Some desserts don’t just satisfy cravings—they tell a story of indulgence, warmth, and celebration. Salted Caramel Apple Pie is one such masterpiece, blending tender, spiced apples with the luxurious richness of salted caramel, all cradled in a golden, flaky crust.
Each slice is a symphony of flavors—the sweet tartness of apples, the warmth of cinnamon and nutmeg, and the deep, buttery notes of caramel balanced by a hint of salt. Topped with a lattice crust and brushed with a golden glaze, it’s a treat that’s as stunning as it is satisfying.
What sets this pie apart? The luscious caramel sauce weaves its magic into every bite, creating an irresistible combination of sweet, salty, and spiced. It’s a dessert that feels both comforting and extravagant, perfect for special occasions or whenever the craving for something extraordinary strikes.
Salted Caramel Apple Pie isn’t just a dessert; it’s a celebration of flavors and a reason to gather around the table. Let’s bake this beauty and make sweet memories!
Salted Caramel Apple Pie
Equipment
- 9-inch pie dish
- Cooling rack
- Baking sheet
- Pastry cutter or sharp knife
- Rolling Pin
Ingredients
- ¼ tsp ground allspice OR ground cloves
- optional: coarse sugar for sprinkling on crust
- ¼ cup all-purpose flour (spooned & leveled)
- 1 large egg beaten with 1 Tablespoon milk for (eggwash)
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 cup salted caramel sauce, divided
- ½ cup granulated sugar
- Homemade Pie Crust or All Butter Pie Crust
- 1 tbsp Fresh lemon juice
- 10 cups 1/4-inch-thick apple slices
Instructions
- Prepare your favorite pie crust or use store-bought.
- Make salted caramel sauce if not using pre-made and let it cool while the pie dough chills.
- In a large bowl, toss apple slices with sugar, lemon juice, spices, and flour.
- Preheat the oven to 400°F (204°C).
- Roll out one dough disc to fit a 9-inch pie dish.
- Line the dish with the dough and smooth it into the edges.
- Spoon the apple mixture into the crust, piling it high.
- Drizzle 1/2 cup caramel sauce over the apples.
- Roll out the second dough disc and cut into strips.
- Weave a lattice over the pie and seal the edges by crimping or fluting.
- Brush with egg wash and sprinkle with coarse sugar.
- Bake the pie on a baking sheet for 25 minutes, then reduce the oven to 375°F (190°C).
- Use a pie crust shield to prevent over-browning and bake for 35–40 minutes, or until the filling bubbles and reaches about 200°F (93°C).
- Cool for at least 3 hours before slicing.
- Drizzle slices with the remaining caramel sauce before serving.
Notes
- Use a mix of sweet and tart apples for depth of flavor.
- Let the pie cool fully for the filling to set properly.
Nutrition Facts:
Calories: 430kcal ll Total Fat: 18g ll Carbs: 66g ll Protein: 4g
What To Avoid While Making This Recipe!
- Using Too Firm or Too Soft Apples: Avoid overly firm apples, which may remain undercooked, or overly soft apples, which can turn mushy. Opt for baking-friendly varieties like Granny Smith, Honeycrisp, or Fuji.
- Skipping the Chilling Step for Pie Dough: Warm dough is difficult to handle and results in a less flaky crust. Ensure the pie dough is well-chilled before rolling and assembling.
- Overloading with Caramel Sauce: While caramel is irresistible, using too much can lead to a soggy crust. Stick to the recommended amount for the perfect balance.