Brush generously over the lattice crust, covering every strip and the edges.
- Sprinkle a pinch of coarse salt over the top of the lattice.
- Bake for 30 to 35 minutes, until the crust is golden brown and the filling is bubbling through the lattice gaps.
- Remove from the oven and let the pie cool for at least one full hour before slicing. The filling needs time to set.
- Serve with whipped cream and the reserved caramel sauce drizzled on top.
Video
Notes
- Cook the apples until thick and syrupy. The mixture should coat the back of a spoon. If it is still watery, give it another minute.
- Keep the second pie crust cold. A cold crust is easier to cut into strips and weave.
- Brush egg wash on every strip of the lattice so it browns evenly. Miss a spot and it bakes pale.
- Cool the pie for at least one full hour before slicing. Hot pie means the filling runs everywhere.
- Use coarse salt on top, not table salt. Table salt dissolves and disappears. Coarse salt stays crunchy.
- Caramel sauce can be made up to 3 days ahead. Store in a jar in the fridge and rewarm before drizzling.
Nutrition
Serving: 1serving | Calories: 574kcal | Carbohydrates: 111g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 533mg | Potassium: 351mg | Fiber: 7g | Sugar: 77g | Vitamin A: 280IU | Vitamin C: 11mg | Calcium: 70mg | Iron: 2mg
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
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Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
