Salted Caramel Apple Pie.

A classic lattice-topped all American apple pie bubbling with salted caramel and gooey, cinnamon apples.

Salted Caramel Apple Pie. Click for easy-to-follow instructions. Recipe by sallysbakingaddiction.com

In light of Independence Day, I figured I’d make an American classic. With a modern twist, of course.

Kevin’s mom came over on Tuesday and we spent the afternoon making pie.  As we waited for the pie crust to chill, I taught her how to use Pinterest.  Pies & pinterest. Such is my life!

America’s birthday called for homemade apple pie this year.  Who says this classic dessert staple can only be enjoyed in the Autumn months?  Apple pie has been and will always be in my top 3 favorite desserts.  It’s actually Kevin’s #1 dessert, so we’ll be happily eating this pie for the next few days. Content and watching fireworks. ;)

Salted Caramel Apple Pie. The holy grail of caramel apple desserts! Click for easy-to-follow instructions. Recipe by sallysbakingaddiction.com

Salted Caramel Apple Pie. The holy grail of caramel apple desserts! Click for easy-to-follow instructions. Recipe by sallysbakingaddiction.com

Warning: This post is lengthy.  Lots of photos and lots of text. You want a pie like this? It’s important to read how to make it first.

There are three parts to this pie. The buttery, flaky crust. The salted caramel sauce. The cinnamon-spiced apples. Let’s begin with the crust.

How to make tender, flaky pie crust. An easy recipe!

Pie crust can be tricky, but it doesn’t have to be. It’s made with a few simple ingredients.  Flour, salt, cold water, and fat. You can make pie crust with shortening or with butter. Why shortening? Shortening aids in creating flakiness.  Flaky, tender, melt-in-your mouth crust.  Butter imparts unparalleled, impeccable flavor.  Nothing beats butter.

However, my pie crust uses both. The best of both worlds. Flaky, tender, buttery pie crust made from shortening AND butter.  It’s nothing new – tons of folks do it this way. And it’s the way I like it.

Important notes: you need cold fat.  Chilled butter and chilled shortening.  And you need ice cold water. COLD. Cold, cold, cold.  Why the emphasis on temperature here?  Keeping your pie crust as cold as possible helps to keep the fat from melting. If the butter melts before baking, you lose the flakiness of the pie crust. When the lumps of fat melt in the oven as the pie bakes, their steam helps to separate the crust into multiple flaky layers. Warm fats and water will lend a hard, crunchy crust instead of a nice tender flaky crust.

Today’s recipe is for a double crust pie. Do you want visuals for how to make the dough? See my step-by-step tutorial page.

You’re going to cut the cold butter and shortening into the flour until the mixture resembles coarse meal. Pea-sized bits with a few larger bits of fat is OK.  I use a pastry cutter. It’s easier, less messy, and quicker.  If you do not have a pastry cutter, use a fork. But buy one – they are an inexpensive addition to a baker’s kitchen.

To the fat/flour coarse crumbs, slowly add the ice cold water.  Measure 2/3 cup of water. Add ice.  Stir it around.  From that, measure 2/3 cup of water (since the ice has melted a bit).  Slowly drizzle into the dough, working it in with a large spoon until the dough begins to clump.  Once the dough clumps, do not add any more water. Roll out the dough on a floured work surface. The dough should come together easily and should not feel overly sticky.  Divide dough into half and chill per the instructions in the recipe below.

Make the apple filling as the dough is chilling. Fresh lemon juice, lemon zest, apples, flour, spices, and sugar.  I suggest using a variety of apples.  I used Pink Ladies (sweet) and Granny Smiths (tart).  You get more complex flavor in each bite using a combo.

Salted Caramel Apple Pie. The holy grail of caramel apple desserts! Click for easy-to-follow instructions. Recipe by sallysbakingaddiction.com

Roll 1 of the balls of chilled dough into a large circle. Greater than 9 inches in diameter, because that is the size of the pie dish you’ll use.  Go for a 11-12 inch diameter.  Further instructions for rolling the dough and lining the pan are in the recipe box below. Next, add the pie filling to the dough. You may think – “there is way too much filling, it won’t fit!” But it will.  The cake is very tall – deep dish style.

Make the salted caramel sauce using my step-by-step photos.

I don’t know about you, but I adore salted caramel. With cupcakes, cookies, pretzels, and many more.

How to make Salted Caramel Sauce.

Pour 1/2 cup of salted caramel over the apples.

Salted Caramel Apple Pie. The holy grail of caramel apple desserts! Click for easy-to-follow instructions. Recipe by sallysbakingaddiction.com

Salted Caramel Apple Pie. The holy grail of caramel apple desserts! Click for easy-to-follow instructions. Recipe by sallysbakingaddiction.com

Take the remaining chilled dough ball out of the refrigerator. Roll it out into a 11-12 inch diameter.

