Quick Recipe Version (TL;DR)
Quick Ingredients
- Double pie crust: all-purpose flour 2 1/2 cups (315 g), sugar 1 tbsp (12 g), fine salt 1 tsp (5 g), unsalted butter 1 cup (226 g) cold, ice water 6–8 tbsp (90–120 ml)
- Salted caramel: granulated sugar 1 cup (200 g), water 1/4 cup (60 ml), heavy cream 1/2 cup (120 ml) warm, unsalted butter 4 tbsp (56 g), kosher salt 1 tsp, vanilla 1 tsp (5 ml)
- Apple filling: apples 3 lb (1.36 kg) peeled/sliced, lemon juice 1 tbsp (15 ml), light brown sugar 1/2 cup (110 g), granulated sugar 1/4 cup (50 g), cinnamon 2 tsp, nutmeg 1/4 tsp, fine salt 1/4 tsp, cornstarch 3 tbsp (24 g)
- Finish: 1 egg + 1 tbsp (15 ml) milk/cream for egg wash, optional turbinado sugar 1 tbsp, optional flaky salt pinch
Do This
- 1. Make pie dough; chill 30–60 minutes.
- 2. Cook salted caramel; cool to warm (pourable, not piping hot).
- 3. Toss sliced apples with sugars, spices, lemon, cornstarch; rest 10 minutes.
- 4. Roll dough, line a 9-inch pie dish; layer apples and drizzle 1/2 cup caramel inside.
- 5. Top with lattice (or full top crust), egg wash, vent if needed; chill 15 minutes.
- 6. Bake on a sheet pan at 425°F (220°C) for 20 min, then 375°F (190°C) for 40–50 min until bubbling.
- 7. Cool 2 hours; drizzle with remaining caramel and a pinch of flaky salt before slicing.
Why You’ll Love This Recipe
- True sweet-salty balance: homemade salted caramel soaks into the apples and turns into a buttery sauce as the pie cools.
- Classic comfort with a twist: cinnamon apples meet rich caramel in every slice.
- Make-ahead friendly: dough and caramel can be made in advance for stress-free baking day.
- Beautiful finish: a lattice top (or full crust) bakes up golden and bakery-worthy.
Grocery List
- Produce: 3 lb (1.36 kg) baking apples (like Honeycrisp + Granny Smith), 1 lemon
- Dairy: unsalted butter (282 g total for crust + caramel), heavy cream 1/2 cup (120 ml), 1 egg, milk or cream 1 tbsp (15 ml)
- Pantry: all-purpose flour, granulated sugar, light brown sugar, cornstarch, cinnamon, nutmeg, vanilla extract, fine salt, kosher salt (or sea salt), optional turbinado sugar, optional flaky finishing salt
Full Ingredients
Pie Dough (Double Crust)
- All-purpose flour: 2 1/2 cups (315 g)
- Granulated sugar: 1 tablespoon (12 g)
- Fine salt: 1 teaspoon (5 g)
- Unsalted butter, very cold and cubed: 1 cup (226 g)
- Ice water: 6 to 8 tablespoons (90 to 120 ml)
Homemade Salted Caramel Sauce
- Granulated sugar: 1 cup (200 g)
- Water: 1/4 cup (60 ml)
- Heavy cream, warmed (not boiling): 1/2 cup (120 ml)
- Unsalted butter: 4 tablespoons (56 g)
- Kosher salt: 1 teaspoon
- Vanilla extract: 1 teaspoon (5 ml)
Cinnamon Apple Filling
- Apples, peeled, cored, and sliced 1/4-inch thick: 3 lb (1.36 kg) (about 8–10 medium)
- Lemon juice: 1 tablespoon (15 ml)
- Light brown sugar (packed): 1/2 cup (110 g)
- Granulated sugar: 1/4 cup (50 g)
- Ground cinnamon: 2 teaspoons
- Ground nutmeg: 1/4 teaspoon
- Fine salt: 1/4 teaspoon
- Cornstarch: 3 tablespoons (24 g)
- For layering inside the pie: 1/2 cup (120 ml) of the salted caramel sauce (from above)
To Finish
- Egg wash: 1 large egg + 1 tablespoon (15 ml) milk or cream
- Optional: turbinado sugar 1 tablespoon (adds crunch and sparkle)
- Optional: pinch of flaky finishing salt for the top after baking
- For serving (optional): vanilla ice cream or lightly whipped cream
Step-by-Step Instructions
Step 1: Make the pie dough
In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and cut them into the flour using a pastry cutter or your fingertips until you have a mix of pea-sized pieces and some flatter shards (those flakes help make a flaky crust).
Drizzle in 6 tablespoons (90 ml) ice water and mix gently with a fork. Add more ice water, 1 tablespoon at a time, just until the dough holds together when you squeeze it. (You may not need the full 8 tablespoons.)
Divide the dough into two equal discs, wrap tightly, and chill for at least 30 minutes and up to 2 days.
Step 2: Cook the homemade salted caramel (carefully)
In a medium, heavy-bottomed saucepan, combine the granulated sugar and water. Cook over medium heat, swirling the pan occasionally (avoid stirring once it starts bubbling), until the sugar dissolves and turns a deep amber color, 8 to 12 minutes.
