If you’re looking for a delightful dessert that combines the sweetness of apples with the rich flavor of caramel, then this Salted Caramel Apple Pie is the perfect choice. It’s a classic recipe with a special twist that makes it stand out. Every bite is a delicious harmony of textures and flavors, ensuring that it will be a hit at any gathering.
Why Make This Recipe
This Salted Caramel Apple Pie is ideal for many occasions, whether it’s a family dinner, a holiday feast, or just a cozy dessert at home. The combination of tart Granny Smith apples and sweet caramel creates an irresistible balance. Plus, the flaky crust adds a satisfying crunch. It’s not just a dessert; it’s a warm, comforting slice of nostalgia that everyone will love.
How to Make Salted Caramel Apple Pie
Ingredients:
- 7 cups Granny Smith apples (790 grams, peeled and sliced; about 7 apples)
- ½ cup brown sugar (107 grams)
- ½ cup granulated sugar (100 grams)
- ¼ cup all-purpose flour (30 grams)
- 1 tablespoon lemon juice (14 grams, from ½ lemon)
- 2 teaspoons ground cinnamon (6 grams)
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon kosher salt
- 2 9-inch refrigerated pie crusts (400 grams, 1 package)
- 1 cup caramel sauce (320 grams, divided)
- ½ teaspoon flaky sea salt
- 1 large egg (50 grams, whisked with 1 teaspoon of water)
- 1 tablespoon turbinado sugar (11 grams)
Directions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, toss the sliced apples with brown sugar, granulated sugar, flour, lemon juice, cinnamon, nutmeg, cloves, and kosher salt.
- Line a 9-inch pie dish with one crust, trimming any excess dough from the edges.
- Transfer the apple mixture into the prepared pie crust. Pour half of the caramel sauce over the apples and sprinkle with flaky sea salt.
- To create a lattice crust, place the second pie crust on a floured surface and cut it into long, 1-inch wide strips using a pizza cutter or knife. Lay 5-6 strips horizontally over the pie, leaving about one inch between each strip.
- Start weaving the lattice by peeling back every other strip, stopping in the middle of the pie. Place a strip horizontally in the center, then fold back the strips.
- Repeat this process until all the strips are woven together. Trim any excess dough that spills over the edges, and crimp the edges of the crust together.
- Whisk the egg and water together, then brush the mixture over the crust. Sprinkle turbinado sugar over the top.
- Place the pie on a baking sheet and bake for 30 minutes. Check the pie and cover the outer crust with aluminum foil if it’s getting too brown. Bake for another 20-30 minutes until the filling is bubbly.
- Allow the pie to cool before serving. Drizzle slices with the remaining caramel sauce.
How to Serve Salted Caramel Apple Pie
Serve this pie warm or at room temperature. For an extra treat, pair it with a scoop of vanilla ice cream or a dollop of whipped cream. The warm pie and cold ice cream create a perfect contrast that everyone will enjoy!
How to Store Salted Caramel Apple Pie
Store any leftovers in the refrigerator. Cover the pie with plastic wrap or aluminum foil to keep it fresh. It can last up to 3-4 days in the fridge. You can reheat individual slices in the microwave for a few seconds until warm.
Tips to Make Salted Caramel Apple Pie
- Select the Right Apples: Granny Smith apples are tart and hold their shape well in baking. You can mix them with sweeter apples for added flavor.
- Chill Your Crust: Keeping your pie crust chilled before baking helps it stay flaky. You can even freeze it for a bit after assembling the pie.
- Serve with Extra Caramel: Don’t skimp on the caramel drizzle! It adds a beautiful presentation and extra sweetness.
Variation
You can experiment with different spices or mix in other fruits like cranberries or pears for a unique flavor profile. Adding a touch of ginger can also give the pie an exciting twist.
FAQs
Can I make the pie crust from scratch?
Absolutely! Homemade pie crust can be delicious and gives the pie a personal touch.
How do I know when the pie is done baking?
The pie is done when the edges are golden brown and the filling is bubbling. You can also insert a skewer; the apples should be tender.
Can I freeze the pie?
Yes, you can freeze the pie before or after baking. Wrap it tightly in plastic wrap and aluminum foil. It can last up to 2-3 months in the freezer.
Salted Caramel Apple Pie
Ingredients
For the filling
- 7 cups Granny Smith apples, peeled and sliced About 7 apples
- ½ cup brown sugar
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- 1 tablespoon lemon juice From ½ lemon
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon kosher salt
For the crust and topping
- 2 9-inch refrigerated pie crusts 1 package
- 1 cup caramel sauce Divided
- ½ teaspoon flaky sea salt
- 1 large egg Whisked with 1 teaspoon of water
- 1 tablespoon turbinado sugar
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, toss the sliced apples with brown sugar, granulated sugar, flour, lemon juice, cinnamon, nutmeg, cloves, and kosher salt.
- Line a 9-inch pie dish with one crust, trimming any excess dough from the edges.
- Transfer the apple mixture into the prepared pie crust. Pour half of the caramel sauce over the apples and sprinkle with flaky sea salt.
- Create a lattice crust by cutting the second pie crust into long, 1-inch wide strips. Lay 5-6 strips horizontally over the pie.
- Weave the lattice by peeling back every other strip, stopping in the middle. Place a strip horizontally in the center, then fold back the strips.
- Repeat until all strips are woven together, then trim excess dough and crimp the edges.
- Whisk the egg and water, and brush the mixture over the crust. Sprinkle turbinado sugar on top.
Baking
- Place the pie on a baking sheet and bake for 30 minutes. Cover the crust with aluminum foil if browning too fast.
- Bake for another 20-30 minutes until the filling is bubbly.
- Allow the pie to cool before serving. Drizzle with remaining caramel sauce.
