I am in full-fledged fall mode (like everyone else). I’m wearing all my sweaters, booties, leather jackets (not at once, way too hot) while sipping on every seasonal latte and cocktail and thinking up what delicious treats I can make next.
There are a million apple pie recipes on the internet, but this one is unique in that you make a caramel-y sauce and pour it over the apples (and the lattice crust) prior to baking it. Depending on how watery your apples are, the pie can be a bit liquidy, so it definitely took a bit of trial and error to figure out the right ratio of caramel to flour to apples. If you make this yourself (DO IT), the results will speak for themselves.
Also, I was feeling fancy and went for a lattice top here, and in case you’re intimidated (you shouldn’t be) I’ve included step-by-step photos below. Let me know if you give this one a try! 🙂
You’ll want to make the crust a bit in advance (you can even make it the day before), giving it a minimum of 2 hours to chill in the fridge after making.
In a large bowl, whisk together the flour and salt.
Then take the butter out of the fridge and dice into small pieces, working quickly.
Using a pastry cutter or two knives (or even a mashed potato masher!), incorporate the butter into the flour and salt until the butter is in small pea-sized pieces.
Take a 1/2 cup measure of water and put it in a slightly larger cup (I used my 1 cup measure) and add a couple of ice cubes.
Measure a tablespoon of water at a time and begin to incorporate into the dough using your hands. When the dough just begins to form, stop adding water. Depending on humidity you may need more or less than the 1/2 cup listed. I made this on a rainy day and ended up using around 6 tablespoons (closer to 1/3 cup).
Place the dough onto a fairly large piece of plastic wrap and use your hands (as little as possible) to form the dough into a disc. Wrap with the plastic wrap and place into the fridge for 2 hours – overnight.
When you’re ready to finish the pie, preheat the oven to 425 degrees.
In a small saucepan over medium heat, mix together the butter, sugars, water, 1/2 teaspoon of spices, and salt.
Stir over medium heat until the mixture boils. Let boil for 2-3 minutes and then remove from the heat and set aside.
Remove the crust from the fridge and cut in half. Re-wrap the second half and place back into the fridge.
Roll out the first crust and place into pie dish. Put the crusted pie dish into the fridge.
Remove the second crust from the fridge and roll out. Using a paring knife, cut into 10 equal-width strips (mine were probably about 3/4 inch, though I definitely just eyeballed it).
Sprinkle a little flour onto the strips so they are lightly coated, and place back into the fridge while you prepare the apple filling.
Peel and slice the apples to your preference. I always leave a little peel on the outside, and had big apples, so cut them into about 8-10 slices per apple. If you like your apples less firm, slice them thinner (12 slices per apple).
In a large bowl, add in the sliced apples along with the other 1/2 teaspoon apple pie spice (or cinnamon/nutmeg/allspice) and flour. Mix so that all the apples are coated.
Now, pour half of the caramel mixture on top of the apples and mix again so they’re coated evenly.
Remove the crusted pie dish from the fridge and pour the apples into the pie crust.
Remove the pie crust strips from the fridge and begin to assemble the lattice top.
Start by placing 1 short strip at the edge of the dish, and 5 strips perpendicular to the short strip (I only have 4 due to a little kitchen accident, but the rules are the same!). Adjust the 5 strips so that every other strip is over & under the short strip.
Now, gently fold back the strips that are under the short strip, and add in another strip next to the first short one. Now fold the strips back on top of the new strip. Continue this pattern 3 more times until the pie is sufficiently lattice-d.
See below for some visuals 😉
Ogle at your masterpiece for at least 2 minutes.
Pour the remaining caramel on top of the lattice.
Place into the 425 oven for 15 minutes, and then reduce the heat to 350 degrees and bake for another 45-55 minutes. Times will vary by oven, but you want the crust to get nice and light brown (I could have let mine go 5-10 minutes longer) and if you use a toothpick it should go into an apple with just the slightest resistance.
Remove from the oven and let cool completely. I actually let it come to room temperature and then placed into the fridge before serving, but you can serve as soon as you wish.
Serve with a big slice of sharp cheddar cheese if you know what’s up. A la mode isn’t bad either (especially with butter pecan….mmm).
