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.


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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

Description

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


Ingredients

  • 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

Instructions

  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.

Notes

  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

290 Comments

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  1. I made this today for thanksgiving. It was a hit. We always have pie left over for the next day. This pie didn’t even get a chance to cool off for the 4 hours before the guys got into it. I got a small sliver. Definitely will need to make two next time. The only thing I did differently was to blind bake the bottom crust.

  2. patty spencer says:

    Hi, My daughter is getting married and wants mini salted caramel pies at the reception. Any suggestions on making this recipe as mini pies? This sounds yummy!!!

    1. Hi Patty, You can use this recipe for mini pies! You won’t have to alter the actual recipe but the bake time will be shorter – the exact time will depend on the size of your mini pie dish so use your eyes more than an oven timer. I hope it’s a wonderful wedding!

  3. Hi Sally! I really love your recipes, including your oat chocolate chip cookies and blueberry scones 🙂

    I made your pie crust two days ago and placed in the freezer. How do I thaw it in order to make your apple pie recipe?

    Thanks,
    Farah

    1. Hi Farah, Thaw the frozen pie crust overnight in the refrigerator before using in your recipe. Enjoy!

      1. If I started thawing it this morning in the refrigerator, can I use it tonight?

  4. can this recipe be made without the caramel syrup?

    1. Hi Lindsay, Yes it can!

  5. Amazing! Thanks for all your extra advice through the post, i made this and it turned out really well- and i am not a baker or pastry maker

  6. Shirley Boock says:

    A bit labor intensive but totally worth it! Thank you!

  7. This Pie came out FABULOUS and was a work of art to boot !! I photograph all my creations and this was a show stopper, I wish i could attach the pic here. I followed directions without deviating, I had no space between lattice and filling. The salted caramel was something dreams are made of, yes that good. I am grateful for you and ALL of your amazing recipes.
    Banana Cake with Brown Butter Cream Cheese icing, is in the oven !!!!

  8. Hi Sally,

    I’m hoping to make this recipe for my Mum on Mother’s Day so I’m giving it a test run today. You’re recipe doesn’t call to pre-cook the apples – I’m worried about the pie being watery – is there anything I can do to ensure it isn’t. Or can the apples be partially cooked before hand ? Thank You

    1. Hi Sarah, No need to pre-cook the apples. Be sure to read through the post and watch the video above for all of my tips and let me know how it turns out!

      1. Thanks Sally ! I didn’t get around to it yesterday but it’s now in the oven ! Fingers crossed
        The caramel tasted a but more butterscotchy then salted caramel but still delicious. I used your vanilla cake recipe a few weeks back and it was a massive hit with my roommates, will definitely be a go to !

  9. Absolutely sublime recipie!! Made it and now everyone wants one…. when they can visit after covid 19!!!

  10. Princess Margarett Venida says:

    is it alright to use just the shortening for the fat?

  11. Martha Brown says:

    Hi Sally,
    As a beginner baker I was so intimidated about making a pie (mostly afraid of the crust). I carefully followed your instructions and that pie was a hit! My family and neighbors loved it! I made your blueberry lemon scones and banana muffins which were also a hit. Lastly, thank you for the post about Black lives matter. You and another food blogger I follow, Cookie and Kate posted very helpful websites and books to read, boy we have a lot of work to! Hope Jude is hanging in and resting comfortably. Wishing you all the best!

  12. Bethany Howard says:

    Hi, this recipe is so detailed and helpful. It is my first time making a pie and it’s for Father’s Day. I’m just getting prepared gathering ingredients and equipment, what sort of pie dish would you use for this recipe?

    1. Hi Bethany, I recommend a 9X2 inch glass pie dish. The one I used is linked in step 5 of the recipe. I hope you love this pie!

      1. Hi, thank you. I’ve ordered a glass dish, it says it handles 8.65 inches, the diameter is 1.35. I hope this is ok, it was the closest one I could find that is glass. Really nervous about making this, I was going to make it the day before Saturday, will it be ok to re-heat after being in the fridge overnight? Thanks for your reply!

  13. I’m 66 and recently retired. Besides woodworking and puttering around the house I thought I’d give baking a go. Turns out I really enjoy it especially when there are such amazing recipes to follow. I’m a ‘by-the-book’ kind of guy so following instructions to the letter is easy for me. I’ve already made several recipes from this site and each one has gotten me raves at the dinner table.
    Sally, thank you so much for sharing recipes that we can trust will be just as advertised. You are absolutely right; I will NEVER settle for store-bought apple pie after this recipe!

  14. Nancy Battiste says:

    My family loved this pie, however, I was disappointed in the bake of the bottom of my crust. Could this be because I used a stoneware pie dish? Would it have done better in a glass dish or should I consider blind baking?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Nancy, It could have been your stone pie dish. We prefer using a glass pie dish when I make pie. Glass dishes conduct heat evenly, which allows the bottom of the crust to bake thoroughly. Also, you’ll be able to see when the sides and bottom of the crust has browned. If you wish to use your stoneware you can try baking the pie for longer (covering up the top if it’s getting brown to quickly) or partially blind baking the crust before adding the filling.

  15. Hi, I was looking around this website (I love it!) and I was wondering if you have any apple pie recipes that are just, you know, regular apple pie? I was just wondering and if you don’t then that’s ok, I’ll just make this one, because it sounds delicious!

    1. Hi Eddie! I do, yes. You’ll enjoy my deep dish apple pie recipe. Pretty much fits in regular pie dishes too.

      1. Thank you so much! I have a 9×2 pie dish which I totally forgot about. 9×2 is deep dish, right?

      2. You’re welcome! Yes, you can use that 9×2 inch pie dish.

  16. Hi Sally, I’m going to be baking these in deep dish foil pie pans. Do you think I should just blind bake them first then use foil to cover the lattice later, since I can’t use glass pie plates?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi April, You shouldn’t need to blind bake this crust. The baking directions should be the same even with a disposable pie pan. Enjoy!

  17. Hi Sally,

    I want to make this recipe but was wondering if I could blind bake the crust to make sure it doesn’t sheink? I made my crustvusing your butter-shortening recipe. How much time should I bake this pie if my crust is already partially blind baked? Thanks in advance for your advice.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Mary, There is no need to blind-bake the bottom crust for this recipe. The filled pie is in the oven long enough to properly cook it and it would be difficult to attach the top crust after blind baking. However, if you wish you can follow the directions for How to Blind Bake Pie Crust and the bake time should remain about the same. The pie will be done when the caramel begins to bubble up.

  18. I followed directions exactly except I forgot to buy heavy cream for caramel. I had some commercial in the fridge so I added a little kosher salt and used it. I also was in a rush so no lattice work. But, this pie is amazing. Make sure you wait the four hours!

  19. 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!

      1. Okay, thank you. So, in that case, should I use less apples, like only 5 or 5½ apples?

  20. 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!

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