Desserts > Pies & Tarts > Fruit Pies > Apple Pie Recipe

Salted Caramel Apple Pie

Elevate your apple pie with a luscious salted caramel sauce. This recipe combines the classic flavors of apple pie with the rich, buttery taste of caramel, creating a truly unforgettable dessert.

Prep Time
1 hour
Cook Time
55-65 minutes
Servings
8
Ingredients
  • 2 1/2 cups All-purpose flour
  • 1 teaspoon Salt
  • 1 cup (2 sticks) Cold unsalted butter, cut into cubes
  • 6-8 tablespoons Ice water
  • 6-8 Apples (Gala, Fuji, or Braeburn), peeled, cored, and sliced
  • 1/2 cup Granulated sugar
  • 1/4 cup Brown sugar, packed
  • 2 tablespoons All-purpose flour
  • 1 teaspoon Ground cinnamon
  • 1 tablespoon Lemon juice
  • 1/2 cup (1 stick) Unsalted butter
  • 1/2 cup Heavy cream
  • 1/2 cup Granulated sugar
  • 1/2 teaspoon Salt
  • 1 Egg, beaten (for egg wash)
  • 1 tablespoon Coarse sugar (for sprinkling)

Making the Crust

Prepare the pie crust as in the previous recipe or use your favorite recipe. Chill in the refrigerator.

Preparing the Apple Filling

In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, and lemon juice. Toss to coat evenly.

Making the Salted Caramel Sauce

While the dough is chilling and the apples are marinating, make the salted caramel sauce. In a medium saucepan over medium heat, melt the butter. Add the heavy cream, granulated sugar, and salt. Bring to a simmer, stirring constantly, until the sauce thickens slightly, about 5-7 minutes. Remove from heat and let cool slightly.

Assembling the Pie

Preheat oven to 375°F (190°C). On a lightly floured surface, roll out half of the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges. Pour the apple filling into the pie crust. Drizzle the salted caramel sauce over the apple filling. Roll out the remaining dough and create a top crust or lattice top.

Baking the Pie

Brush the top crust or lattice strips with the beaten egg and sprinkle with coarse sugar. Bake for 55-65 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with aluminum foil. Let the pie cool completely on a wire rack before serving.

← Grandma's Peach Pie Salted Caramel Tart →

FAQ

  • Can I make the salted caramel sauce ahead of time?

    Yes, you can make the salted caramel sauce a day or two in advance and store it in the refrigerator. Reheat it gently before using.
  • Can I add nuts to this pie?

    Yes, you can add chopped pecans or walnuts to the apple filling for added texture and flavor.
  • What kind of apples are best for salted caramel apple pie?

    Gala, Fuji, or Braeburn apples are good choices for this pie because they have a naturally sweet flavor that complements the salted caramel.