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Caramel Apple Pie

This Caramel Apple Pie is the perfect fall dessert made healthier with a whole wheat crust, no shortening, and no refined sugar.
Course Dessert
Cuisine American
Keyword apple pie, caramel, fall baking
Prep Time 2 hours 45 minutes
Cook Time 1 hour 10 minutes
Servings 12 servings
Calories 311kcal



  • 1/4 cup water
  • 1 large egg
  • 2 cup pastry flour, whole wheat
  • 1/2 teaspoon salt
  • 12 tablespoon butter, unsalted





  • 1. Start by making the crust. Mix the flour and salt together in a large bowl.
  • 2.  Using a pastry cutter, cut the cold butter into the flour mix until the mixture resembles course meal.
  • 3.  Whisk together the egg and water and then add slowly to the flour mixture while stirring with a wooden spoon or rubber spatula.
  • 4.  When the dough starts to form, transfer it to a floured work surface and fold the dough until the flour is fully incorporated.
  • 5.  Divide the dough in half, flatten each into a 1 inch thick disk, and wrap tightly in plastic wrap.
  • 6.  Chill in the refrigerator for at least 2 hours.
  • 7.  While the crust is in the refrigerator, make the homemade caramel sauce and prep the apple filling. Find the recipe and instructions for the caramel sauce here.
  • 8.  To make the filling, gently toss the thinly sliced apples and lemon juice in a very large bowl.
  • 9.  In a small mixing bowl, combine the flour, nutmeg, cinnamon, and salt.
  • 10.  Pour over the apples and gently stir to combine. Set aside.
  • 11.  Roll out one of the disks of chilled dough on a floured work surface until it is a circle about 12 inches in diameter.
  • 12. Carefully place the dough into a 9x2 inch pie dish.
  • 13.  Fill the pie crust with the apples. Drizzle with 1/2 cup of the caramel sauce, reserving the rest for topping.
  • 14.  Preheat oven to 375 degrees F.
  • 15.  Remove the other disk of pie dough from the refrigerator.
  • 16.  Roll the dough out into another 12 inch circle. Using a pizza cutter and a clean ruler, cut 10 strips 1 inch wide.
  • 17.  Carefully thread the strips over and under one another, pulling back strips as necessary to weave.
  • 18.  Using a sharp knife, trim the extra overhang. Press down the edges of the dough with a fork or your fingers.
  • 19.  Brush the lattice crust with a very thin layer of the beaten egg.
  • 20.  Sprinkle with a little cinnamon.
  • 21.  Place the pie on a large baking sheet and bake for 20 minutes. Cover the edges of the crust with aluminum foil and bake for an additional 40-50 minutes. The pie will be done when the caramel begins to bubble up.
  • 22.  Allow the pie to cool for 4 hours before serving.
  • 23.  Drizzle each serving with the extra caramel sauce. It is best served on the same day, but it can be covered tightly and stored in the refrigerator for up to 3 days.


Calories: 311kcal | Carbohydrates: 40g | Protein: 5g | Fat: 16g | Sodium: 189mg | Fiber: 4g | Sugar: 17g