If you’re searching for a show-stopping dessert that’s both homey and luxuriously decadent, look no further than Salted Caramel Apple Pie. This pie takes the comfort of warmly spiced apples wrapped in a flaky, golden crust and elevates it to new heights with a lush, buttery salted caramel sauce drizzled on top and baked right in. Whether you’re baking for the holidays, a special gathering, or simply looking to treat yourself on a crisp afternoon, this Salted Caramel Apple Pie is always a crowd-pleaser destined to become a cherished baking tradition.
Ingredients You’ll Need
There’s something magical about how simple pantry staples come together to make the irresistible layers of texture and flavor in this pie. Each ingredient has an important role, from creating a crust that’s both tender and crisp to crafting a filling that balances sweet, tart, and salty notes perfectly. Let’s take a peek at what you’ll need—and a few handy tips along the way!
- All-purpose flour: Gives structure and that classic, flaky pie crust we all crave.
- Salt: Essential for flavor in the crust and a subtle counterpoint to the sweet apple filling.
- Granulated sugar: Adds sweetness to the crust and both the filling and caramel; you’ll use this more than once!
- Unsalted butter (cold and cubed): Creates those dreamy, melt-in-your-mouth layers in the crust and brings richness to the caramel sauce.
- Ice water: The secret to keeping your crust tender and workable without becoming tough—keep it nice and cold!
- Sliced apples (Granny Smith + Honeycrisp recommended): The dynamic duo—tart Granny Smiths and sweet Honeycrisps make the most flavorful pie.
- Brown sugar (packed): For a deep, caramel-like sweetness in the filling.
- All-purpose flour (for filling): Helps thicken those juicy apples as the pie bakes so you get perfect, sliceable pieces.
- Ground cinnamon and nutmeg: Classic warm spices that round out the filling with cozy, aromatic notes.
- Lemon juice: Brightens the apples and keeps their flavor vibrant.
- Vanilla extract: As always, vanilla is the little touch that ties everything together!
- Heavy cream: Makes the salted caramel sauce scrumptiously rich and silky.
- Flaky sea salt: The star of the caramel, creating that irresistible sweet-salty combo.
How to Make Salted Caramel Apple Pie
Step 1: Prepare the Pie Crust
Begin by whisking together your flour, salt, and a little sugar in a large bowl. Add the cold, cubed butter and cut it in using a pastry cutter or your fingertips until the mixture looks like coarse crumbs—think sandy with some small pea-sized butter chunks. Gradually drizzle in ice water and mix until the dough just comes together (avoid overmixing!). Divide it in half, wrap each disk in plastic, and pop them in the fridge to chill for at least an hour. This patience pays off for a supremely flaky crust.
Step 2: Make the Salted Caramel
In a medium saucepan over medium heat, melt your sugar, stirring occasionally until it’s completely dissolved and has turned a beautiful amber color. Whisk in butter (stand back—it may bubble) until fully melted, then slowly pour in the heavy cream, whisking constantly. Stir in that luxurious flaky sea salt and let the sauce cool slightly—enough to drizzle without melting the pie. You’ve just made the magic ingredient that defines Salted Caramel Apple Pie!
Step 3: Mix Up the Apple Filling
In a big bowl, toss your apples with both sugars, flour, spices, salt, lemon juice, and vanilla. Every apple slice gets coated with this sparkling mix of sweetness and spice, ready to bake into that classic, jammy filling. If your apples are extra juicy, don’t be afraid to let them sit for a bit and drain any excess liquid before assembling.
Step 4: Assemble the Salted Caramel Apple Pie
Roll out one chilled dough disk and nestle it into your 9-inch pie dish, letting the edges drape over slightly. Layer in your spiced apple mixture, then pour about half a cup of the salted caramel right over the top, saving a bit for drizzling later. Cover the filling with the second rolled dough, or get creative with a lattice for a gorgeous presentation. Crimp the edges and cut a few vents for steam. Brush with egg wash if you want a glossy, golden top.
Step 5: Bake
Bake your assembled masterpiece at 400°F (200°C) for 20 minutes—this helps set the crust—then lower the heat to 350°F (175°C) and continue baking for another 35 to 40 minutes. You’ll know it’s done when the crust is golden and the filling is bubbling up with spirited joy. Allow the pie to cool for at least two hours so the filling sets beautifully before slicing. Finish with an extra drizzle of the reserved caramel for the ultimate Salted Caramel Apple Pie experience.
How to Serve Salted Caramel Apple Pie
Garnishes
For a picture-perfect finish, serve each slice with a generous drizzle of the reserved salted caramel sauce. Top with a dollop of whipped cream or a scoop of vanilla ice cream, and don’t forget a sprinkle of extra flaky sea salt for that sophisticated, bakery-style flair. It’s these little touches that make your Salted Caramel Apple Pie unforgettable.
Side Dishes
This pie pairs beautifully with steaming mugs of coffee or mulled cider, making it a star attraction at any holiday table. For a special brunch treat, serve alongside crisp bacon or a creamy cheese platter to balance the sweetness. No matter when you serve it, the Salted Caramel Apple Pie holds its own as both dessert and an indulgent breakfast treat.
