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Salted Caramel Apple Pie Recipe

Salted Caramel Apple Pie

iamwinfred
This Salted Caramel Apple Pie 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.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 420 kcal

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

Ingredients
  

For the Crust

  • 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

For the Apple Filling

  • 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

For the Salted Caramel Sauce

  • 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

For the Egg Wash

  • 1 large egg beaten with 1 tablespoon water
  • coarse sugar for sprinkling on the crust

Instructions
 

  • 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.

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.

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 60gProtein: 3gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 210mgPotassium: 150mgFiber: 4gSugar: 38gVitamin A: 8IUVitamin C: 6mgCalcium: 2mgIron: 6mg
Keyword fall desserts, salted caramel apple pie, Thanksgiving pie
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