Ingredients
- 1.2 kg apples
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1/3 cup caramel sauce
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter
- 1/2 cup ice water
- 1 egg
Directions
In a large bowl, whisk flour, salt, and sugar. Cut in chilled butter with a pastry cutter until the mixture resembles coarse crumbs. Slowly add ice water, mixing just until dough comes together. Divide into two discs, wrap in plastic, and refrigerate for 1 hour.
Preheat oven to 375°F (190°C).
Roll out one disc of dough and fit it into a 9-inch (23 cm) pie dish.
In a large bowl, toss apple slices with sugars, flour, cinnamon, nutmeg, and salt until coated. Stir in caramel sauce.
Transfer the apple mixture into the prepared pie crust and dot with butter cubes.
Roll out the second dough disc and cut into strips. Arrange the strips in a lattice pattern over the filling. Trim and crimp the edges.
Brush the lattice crust with egg wash.
Bake for 50–60 minutes, or until the crust is golden and the filling is bubbling. Cover the edges with foil if they brown too quickly.
Cool for at least 2 hours before slicing.
Drizzle with extra caramel sauce when serving.
Frequently Asked Questions
How do I prevent my caramel apple pie filling from being too runny after baking?
To ensure a firm filling, make sure you thoroughly whisk the 2 tablespoons of all-purpose flour with the sugars and spices before adding the butter and ice water. This flour acts as a thickening agent, binding the juices released from the 1.2 kg of apples during the 2-hour 10-minute bake time.
Can I make the lattice crust dough for this Caramel Apple Pie ahead of time?
Yes, the pie dough can be made ahead! After mixing and dividing the dough into two discs, wrap them tightly in plastic and refrigerate for at least 1 hour, or up to 2 days. Ensure the dough is sufficiently chilled before rolling it out for the lattice design.
What is the best way to store leftover Caramel Apple Pie with Lattice Crust?
Once completely cooled, this pie is best stored covered loosely at room temperature for up to 2 days, or refrigerated for up to 4 days. If you refrigerate it, allow it to sit briefly at room temperature before serving to slightly soften the buttery crust.
