Mile High Salted Caramel Apple Pie

This is a holiday favorite in my home!  Whether it be the 4th of July, Thanksgiving, Christmas…or even my birthday, yes please!!!  You have a buttery, flakey crust combined with tart apples, sweet caramel and a touch of salt.  Excuse me why I wipe the drool on my chin.

Hey, do you think a scoop of vanilla ice cream could make this any better??  Let’s try!

The Starting Lineup

  • 6 large Granny Smith apples, cored, peeled and sliced
  • 1 tsp fresh lemon zest
  • 1/4 cup fresh lemon juice
  • 1/4 cup flour
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 rounded tsp ground cinnamon
  • 1/2 cup sugar
  • 1 large egg, beaten + 1tbsp water for egg wash
  • **1 jar caramel sauce
  • **1/2-1 tsp kosher salt (to taste)
  • 2 homemade OR store bought pie crusts 

Start this recipe by preparing your favorite pie dough recipe or thawing out your store bought dough (i.e. Pillsbury).

Now onto the apples!!  In a large bowl put in the lemon zest and the juice.  Follow that with the peeled and sliced apples and toss to coat. 

  

you can use a mandoline (be careful) or a sharp knife

       In a smaller bowl, combine the flour, nutmeg, cloves, cinnamon and sugar.  Pour this over top the apples and gently toss together. 

   With the pie dough:  roll one out in a circular shape on a floured surface until it would easily fit in a 9″ pie pan.  With the dough that overhangs, gently tuck under and give scalloped edges or trim off with a very sharp knife. 

  

look at those chunks of butter in that crust…oh my!!

 Here is when we now pour in that massive, mile-high amount of seasoned apples into the dish!  Go slow to pack them in tightly because there’s a lot!! 

 **Caramel Sauce:  following the package directions, take off the lid of the caramel jar and heat for 20-30 seconds till softened.  Add in 1/2 teaspoon of kosher salt at a time and taste until you get your perfect sweet & salty flavor!

Pour about 1/2 cup of this now salted caramel sauce overtop the stacked apples.  Reserve the rest of the sauce for garnish when serving. 

 Preheat the oven to 400 degrees.  *Also, place a baking sheet in the oven as well to preheat.

Top crust!!  Again, roll out your dough on a floured surface with a floured rolling pin until your form a rough 12″ circle.  Using a butter knife, pastry cutter OR pizza cutter, cut into 1/2″ wide strips.  Carefully weave the delicate dough overtop the stacked salted caramel apples to form that iconic lattice crust.  Brush the top of the lattice crust with a thin layer of the egg wash. 

 Once your pie is ready to go, place in the preheated oven ON the preheated baking sheet for.  Let bake for 20 minutes and then turn the oven down to 375 degrees.  Continue baking the pie for another 45 minutes till crust is golden.  If the pie seems to be browning too fast, just loosely cover with a some tin foil.

Once your dessert has finished cooking, allow to cool on a wire rack for 2-3 hours.  Cut into slices and serve with the remaining warm salted caramel sauce drizzled overtop.  Enjoy!!! 

 

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