Classic apple pie is a fall – well, year-round – staple dessert. You can’t go wrong pairing it with any meal, but it’s especially delicious in autumn when apples are abundant and freshly picked. And we’ve decided to take this traditional dessert up a notch, infusing it with even more indulgent flavor, all while keeping it clean.
In every slice of this totally dreamy apple pie, you’ll get notes of caramel from the flawlessly flaky crust plus warm cinnamon and perfectly tender apple slices. Whether you serve it with a scoop of ice cream, a dollop of whipped cream or all on its own, it’s totally indulgent.
Plus, it’s easy to make! We’re showing you how to make the ultimate flaky whole-grain pastry and how to create a stunning lattice top. You can make this apple pie up to a day in advance too.
Be a Better Cook
A lattice crust gives your pie an extra-special touch that’s perfect for the holiday table, and it’s easier than it looks. Just follow our step-by-step guide.
- Arrange 5 strips of dough horizontally over the filling, leaving 1 inch between strips.
- Fold back the first, third and fifth strips, and lay a strip of dough perpendicular to the second and fourth strips.
- Unfold the first, third and fifth strips over the new strip.
- Fold back the second and fourth strips, and then lay a shorter strip perpendicular to the other dough strips.
- Unfold the second and fourth strips over the new strip. Repeat with remaining strips until a lattice crust is formed.
- Fold edges of dough under. Pinch the inner edge out with your thumb and index finger while pinching the outer edge in with your other hand.
Dreamy Salted Caramel Apple Pie
- Prepare dough: In a medium bowl, combine flours and salt. Grate butter over flour and mix with a fork to coat butter with flour. Stir in ice water and vinegar. Press dough into itself until it forms a shaggy ball.
- On a floured surface, roll dough into a 10 x 15-inch rectangle. Fold sides to the center. Fold in half again, bringing the bottom up to create a thick block. Divide in half with a sharp knife. Gently roll each into a disk. Wrap and refrigerate for at least 1 hour, and up to 2 days.
- Prepare caramel: In a medium saucepan on medium-high, heat sugar and water. Cook, stirring, for 2 to 3 minutes, until darkening and bubbling. Remove from heat and whisk in butter. Stir in cream, vanilla and salt. Transfer to a heat-proof glass cup; cool in the refrigerator.
- Prepare filling: To a large bowl, add apples, sugar, arrowroot and cinnamon. Toss and set aside.
- Roll out 1 dough disk on a floured surface. Turn every few rolls until you have a 12-inch circle. Transfer to a 9-inch pie dish. Leave a 1⁄4-inch overhang on rim and trim any excess with a paring knife. Fill shell with one-half of the apples and drizzle with one-half of the caramel sauce. Top with remaining apples and caramel sauce.
- Add any pastry scraps to second disk of dough and roll out to a 12-inch circle. With a sharp knife, cut into even strips, 1 inch wide. Arrange in a lattice pattern over filling as shown in our step-by-step guide above to form top crust.
- Use your fingers to fold edges of dough underneath itself so that it creates a thicker, 1⁄4-inch border that rests on the lip of the dish. To crimp the edges, use your thumb and index finger of one hand to push the inner edge out while pinching the outer edge in with the index finger of the other hand. Repeat around edge of the pie. Refrigerate for 30 minutes.
- Preheat oven to 400°F and arrange rack in lower third of oven. Whisk egg with a splash of water and brush over the crust. Bake for 20 minutes. Reduce heat to 375°F. Cover loosely with foil. Return to oven on middle rack and continue baking for 45 minutes, until apples are tender and caramel is bubbling over. Set aside to cool. Serve warm or at room temperature.
Make Ahead: Make pie up to 1 day in advance. You can also make and freeze the dough up to 3 months in advance; simply thaw overnight in the refrigerator before use.
- Serving Size 1⁄10 of recipe
- Calories 549
- Carbohydrate Content 68 g
- Cholesterol Content 97 mg
- Fat Content 31 g
- Fiber Content 5 g
- Protein Content 6 g
- Saturated Fat Content 19 g
- Sodium Content 213 mg
- Sugar Content 32 g
- Monounsaturated Fat Content 9 g
- Polyunsaturated Fat Content 2 g