The Ultimate Caramel Apple Pie: A Beloved Classic

Ingredients

Crust

• 2 ½ cups all‑purpose flour
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 6‑8 tbsp ice‑cold water

Apple Filling

• 6 large Granny Smith apples, peeled, cored, and sliced ¼‑inch thick
• ¼ cup granulated sugar
• ¼ cup light brown sugar, packed
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ tsp sea‑salt
• 2 tbsp unsalted butter, melted

Caramel Sauce

• ½ cup granulated sugar
• ¼ cup unsalted butter, cubed
• ¼ cup heavy cream, warmed
• ½ tsp sea‑salt flakes

Instructions

Baking

1. Brush with Caramel. Drizzle half of the caramel sauce over the apple filling, reserving the rest for later. This infuses the fruit with deep sweetness before it even hits the oven.
2. Cover with Top Crust. Roll the second dough disk, lay it over the filling, and trim excess. Crimp the edges decoratively, then cut a few steam vents in the center to allow moisture to escape.
3. Egg Wash. Beat one egg with a tablespoon of water; brush the top crust for a golden finish. Sprinkle a pinch of sea‑salt flakes for a subtle crunch.
4. Bake. Place the pie on a parchment‑lined baking sheet and bake in a preheated 375°F (190°C) oven for 45‑50 minutes, or until the crust is deep golden and the apple filling bubbles around the edges.
5. Finish with Caramel. Remove the pie and immediately drizzle the remaining warm caramel over the top, allowing it to seep into the crust’s crevices for an extra glossy sheen.