I made a lattice top for the pie. You may chose the kind of crust style that you want. Any other style requires you to cut several ventilation slits on the crust top.  Just go with lattice. It’s prettier.

Making a lattice top pie crust is easy.  Use a pastry wheel, pizza cutter (what I used!), or a sharp knife.  Cut 16 strips 1/2 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Brush the top with an egg wash, then sprinkle with coarse sugar.  I realize the topping looks like salt in these photos, but it’s coarse sugar. Sweeter is better. ;)

How to Make a Lattice Pie Crust sallysbakingaddiction.com

Position your oven rack to the lower third position. Place the pie dish on a baking sheet to prevent any oven spills. Bake the pie at 400F degrees for 20 minutes.  The initial high temperature will help the crust brown. After 20 minutes, reduce to 375F and bake for another 40-50 minutes.  Reducing the temperature will allow the apple filling to cook thoroughly before the crust burns.

If the crust is getting too brown, place a sheet of aluminum oil over top of it. When the pie is ready, the caramel will be bubbling up.  You can also test the apples with a small knife to make sure they are tender (but not mushy).

At this point, your house will smell like a bakery. Sweet, sweet apple pie! Allow the pie to cool for 4 hours so the caramel and apple juices thicken.  Waiting is torture, I know!  Serve the pie with the remaining salted caramel.  One slice is sure to satisfy all of your salty-sweet cravings!

Salted Caramel Apple Pie-9Salted Caramel Apple Pie. The holy grail of caramel apple desserts! Click for easy-to-follow instructions. Recipe by sallysbakingaddiction.com

Salted Caramel Apple Pie. The holy grail of caramel apple desserts! Click for easy-to-follow instructions. Recipe by sallysbakingaddiction.com

The extra caramel sauce you pour on top will bring added sweetness and moisture to the filling.  You’ll need the extra sauce since, comparatively, the filling isn’t made with too much sugar as is.

I love my updated version of the traditional classic! It’s the holy grail of caramel apple desserts. Comparable to eating a giant caramel apple, but with a buttery flaky crust thrown on top.  We served ours with melty vanilla ice cream because there’s always room for ice cream, right?  There is no reason to wait until fall’s harvest to make your new favorite apple pie.

I can see myself finding any excuse to throw this pie together. :)

Salted Caramel Apple Pie. The holy grail of caramel apple desserts! Click for easy-to-follow instructions. Recipe by sallysbakingaddiction.com

Salted Caramel Apple Pie. The holy grail of caramel apple desserts! Click for easy-to-follow instructions. Recipe by sallysbakingaddiction.com

 

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Salted Caramel Apple Pie

Makes 1 pie, 10-12 slices. The dough may be made ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 2 weeks. The pie is best served the same day, but may be covered tightly and stored in the refrigerator for up to 3 days.

Ingredients:

Basic Pie Dough

  • 2 and 1/2 cups (315 grams) all-purpose flour
  • 1 and 1/4 teaspoons salt
  • 6 Tablespoons (90 grams) unsalted butter, chilled and cubed
  • 3/4 cup (154 grams) vegetable shortening, chilled*
  • 2/3 cup (160 ml) ice water

Filling

  • homemade salted caramel sauce
  • 2 teaspoons fresh lemon zest
  • 1/4 cup (60 ml) fresh lemon juice
  • 6 large apples, cored, peeled, and thinly sliced* (use a variety for better flavor, such as Pink Lady, Granny Smith, or Honey Crisp)
  • 1/4 cup (31 grams) all-purpose flour
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 cup (100 grams) granulated sugar
  • 1 egg, beaten
  • coarse sugar for topping

Directions:

  1. Read all of the directions that I wrote in this post before beginning the following recipe.
  2. Make the crust first: Mix the flour and salt together in a large bowl. Using a pastry blender or two forks, cut in the butter and shortening until the mixture resembled coarse meal (pea-sized bits with a few larger bits of fat is OK). Slowly drizzle in the ice water and stir with a large spoon until the dough begins to clump. Do not add any more water than you need to. Transfer the dough to a floured work surface and, using your hands, fold the dough into itself until the flour is fully incorporated into the fats. The dough should come together easily but should not feel overly sticky. Form into a ball. Divide in half, then flatten each into a 1-inch disk and wrap each tightly in plastic wrap. Chill in the refrigerator for at least 1 hour. For a visual guide to making this crust, see my step-by-step photos.
  3. Make the caramel using my step-by-step photos as a visual guide. Do this as you wait for the dough to chill.
  4. Next, make the apple filling as the dough is still chilling: Put the lemon zest and lemon juice into a very large bowl. Add the apples and toss gently. In a small mixing bowl, combine the flour, cloves, nutmeg, cinnamon, and sugar. Pour over the apples and gently toss to combine. Set aside.
  5. Roll out the chilled pie crust: On a floured work surface, roll out one of the balls of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9x2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard.
  6. Fill the pie crust with the apples. There are a lot of apples, but pile them tightly and very high. Drizzle with 1/2 cup of the salted caramel, reserving the rest for topping.
  7. Preheat oven to 400F degrees.
  8. Make the lattice crust: Remove the other ball of chilled dough from the refrigerator. Roll the dough out, 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut 16 strips 1/2 inch wide. I always use a clean measuring tape or ruler as a guide to assure the lines are straight. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Using a small and sharp knife, trim the extra overhang. Clamp down the edges of the dough with a fork or your fingers.
  9. Brush the lattice top with the beaten egg. A very thin coating - you don't want scrambled eggs on top of your dough. Sprinkle with coarse sugar.
  10. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375F and bake for an additional 40-50 minutes. If the top of your pie is getting too brown, cover loosely with aluminum foil. The pie will be done when the caramel begins to bubble up. A small knife inserted inside should come out relatively clean. Allow the pie to cool for 4 hours before serving. Drizzle the pie with the extra caramel sauce to serve.

