Nothing says fall like a caramel apple pie with lattice crust. This version pairs a crisp, flaky top with a gooey caramel apple filling that slices clean and tastes like the best fair-ground caramel appleonly cozier. I’ve tested this twice with a mix of Granny Smith and Honeycrisp and got the best texture when I chilled the assembled pie for 20 minutes before baking and let the filling bubble vigorously in the center for the final 10 minutes.
If you love classic apple pie but want a little something extra, caramel is the move. The caramel brings deeper flavor, glossy sauciness, and helps the filling thicken without turning gluey. My method keeps the steps simple (only five) and focuses on cold dough, amber caramel, and a hot oven. You’ll get a golden lattice that shatters into tender flakes and a not-too-sweet filling. I develop and edit US recipe content daily and re-test pies each season to keep techniques current and foolproof—so you can bake with confidence.
At a Glance
- Servings: 8 slices
- Prep Time: 30 minutes (active)
- Cook Time: 60–70 minutes
- Total Time: ~2 hours 30 minutes (includes chilling)
- Difficulty: Intermediate (lattice made easy)
- Estimated Cost: $10–$14 (varies by apple price)
Table of Contents
Ingredients
For the all-butter pie dough (double crust):
- All-purpose flour — 2 1/2 cups (300 g)
- Granulated sugar — 1 tbsp (12 g)
- Fine sea salt — 1 tsp (6 g)
- Cold unsalted butter, diced — 1 cup (226 g)
- Ice water — 1/2 cup (120 ml), plus 1–2 tbsp as needed
- Optional: Apple cider vinegar — 1 tsp (5 ml) (helps tenderness; non-alcoholic)
For the caramel:
- Granulated sugar — 1 cup (200 g)
- Water — 1/4 cup (60 ml)
- Heavy cream — 1/2 cup (120 ml) (see dairy-free swap)
- Unsalted butter — 4 tbsp (57 g) (see dairy-free swap)
- Vanilla bean paste or vanilla powder — 1 tsp (avoid alcohol-based extracts)
- Fine sea salt — 1/2 tsp (or to taste)
For the apple filling:
- Firm baking apples (mix of Granny Smith + Honeycrisp/Braeburn) — 3 lb (1.36 kg), peeled, cored, 1/4-inch slices
- Light brown sugar — 1/2 cup (100 g)
- Lemon juice — 1 tbsp (15 ml)
- Ground cinnamon — 1 1/2 tsp
- Ground nutmeg — 1/4 tsp (optional)
- Cornstarch — 3 tbsp (24 g)
- Fine sea salt — 1/4 tsp
To finish:
- 1 egg + 1 tbsp milk for egg wash (or plant milk for dairy-free; see egg-free note)
- Coarse sugar (turbinado) — 1–2 tbsp
Swaps & Notes (dietary + practical)
| Need | Use Instead | Notes |
|---|---|---|
| Dairy-free | Coconut cream (120 ml) + dairy-free butter sticks | Caramel tastes faintly coconutty—delicious with apples. |
| Gluten-free | GF 1:1 baking flour (300 g) + 1/4 tsp xanthan (if blend lacks) | Chill longer; dough is more delicate—patch as needed. |
| Egg-free finish | Brush crust with plant milk or maple syrup | Color is slightly lighter; sprinkle extra coarse sugar. |
| No vanilla alcohol | Vanilla bean paste, vanilla powder, or glycerin-based extract | Keep flavor warm without alcohol. |
| Store-bought crust | 2 refrigerated pie crusts | Still lattice the top by cutting strips. |
| Thickener swap | 3 tbsp tapioca starch | Produces glossy, sliceable filling. |
Quick US ↔ Metric (handy amounts)
| Item | US | Metric |
|---|---|---|
| Flour (AP) | 2 1/2 cups | 300 g |
| Butter | 1 cup | 226 g |
| Sugar (caramel) | 1 cup | 200 g |
| Cream | 1/2 cup | 120 ml |
| Apples | 3 lb | 1.36 kg |
Step-by-Step Instructions
1) Make the dough (10 minutes + chill):
Whisk flour, sugar, and salt. Cut in cold butter until pea-sized. Sprinkle in ice water, tossing just until dough holds when squeezed. Divide into two discs, wrap, and chill 1 hour (or 20 minutes in the freezer).
