When Thanksgiving rolls around, the kitchen becomes the heart of the home. The smells of roasting turkey and savory stuffing are classics, but let’s be honest, the finale is what everyone secretly waits for. If you’re looking for one of the best Thanksgiving baking recipes for a crowd, something that feels both traditional and a little bit special, you’ve come to the right place. This Salted Caramel Apple Pie is a true showstopper.
Forget the standard apple pie for a moment and imagine this: tender, spiced apples swimming in a rich, homemade salted caramel sauce, all tucked into a flaky, buttery lattice crust. It’s one of those Thanksgiving desserts recipes that gets people talking and asking for the recipe. It’s comforting, impressive, and serves up a generous slice of holiday happiness for everyone at your table.
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Why You’ll Love This Recipe
There are so many reasons this salted caramel apple pie will become a staple in your collection of Thanksgiving baking recipes. First off, the flavor combination is just outstanding. The tartness of Granny Smith or Pink Lady apples cuts through the sweetness of the caramel, creating a balanced and deeply flavorful bite. The warm spices—cinnamon and nutmeg—add that classic autumnal coziness we all crave.
This recipe is also surprisingly manageable, even with the homemade caramel sauce. We break it down step-by-step, so you’ll feel confident tackling it. Using store-bought pie crusts is a great time-saver, letting you focus on the delicious filling. It’s a fantastic make-ahead option, which is a lifesaver when you’re juggling multiple dishes for the big day. It’s a truly memorable Thanksgiving treat that will have your guests coming back for seconds.
Ingredients
For the Salted Caramel
- 3/4 cup granulated sugar
- 1/4 cup water
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon kosher salt
For the Crusts and Filling
- 2 (8- to 10-ounce) store-bought or homemade flaky pie crusts, thawed if frozen
- 1 large egg yolk
- 1 tablespoon water
- 1/2 cup packed dark brown sugar
- 1/4 cup all-purpose flour, plus more for rolling
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 2 1/2 pounds Granny Smith or Pink Lady apples (about 6 large or 7 medium), or a combination
- 1 tablespoon turbinado or coarse sugar (optional)
Step-By-Step Instructions
Step 1: Make the Salted Caramel
Place 3/4 cup granulated sugar and 1/4 cup water in a medium, heavy-bottomed saucepan over medium-high heat. Stir with a wooden spoon just until the sugar dissolves. Once it’s dissolved, stop stirring and let it come to a boil. While it’s heating, get your other caramel ingredients ready: 1 cup heavy cream, 2 tablespoons unsalted butter, and 1/2 teaspoon kosher salt. Continue to boil, swirling the pan occasionally, until the sugar mixture turns a dark amber color. This can take 5 to 10 minutes, so keep a close eye on it!
Once it reaches that beautiful color, remove the pan from the heat. Be very careful with this next part. While whisking constantly, slowly pour in the heavy cream. It will bubble up and steam quite a bit, so pour slowly. If it clumps up, don’t worry—just keep whisking until it’s smooth again. Whisk in the butter and salt until everything is combined. Return the pan to medium-low heat and let it simmer for about 4 to 5 minutes, until it thickens slightly. Pour it into a heatproof bowl and let it cool for at least an hour.
Step 2: Prepare the Crusts
First, get your oven ready. Arrange a rack in the middle and preheat it to 375°F. On a lightly floured surface, roll out one of your pie doughs into a 12-inch circle. Gently transfer it to a standard 9-inch pie plate. Press the dough into the plate, but leave the edges hanging for now. Pop it in the fridge to chill. For the top crust, roll out the second pie dough into an 11-inch circle on a piece of parchment paper. Cut the dough into 3/4-inch wide strips. Slide the parchment with the strips onto a baking sheet and put that in the fridge too.
Step 3: Assemble the Pie
In a small bowl, whisk together the egg yolk and 1 tablespoon of water to create an egg wash. Set that aside. In a large bowl, mix the dark brown sugar, flour, cinnamon, salt, and nutmeg. Make sure to break up any clumps. Now for the apples! Peel, core, and slice your apples into 1/4-inch-thick pieces. Add them to the sugar and spice mixture and toss everything together until the apples are evenly coated.
Step 4: Create the Lattice and Bake
Pour the spiced apples into the chilled pie crust, mounding them slightly in the center. Drizzle about 1/2 cup of your cooled salted caramel sauce over the apples. Now it’s time to build your lattice top! Lay half the dough strips horizontally over the pie, spacing them out evenly. Fold back every other strip. Place a vertical strip down the center, then unfold the horizontal strips over it. Repeat this pattern, weaving the strips over and under each other until the entire pie is covered. Trim the edges, roll them inward, and crimp to seal. Place the pie on a baking sheet, brush the lattice with the egg wash, and sprinkle with coarse sugar if you like. Bake for 50 to 60 minutes, until the crust is golden brown and the filling is bubbly. If the crust starts browning too quickly, you can loosely cover it with foil. Let it cool on a wire rack for at least 2 hours before slicing. This is important for letting the filling set!
How To Store Leftovers
If you somehow end up with leftovers of this delicious pie, storing it is simple. You can cover the pie loosely with aluminum foil or plastic wrap and keep it at room temperature for up to two days. The crust will stay flakier this way. If you need to store it for longer, you can refrigerate it for up to five days. Just be aware that the crust might lose a bit of its crispness in the fridge. To reheat, you can pop a slice in the microwave for a few seconds or, for a better texture, warm it in a 350°F oven for about 10-15 minutes.
Conclusion
This Salted Caramel Apple Pie is more than just a dessert; it’s an experience. It’s one of those Thanksgiving treats that brings everyone together and makes the holiday feel extra special. While it has a few steps, each one is straightforward, and the result is a truly impressive and flavorful pie that stands out among classic Thanksgiving desserts. We hope this becomes one of your family’s favorite Thanksgiving baking recipes for a crowd for years to come!
FAQ
Can I Use a Different Type of Apple?
Absolutely! While Granny Smith and Pink Lady are great because they hold their shape and have a nice tartness, you could also use Honeycrisp, Braeburn, or a mix of a few different kinds. Just try to avoid apples that get too mushy when baked, like Red Delicious.
Can I Make the Caramel Sauce Ahead of Time?
Yes, you can! The salted caramel sauce can be made up to a week in advance. Just store it in an airtight container in the refrigerator. When you’re ready to use it, you might need to warm it gently in the microwave or on the stovetop to make it pourable again.
What If My Pie Dough Strips Become Too Soft to Work With?
If your dough gets too warm and soft while you’re making the lattice, don’t panic! Just slide the whole pie and the remaining strips back into the refrigerator for 5-10 minutes to firm up. Chilled dough is much easier to handle.
Is It Necessary to Let the Pie Cool for Two Hours?
It really is important. Letting the pie cool completely allows the filling to set. If you slice into it while it’s still hot, the filling will be runny and won’t hold its shape. Patience is key for that perfect slice!
