This Salted Caramel Apple Pie Recipe takes everything you already love about a classic apple pie and pours homemade salted caramel right into the mix.
The crust is buttery and flaky, the apples turn soft and cinnamon spiced as they bake, and every slice gets a generous drizzle of caramel with a pinch of flaky salt on top.
I make this pie every fall, but honestly it disappears just as fast in July.
It is the pie people ask me to bring back year after year, and once you taste that first bite of warm caramel against tart apples, you will understand why.
If you love apple desserts as much as I do, you will also want to try my Dutch Apple Pie Recipe for another cozy variation.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 45 minutes |
| Cook Time | 60 minutes |
| Total Time | 1 hour 45 minutes (plus chilling) |
| Servings | 10 slices |
| Difficulty Level | Intermediate |
Why You’ll Love This Salted Caramel Apple Pie Recipe
This is not just another apple pie. The homemade caramel sauce soaks into the apples as they bake, so every bite is sweet, a little salty, and full of warm spice.
It looks like something from a bakery window, but the steps are simple enough for a weekend afternoon in your own kitchen.
Another favorite for the same reason: Apple Crumble Pie Recipe.
- Buttery, flaky, all-butter crust with no shortening needed
- Rich homemade salted caramel folded right into the apple filling
- A mix of tart and sweet apples for the best texture and flavor balance
- Simple lattice top that looks impressive but is easy to master
- Perfect for Thanksgiving, holiday tables, or just because
Ingredients
You will need three components for this pie: the crust, the spiced apple filling, and the salted caramel sauce.
I have broken everything out below so nothing gets missed.
- For the crust: 2 1/2 cups all purpose flour, 1 tablespoon granulated sugar, 1 teaspoon salt, 1 cup unsalted butter (cold and cubed), 6 to 8 tablespoons ice water
- For the apple filling: 3 pounds apples (a mix of Granny Smith and Honeycrisp), peeled, cored, and thinly sliced, 2/3 cup granulated sugar, 1/3 cup demerara sugar, 1/4 cup all purpose flour, 1 tablespoon fresh lemon juice, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt
- For the salted caramel sauce: 1 cup granulated sugar, 6 tablespoons unsalted butter (cubed), 1/2 cup heavy cream, 1 teaspoon flaky sea salt, plus extra for finishing
- For the egg wash: 1 large egg beaten with 1 tablespoon water, plus a spoonful of coarse sugar for the crust
You might also enjoy: Cranberry Apple Crumb Pie Recipe
Kitchen Equipment Needed
None of this equipment is unusual, but a few good pieces really do make the process smoother, especially when you are rolling out dough and building a lattice top.
- Large mixing bowls
- A pastry blender or two forks for cutting butter into flour
- A rolling pin
- A 9 inch ceramic pie dish
- A pastry brush for the egg wash
- A pie crust shield to keep the edges from over browning
- A medium saucepan for the caramel sauce
- A sharp knife or bench scraper for cutting lattice strips
Read Also: Butter Pie Crust Recipe
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make this pie.
None of them are required, but they make the whole process a little more foolproof and the finished pie a little more beautiful.
1. Emile Henry Ceramic Pie Dish
A ceramic dish distributes heat evenly, so the bottom crust actually bakes through instead of turning soggy under all that apple and caramel filling.
It also happens to go straight from oven to table, which saves a dish.
2. OXO Good Grips Pastry Blender
Cold, pea sized butter chunks are the whole secret to a flaky crust, and this tool cuts butter into flour in seconds without warming it with your hands.
It is one of those small purchases that pays off every single time you bake.
3. Maldon Sea Salt Flakes
Regular table salt dissolves into the caramel and disappears.
Flaky sea salt sits on top and gives you that little crunchy, salty pop in every bite, which is really the whole point of a salted caramel pie.
4. Adjustable Stainless Steel Pie Crust Shield
This pie bakes for a full hour, and an adjustable shield keeps the crust edges from burning long before the apples in the center are tender.
It fits almost any size pie dish, so it is worth keeping in the drawer for future bakes too.
This pairs beautifully with a scoop of vanilla ice cream, the same way I like to finish my Pie Dough Recipe based pies at home.
