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Mutual Matters


Chelsea Groton Bank SEPTEMBER 2017

Caramel Apple Pie


  • 2 pie crusts (1 for bottom and 1 for lattice top - store bought or homemade)
  • 1 jar salted caramel sauce
  • 6 large apples, cored, peeled, and thinly sliced (approximately 10-12 cups total - use a variety)
  • ½ cup granulated sugar
  • 2 teaspoons fresh lemon zest
  • ¼ cup lemon juice
  • ¼ cup all-purpose flour
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 and ½ teaspoons ground cinnamon
  • Egg wash- 1 large egg beaten with 1 tablespoon water


  1. Place apple slices into a very large bowl. Add sugar, lemon zest, lemon juice, flour, cloves, nutmeg, and cinnamon. Gently toss to combine. Set aside.
  2. Place one of the dough rounds into the bottom of a 9x2 pie dish. Press it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard.
  3. Fill the pie crust with the apples, place them in tightly, don't dump them in. There are a lot of apples, but pile them as tight as possible and very high. Drizzle with ½ cup of the salted caramel, reserving the rest for topping.
  4. Preheat oven to 400°F
  5. Remove the other disc of chilled pie dough from the refrigerator. Roll the dough out a little until it is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut 16 strips ½ inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Using a small and sharp knife, trim the extra overhang. Crimp the edges of the dough with a fork or your fingers. (If you don't want to do a lattice, be sure there are lots of holes for the steam to escape.)
  6. Lightly brush the lattice top with the egg wash. Sprinkle with sugar if desired
  7. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F and bake for an additional 40-50 minutes. If the top of your pie is getting too brown, cover loosely with aluminum foil. The pie will be done when the caramel begins to bubble up.
  8. Allow the pie to cool for 4 hours before serving. Drizzle the pie with the extra caramel sauce to serve. This apple pie is best served on the same day.

Submitted by:
Miria Toth

Assistant Secretary
Community Education Officer

Miria Toth

Equal Housing Lender Member FDIC                                         Go to chelseagroton.com