Creative Ways to Present
Transform your Salted Caramel Apple Pie into an edible centerpiece by weaving a lattice crust or cutting decorative shapes from extra dough. Serve pie slices in mason jars for a charming, portable dessert option at picnics or parties. Or, try baking mini pies in muffin tins for “pie bites” that kids and adults will adore. The sky’s the limit on presentation—just be sure to have extra caramel on hand for drizzling!
Make Ahead and Storage
Storing Leftovers
Have leftovers? Lucky you! Store any extra Salted Caramel Apple Pie loosely covered at room temperature for up to two days, or in the refrigerator for up to four days. The flavors continue to mingle and deepen, making each bite as satisfying as the first.
Freezing
If you want to save some pie for later (or prep in advance), Salted Caramel Apple Pie freezes beautifully. Once baked and cooled, wrap the whole pie or leftover slices tightly in foil and place inside a freezer-safe bag. Thaw overnight in the fridge before reheating, and you’ll have homemade pie ready whenever a craving strikes.
Reheating
To enjoy that fresh-baked taste, reheat individual slices of Salted Caramel Apple Pie in a 350°F (175°C) oven for 10–15 minutes. This keeps the crust crisp and the filling gooey. If you’re in a rush, a quick zap in the microwave works too—just beware that the caramel might get very hot!
FAQs
What are the best apples for Salted Caramel Apple Pie?
I recommend using a blend of tart Granny Smith and sweet Honeycrisp apples. The combination gives the filling a perfect balance—tartness from the Granny Smiths helps cut the sweetness of the caramel, while Honeycrisps add juicy, sweet flavor and hold their shape well when baked.
Can I use store-bought caramel sauce?
While homemade salted caramel really makes this pie shine, you can use a high-quality store-bought caramel sauce in a pinch. Just be sure to choose one with a strong buttery and salty flavor, and don’t skip the additional flaky sea salt in the filling!
Do I have to make a lattice crust?
Nope! A classic double-crust or a simple vented top both work well for Salted Caramel Apple Pie. Lattice just adds visual appeal and lets the apple filling peek through, but feel free to use whatever crust topping you find easiest or most fun.
Can I make the pie ahead of time?
Absolutely. In fact, Salted Caramel Apple Pie tastes even better the next day, after the flavors have had time to settle and meld. Bake a day in advance, cool completely, then cover and store at room temperature or in the fridge.
Why did my caramel sauce turn grainy?
Caramel can crystallize if the sugar isn’t fully melted before adding the butter or if sugar grains stick to the sides of the pan. To avoid this, stir gently as the sugar melts and use a wet pastry brush to sweep down any crystals from the sides. Don’t worry—practice makes perfect, and even a less-than-silky caramel is still delicious with apples!
Final Thoughts
If you’re ready to up your apple pie game, this Salted Caramel Apple Pie is your golden ticket. Each bite offers that irresistible tug between tart apples, velvety caramel, and flaky pastry. Don’t wait for a holiday—give the recipe a try, and let the sweet and salty magic warm your kitchen and your heart!
Print
Salted Caramel Apple Pie Recipe
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A decadent twist on the classic apple pie, filled with tender cinnamon-spiced apples and drizzled with rich salted caramel. Perfect for holidays or any cozy occasion.
Ingredients
For the Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup unsalted butter, cold and cubed
- 6–8 tbsp ice water
For the Filling:
- 6 cups sliced apples (Granny Smith + Honeycrisp recommended)
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 2 tsp lemon juice
- 1 tsp vanilla extract
For the Salted Caramel:
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cubed
- ½ cup heavy cream
- 1 tsp flaky sea salt
Instructions
- Prepare the crust: In a large bowl, whisk flour, salt, and sugar. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Divide in half, wrap, and chill at least 1 hour.
- Make the caramel: In a saucepan over medium heat, melt sugar until amber in color. Add butter, whisk until melted, then slowly whisk in cream. Stir in sea salt. Cool slightly.
- Prepare the filling: In a large bowl, toss apple slices with sugars, flour, cinnamon, nutmeg, salt, lemon juice, and vanilla.
- Assemble pie: Roll out one dough disc and fit into a 9-inch pie dish. Fill with apple mixture and drizzle ½ cup salted caramel over top. Reserve some for serving.
- Roll out second dough disc and place over filling (or make a lattice). Seal edges and cut slits for steam. Brush with egg wash if desired.
- Bake at 400°F (200°C) for 20 minutes, then reduce to 350°F (175°C) and bake 35–40 minutes, until crust is golden and filling bubbly.
- Cool at least 2 hours before slicing. Drizzle with extra caramel to serve.
Notes
- Use a mix of tart and sweet apples for best flavor.
- Caramel can be made ahead and refrigerated; warm slightly before drizzling.
- Pie can be baked a day in advance—flavors deepen overnight.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 45mg
