Salted Caramel Apple Pie

salted caramel apple pie

Warning: This post is lengthy. Lots of photos and lots of text!

slice of salted caramel apple pie on a white plate

There are three parts to this pie. It’s just like my deep dish apple pie, but towers high with salted caramel inside and on top. First, we have the buttery flaky pie crust, then the cinnamon-spiced apples, and finally the salted caramel. Let’s discuss the crust first.

pie dough rolled out with a rolling pin

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.

Make the apple filling as the dough is chilling. Fresh lemon juice, apples, flour, spices, and sugar. We 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 in a glass measuring cup with a spoon

Next, add the pie filling to the dough. You may think – “there is way too much filling, it won’t fit!” But it will.

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

salted caramel apple pie filling in pie dish

Take the remaining chilled dough ball out of the refrigerator. Roll it out into a 11-12 inch diameter. We made a lattice crust for the pie. You can 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 pretty even if you mess it up.

Before baking, brush the top with an egg wash, then sprinkle with coarse sugar. (Looks like salt, but we promise it’s coarse sugar!)

salted caramel apple pie before baking

salted caramel apple pie with a slice removed

You will love this updated version of the traditional classic! It’s comparable to eating a giant caramel apple, but with a buttery flaky crust thrown on top. We served ours with 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.

Salted Caramel Apple Pie Video

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salted caramel apple pie

Salted Caramel Apple Pie

  • Author: Sally
  • Prep Time: 3 hours
  • Cook Time: 1 hour
  • Total Time: 7 hours
  • Yield: 8-10 servings
  • Category: Pie
  • Method: Baking
  • Cuisine: American


Classic lattice-topped apple pie bubbling with salted caramel and gooey, cinnamon apples.


  • homemade pie crust (recipe makes 2 crusts; 1 for bottom and 1 for lattice top)
  • homemade salted caramel
  • 67 large apples, cored, peeled, and thinly sliced (approximately 1012 cups total – use a variety for better flavor, such as Pink Lady, Granny Smith, or Honey Crisp)*
  • 1/2 cup (100g) granulated sugar
  • 2 Tablespoons (30ml) fresh lemon juice
  • 1/4 cup (31g) all-purpose flour (spoon & leveled)
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 and 1/2 teaspoons ground cinnamon
  • egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
  • optional: coarse sugar for sprinkling on crust


  1. The crust: Prepare pie crust recipe through step 5.
  2. Make the salted caramel. You can do this as you wait for the pie dough to chill.
  3. Next, make the apple filling as the dough is still chilling: Place apple slices into a very large bowl. Add sugar, lemon juice, flour, cloves, nutmeg, and cinnamon. Gently toss to combine. Set aside.
  4. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs 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 9×2 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.
  5. 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.
  6. Preheat oven to 400°F (204°C).
  7. Make the lattice crust: Remove the other disc of chilled pie 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. We 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. Crimp the edges of the dough with a fork or your fingers.
  8. Lightly brush the lattice top with the egg wash. Sprinkle with coarse sugar.
  9. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) 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.
  10. Cool pie for 4 hours before serving. Drizzle the pie with the extra caramel sauce to serve. This apple pie is best served on the same day, but it can be covered tightly and stored in the refrigerator for up to 3 days.


  1. Make Ahead & Freezing Instructions: The pie crust dough can be made ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before using. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
  2. Feel free to use our all butter pie crust instead.
  3. Apples: Make sure the apples are sliced evenly with a uniform thickness. You don’t want some solid apples and some thin, mushy apples.

Keywords: salted caramel apple pie, apple pie


  1. Hi Sally! Really excited to make this! Would this pie turn out alright if I use a pie dish that’s 1.5 inches deep?
    Hoping for quick response , thank you.

    1. Trina @ Sally's Baking Addiction says:

      Hi Anusha! A 2 inch deep pie dish is best, you may have a little extra filling with your slightly more shallow dish, just be careful not to overfill. Enjoy!

  2. This looks amazing! I can’t wait to try it.

    I just have a question.. If I cook my pie for longer than the 40-50 minutes, is there chance the caramel sauce will burn?

    I usually cook my pies for a lot longer to get the bottom crust hardened.. Thank you so much! Really excited to make this for Easter dinner. 🙂

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Lisa, It’s unlikely that the caramel will burn inside the filling of this pie. Feel free to add more bake time to produce the texture you’re looking for!

  3. Delicious pie! Mine turned out great.

  4. Deitra Beahan says:

    Can I used Sugar in the Raw for the optional decorative touch on top?

    1. Trina @ Sally's Baking Addiction says:


  5. Hi, Sally. I’m so excited to try your recipes. I prepared the apple filling for the salted caramel apple pie earlier. When I was ready to assemble, there’s pretty much liquid in the bowl. Should I leave the liquid out or pour it into the pie crust with the apples?

    Thank you so much.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Jewel, it’s typically best to spoon the apple filling into the pie crust and discard the leftover juices so that the pie crust does not become too soggy.

  6. I made this for my husband’s birthday. It was delicious and so beautiful! I used a different pie crust recipe because I didn’t want to buy shortening. I also left off the egg white and sugar crystals, and the top crust still looked amazing.

  7. Amazing!!!! Perfect delicious and beautiful!!!

  8. We used a Bobs Mills gluten free pie crust mix and it apparently doesn’t brown as much. Cooked 30 min at 400 and then 45 min at 325, apples seemed to be uniformly softened but no juice coming up through vents even with the 1/2C salted Carmel. Should I have baked it longer ?

    1. Trina @ Sally's Baking Addiction says:

      Hi Donna, we usually look for juices and caramel bubbling up to ensure the liquid has thickened, but your pie may be OK if the apples are softened through!

  9. Mine looked great when I first pulled it out, but now it sunk bad in the middle. Why is this?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Jerry, Did your crust deflate, or did your filling just shrink? For the top crust, if you are doing a solid top instead of lattice, be sure that there are plenty of vents for the steam to escape as you bake. If the filling shrunk too much, take a look at the types of apples you are using and how they are cut. We like to use a variety of firm/crisp apples (not softer apples like Macintosh) and try to make uniform slices. Aim for about 1/4 inch thick slices. If the apple slices are too thin, they’ll just pack themselves down when cooked. I hope this helps!

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