Salted Caramel Apple Pie

Yield: Serves 8


7 large apples (combination of Granny Smith and Golden Delicious) peeled, cored, and thinly sliced

½ cup granulated sugar

¼ cup all-purpose flour

¼ cup (60 mL) fresh lemon juice

2 tsp grated lemon zest

1½ tsp ground cinnamon

¼ tsp ground cloves

¼ tsp ground nutmeg

½ cup (120 mL) salted caramel

2 portions basic pie dough

1 egg, beaten with 1 Tbs water to make egg wash


  1. Combine all of the filling ingredients together in a large bowl. Toss gently.
  2. On a lightly floured surface, roll dough into a 30 cm circle. Turn dough a quarter turn after every few rolls until you have two 30 cm diameter circles.
  3. Carefully place one portion into a 9 x 2” pie dish. Tuck it in with your fingers, making sure it is smooth. With a sharp knife, trim the extra overhang of crust a little.
  4. Fill pie crust with apple filling, brush dough edges with egg wash, and top with second dough portion. Press together gently with fingers, and trim any excess dough from edges.
  5. Preheat the oven to 400º F. Place the pie on a baking sheet and bake in the centre of the oven for 20 minutes, then reduce the heat to 375º F and bake another 40-50 minutes until the pie is golden (note: if crust is getting too dark, cover sides with aluminum foil).
  6. Remove from the oven and let cool on a wire rack for 3 hours. Serve with extra salted caramel sauce and vanilla ice cream.

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