Wednesday, October 3, 2012

Caramel Apple Pie

My husband will be the first to say that he really likes my apple pie, but when he came to me with a recipe he found on, I was a little surprised that he wanted me to try something new. 

But I wanted to take the challenge and when I realized it was a Caramel Apple Pie with a Lattice Top, I was definitely up for the challenge. 

Let me tell you how delicious this pie was. It was not too sweet and had a nice syrup to it that made it extra special. 

I can't wait to make it again!!!!

6 TBS unsalted butter
1/2 C white sugar
1/2 C brown sugar
1/4 C water
1/4 tsp cinnamon
pinch of salt
1 TBS flour
5 apples - peeled, cored and sliced
1 pastry for double crust pie


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Combine butter, white sugar, brown sugar, water, cinnamon, and salt in a saucepan over medium heat. Bring to a boil, remove from heat and set aside.
  3. Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate; pour in apple slices previously tossed in flour.
  4. Roll out top crust into a 10-inch circle. Cut into 8 (1-inch) wide strips with a sharp paring knife or pastry wheel. Weave the pastry strips, one at a time, into a lattice pattern. Fold the ends of the lattice strips under the edge of the bottom crust and crimp to seal.
  5. Pour butter-sugar mixture over top of pie, coating the lattice, and allowing any remaining sauce to drizzle through the crust.
  6. Place pie on baking sheet. Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.

Adapted from:

** There is also a video tutorial with the recipe that helps with making the lattice top.


  1. This is a beauty. I can imagine how delicious it was.

  2. It sure was!!!! Can't wait to make another one!


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