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RECIPE
21 INGREDIENTS15 STEPS2HR 45MIN

Salted Caramel Apple Pie

5.0
1 Ratings

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Snowflakes & Coffeecakes

My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
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This is a classic deep dish lattice-topped all American apple pie – bubbling with salted caramel and tender, cinnamon apples! Perfect by itself, or topped with vanilla bean ice cream and drizzled with more Salted Caramel Sauce.
2HR 45MIN
Total Time

Snowflakes & Coffeecakes

My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8

Pie Crust

1 1/4 cups
1/2 tsp
1/3 cup
cut into ¼ inch pieces and chilled
1/4 cup
Cold  Vegetable Shortening , halved
I used Crisco
2 Tbsp
Cold  Vodka
2 Tbsp
Cold  Water

Filling

1
Lemon , zested, juiced, divided
2 1/2 Tbsp. of zest, 1/4 cup, and 1 Tbsp. of juice
5 cups
Granny Smith Apples , cored, peeled, thinly sliced
2.5 lb
5 cups
Braeburn Apples , cored, peeled, thinly sliced
2.5 lb
or Honey Crisp Apples
1/4 tsp
1/8 tsp
Ground Cloves
1/8 tsp
Ground Nutmeg
1 tsp
Ground Cinnamon
1/4 cup
Brown Sugar , firmly packed
1/2 cup
Salted Caramel Sauce
1
Large  Egg , separated
white only
to taste
Coarse Sugar
for topping
1/2 cup
Salted Caramel Sauce
for garnish

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Nutrition Per Serving

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CALORIES
562
FAT
20.2 g
PROTEIN
3.8 g
CARBS
90.4 g

Author's Notes

If using a pre-made pie crust, go to step 6. Yields one 9-inch pie. If possible, let the pie cool for 4 hours before serving.

Cooking Instructions

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Step 1
Process All-Purpose Flour (3/4 cup), Granulated Sugar (1 tablespoon), and Salt (1/2 teaspoon) in food processor until combined, about 5 seconds. Sprinkle Unsalted Butter (6 tablespoon) and Vegetable Shortening (4 tablespoon) on top and continue processing until mixture begins to form uneven clumps with no remaining floury bits (about 10 seconds).
Step 2
Scrape down sides of bowl and redistribute dough around blade. Sprinkle remaining All-Purpose Flour (1/2 cup) over dough and pulse until mixture is evenly distributed into pieces around bowl (4 to 6 pulses).
Step 3
Transfer mixture to medium bowl. Sprinkle Vodka (2 tablespoon) and ice Water (2 tablespoon) over mixture. Using stiff silicone spatula, stir and press down until it sticks together.
Step 4
Turn pie dough onto sheet of plastic wrap and shape into round 4-inch shape. Wrap tightly in plastic and refrigerate for at least 1 hour or up to 2 days.
Step 5
Remove dough from refrigerator and allow to soften slightly (about 10 minutes) before rolling. Roll dough into a 12-inch circle on floured counter. Sprinkle flour into bottom of glass or ceramic deep dish pie plate (this will keep your crust from sticking to the bottom of the pie plate).
Step 6
Roll dough loosely around your rolling pin and unroll into the pie plate, leaving at least a 1-inch overhand on each side. Working in a circular motion, ease dough into place by gently lifting edge of dough with one hand while pressing into plate bottom with the other hand. Cover with plastic wrap and refrigerate until ready to fill pie.
Step 7
Toss the Granny Smith Apple (5 cup), Braeburn Apple (5 cup), Granulated Sugar (1/2 cup), Brown Sugar (1/4 cup), zest of the Lemon (1), Salt (1/4 teaspoon), Ground Cloves (1/8 teaspoon), Ground Nutmeg (1/8 teaspoon), and Ground Cinnamon (1 teaspoon) together in Dutch oven.
Step 8
Cover and cook over medium heat, stirring gently and often, until apples are tender when poked with fork but still hold their shape (about 15 to 20 minutes). Sprinkle with All-Purpose Flour (1/4 cup), stir in gently; remove from heat. Transfer apples and the juices to a rimmed baking sheet and let cool completely (about 30 minutes).
Step 9
Drain cooled apples thoroughly in colander, reserving ¼ cup of juice. Stir lemon juice into reserved apple juice. Adjust oven rack to lowest position and heat oven to 425 degrees F (220 degrees C).
Step 10
Spread apples into dough-lined plate, mounding them slightly in middle, and drizzle with lemon juice mixture. Drizzle with Salted Caramel Sauce (1/2 cup).
Step 11
Remove the remaining chilled pie dough from the refrigerator. Roll the dough out, 12 inches diameter. Using a pastry wheel, cut 16 strips 1/2 inch wide. Carefully weave the strips into a lattice over top of pie. Using a small knife, trim the extra overhang. Crimp edges of the dough with your fingers.
Step 12
Brush the lattice top with a beaten Egg (1) white and sprinkle with Coarse Sugar (to taste).
Step 13
Place the pie onto a large baking sheet and bake for 20 minutes. After 20 minutes, place pie-edger around top of pie crust to keep it from browning too much.
Step 14
Keeping the pie in the oven, turn the temperature down to 375 degrees F (190 degrees C) and bake for an additional 40-50 minutes. If the top of your pie is getting too brown, cover loosely with aluminum foil. The pie will be done when the caramel begins to bubble up. A small knife inserted inside should come out relatively clean.
Step 15
Allow the pie to cool for at least 4 hours before serving. Drizzle the pie with the Salted Caramel Sauce (1/2 cup) to serve. This apple pie is best served on the same day, but it can be covered tightly and stored in the refrigerator.

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Nutrition Per Serving
Calories
562
% Daily Value*
Fat
20.2 g
26%
Saturated Fat
9.8 g
49%
Trans Fat
3.0 g
--
Cholesterol
56.4 mg
19%
Carbohydrates
90.4 g
33%
Fiber
6.7 g
24%
Sugars
61.0 g
--
Protein
3.8 g
8%
Sodium
376.3 mg
16%
Vitamin D
0.1 µg
0%
Calcium
46.1 mg
4%
Iron
1.5 mg
8%
Potassium
264.1 mg
6%
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