This salted caramel apple pie combines tender, spiced apples and a gooey, homemade caramel sauce inside a flaky, all-butter crust. It’s a sweet and salty twist on a classic dessert.
While it takes a few steps, including making the dough and caramel from scratch, the process is straightforward. The result is a deeply flavorful pie that’s well worth the effort for a special occasion.
Why You’ll Love Salted Caramel Apple Pie
- All-butter crust: Using cold butter and minimal handling creates a wonderfully flaky and tender pie crust.
- Homemade caramel sauce: Cooking sugar to an amber color develops a deep, nutty flavor that you can’t get from a jar.
- Balanced apple filling: A mix of tart and sweet apples provides great texture and a flavor that complements the sweet caramel.
Salted Caramel Apple Pie Ingredients
- Apples: A combination of firm, tart apples (like Granny Smith) and sweeter, softer apples (like Honeycrisp or Braeburn) gives the best texture and flavor.
- Butter: Use cold, unsalted butter for the flakiest crust. Keeping it cold is key to creating steam pockets that make the pastry light.
- Heavy Cream: This is essential for a smooth caramel sauce. Do not substitute with milk or half-and-half, as the sauce may break.
- Coarse Sugar: Sprinkling Demerara or turbinado sugar on top adds a pleasant crunch and a professional finish.
Exact quantities are in the recipe card below.
How to Make Salted Caramel Apple Pie
Step 1: Prepare the Pie Crust and Caramel
Start by making the all-butter pie dough. Combine flour and salt, then cut in cold butter until it’s pea-sized. Add ice water and gently bring the dough together, then chill it. While the dough rests, prepare the salted caramel by carefully cooking sugar and water to an amber color, then whisking in warm cream, butter, and salt.
Step 2: Make the Apple Filling
Peel, core, and slice your apples. To prevent browning and add brightness, toss them with lemon juice. Mix the apples with sugar, flour, and spices until they are evenly coated. This mixture will become the tender, juicy filling for your pie.
Step 3: Assemble and Bake the Pie
Roll out half the dough for the bottom crust and fill it with the apple mixture, then drizzle with half of the cooled caramel sauce. Add the top crust, crimp the edges, and cut vents. After a quick chill in the freezer, brush with egg wash, sprinkle with sugar, and bake until the crust is golden and the filling is bubbly.
Storage Tips for Salted Caramel Apple Pie
Store leftover pie covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat slices in a 350°F (175°C) oven for 10-15 minutes until warmed through.
Expert Tips for Salted Caramel Apple Pie
- For a flaky crust, make sure your butter and water are very cold. Handle the dough as little as possible to avoid warming the butter.
- When making caramel, watch it closely. It can go from amber to burnt in seconds. Have your cream ready to add as soon as it reaches the right color.
- Allowing the pie to cool completely is crucial. Slicing it while warm will result in a runny filling.
What to Serve with Salted Caramel Apple Pie?
This pie is wonderful on its own or served warm with a scoop of vanilla ice cream.
Salted Caramel Apple Pie Recipe FAQs
Can I use store-bought pie crust?
Yes, you can substitute a double-crust refrigerated pie dough. The baking time may be slightly different, so watch it closely.
Can I use jarred caramel sauce?
You can, but homemade caramel has a much richer flavor. If using store-bought, look for a thick, high-quality salted caramel sauce and use about 1 cup.
Why is my apple pie filling watery?
This usually happens if the pie is sliced too soon before the starches in the filling have had time to set. Let the pie cool for at least 3 hours. Using the right amount of flour as a thickener also helps.
Salted Caramel Apple Pie
Ingredients
For the Pie Crust
- 2 1/2 cups all-purpose flour 300g
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter cut into 1/2-inch cubes, 226g
- 1/2 cup ice water 120ml
For the Salted Caramel
- 1 cup granulated sugar 200g
- 1/4 cup water 60ml
- 1/2 cup heavy cream warmed, 120ml
- 4 tablespoons unsalted butter cubed, 57g
- 1 teaspoon sea salt
- 1 teaspoon vanilla extract
For the Apple Filling & Assembly
- 8 medium apples a mix of tart and sweet, about 4 lbs/1.8kg
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar 100g
- 1/4 cup all-purpose flour 30g
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 egg beaten with 1 tablespoon water
- Coarse sugar for sprinkling, optional
Instructions
- Make the crust: In a large bowl, mix flour, sugar, and salt. Cut in the cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces. Stir in ice water until the dough just comes together. Divide in half, form into two disks, wrap in plastic, and chill for at least 1 hour.
- Make the caramel: In a saucepan, combine sugar and water over medium-high heat. Swirl the pan occasionally, but do not stir, until the sugar dissolves and the mixture turns a medium amber color. Remove from heat and carefully whisk in the warm heavy cream (it will bubble vigorously). Whisk in the butter, salt, and vanilla until smooth. Set aside to cool.
- Prepare the filling: Preheat oven to 400°F (200°C). In a large bowl, toss the sliced apples with lemon juice. In a small bowl, whisk together the sugar, flour, cinnamon, and nutmeg. Add the sugar mixture to the apples and toss to coat.
- Assemble the pie: On a floured surface, roll one dough disk into a 12-inch circle. Ease it into a 9-inch pie dish. Pile the apple filling into the crust. Drizzle about half of the cooled caramel sauce over the apples.
- Add the top crust: Roll out the second dough disk. Place it over the filling. Trim the overhang to 1 inch, fold the top crust under the bottom, and crimp the edges to seal. Cut several slits in the top for steam to escape.
- Finish and chill: Brush the top crust with the egg wash and sprinkle with coarse sugar, if using. Place the pie on a baking sheet and freeze for 15-20 minutes to firm up the pastry.
- Bake the pie: Bake for 15 minutes at 400°F (200°C). Reduce the oven temperature to 375°F (190°C) and continue to bake for 40-50 minutes, or until the crust is deep golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil.
- Cool and serve: Let the pie cool on a wire rack for at least 3 hours before slicing. This allows the filling to set. Serve slices warm, with the remaining salted caramel sauce drizzled on top.