Step-by-Step Instructions: How to Make Salted Caramel Apple Pie
1. Make the Pie Dough
- In a large bowl, whisk together the flour, sugar, and salt.
- Add the cold, cubed butter and use a pastry blender or two forks to cut it into the flour until the mixture looks like coarse crumbs with pea sized butter pieces still visible.
- Sprinkle in the ice water one tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when pressed.
- Turn the dough out onto a clean surface and divide it into two equal disks.
2. Chill the Dough
- Wrap each disk tightly in plastic wrap.
- Refrigerate for at least one hour, or up to two days, so the butter firms back up and the gluten relaxes.
- This resting time is what keeps the crust flaky instead of tough, so try not to skip it.
3. Make the Salted Caramel Sauce
- Add the granulated sugar to a medium saucepan set over medium heat.
- Let the sugar melt undisturbed, swirling the pan occasionally, until it turns a deep amber color.
- Carefully whisk in the cubed butter until fully melted, then slowly stream in the heavy cream while whisking constantly. The mixture will bubble up, so keep whisking until smooth.
- Remove from the heat and stir in the flaky sea salt.
- Let the caramel cool to room temperature before using it in the filling.
4. Prepare the Apple Filling
- Peel, core, and thinly slice the apples into a large bowl.
- Add the granulated sugar, demerara sugar, flour, lemon juice, cinnamon, nutmeg, and salt.
- Toss everything together with your hands until the apple slices are evenly coated.
- Pour half of the cooled caramel sauce over the apples and gently fold it in, reserving the rest for topping the finished pie.
5. Roll Out the Bottom Crust
- On a lightly floured surface, roll one disk of dough into a 12 inch circle.
- Transfer it to your pie dish and gently press it into the bottom and sides, being careful not to stretch the dough.
- Trim the excess dough, leaving about an inch of overhang around the edge.
6. Fill and Layer the Pie
- Pour the caramel coated apple filling into the prepared crust, mounding it slightly in the center since the apples will shrink as they bake.
- Discard any excess liquid left behind in the bowl so the filling does not turn watery.
7. Add the Top Crust
- Roll the second disk of dough into a 12 inch circle and slice it into even strips for a lattice, or leave it whole for a classic double crust with a few slits cut into the top.
- Weave the strips over and under one another across the filling, or lay the whole round on top and crimp the edges to seal.
- Trim any excess dough and crimp the edges decoratively with your fingers or a fork.
8. Egg Wash and Bake
- Preheat your oven to 375 degrees Fahrenheit.
- Brush the top crust with the beaten egg wash and sprinkle with coarse sugar.
- Place a pie crust shield over the edges to prevent over browning, and set the pie on a rimmed baking sheet to catch any drips.
- Bake for 55 to 65 minutes, removing the shield for the last 15 minutes, until the crust is golden and the filling is bubbling through the lattice.
9. Cool and Finish
- Let the pie cool on a wire rack for at least three hours before slicing so the filling has time to set.
- Warm the reserved salted caramel sauce slightly and drizzle it over the top just before serving.
- Finish with an extra pinch of flaky sea salt for that classic sweet and salty bite.
You might also enjoy: Deep Dish Apple Pie Recipe
Tips for The Best Salted Caramel Apple Pie
A few small details make a big difference with this pie, especially the apples you choose and how patient you are while it cools.
I always mix apple varieties instead of using just one.
- Use a mix of tart and sweet apples, like Granny Smith and Honeycrisp, so the filling holds its shape and has balanced flavor
- Slice the apples evenly, about a quarter inch thick, so they cook at the same rate
- Let the caramel cool before mixing it into the apples so it does not melt the butter in the crust
- Chill the assembled pie for 15 minutes before baking to help the crust hold its shape
- Resist cutting into the pie while it is warm, since the filling needs time to set
I picked up several of these tricks while working on my French Apple Pie Recipe, and they apply just as well here.
Serving Suggestions
This pie is rich enough to serve on its own, but a few additions turn it into a full dessert spread. I almost always add a scoop of something cold on the side.