2) Cook the caramel (10 minutes):
In a light-colored saucepan, combine sugar and water. Cook without stirring over medium-high until deep amber (about 6–8 minutes; 340°F/170°C if using a thermometer). Off heat, whisk in cream (it will bubble), then butter, salt, and vanilla paste. Cool 5 minutes.
3) Mix the apples (5 minutes):
Toss apple slices with lemon juice, brown sugar, cinnamon, nutmeg, salt, and cornstarch. Pour in 2/3 of the warm caramel and toss to coat (reserve 1/3 for serving).
4) Assemble with lattice (10–15 minutes):
Heat oven to 425°F (220°C) with a rimmed sheet pan on the center rack. Roll the first dough disc to a 12-inch round; fit into a 9-inch pie plate. Pile in apples (mound high). Roll second disc to 12 inches and cut into 10–12 strips (3/4–1 inch). Weave a lattice, trim, fold edges under, and crimp. Brush with egg wash; sprinkle coarse sugar. Chill the pie 15–20 minutes.
5) Bake & finish (60–70 minutes):
Set pie on preheated sheet pan. Bake 20 minutes at 425°F, then reduce to 375°F (190°C) and bake 40–50 minutes more until the lattice is deep golden and thick juices bubble in the center. Shield edges with foil if browning too fast. Cool at least 3 hours for clean slices. Warm reserved caramel and drizzle to serve.
Pro Tips & Variations
- Keep it cold: Cold dough = flaky crust. If butter softens while rolling, chill 5–10 minutes and continue.
- Color cues beat timers: Caramel should be deep amber (think copper penny). Pale caramel tastes sweet without depth; very dark skews bitter.
- No soggy bottom: Bake on a preheated sheet pan so the base crisps fast. Glass or metal pie plates brown better than ceramic.
- Apple blend: Mix tart (Granny Smith) with sweet-firm (Honeycrisp, Braeburn, Pink Lady) so flavor and texture balance.
- Salted caramel twist: Add an extra pinch of flaky salt after drizzling for a sweet-salty pop.
- Shortcut night: Use store-bought crust and jarred caramel; still chill assembled pie 15 minutes for best structure.
- Spice play: Swap cinnamon for apple pie spice; add cardamom (1/4 tsp) for a bakery vibe.
Serving Suggestions
- Classic: Warm slices with vanilla ice cream (dairy-free ice cream works great) and a warm caramel drizzle.
- Cozy table: Add sharp cheddar slices on the side—New England style.
- Brunch board: Small wedges with Greek yogurt or coconut yogurt and toasted pecans.
Storage & Reheating
- Room temp: Cover and keep up to 1 day.
- Refrigerator: Up to 3–4 days; keep loosely covered to protect the crust.
- Freezer: Wrap slices individually; freeze up to 2–3 months.
- Reheat: 300°F (150°C) for 10–15 minutes (slice) or 20–25 minutes (whole) until warmed through; air fryer 320°F (160°C) 4–6 minutes for crisp edges. Always reheat on a sheet to keep bottoms crisp.
Troubleshooting
- Watery filling: Apples not cooked enough or not enough cornstarch. Next time, ensure center bubbles thickly for several minutes before pulling.
- Burning edges: Shield with foil or a pie shield once deep golden (usually after 25–30 minutes).
- Pale bottom crust: Use a metal or glass pan and always bake on a preheated sheet pan.
- Caramel seized: If it clumps when adding cream, return to low heat and whisk until smooth.
FAQs
Q1: What are the best apples for caramel apple pie?
A1: Use a mix—Granny Smith (tart, holds shape) plus Honeycrisp or Braeburn (sweet-firm) for balanced flavor and texture.
Q2: Can I make the pie ahead?
A2: Yes. Assemble, chill up to 1 day, then bake. Or bake, cool, and refrigerate up to 3 days. Reheat at 300°F until warmed.
Q3: Do I have to make the caramel from scratch?
A3: No—you can use 3/4 to 1 cup high-quality jarred caramel. Warm it and use the same ratios (2/3 in filling, 1/3 for serving).
Q4: How do I weave a lattice if I’m new to it?
A4: Lay 5–6 strips parallel, fold back every other strip halfway, place a cross strip, then alternate. Trim, tuck, and crimp.
Q5: Can I make it dairy- or gluten-free?
A5: Yes—use coconut cream and dairy-free butter for caramel, and a 1:1 gluten-free flour blend for the crust (chill longer).
Nutrition (per serving)
Calories: ~450; Protein: ~4 g; Carbs: ~62 g; Fat: ~20 g