The warm aroma of buttery crust, spiced apples, and rich salted caramel wafting through your kitchen? Honestly, it’s the stuff autumn dreams are made of. This ultimate salted caramel apple pie has been my go-to dessert for cozy fall evenings, family gatherings, and even those “just because” baking days. The combination of tart apples, creamy caramel, and flaky crust is pure magic—it’s the kind of dessert that feels like a warm hug after a chilly day.
I first stumbled upon this recipe years ago when I was searching for a way to jazz up classic apple pie. Adding salted caramel turned it from a nostalgic favorite into a show-stopping masterpiece. And let me tell you, it’s a hit every single time. Whether you’re serving it for Thanksgiving or a casual weekend dinner, this pie is guaranteed to impress.
Let’s get baking! This salted caramel apple pie is easier to make than you’d expect, and the payoff is nothing short of spectacular. Plus, I’ll share all my tips and tricks to make sure your pie turns out perfect every time (no soggy crusts here!).
Why You’ll Love This Recipe
- Perfect for Fall: Nothing says “autumn” quite like warm spiced apples and gooey caramel. It’s the ultimate seasonal treat.
- Rich, Balanced Flavor: The salted caramel adds depth and cuts through the sweetness, making every bite irresistible.
- Foolproof Crust: My tips will ensure your crust is flaky, golden, and never soggy.
- Easy to Customize: You can tweak the spices, caramel, or even the type of apples to suit your taste preferences.
- Impresses Every Time: Whether it’s family, friends, or a potluck, this pie always gets rave reviews.
- Cozy Comfort Food: It’s one of those desserts that warms your heart and your home.
What sets this salted caramel apple pie apart from the rest is the homemade caramel sauce. Trust me, it’s worth the extra step! The sauce is silky smooth with the perfect balance of sweet and salty, and it ties the entire pie together beautifully.
What Ingredients You Will Need
This recipe uses simple, wholesome ingredients that work together to create a decadent dessert. Here’s what you’ll need:
For the Pie Crust:
- 2 ½ cups (310g) all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup (230g) unsalted butter, cold and cubed
- 6-8 tbsp ice water
For the Apple Filling:
- 6-7 medium apples (about 2 lbs/900g), peeled, cored, and sliced thinly (I recommend Granny Smith or Honeycrisp)
- ¾ cup (150g) granulated sugar
- ½ cup (100g) light brown sugar
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ cup (30g) all-purpose flour
For the Salted Caramel Sauce:
- 1 cup (200g) granulated sugar
- ½ cup (120ml) heavy cream, room temperature
- 4 tbsp (55g) unsalted butter
- ½ tsp sea salt
For Assembly:
- 1 egg, beaten (for egg wash)
- 2 tbsp granulated sugar (for sprinkling)
If you’re short on time, feel free to use store-bought caramel sauce or pre-made pie crust—but trust me, making them from scratch is worth it!
Equipment Needed
- Rolling pin
- Pie dish (9-inch)
- Mixing bowls
- Pastry cutter or food processor (for crust)
- Saucepan (for caramel)
- Apple peeler and corer
- Pastry brush
If you don’t have a pastry cutter, you can use two forks to cut the butter into the flour—it takes a bit longer but works just as well. And for the caramel sauce, a heavy-bottomed saucepan is key to prevent burning.
Preparation Method
- Make the Pie Crust: In a mixing bowl, combine the flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter to work them into the flour until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, and mix until the dough just comes together. Divide into two disks, wrap in plastic, and refrigerate for at least 1 hour.
- Prepare the Caramel Sauce: In a saucepan, heat the sugar over medium heat, stirring constantly until it melts into a golden liquid. Reduce the heat and carefully whisk in the butter, followed by the heavy cream. Stir in the sea salt and let cool.
- Make the Apple Filling: Toss the sliced apples with the sugars, cinnamon, nutmeg, and flour in a large bowl. Set aside.
- Roll Out the Dough: Roll out one disk of dough on a floured surface and fit it into your pie dish, leaving excess overhang. Roll out the second disk for the top crust or cut into strips for a lattice design.