- A scoop of vanilla ice cream, which melts slightly into the warm caramel
- A dollop of lightly sweetened whipped cream
- An extra drizzle of warm salted caramel sauce and a pinch of flaky salt
- A mug of Salted Caramel Hot Chocolate alongside it for a full caramel moment
- Hot coffee or spiced chai to balance the sweetness
Variations of Salted Caramel Apple Pie
Once you have made this pie once, it is easy to switch things up depending on what you are craving or what you have on hand.
- Streusel top: swap the lattice for a crumb topping made with flour, brown sugar, and butter
- Nutty version: fold a half cup of chopped toasted pecans into the apple filling
- Extra spiced: add a quarter teaspoon of ground ginger and cardamom to the filling
- Mini pies: divide the filling and crust between individual ramekins for personal sized pies
- Boozy caramel: stir a tablespoon of bourbon into the caramel sauce once it has cooled slightly
If you want a naturally lower carb take on the same flavors, my Keto Apple Pie Recipe is worth a try.
Storage and Reheating
Because of the caramel filling, this pie needs to be refrigerated rather than left out on the counter for more than a day.
- Store leftovers covered in the refrigerator for up to 4 days
- Freeze whole or in slices, wrapped tightly, for up to 2 months
- Reheat individual slices in the microwave for 20 to 30 seconds, or warm the whole pie in a 300 degree oven for about 15 minutes
- Thaw frozen slices in the refrigerator overnight before reheating
Another favorite for make ahead baking: Apple Cobbler Recipe
Nutritional Facts
These values are estimated per slice, based on 10 slices per pie, and will vary depending on the exact apples and caramel amount used.
- Calories: approximately 420 per slice
- Total Fat: 19g
- Saturated Fat: 11g
- Carbohydrates: 60g
- Sugars: 38g
- Protein: 3g
- Sodium: 210mg
For a lighter slice, my Lattice Apple Pie Recipe uses a bit less sugar in the filling.
Health Benefits of Key Ingredients
This is still very much a dessert, but a few of the ingredients bring more to the table than just sweetness.
Apples in particular are the real backbone of this pie.
- Apples: a good source of fiber and vitamin C, especially when left unpeeled in other recipes
- Cinnamon: contains antioxidants and has been studied for its role in supporting healthy blood sugar levels
- Butter: provides fat soluble vitamins A and D in moderate amounts
- Lemon juice: adds vitamin C and helps keep the apple slices from browning
Read Also: Caramel Apple Crisp Recipe
FAQs About Salted Caramel Apple Pie
1. Can I use store bought pie crust?
Yes, store bought crust works fine if you are short on time. Just make sure to let it sit at room temperature for a few minutes so it is easier to shape without cracking.
2. Why is my apple filling watery?
This usually happens when the apples release too much juice and the flour has not had a chance to thicken it.
Letting the pie cool completely before slicing solves most of this, since the filling continues to set as it cools.
3. Can I make this pie ahead of time?
Absolutely, you can bake it up to two days ahead and store it in the refrigerator.
Add the extra caramel drizzle right before serving so it looks freshly made.
4. What apples work best for this recipe?
A mix of Granny Smith and Honeycrisp gives you the best balance of tart flavor and firm texture.
Avoid softer apples like Red Delicious, since they tend to break down too much during baking.
5. Can I freeze salted caramel apple pie?
Yes, this pie freezes well either whole or sliced. Wrap it tightly and thaw it in the refrigerator overnight before reheating in the oven.
You might also enjoy: Salted Caramel Apple Overnight Oats Recipe
Salted Caramel Apple Pie
Ingredients
- 2 1/2 cups all purpose flour 300g
- 1 tablespoon granulated sugar 12g
- 1 teaspoon salt 5g
- 1 cup unsalted butter 226g, cold and cubed
- 6 tablespoons ice water about 90-120ml
- 3 pounds apples about 1.4kg, a mix of Granny Smith and Honeycrisp, peeled, cored, and thinly sliced
- 2/3 cup granulated sugar 133g
- 1/3 cup demerara sugar 67g
- 1/4 cup all purpose flour 30g
- 1 tablespoon fresh lemon juice 15ml
- 1 1/2 teaspoons ground cinnamon 4g
- 1/4 teaspoon ground nutmeg 1g
- 1/4 teaspoon salt 1g
- 1 cup granulated sugar 200g
- 6 tablespoons unsalted butter 85g, cubed
- 1/2 cup heavy cream 120ml
- 1 teaspoon flaky sea salt plus extra for finishing
- 1 large egg beaten with 1 tablespoon water
- coarse sugar for sprinkling on the crust
Equipment
- Large mixing bowls
- Pastry blender or two forks for cutting butter into flour
- Rolling Pin
- 9 inch ceramic pie dish
- Pastry brush for egg wash
- Pie crust shield to keep edges from over browning
- Medium saucepan for caramel sauce
- Sharp knife or bench scraper for cutting lattice strips
Method
- In a large bowl, whisk together flour, sugar, and salt. Cut in cold butter with a pastry blender until mixture resembles coarse crumbs with pea-sized butter pieces.
