Salted Caramel Apple Pie

There are many things I love about Michigan, but I’d have to say the perfect fall weather takes the cake (er…pie). Although fall in Michigan lasts about three minutes (a sweet spot between sweltering September and an early November snowfall), the crisp weather and colorful leaves in Ann Arbor make me want to jump into cozy pajamas and spend the afternoon baking warm, cinnamon and apple filled desserts.

In fact, that’s exactly what I did this weekend. Well, after watching the Wolverines beat Michigan State, that is.

This pie is what I think of when anyone mentions fall. It’s overflowing with gooey and tart apples, sugar and cinnamon, and the perfect amount of drizzly salted caramel.


A lattice crust isn’t necessary of course, but let’s be honest, it really takes a pie to the next level. And it makes me feel so fancy!

I found salted caramel at Kroger in the baking section, made by Smucker’s. If you have the time, however, you could just as easily make your own! Sally’s Baking Addiction has a great salted caramel sauce recipe that can be used for lots of different desserts.

If you’re nervous about making a lattice top crust, fear not! I found a great website that lists step-by-step instructions for perfect a lattice, and it’s what I used in this recipe. I got incredibly precise and used a ruler, but I’m sure you could eyeball your strips. The finishing touch to this pie is a light egg wash and a coat of sugar to provide a delicious crunch with each bite of crust!


So what are you waiting for? Get to baking! And of course, don’t forget the vanilla ice cream.



  • 1 package refrigerated pie crusts, thawed
  • 1/4 cup salted caramel sauce
  • 1 tbs lemon juice, fresh or from concentrate
  • 6 large apples, cored, peeled, and thinly sliced (I used Granny Smith)
  • 2 tbs all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, beaten
  • coarse sugar for topping


  • Preheat your oven to 400°F
  • Roll out one pie crust and place into an 8-inch, ungreased glass pie baking dish. Press gently to assure crust lays flat and comes up the sides of the dish evenly.
  • Place apples, lemon juice, flour, nutmeg, cinnamon and sugar in a large bowl. Toss gently to combine.
  • Pour apple mixture into pie crust-lined dish. Drizzle with 1/2 of the caramel sauce.
  • Place second pie crust over the apples and make four slits with a sharp knife, or make a lattice top using the link above. Tuck the overhang underneath the bottom crust, and crimp the edges with your fingers or a fork.
  • Brush top crust with a very thin coating of beaten egg. Don’t overdo it, or you’ll end up with scrambled eggs on your pie! Sprinkle the top of your pie with a healthy pinch of course sugar.
  • Drizzle the remaining salted caramel sauce onto your pie with the back of a spoon.
  • Bake for 20 minutes on the 2nd to lowest oven rack, reduce temperature to375°F, and continue to bake for an additional 35-45 minutes. Your pie is done with the caramel begins to bubble up through the lattice and the apples are tender. If you notice your top crust getting dark too quickly, cover the top of the pie loosely with aluminum foil as it bakes.
  • Allow pie to cool for at least an hour before slicing and serving. Pie can be stored in the fridge for 5 days, or in the freezer for up to 3 months.

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