Salted Caramel Apple Pie

By Sally's Baking Recipes · 120 min

Ingredients

Instructions

1. Prepare the pie crust dough (either recipe) through step 5 and chill it at least 2 hours before using.
2. If using homemade salted caramel, make it now so it can cool.
3. In a large bowl, mix the apple slices, sugar, lemon juice, flour, cinnamon, allspice or cloves, and nutmeg until evenly combined. Set aside.
4. On a floured surface, roll one chilled disc of dough into a 12-inch circle, turning it a quarter turn every few rolls. Fit it into a 9-inch pie dish that is 1.5 to 2 inches deep, smoothing it with your fingers.
5. Spoon in the filling, piling it high and tightly packed. Drizzle evenly with 1/2 cup (145g) of caramel sauce; if the homemade caramel has set, warm it until pourable.
6. Roll the second disc into a 12 to 14-inch circle and cut 18 strips, each 1/2 to 3/4 inch wide. Weave them into a lattice, trimming excess dough. Fold the overhang toward the center, pinch the edges together, and crimp to seal.
7. Lightly brush the top and edges with egg wash and sprinkle with coarse sugar if using. Refrigerate the pie for 20 to 30 minutes while the oven preheats.
8. Place the pie on a large baking sheet and bake for 25 minutes. Reduce the oven to 375°F (190°C), add a pie crust shield to the edges, and bake 35 to 40 more minutes until the filling bubbles around the edges. The filling should reach about 200°F (93°C) in the center. If the top browns too much, cover it with a piece of foil.
9. Cool on a rack for at least 3 hours before slicing. Drizzle the remaining caramel over the pie or each slice. Store covered at room temperature up to 1 day or refrigerated up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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