- Sprinkle in ice water one tablespoon at a time, tossing with a fork, until dough just holds together. Divide into two equal disks, wrap in plastic, and refrigerate for at least one hour.
- In a medium saucepan over medium heat, melt sugar undisturbed until it turns deep amber. Whisk in butter, then slowly stream in heavy cream while whisking constantly. Remove from heat and stir in sea salt. Cool to room temperature.
- In a large bowl, toss sliced apples with sugars, flour, lemon juice, cinnamon, nutmeg, and salt. Pour half the cooled caramel over the apples and gently fold to coat, reserving the rest for topping.
- On a floured surface, roll one dough disk into a 12-inch circle. Transfer to a 9-inch pie dish, gently press into bottom and sides, and trim excess dough to 1-inch overhang.
- Pour the caramel-coated apple filling into the prepared crust, mounding slightly in the center. Discard any excess liquid left in the bowl.
- Roll the second dough disk into a 12-inch circle and cut into strips. Weave a lattice over the filling, or place the whole round on top with slits. Trim and crimp edges to seal.
- Preheat oven to 375°F. Brush top crust with egg wash and sprinkle with coarse sugar. Place a pie crust shield over edges and bake on a baking sheet for 55-65 minutes, removing shield for last 15 minutes.
- Cool pie on a wire rack for at least 3 hours. Warm reserved caramel and drizzle over the top just before serving. Finish with an extra pinch of flaky sea salt.
Nutrition
Notes
- Apple selection: Use a mix of tart and sweet apples like Granny Smith and Honeycrisp for the best texture and flavor balance. Avoid softer apples like Red Delicious that break down too much.
- Even slicing: Slice apples about 1/4 inch thick so they cook at the same rate throughout the pie.
- Caramel temperature: Let the caramel cool to room temperature before mixing with apples to prevent melting the butter in the crust.
- Chill before baking: Chill the assembled pie for 15 minutes before baking to help the crust hold its shape.
- Cooling is key: Let the pie cool for at least 3 hours before slicing so the filling has time to set and won’t run.
- Make ahead: Bake the pie up to 2 days ahead and store in the refrigerator. Add the extra caramel drizzle right before serving.
- Freezing: Freeze whole or in slices, wrapped tightly, for up to 2 months. Thaw in refrigerator overnight before reheating.
- Reheating: Reheat individual slices in the microwave for 20-30 seconds, or warm the whole pie in a 300°F oven for about 15 minutes.
- Store bought crust: If short on time, store bought crust works fine. Let it sit at room temperature for a few minutes before shaping.
- Variations: Try a streusel topping with flour, brown sugar, and butter, fold in toasted pecans, or add a tablespoon of bourbon to the caramel sauce.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Salted Caramel Apple Pie is the kind of dessert that turns a regular afternoon into something worth remembering.
It takes a little time, but every step is simple, and the payoff is a pie that looks and tastes like it came from a professional bakery.
I would love to see how yours turns out, so leave a comment below once you try it.
If you make it for a holiday table or just a Tuesday night treat, share a photo or pass this recipe along to someone who needs a little caramel in their life.
Recommended:
- Salted Caramel Brownies Recipe
- Slow Cooker Caramel Apple Pudding Cake
- Apple Pie Bread Recipe
- Apple Cider Cinnamon Rolls Recipe
- Gluten Free Apple Pie Recipe