Note: There was still a little bit of liquid in the pie, but it didn’t deter from the delicious taste. After sitting in the fridge overnight, the liquid almost completely soaked into the pie and I found it to be even tastier on day 2, in case yours lasts that long.
Adapted from: All Recipes
Makes: 10 servings
Prep: 60 minutes (plus resting time), Cook: about 60 minutes, Total: 2 hours (plus 2 hrs min. resting time)
For the crust:
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold
- 1/2 cup ice water
For the pie:
- 4 tablespoons unsalted butter
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 3 tablespoons water
- 1 teaspoon apple pie spice (or a pinch of cinnamon, nutmeg, allspice)
- 1/8 teaspoon salt
- 3 tablespoons all-purpose flour
- 5 apples (I used 3 granny smith and 2 gala, but you can use whatever you like)
You’ll want to make the crust a bit in advance (you can even make it the day before), giving it a minimum of 2 hours to chill in the fridge after making.
In a large bowl, whisk together the flour and salt.
Then take the butter out of the fridge and dice into small pieces, working quickly.
Using a pastry cutter or two knives (or even a mashed potato masher!), incorporate the butter into the flour and salt until the butter is in small pea-sized pieces.
Now, take a 1/2 cup measure of water and put it in a slightly larger cup (I used my 1 cup measure) and add a couple of ice cubes.
Measure a tablespoon of water at a time and begin to incorporate into the dough using your hands. When the dough just begins to form, stop adding water. Depending on humidity you may need more or less than the 1/2 cup listed. I made this on a rainy day and ended up using around 6 tablespoons (closer to 1/3 cup).
Place the dough onto a fairly large piece of plastic wrap and use your hands (as little as possible) to form the dough into a disc. Wrap with the plastic wrap and place into the fridge for 2 hours – overnight.
When you’re ready to finish the pie, preheat the oven to 425 degrees.
In a small saucepan over medium heat, mix together the butter, sugars, water, 1/2 teaspoon of spices, and salt.
Stir over medium heat until the mixture boils. Let boil for 2-3 minutes and then remove from the heat and set aside.
Remove the crust from the fridge and cut in half. Re-wrap the second half and place back into the fridge.
Roll out the first crust and place into pie dish. Put the crusted pie dish into the fridge.
Remove the second crust from the fridge and roll out. Using a paring knife, cut into 10 equal-width strips (mine were probably about 3/4 inch, though I definitely just eyeballed it).
Sprinkle a little flour onto the strips so they are lightly coated, and place back into the fridge while you prepare the apple filling.
Peel and slice the apples to your preference. I always leave a little peel on the outside, and had big apples, so cut them into about 8-10 slices per apple. If you like your apples less firm, slice them thinner (12 slices per apple).
In a large bowl, add in the sliced apples along with the other 1/2 teaspoon apple pie spice (or cinnamon/nutmeg/allspice) and flour. Mix so that all the apples are coated.
Now, pour half of the caramel mixture on top of the apples and mix again so they’re coated evenly.
Remove the crusted pie dish from the fridge and pour the apples into the pie crust.
Remove the pie crust strips from the fridge and begin to assemble the lattice top.
Start by placing 1 short strip at the ege of the dish, and 5 strips perpendicular to the short strip (I only have 4 due to a little kitchen accident, but the rules are the same!). Adjust the 5 strips so that every other strip is over & under the short strip.
Now, gently fold back the strips that are under the short strip, and add in another strip parallel to the first short one. Now fold the strips back on top of the new strip. Continue this pattern 3 more times until the pie is sufficiently lattice-d.
Pour the remaining caramel on top of the lattice.
Place into the 425 oven for 15 minutes, and then reduce the heat to 350 degrees and bake for another 45-55 minutes. Times will vary by oven, but you want the crust to get nice and light brown (I could have let mine go 5-10 minutes longer) and if you use a toothpick it should go into an apple with just the slightest resistance.
Remove from the oven and let cool completely. I actually let it come to room temperature and then placed into the fridge before serving, but you can serve as soon as you wish.
Note: There was still a little bit of liquid in the pie, but it didn’t deter from the delicious taste. After sitting in the fridge overnight, the liquid almost completely soaked into the pie and I found it to be even tastier on day 2, in case yours lasts that long.
Crunchy Salty Sweet 
One thought on “Caramel Apple Lattice Top Pie”