*For the crust, make sure your shortening and butter is VERY cold.

*Slice your apples a uniform thickness. You don't want some solid apples and some thin, mushy apples.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

Let’s see all of that together…

How to make Salted Caramel Apple Pie by sallysbakingaddiction.com. Helpful tips and instructions, delicious pie!

 

Try my Salted Caramel Apple Pie Bars next!

Salted Caramel Apple Pie Bars

 

 

 

   

256 Responses to “Salted Caramel Apple Pie.”

  1. #
    121
    Kateposted April 12, 2014 at 8:32 am

    Okay super random comment sorry, but not sorry
    you should really crimp your crust- it gives you a pretty pie and an extra reason for for a wider crust if you like crust :)
    PS I love your blog!!

    Reply

    • Jessreplied on September 16th, 2014 at 7:50 pm

      I kind of agree Kate. The crimped crust looks really cute. But without one, it looks really clean and you just focus on the lattice top.

      Reply

  2. #
    122
    Andreaposted April 15, 2014 at 10:39 pm

    Hi Sally! Quick question, if I want to change the filling for bananas instead of apples, would there be any other crucial change to the recipe, the time of it being in the oven or anything, Im afraid that since apples have more consistency than bananas it might come out a bit smushy, thank you!!

    Reply

    • Sallyreplied on April 16th, 2014 at 10:07 am

      I do not suggest making this pie with sliced banana. So mushy! Maybe search for a banana cream pie recipe instead?

      Reply

  3. #
    123
    Andreaposted April 16, 2014 at 5:24 pm

    Thank you for your quick response! I thought so, anlther quick question, I live in Paraguay in South America and I was not able to find shortening, can I sub it with vegetable margarine? It melts slower than butter and has a content of water I believe, will it come out delicious?! :) and is there a variation on the amount if I do that?
    Thanks again!

    Reply

  4. #
    124
    Taylorposted April 20, 2014 at 3:30 am

    Can I try this with pears?

    Reply

    • Sallyreplied on April 20th, 2014 at 7:54 am

      I’m sure that would be tasty, yes. Enjoy!

      Reply

  5. #
    125
    Allen Vergakisposted April 24, 2014 at 4:19 am

    You have such great recipes! You’re a sweetheart and I love your site!

    Reply

  6. #
    126
    tricia dominguezposted June 3, 2014 at 5:30 am

    Hi, Sally. Would it be totally fine if I leave out the caramel sauce in the recipe? Or should there be an adjustment in the amount of sugar because of the absence of the caramel? Thanks. :)

    Reply

    • Sallyreplied on June 3rd, 2014 at 7:44 am

      Leaving out the cameral without adjusting anything else in the recipe is just fine. I do it all the time. Enjoy!

      Reply

  7. #
    127
    Erinposted June 21, 2014 at 8:28 pm

    Sally,
    First of all I want to tell you that I made this pie tonight, and everybody in my family said it was the most delicious apple pie they’d ever eaten! It’s all gone now, and people are already requesting that I make it again tomorrow! So delicious! Second, I want to say thank you for blog and all the amazing recipes you post! You are a huge inspiration, and because of your blog, I’ve become so passionate about baking and I even plan to go to pastry school! Thank you for all that you do, and I hope to bake almost as good as you one day!
    -Erin

    Reply

    • Sallyreplied on June 22nd, 2014 at 9:25 am

      Thanks for all the kind words Erin. :) Baking, like anything else in life, takes practice. You’ll gain your confidence in the kitchen, I promise. Keep at it! And this pie is my favorite recipe.

