Salted Caramel Apple Pie is a scrumptious twist on a classic dessert with a buttery, flaky crust, sweet & salty caramel sauce, and cinnamon spiced apples. Perfect for Fall and using up all the amazing apples from u-pick apple orchards!
Everybody loves apple pie, but everybody goes crazy over Salted Caramel Apple pie!
Apple pie is a classic, but there are loads of scrumptious ways you can make it. Some people like it with a cheddar cheese crust (I’ve never tried it, have you?), some like it deep dish. Paul prefers a Dutch apple pie with a crumbly streusel topping, or you can mix the apples with a variety of berries for an apple-berry pie. But what goes better with apples than caramel?
Since I haven’t been able to eat caramel apples for years thanks to my braces (adult orthodontia is the worst, I tell ya – hopefully I’ll have them off by next year!), I figured I can get my caramel apple fix in pie form. And salted caramel apple pie is delicious indeed.
Using more than one variety of apple gives a more interesting and complex flavor to your pies. Since apples vary in degrees of sweetness or tartness and in how well they hold their shape or break down during baking, it’s a good idea to combine two or more types when making pie. My favorite combination is Granny Smith, Golden Delicious and Pink Lady, but I have used all of the apples below with good results and tend to go with whatever is on sale and looks the best at the store. And it’s even better if it’s apple picking season and you get to pick them from the tree yourself – it makes baking with those apples even much more rewarding!
Best apples to use in Salted Caramel Apple Pie:
- Golden Delicious
- Pink Lady
- Granny Smith
- Honeycrisp (expensive but delicious)
- Jonagolds (a hybrid between a Jonathan and a Golden Delicious)
I have never tried Gravenstein, Fuji, Golden Nobel, Winesap, or McIntosh apples in pie, but I hear that they are good options as well. If you have other favorite apples for baking, let me know in the comments! I would love to give them a try!
I opted for a 1-inch lattice crust for this salted caramel apple pie, using my perfect pie crust recipe, sprinkled with coarse sugar for an extra bit of crunch on top and to set it apart from how I make traditional apple pie. Lattice crusts aren’t as hard as they might look and you don’t need to make any extra dough to do one. You just roll out your dough into a large circle as you normally would, then use a pizza cutter or sharp knife to cut long strips. Then you lay strips going across the pie in one direction, using your longer strips for the middle and shorter strips for the edges.
Once you have the pie covered going one way, give it a quarter turn and fold back every other strip of dough on itself and, starting from the middle and working your way out, lay a strip across the ones that remain down, unfold the folded strips so that they now cover the strip of dough going the opposite direction, fold back the alternate strips that you just laid your crust on top of, and so on. Then it’s just a matter of trimming edges, tucking edges under to seal the edge of the pie, and brushing it with an egg wash. I know, I know – it sounds and looks hard, but I promise it doesn’t take long to get the hang of it.
The salted caramel part of this pie is both in the filling as you will drizzle some of it over the apples before topping them with the top crust, but you will also drizzle it over the top just before serving. You can either drizzle it over the entire pie or slice by slice. If your sauce has begun to thicken too much, just pop it into the microwave in short spurts until it is easier to drizzle. Salted caramel is amazing, glorious stuff and I’m dying to use it in lots of other creations now. Make sure you get my recipe from homemade salted caramel sauce to use in this pie – it’s so easy and only has 4 ingredients and is ready in 10 minutes!
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- 1 double pie crust
- 6-8 large apples, peeled and sliced into uniformly thin slices (10-12 cups)
- 2 teaspoons lemon zest
- 1/4 cup fresh lemon juice
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1 1/2 teaspoons cinnamon
- 1/2 cup granulated sugar
- 1/2 cup salted caramel sauce
- 1 egg, beaten
- Coarse sugar, for topping
Prepare the pie crust and set it in the refrigerator to chill. Meanwhile, make the salted caramel sauce and set aside 1/2 cup of the sauce for the pie and the remaining sauce can go in a jar for topping the pie just before serving.
To prepare the pie, peel and slice the apples into thin (about 1/4-inch) slices and toss in a large bowl with the lemon zest and lemon juice. Add the flour, cloves, nutmeg, cinnamon and sugar and toss well to coat the apple slices.
Roll out the bottom crust and use it to line a pie pan, then fill with the apple filling. This makes a very full pie and you will need to mound the apples high toward the center. They will bake down a bit as they cook, so don't worry too much about the height. Drizzle 1/2 cup of the salted caramel sauce over the top of the apples and then roll out and top with the remaining pie crust. I love the look of a lattice crust on a salted caramel apple pie, but you could use a solid crust with slits cut in the top if you prefer.
Make an egg wash with the egg and a splash of water by using a fork to quickly beat the egg. Brush the egg wash over the top crust, then sprinkle with coarse sugar, if desired.
Bake in a preheated 400 degree oven for 20 minutes. Without opening the oven door, turn the temperature down to 375 degrees and continue to bake for another 40-50 minutes, or until the crust is golden brown and the filling is bubbling inside. If the top crust starts getting too dark, cover the edges with aluminum foil or edge protectors if you have them.
Let the pie cool for 4 hours before serving so that the filling has time to set up. To serve, drizzle each slice of pie with remaining salted caramel sauce. And I always like to eat my pie a la mode with vanilla ice cream.
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