Salted Caramel Apple Pie

Salted Caramel Apple Pie

A decadent twist on the classic apple pie layers of tender, cinnamon-spiced apples are baked in a flaky crust, drizzled with rich salted caramel sauce, and topped with a buttery lattice or crumble. Sweet, salty, and irresistibly comforting, this pie is perfect for holidays or any special occasion.

Ingredients

For the Pie:

• 1 double pie crust (homemade or store-bought)

• 6–7 cups thinly sliced, peeled apples (Granny Smith, Honeycrisp, or a mix)

• 3/4 cup granulated sugar

• 1/4 cup light brown sugar, packed

• 1/4 cup all-purpose flour

• 1 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 1/4 tsp salt

• 1 tbsp lemon juice

• 1 tsp vanilla extract

For the Salted Caramel Sauce:

• 1 cup granulated sugar

• 6 tbsp unsalted butter, cubed

• 1/2 cup heavy cream

• 1 tsp sea salt (or to taste)

For Topping:

• 1 tbsp milk or cream (for brushing crust)

• 1 tbsp coarse sugar (optional, for sprinkling)

Instructions

1. Make the Caramel Sauce:

   • In a medium saucepan over medium heat, cook sugar, stirring constantly, until it melts into an amber-colored liquid.

   • Add butter and stir until melted.

   • Slowly pour in heavy cream (it will bubble) and stir until smooth. Remove from heat and stir in salt. Let cool slightly.

2. Prepare the Pie Filling:

   • In a large mixing bowl, toss apple slices with lemon juice, sugars, flour, cinnamon, nutmeg, salt, and vanilla.

3. Assemble the Pie:

   • Preheat oven to 400°F (200°C).

   • Roll out bottom crust and place in a 9-inch pie dish.

   • Fill with apple mixture and drizzle with about 1/2 cup salted caramel sauce (reserve the rest for serving).

   • Top with second crust or lattice. Trim and crimp edges. Brush with milk or cream and sprinkle with coarse sugar if desired.

4. Bake:

   • Place pie on a baking sheet to catch drips. Bake for 20 minutes at 400°F (200°C), then reduce temperature to 375°F (190°C) and bake for an additional 35–45 minutes, or until crust is golden and filling is bubbling.

5. Cool & Serve:

   • Let pie cool at least 2 hours before slicing to allow filling to set.

   • Serve with extra salted caramel sauce and vanilla ice cream if desired.

Equipment

• Medium saucepan

• Wooden spoon or heatproof spatula

• Large mixing bowl

• Measuring cups and spoons

• 9-inch pie dish

• Rolling pin

• Pastry brush

• Baking sheet

Timing

• Prep Time: 30 minutes

• Cook Time: 1 hour

• Total Time: 1 hour 30 minutes + cooling time

Serving Size
Serves 8

Salted Caramel Apple Pie

A decadent twist on the classic apple pie layers of tender, cinnamon-spiced apples are baked in a flaky crust, drizzled with rich salted caramel sauce, and topped with a buttery lattice or crumble. Sweet, salty, and irresistibly comforting, this pie is perfect for holidays or any special occasion.

Print Recipe

Prep Time:30 minutes mins

Cook Time:1 hour hr

Total Time:1 hour hr 30 minutes mins

Equipment

• Medium saucepan
• Wooden spoon or heatproof spatula
• Large mixing bowl
• Measuring cups and spoons
• 9-inch pie dish
• Rolling Pin
• Pastry brush
• Baking sheet

Ingredients

• For the Pie:
• 1 double pie crust homemade or store-bought
• 6 –7 cups thinly sliced peeled apples (Granny Smith, Honeycrisp, or a mix)
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar packed
• 1/4 cup all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• For the Salted Caramel Sauce:
• 1 cup granulated sugar
• 6 tbsp unsalted butter cubed
• 1/2 cup heavy cream
• 1 tsp sea salt or to taste
• For Topping:
• 1 tbsp milk or cream for brushing crust
• 1 tbsp coarse sugar optional, for sprinkling

Instructions

• Make the Caramel Sauce:
• In a medium saucepan over medium heat, cook sugar, stirring constantly, until it melts into an amber-colored liquid.
• Add butter and stir until melted.
• Slowly pour in heavy cream (it will bubble) and stir until smooth. Remove from heat and stir in salt. Let cool slightly.
• Prepare the Pie Filling:
• In a large mixing bowl, toss apple slices with lemon juice, sugars, flour, cinnamon, nutmeg, salt, and vanilla.
• Assemble the Pie:
• Preheat oven to 400°F (200°C).
• Roll out bottom crust and place in a 9-inch pie dish.
• Fill with apple mixture and drizzle with about 1/2 cup salted caramel sauce (reserve the rest for serving).
• Top with second crust or lattice. Trim and crimp edges. Brush with milk or cream and sprinkle with coarse sugar if desired.
• Bake:
• Place pie on a baking sheet to catch drips. Bake for 20 minutes at 400°F (200°C), then reduce temperature to 375°F (190°C) and bake for an additional 35–45 minutes, or until crust is golden and filling is bubbling.
• Cool & Serve:
• Let pie cool at least 2 hours before slicing to allow filling to set.
• Serve with extra salted caramel sauce and vanilla ice cream if desired.

Servings: 8 servings

Frequently Asked Questions (FAQs)

What are the best apples to use for this pie?
A mix of tart (Granny Smith) and sweet (Honeycrisp, Fuji, or Gala) apples gives the best flavor and texture.

Can I use store-bought caramel sauce?
Yes. You can substitute with high-quality store-bought salted caramel to save time.

Can I make the caramel sauce ahead of time?
Yes. Store in the refrigerator for up to 2 weeks and reheat gently before using.

Can I make this pie without a top crust?
Yes. You can use a crumb topping made from butter, sugar, and flour instead of a second crust.

Do I have to peel the apples?
Peeling is recommended for a smoother texture, but you can leave the skin on for a more rustic feel.

Can I make the pie ahead of time?
Yes. Bake the pie, cool completely, and store at room temperature for up to 1 day or refrigerate for longer storage.

Can I freeze the pie?
Yes. You can freeze the assembled unbaked pie or the baked pie for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.

How do I prevent a soggy bottom crust?
Brush the bottom crust with egg white before filling, or bake on the lower oven rack.

Can I use pre-made pie crust?
Yes. Store-bought crust works fine if you’re short on time.

How do I keep my caramel from crystallizing?
Stir gently, avoid high heat, and make sure sugar is fully melted before adding butter and cream.

How To Store Salted Caramel Apple Pie

Room Temperature:
Store loosely covered for up to 1 day.

Refrigerator:
Store covered in the refrigerator for up to 4 days. Bring to room temperature or warm before serving.

Freezer:
Wrap slices or whole pie tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator.

Reheating:
Warm slices in a 300°F (150°C) oven for 10–15 minutes or microwave for 20–30 seconds.