The BEST salted caramel apple pie with homemade pie crust, perfectly spiced apples, and salted caramel sauce! Top with ice cream and enjoy!
- 2 1/2 cups flour
- 1 tsp salt
- 2 tsp sugar
- 1 cup cold unsalted butter, cubed
- 1/4 to 1/2 cup ice water
- 2/3 cup sugar
- 1/4 cup light brown sugar
- 1/4 cup plus 2 tsp arrowroot starch
- 1 tsp cinnamon
- 1/8 tsp cloves
- 1/8 tsp nutmeg
- 1/8 tsp salt
- 2 Tbsp unsalted butter
- 8 cups apples, peeled and diced (1/4″ thick)
- 1/4 cup salted caramel sauce
- 1 Tbsp heavy cream
- 1 Tbsp coarse sugar
- Prepare dough: For the crust, combine flour, salt, and sugar in a food processor. Add cubed butter and process for 10 seconds, just until the mixture resembles coarse meal. With the food processor running, add 2 tablespoons ice water in a steady stream through feed tube. If needed, add additional ice water 1 tablespoon at a time, and process just until dough holds together in large clumps (no more than 30 seconds). Wrap dough in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze up to 1 month).
- Prepare filling: Whisk together sugar, brown sugar, arrowroot starch, cinnamon, cloves, nutmeg, and salt in a small bowl. Melt butter in a large skillet; add apples and cook over medium-high heat until slightly tender (about 4-5 minutes). Use a slotted spoon to transfer apples to a large bowl, leaving the juices behind. Allow apples to cool for 15 minutes before sprinkling with sugar mixture. Gently toss together until combined.
- Roll dough: Place one disc of dough on a floured board and dust dough with flour. Roll out dough (roll dough in one direction, then lift up dough and rotate a quarter turn and roll, then repeat) until dough is a 12 to 13-inch circle. If dough starts to stick, use a bench scraper to lift dough from board. Transfer dough to a 9-inch pie pan. Trim overhang to 1 inch and chill for 10 minutes.
- Repeat the rolling process with the second disc of dough, rolling out to just under a 1/4-inch thickness. Use a pastry wheel or sharp knife to cut dough into 1 1/2-inch strips for the lattice top. Chill the strips for 10 minutes.
- Assemble the pie: Spoon apple filling into chilled bottom crust and drizzle with caramel sauce. Arrange dough strips over the top in a lattice pattern. Fold over dough overhang and crimp edges. Chill assembled pie in the freezer for at least 1 hour before baking, or overnight (if freezing overnight, lightly cover with plastic wrap).
- Place a rimmed baking sheet lined with foil in the oven and preheat to 375°F. Brush lattice lightly with heavy cream and sprinkle with sugar.
- Bake pie: Place pie on pre-heated baking sheet and bake at 375°F for 20 minutes. After 20 minutes, reduce heat to 350°F and continue baking another 40-50 minutes (for a total baking time of 60-70 minutes), until crust is golden and fruit juices are bubbling slowly at the center of the pie. If pie is fully frozen, baking time may be up to 90-100 minutes. Check pie partway through – if crust is browning too quickly, shield edges or top with foil for remaining baking time.
- Cool pie on a wire rack for at least 4 hours before serving (filling thickens as it cools). Once pie is cut, store leftovers in the refrigerator.
Make ahead: The dough and salted caramel sauce can be made 1-2 days in advance and refrigerated until ready to use. You can also assemble the entire pie in advance, place in a freezer bag or wrap tightly in foil, and freeze up to 2 months. When you’re ready to bake, transfer the pie directly from the freezer to the oven (do not thaw) and bake as directed.
Starch: Arrowroot starch is a natural thickener and creates a smooth, shiny sauce. Available online or in the natural foods section. You can also substitute 1/4 cup cornstarch.
Keywords: Salted Caramel, Apple, Apple Pie, Lattice Pie