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Salted Caramel Apple Pie

Total Time

Prep Time: 35 min. Cook Time: 55 min.

Makes

8 servings

Instead of the usual ho-hum apple pie, my grandmother and I prepared this showstopper salted caramel apple pie for Thanksgiving. We had a wonderful time preparing it and an even better time eating it! —Emmie Hine, Wilmette, Illinois
Salted Caramel Apple Pie Recipe photo by Taste of Home

Ingredients

  • Dough for double-crust pie
  • 1-1/3 cups sugar plus 2 tablespoons sugar, divided
  • 2/3 cup heavy whipping cream
  • 1/2 cup butter, cubed
  • 1-1/2 teaspoons sea salt
  • 6 medium apples, thinly sliced (about 7 cups)
  • 5 medium lemons, juiced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon apple pie spice
  • 3 dashes Angostura bitters
  • 1 large egg, room temperature, beaten
  • Coarse sugar and additional sea salt, optional
  • Optional: Vanilla ice cream and caramel ice cream topping

Directions

  1. Preheat oven to 375°. On a lightly floured surface, roll half of dough to 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim crust even with rim.
  2. In a large saucepan, add 1 cup plus 2 tablespoons of sugar, butter and 1/4-cup water. Gently stir, pulling edges towards center until mixture is is a deep golden brown, 15-20 minutes. Remove from the heat; immediately and gradually whisk in the cream until blended; add salt. Set aside.
  3. Toss apples and lemon juice in a large bowl; set aside. In a small bowl, combine remaining 1/3 cup sugar, flour, apple pie spice, and bitters; toss with apples to coat.
  4. Layer 1/3 of the apples in bottom of crust, then spoon 1/3 of the caramel sauce in an even layer. Continue layering with half the remaining apples and caramel sauce. Repeat with remaining apples and caramel. With remaining dough create a lattice crust; place on top of apples.
  5. Brush top with egg; sprinkle with sugar and additional salt, if desired. Bake 20 minutes; reduce oven temperature to 325°, bake until golden brown and apples are tender, 25-35 minutes more. Cool completely. If desired, serve with vanilla ice cream and caramel sauce.
Salted Caramel Apple Pie Tips

What kind of apples should you use to make salted caramel apple pie?

The quick answer is that the best apples for apple pie are Granny Smiths, because they're tart and keep their shape during baking. However, there are plenty of other apple varieties that do the trick for your salted caramel apple pie—Braeburn, Crispin, and Cortland apples are also great choices.

Can you use store-bought salted caramel to make salted caramel apple pie?

Homemade salted caramel can be a little tricky to make, so if you don't want to risk it (or you want to save time), you can pick up salted caramel from the store instead. However, this recipe guides you through making a "wet" caramel, which is a little easier than making a "dry" caramel. Wet caramel means you melt the sugar with water, while dry caramel is made by melting the sugar on its own without water (which is more likely to burn). Either way, homemade caramel is worth a shot as it adds a depth of flavor you might not get with store-bought.

How should you store salted caramel apple pie?

Since this pie contains sugar in the apple mixture, you can keep it covered at room temperature for up to 2 days. After that, keep it in the fridge for the next 2 days. Learn more about why you may or may not need torefrigerate apple pie. Feel free to bake this pie the night before, since it needs to cool to room temperature before serving in order to let the filling set. You could also prep the crust and make the salted caramel ahead of time, but we wouldn't recommend slicing the apples ahead since they may quickly turn brown.

Lauren Pahmeier, Taste of Home Associate Editor

Nutrition Facts

1 piece: 741 calories, 43g fat (27g saturated fat), 137mg cholesterol, 777mg sodium, 88g carbohydrate (50g sugars, 5g fiber), 7g protein.

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