- Assemble the Pie: Add the apple filling to the crust and drizzle half of the caramel sauce over the apples. Cover with the top crust or lattice, seal the edges, and brush with egg wash. Sprinkle sugar on top.
- Bake: Preheat your oven to 375°F (190°C). Bake the pie for 50-60 minutes, or until the crust is golden and the filling is bubbling. Cover the edges with foil if they brown too quickly.
- Cool and Serve: Let the pie cool for at least 2 hours before serving. Drizzle with the remaining caramel sauce and enjoy!
Cooking Tips & Techniques
- Keep the Butter Cold: Cold butter is the secret to flaky pie crust. If it starts softening, pop the dough in the fridge for a few minutes.
- Choose the Right Apples: Granny Smith apples are tart and hold their shape during baking, but Honeycrisp adds a sweeter touch. Mixing varieties works too!
- Don’t Skip the Resting Time: Refrigerating the dough ensures it’s easier to roll out and bakes evenly.
- Prevent Soggy Crust: Sprinkle a bit of flour or breadcrumbs on the pie crust before adding the filling to absorb excess moisture.
- Test for Doneness: The filling should be bubbly, and the apples tender when pierced with a fork.
Variations & Adaptations
- Gluten-Free Version: Use a gluten-free flour blend for the crust and ensure your caramel sauce ingredients are gluten-free.
- Vegan Option: Swap the butter for plant-based alternatives, use coconut cream instead of heavy cream, and opt for a vegan pie crust recipe.
- Seasonal Twist: Add fresh cranberries to the apple filling for a tart holiday spin, or try pears instead of apples for a sweeter flavor.
- Spice It Up: Add a pinch of cardamom or cloves to the filling for a more complex spice profile.
One personal favorite of mine? Adding a splash of bourbon to the caramel sauce for a warm, smoky edge—perfect for dinner parties!
Serving & Storage Suggestions
This salted caramel apple pie is best served slightly warm with a drizzle of caramel sauce and a scoop of vanilla ice cream on the side. For presentation, sprinkle a pinch of flaky sea salt over the top right before serving—trust me, it’s a game-changer.
To store, cover the pie tightly with plastic wrap or foil and refrigerate for up to 4 days. You can also freeze the pie for up to 3 months. To reheat, warm slices in the oven at 350°F (175°C) for about 10 minutes or zap them in the microwave for 30 seconds.
Nutritional Information & Benefits
While this pie is definitely a treat, it has some redeeming qualities! The apples are packed with fiber and vitamin C, and the homemade caramel sauce avoids unnecessary additives. Here’s an approximate breakdown per slice:
- Calories: 420
- Fat: 20g
- Carbohydrates: 58g
- Protein: 4g
If you’re looking to lighten it up, you can reduce the sugar in the filling or use a low-fat crust recipe.
Conclusion
There’s something truly magical about the combination of flaky crust, tender apples, and indulgent salted caramel. This ultimate salted caramel apple pie is more than just a recipe—it’s an experience that brings people together and fills your home with warmth.
I hope you love this recipe as much as I do! Feel free to customize it to suit your taste, and don’t forget to share your creations with me in the comments below. Whether you’re baking it for a special occasion or a cozy night in, this pie is one you’ll come back to again and again.
Happy baking, and remember—desserts are always better shared!
FAQs
Can I use store-bought caramel sauce?
Absolutely! While homemade caramel adds a special touch, store-bought works perfectly if you’re short on time.
What apples are best for this pie?
Granny Smith and Honeycrisp are my top choices for their flavor and texture, but you can mix varieties for a more complex taste.
How do I prevent my crust from getting soggy?
Sprinkle a bit of flour or breadcrumbs on the bottom crust before adding the filling to absorb excess moisture.
Can I make this pie ahead of time?
Yes! You can bake the pie a day ahead and store it in the fridge. Reheat slices in the oven before serving.
Can I freeze this pie?
Definitely! Wrap it tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
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