There’s something undeniably comforting about a slice of Salted Caramel Apple Pie. It’s that perfect blend of sweet and salty, warm and rich, making it an unforgettable dessert.
The apples soften just enough to melt in your mouth, with a buttery crust that flutters under the weight of the delicious filling. And then, that salted caramel—smooth, sticky, with a bit of bite—takes everything to the next level.
To make it even more indulgent, drizzle a little praline sauce over the top. It adds an extra layer of sweetness with a nutty, toasted flavor that’s simply irresistible.
This recipe stands out not only for its decadent layers of flavor but because it brings that special something to any occasion, whether it’s a quiet Sunday afternoon or a festive holiday table.
What I love about this Recipe:
Perfect for Any Season: Whether it’s apple season or not, I love how this pie always feels like a celebration of simple, comforting flavors. It’s always a hit.
The Salted Caramel: I’ve made this pie countless times, and I can’t stop tweaking the caramel. It never fails to be a crowd-pleaser and adds that sweet-salty punch.
The Apples: I’ve experimented with a variety of apples, but I always return to Granny Smiths. They give just the right amount of tartness to balance the richness of the caramel.
Easy Yet Impressive: Honestly, this pie feels like a fancy dessert, but once you’ve got the hang of the caramel, it’s shockingly easy to make.
Buttery Salted Caramel Apple Pie Recipe
Equipment
- 9-inch pie pan
- Heavy saucepan with lid
- Wooden Spoon
- Sauté Pan
- Fine-mesh strainer
- Baking sheet
Ingredients
Pie Crust:
- 250 grams All-purpose Flour
- 150 grams butter cubed
- 1 teaspoon salt
- a Pinch of fine sugar
- 1 large egg
- 1 tablespoon cold milk
Apple Filling:
- 2 tablespoons unsalted butter
- 5 large apples
- ¼ teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- ¾ cup plus 1 tablespoon sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons cornstarch
- 1 tablespoon apple cider vinegar
Salted Caramel:
- 1 cup heavy cream
- 1 cup sugar
- 1/4 cup hot water
- 3/4 tsp flakey sea salt
Instructions
Prepare Pie Crust:
- Mix flour, butter, salt, sugar, egg, and milk until dough forms.
- Knead dough and roll out for bottom crust.
Make Salted Caramel:
- Heat sugar, water, and salt until caramelized.
- Add hot cream slowly, stirring to make caramel sauce.
Cook Apple Filling:
- Saute apples with butter, spices, sugar, and flour.
- Stir in cider vinegar and cool mixture.
Assemble Pie:
- Layer apples and caramel in pie crust.
- Create lattice crust, brush with egg, and sprinkle with sugar and salt.
Bake Pie:
- Preheat oven and bake pie until golden brown.
Nutrition
Time For The Tips!
- Ensure Even Apple Slices: Try to slice the apples evenly to about 1/4-inch thickness. This ensures consistent texture in your pie, avoiding a mix of thick and mushy slices.
- Chill Pie Dough: Keep any unused pie dough in the refrigerator. Cold dough is easier to handle and roll out compared to warm or room-temperature dough.
- Working with Pie Dough: If you’re new to making pie dough, I highly recommend checking out my post on Perfect Pie Dough before starting. It can help you avoid common pie-making mistakes right from the beginning.
- Checking Apple Doneness: Use a fork to poke through the topping and into the apples to ensure they’re tender enough. This step ensures your apples are perfectly cooked for a delicious pie.
- Avoid Under-Baking: Many pies end up with a pale crust, which isn’t ideal. Aim for a deep, golden tan on your crust. Don’t hesitate to bake it until it achieves a beautiful color.
- Oven Temperature: It’s recommended to use an oven thermometer to check if your oven is actually at the temperature you set. Ovens can vary in accuracy, so having a thermometer ensures your baking temperatures are precise, which is crucial for great results.
- Prepare Salted Caramel Ahead: You can make the salted caramel in advance and store it in the refrigerator for up to 1 month or freeze for up to 3 months. When ready to use, thaw it in the refrigerator or at room temperature, then heat it up before pouring it over the pie. After refrigeration, the caramel may become solid, so warming it brings it back to a pourable consistency.