Reduce heat to low. Slowly pour in the warm heavy cream while whisking. The mixture will bubble vigorously; keep whisking until smooth.
Remove from heat and whisk in the butter, kosher salt, and vanilla until glossy. Pour into a heatproof jar or bowl and let cool until warm and pourable, about 20 to 30 minutes.
Important: Sugar syrup is extremely hot. Keep children and pets away, and use a long whisk.
Step 3: Prep and season the apples
Peel, core, and slice the apples to about 1/4-inch (6 mm) thick. Place in a large bowl and toss immediately with the lemon juice.
Add the brown sugar, granulated sugar, cinnamon, nutmeg, salt, and cornstarch. Toss until the apples are evenly coated. Let the mixture sit for 10 minutes so the apples start releasing juices (this helps the thickener hydrate).
Step 4: Roll the crust and line the pie dish
Preheat the oven to 425°F (220°C). Place a rimmed baking sheet on the lower-middle rack (this catches drips and helps the bottom crust bake through).
On a lightly floured surface, roll one dough disc into a 12-inch (30 cm) round. Transfer it to a 9-inch pie dish, gently easing it into the corners without stretching. Trim excess to about 1 inch overhang.
Step 5: Layer apples with salted caramel, then top the pie
Spoon about one-third of the apples into the crust and spread into an even layer. Drizzle about one-third of the 1/2 cup (120 ml) caramel over the apples. Repeat with another third of apples and caramel, then finish with the final apples. (This layering helps you get caramel in the middle of the pie, not just at the bottom.)
Roll the second dough disc into a 12-inch (30 cm) round. For a lattice, cut into 10 to 12 strips (about 3/4-inch wide) and weave over the filling. For a full top crust, lay it over and cut 5 to 6 vents.
Trim and crimp the edges to seal.
Step 6: Egg wash, chill briefly, and bake
Whisk the egg with 1 tablespoon (15 ml) milk/cream. Brush over the top crust (avoid pooling on the edges). Sprinkle with turbinado sugar if using.
Chill the assembled pie for 15 minutes (this helps the crust hold its shape).
Place the pie on the preheated baking sheet. Bake at 425°F (220°C) for 20 minutes.
Without removing the pie, reduce the oven temperature to 375°F (190°C) and bake for 40 to 50 minutes, until the crust is deep golden and the filling is actively bubbling through the lattice/vents. If the edges brown too quickly, loosely tent the rim with foil for the final 20 to 30 minutes.
For best results, look for thick, slow bubbles (not just a few fast ones). If you use an instant-read thermometer, aim for an internal filling temperature of about 200–205°F (93–96°C).
Step 7: Cool to set, then drizzle caramel and slice
Cool the pie on a rack for 2 hours before slicing. This cooling time is what turns the caramel-apple juices into a sliceable, buttery sauce instead of a runny flood.
Warm the remaining caramel sauce briefly if needed (5 to 10 seconds in the microwave, then stir), and drizzle over the cooled pie. Finish with a tiny pinch of flaky salt if you love a stronger sweet-salty contrast.
Slice and serve as-is or with vanilla ice cream.
Pro Tips
- Use a mix of apples: Try half Honeycrisp (sweet, juicy) and half Granny Smith (tart, sturdy) for the best flavor and texture.
- Get the caramel to a deep amber: A pale caramel tastes more like plain sugar. A deep amber gives that signature bittersweet caramel flavor that balances the apples.
- Don’t skip the cool-down: The pie needs about 2 hours to set; slicing early usually means runny filling.
- Prevent a soggy bottom: Bake on a preheated sheet pan and keep the pie on the lower-middle rack so the bottom crust cooks through.
- Control browning: If the top is perfect but the pie needs more time, tent loosely with foil and keep baking until you see steady bubbling.
Variations
- Streusel-caramel apple pie: Use a single bottom crust. Top with a crumb mixture (1/2 cup flour, 1/3 cup brown sugar, 1/2 tsp cinnamon, 5 tbsp melted butter) and bake the same way; drizzle caramel after cooling.
- Extra spicy: Add 1/4 teaspoon ground cardamom and a pinch of cloves to the filling for a deeper, warmer spice profile.
- Bourbon salted caramel: Stir 1 tablespoon (15 ml) bourbon into the caramel off heat with the vanilla.
Storage & Make-Ahead
Room temperature: Keep the pie loosely covered at room temperature for up to 1 day.
Refrigerator: For longer storage, cover and refrigerate for up to 4 days. The crust will soften slightly over time, but the flavor stays excellent.
Reheat: Warm slices in a 325°F (165°C) oven for 10–12 minutes, or microwave gently in 15–20 second bursts.
Make-ahead options: Pie dough can be made and chilled up to 2 days ahead (or frozen up to 3 months). Salted caramel can be made up to 2 weeks ahead and refrigerated; warm slightly to loosen before using. You can also assemble the pie and refrigerate it (unbaked) for up to 12 hours before baking.
Nutrition (per serving)
Approximate, based on 10 servings: 520 calories, 24 g fat, 74 g carbohydrates, 3 g protein, 2 g fiber, 47 g sugar, 420 mg sodium. Values vary by apple size and exact caramel amount used.