      Reply

  8. #
    128
    Abbyposted July 2, 2014 at 3:10 am

    Hi Sally! I love your blog! I just have a quick question: What if I’d like this apple pie to be served in single pie tins? Like, 4in diameter tins. How long should I put it in the oven? Thank you :)

    Reply

    • Sallyreplied on July 2nd, 2014 at 7:41 am

      Hey Abby! This pie can certainly be made in smaller pie tins – but I am unsure of the bake time.

      Reply

  9. #
    129
    Shaynaposted July 13, 2014 at 2:04 pm

    I would like to make this pie for my first pie competition- what do I do about drizzling the caramel? Since I can’t serve it in individual prices should I just drizzle it over the entire pie before it is served or is there something else I should do?

    Reply

    • Sallyreplied on July 13th, 2014 at 6:51 pm

      Hi Shayna. I would simply drizzle the whole pie with caramel.

      Reply

  10. #
    130
    Lauraposted August 24, 2014 at 12:38 am

    Hi Sally!
    I have your pie crust sitting in my fridge as I speak, but I think I may have added a bit too much water? How can I tell if I have?
    And will it affect the pie too much?
    Thank you!

    Reply

    • Sallyreplied on August 24th, 2014 at 1:49 pm

      Add the water until the dough begins to clump as you mix it. The pie dough should be a bit sticky – some stickiness is good. Chilling for a sufficient amount of time will help the dough solidify. I usually add about 1/2 cup. I have step-by-step photos linked in the recipe if that helps you.

      Reply

  11. #
    131
    Sarah Durrantposted September 14, 2014 at 3:57 pm

    Hi Sally!

    Should there be any adjustments for high altitude baking?
    Thanks

    Reply

    • Sallyreplied on September 15th, 2014 at 12:00 pm

      Hi Sarah, I have no experience baking my apple pie recipe at high altitude. However, I’ve had a few readers at high altitude report back saying this pie has baked up just fine exactly as written.

      Reply

  12. #
    132
    Amyposted September 15, 2014 at 10:19 am

    This blog was so well-written and photographed, I had to try this recipe with the my mega-load of apples. Unfortunately, I had a lot of problems with it. The biggest one appears to be it is very “short”–too much butter/shortening. I couldn’t move the crust to the pie plate or weave the strips without it constantly breaking. I have a huge “cookie cutter” that makes a lattice top for a pie, and that was even worse. In the end, it looked just as beautiful as your photos, but it tastes VERY much like butter/shortening. I’m sure I measured correctly, and I made two pies separately, and they both turned out the same.

    My family doesn’t care for salted caramel, so instead I used the caramel sauce from your cinnamon roll recipe, but it turned out darker than yours and doesn’t taste quite right, either.

    Overall, disappointing results–but it looks lovely!

    Reply

  13. #
    133
    Hannahposted September 28, 2014 at 1:33 pm

    Hi Sally!
    I have made this pie many times before and love it. I was wondering if instead of doing a lattice top do you think I could just cover the whole top of the pie with pie crust?

    Reply

    • Sallyreplied on September 28th, 2014 at 2:51 pm

      Absolutely. Make sure you cut a few slits in the top crust so steam can be released during bake time.

      Reply

  14. #
    134
    Chelseaposted September 28, 2014 at 2:15 pm

    i am using this crust with Apple pie filling I canned. Do I need to bake the additional 40-50 min?

    Reply

    • Sallyreplied on September 28th, 2014 at 2:50 pm

      I’m unsure exactly. Typically, pies take anywhere from 45-70 minutes.

      Reply

  15. #
    135
    Gerri Annaposted September 28, 2014 at 11:54 pm

    LOVED this pie!!! I’d never baked anything, at all, ever, from scratch and this was a perfect recipe for my taste buds to try my very own baking skills. I’ll never eat store bought cakes again!! Thank you for this recipe!!!!

    Reply

  16. #
    136
    Shubhiposted October 6, 2014 at 10:59 am

    Hi Sally,

    No one in my family has ever made pie before, so this might sound like a silly question. Can the pie dough be made before hand? And if so, how long in advance can it be made and still be good?

    Reply

    • Sallyreplied on October 12th, 2014 at 8:41 pm

      Hi Shubhi. The unbaked pie dough may be stored in the refrigerator for up to 5 days or in the freezer for up to 2 weeks. Thaw overnight in the refrigerator before rolling out and using in the recipe.

      Reply

  17. #
    137
    Lindsayposted October 12, 2014 at 11:50 am

    Hi Sally,

    I’m going to attempt this pie today. :) I’m wondering if I can/should reheat it prior to serving or do I just serve at room temperature?

    Thanks!

    Lindsay

    Reply

    • Sallyreplied on October 12th, 2014 at 5:03 pm

      Either way is fine, Lindsay – I love it at room temperature and it is easier to slice that way. If you care to reheat, a quick 15 minutes at a low oven temperature (200 – 250F) is good.

      Reply

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