Lattice Top Caramel Apple Pie
Recipe type: Dessert
Serves: 1 pie
This sweet and slightly spicy lattice top caramel apple pie would be the perfect ending to your Thanksgiving dinner. Or any dinner.
  • 2 pie crusts, unbaked
  • 8-10 Medium sized baking apples
  • Juice from ½ lemon
  • 1 Vanilla bean pod, split lengthwise, seeds removed (2 teaspoons good quality vanilla extract can be substituted)
  • 2 tablespoons / 25 g Dark brown sugar
  • 2 tablespoons / 25 g Course sugar (demerara or raw)
  • 2 teaspoons Ground cinnamon
  • 2 teaspoons Tapioca flour or cornstarch
  • ½ teaspoon Kosher salt
  • 1 tablespoon Unsalted butter, room temperature
  • 1 Egg
  • 1 tablespoon Water
  • 2 tablespoons Course sugar for sprinkling
  • Caramel sauce (recipe follows)
  • ¼ cup / 60 mL Water
  • ½ cup / 100 g Sugar
  • ½ cup / 120 mL Heavy whipping cream
  • pinch of sea salt
  • ½ teaspoon Ground cinnamon
  • ½ teaspoon Ground nutmeg (fresh is best)
  1. Begin by making the caramel. In a small saucepan, combine the water and sugar. Cover the pan with a lid and set over medium-high heat for exactly 4 minutes. After 4 minutes, remove the lid and continue cooking for exactly 4 more minutes. Swirl the pan occasionally but DO NOT stir. After the second 4 minutes are up, immediately remove from heat and whisk in the heavy cream. The sugar will harden into an unsightly blob. Return the pan to low heat and keep whisking until the clump turns into a beautifully smooth caramel, about 2 minutes. Add the cinnamon, nutmeg and salt, whisk to combine. Set aside to cool.
  2. Roll out the pie crusts and place them in the refrigerator until ready to use.
  3. Move oven rack to bottom third of oven and preheat to 400 degrees F. Peel, quarter and core the apples. Slice each quarter into equally sized thirds (each apple should yield 12 slices), and place them in a large mixing bowl. Toss the apples with the lemon juice.
  4. In a smaller bowl, rub the brown sugar and vanilla seeds together with your fingers making sure they're evenly distributed throughout the brown sugar. Add the course sugar, cinnamon, tapioca flour, and salt. Mix to combine and the sprinkle over the apples. Use two large spoons to toss the apples and spice mixture until each apple slice is evenly coated.
  5. Line a standard pie plate with one of the crusts letting the edges hang over the sides of the pan.
  6. Pour enough of the cooled caramel into the crust to completely cover the bottom (about 3-4 tablespoons).
  7. Pour spiced apple mixture over the caramel and dot the apples with the butter.
  8. Cut the second piece of dough into strips if you plan to make a lattice top or just drape the whole piece over the apples.
  9. Fold the edges of the top piece(s) of dough under the edges of the bottom piece, crimping to seal the pie shut. Cut slits in the top if you're not using the lattice method.
  10. In a small bowl mix together the egg and the water. Brush over top and edges of the crust. Sprinkle with sugar.
  11. Place the pie on a parchment lined baking sheet and bake at 400 degrees for 15 minutes.
  12. Reduce temperature to 350 degrees F and continue cooking for about 45 minutes more. The crust should be quite brown.
  13. Cool for at least an hour or two before serving.
Recipe by Just Warm Bread at