Apple picking is one of my favorite activities.
I wait for it all year… and every year… my boyfriend Ryan and I get a little out of control with how many apples we take home.
Don’t worry. We will put these 60 apples we brought home to good use!
This caramel apple pie is really to die for. One of the things that makes it so special is this super easy, salted caramel apple sauce that I found on Sally’s Baking Addiction.
I always like to use a combination of apples in my pies, and granny smith is always one of the kinds I will use.
Take the extra time and make the pie dough. Especially if you picked your apples yourself! You deserve it!
Ahhh… feels like fall…
salted caramel apple pie
- simple pie dough or 1 package store bought pie dough
- salted caramel sauce
- 6 large apples: I use a combination of granny smith macintosh, and whatever is looking good at the store, (or in the orchard).
- 1/2 c granulated sugar, plus more for sprinkling on top
- 2 t lemon zest
- 1/4 c lemon juice
- 1/4 c all-purpose flour
- 1/4 t ground cloves
- 1/4 t ground nutmeg
- 1 1/2 t ground cinnamon
- 1 egg
- 1 T milk
Prepare your pie crust. I like using this recipe for simple pie crust.
While the crust is chilling in the refrigerator, make your salted caramel sauce.
Time to make the filling. Wash apples completely. Core them, and partially peel them. I like a little bit of peel on my apples in my pies, but if you want to peel them completely, go for it. Thinly slice your apples and place them in a large bowl.
Add sugar, lemon zest, lemon juice, flour, cloves, nutmeg, and cinnamon to the apples. With clean hands, gently toss the apples until they are all evenly coated with the filling mixture.
Lightly flour a work surface and roll out your pie dough. Make sure that it stays super cold while rolling it out by using my tips in the pie crust post! Lay the first pie crust over your pie dish and trim any excess hanging off of the sides. Before rolling out the second disc of dough for the lattice crust, fill the pie dish with filling. Drizzle the 1/2 c of the caramel sauce on top. Save the rest for topping later.
Preheat oven to 400°F.
Roll out your second disc of dough for your lattice crust. For the With a pizza wheel or a sharp knife, slice the dough in 16 strips, about 1/2 inch wide. Weave your strips on top of the pie, pulling back every other strip as needed. Once all the strips are laid down, pinch down your edges, and trim the excess dough on the sides with a sharp knife, or kitchen shears.
In a small bowl, beat the egg with milk. Brush the egg wash on top of the crust lightly. Don't brush too much egg- you do not want scrambled eggs on top of your pie! Sprinkle granulated sugar on top of the pie.
Preheat your oven to 400° F. Place the pie on top of a baking sheet. The baking sheet is crucial for protecting the bottom of your oven from any caramel sauce that bubbles over during the baking.
Place the pie in the oven, and bake for 20 minutes. Lower the temperature to 375°F and bake for 40-50 more minutes. Turn the pie 180° in the oven half way through baking.
Your pie will be done when the caramel sauce is bubbling.
Allow your pie to cool for at least 4 hours before slicing and eating. Serve with salted caramel sauce drizzled on top.