Easy Salted Caramel Apple Pie (with Lattice Tutorial)
This easy Caramel Apple Pie is loaded with sweet sliced apples and doused in a salted caramel sauce. It is delicious on its own or topped with vanilla ice cream. With the step by step lattice tutorial you will be a pie making pro in no time!
Ingredients
- 2 9" Homemade Pie Crust, store-bought
- 4 Apples, medium size
- 1/3 cup lemon juice, fresh or bottled
- 2 tbsp all-purpose flour, Plus 1 teaspoon divided
- 1/4 cup granulated sugar, Plus 1 teaspoon divided
- 1/2 tsp ground cinnamon
- 3-6 tbsp caramel sauce, homemade or store bought
- 1 egg, for brushing
- Sugar in the raw, for garnish
Instructions
Prepare the apple filling
- Have your pie crusts and caramel sauce ready.
- Preheat the oven to 375° F. Peel and slice 4 medium apples into 1/4 inch slices. Place the slices in a medium sized bowl and pour 1/3 cup lemon juice over them. Mix lightly. Set aside while you prepare the dry ingredients.
- In a large bowl combine 2 tablespoons flour, 1/4 cup sugar, and 1/2 teaspoon cinnamon. Mix lightly to combine.
- In a small pinch bowl, combine the remaining 1 teaspoon flour and 1 teaspoon sugar. Mix to combine. Sprinkle this mixture all over the bottom of one pie crust.
- Drain the apple slices and pour them out onto a few paper towels. Dry them as best as you can then mix them into the dry ingredients in the large bowl. Toss the apples in the dry ingredients to coat them evenly.
Assemble the pie
- Layer one layer of apples on the bottom of the pie and top with 1-2 tablespoons of caramel sauce. Repeat these steps until there are no more apples left. Finish with a last drizzle of caramel sauce.
Prepare the top pie crust
- Decide which design you are using. Either create a lattice design or roll out the pie crust on a floured surface into a 10" round with 1"2 thickness. Fold the crust onto the rolling pin, lift and place it on top of the pie. Trim and crimp the edges with the tines of a fork or your fingers. Add 3, 1" slits into the middle of the pie to let steam escape.
- Whisk an egg in a small bowl and brush it over the pie crust. Sprinkle with Sugar in the raws and bake for 30-35 minutes. The pie is down when its golden brown and bubbly!
- Cool the pie on the counter for at least 30 minutes before cutting into it.
Notes
Bake the pie on a cookie sheet to ensure that your oven stays clean.
To keep the edges from burning cover them with tin foil. Take a large piece of tin foil and place the pie on top. Crimp it over the edges and bake.
You can bake this without Sugar in the raw, caramel sauce, or egg.
Keep it in the fridge for maximum freshness and reheat for 2 minutes in the toaster oven
Let the pie sit for 30 minutes before serving to firm up. If you cut into it right away the juices will flow out.
Serving: 1slice, Calories: 109kcal, Carbohydrates: 26g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Cholesterol: 21mg, Sodium: 36mg, Potassium: 122mg, Fiber: 2g, Sugar: 16g, Vitamin A: 86IU, Vitamin C: 8mg, Calcium: 14mg, Iron: 1mg
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