I love baking pies for the holidays, but I do sometimes get tired of the old standards. This salted caramel apple pie takes an American classic to the next level with rich caramel sauce and flaky sea salt. It’s decadently delicious and sinfully sweet. I may never make pie the same way again!
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This ain’t your momma’s apple pie— no, no, no. My salted caramel apple pie is rich, it’s indulgent, it’s elevated, and it’s downright delicious. I used tart Granny Smith apples to mellow out the sweet caramel sauce, and I think that’s what truly made this recipe a hit. It has a balanced flavor that’s not too sweet, and the caramel sauce makes it so rich and buttery. But the flaky salt is the real star here, so make sure to get the good stuff!
What’s in This Salted Caramel Apple Pie Recipe?
- Apples: Granny Smith apples are my favorite for pies since they hold their shape well after baking and aren’t too sweet. Feel free to use your favorite apples, although I recommend ones on the tart side to balance out the sweet caramel.
- Sugar: A combination of brown and granulated sugars sweeten the filling, while turbinado sugar creates a sparkly and crunchy crust.
- Flour: All-purpose flour helps thicken up the filling and prevent a soggy bottom crust.
- Lemon Juice: Helps prevent the apples from browning and enhances their natural flavor.
- Spices: Ground cinnamon, nutmeg, and cloves add warmth and depth to the pie.
- Salt: Kosher salt enhances the natural flavor of the apples, while flaky sea salt adds a delightful saltiness and crunch.
- Pie Crusts: I used 2 store-bought refrigerated pie crusts, but homemade also works well.
- Caramel Sauce: Adds delicious caramel flavor and sweetness to the pie. I used store-bought, but homemade is also delicious.
- Egg: An egg wash helps make a shiny crust that browns beautifully.
Tips for Success
- You can leave the skin on the apples if you prefer. This is especially nice looking if you use red apples.
- There’s no need to cook the apples before adding them to this pie, but you certainly can if you like a more caramelized flavor.
- I don’t blind-bake this pie because I find it unnecessary for this particular recipe. The flour does a good job of thickening the filling and absorbing excess moisture as it cooks, so I didn’t find that I needed any extra protection. If you do find your filling to be very wet or liquidy, you can blind-bake the bottom pie crust before adding the filling.
- If your pie always turns out watery, it may be time to turn your attention to the top crust. This crust helps seal in moisture, but it can also cause too much moisture to be retained, leading to watery filling. This is why I recommend a lattice crust for this recipe.
How to Store and Reheat
Store leftover salted caramel apple pie covered with plastic wrap or aluminum foil at room temperature for up to 2 days, in the fridge for up to 4 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying cold, at room temperature, or gently warmed in the microwave.
Serving Suggestions
I like to serve this salted caramel apple pie with a scoop of vanilla or pumpkin pie cream and a dollop of whipped cream (or try my pumpkin spice whipped cream!).
Salted Caramel Apple Pie Recipe
Equipment
- Kitchen Scale (optional)
Ingredients
- 7 cups Granny Smith apples 790 grams, peeled and sliced (about 7 apples)
- ½ cup brown sugar 107 grams
- ½ cup granulated sugar 100 grams
- ¼ cup all-purpose flour 30 grams
- 1 tablespoon lemon juice 14 grams (from ½ lemon)
- 2 teaspoons ground cinnamon 6 grams
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon kosher salt
- 2 9-inch refrigerated pie crusts 400 grams (1 package)
- 1 cup caramel sauce 320 grams, divided (click for recipe!)
- ½ teaspoon flaky sea salt
- 1 large egg 50 grams, whisked with 1 teaspoon of water
- 1 tablespoon turbinado sugar 11 grams
Instructions
- Preheat the oven to 350°F. Toss the apples with the brown sugar, sugar, flour, lemon juice, cinnamon, nutmeg, cloves, and salt.7 cups Granny Smith apples, ½ cup brown sugar, ½ cup granulated sugar, ¼ cup all-purpose flour, 1 tablespoon lemon juice, 2 teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, ¼ teaspoon kosher salt
- Line a 9-inch pie dish with one crust, cutting away any excess dough from the edges.2 9-inch refrigerated pie crusts
- Transfer the apples to the pie crust. Pour half of the caramel sauce over the apples. Then, sprinkle with flaky sea salt.1 cup caramel sauce, ½ teaspoon flaky sea salt
- For a lattice crust, place the 2nd crust on a floured surface. Use a pizza cutter or knife to cut the dough into long strips about 1-inch wide. Evenly drape 5-6 strips over the pie in a vertical direction, leaving about one inch in between each strip. Peel back every other strip, stopping in the middle of the pie. Place a strip in the middle of the pie in a horizontal direction. Fold back the strips. Then, peel back the other vertical strips. Place a second strip horizontally about 1 inch apart from the middle strip. Then, fold back those strips. Continue this sequence for the remainder of the strips. Trim the excess dough spilling over the pan. Pinch the ends of the strips into the edges of the bottom crust. Crimp the edges.
- Whisk together the egg and water. Then, brush the egg wash over the pie crust. Sprinkle the turbinado sugar over the crust.1 large egg, 1 tablespoon turbinado sugar
- Place the pie on a baking sheet, and bake for 30 minutes.
- Check the pie and cover the outer crust with tin foil if becoming too browned. Bake for another 20-30 minutes until the filling is bubbly.
- Let the pie cool before serving slices topped with the remaining ½ cup of caramel sauce.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Salted Caramel Apple Pie Step by Step
Mix the Filling: Preheat your oven to 350°F. Toss 7 cups of peeled and sliced Granny Smith apples with ½ cup of brown sugar, ½ cup of granulated sugar, ¼ cup of all-purpose flour, 1 tablespoon of lemon juice, 2 teaspoons of ground cinnamon, ¼ teaspoon of ground nutmeg, ⅛ teaspoon of ground cloves, and ¼ teaspoon of kosher salt.
Prep the Crust: Line a 9-inch pie dish with one of the refrigerated pie crusts, cutting away any excess dough from the edges.
Fill the Pie: Transfer the apples to the pie crust. Pour ½ cup of caramel sauce over the apples. Then, sprinkle with ½ teaspoon of flaky sea salt.
Top the Pie: For a lattice crust, place the second refrigerated pie crust on a floured surface. Use a pizza cutter or knife to cut the dough into long strips about 1 inch wide. Evenly drape 5-6 strips over the pie in a vertical direction, leaving about one inch in between each strip. Peel back every other strip, stopping in the middle of the pie. Place a strip in the middle of the pie in a horizontal direction. Fold back the strips. Then, peel back the other vertical strips. Place a second strip horizontally about 1 inch apart from the middle strip. Then, fold back those strips. Continue this sequence for the remainder of the strips. Trim the excess dough spilling over the pan. Pinch the ends of the strips into the edges of the bottom crust. Crimp the edges. Whisk together 1 large egg and 1 teaspoon of water. Then, brush the egg wash over the pie crust. Sprinkle 1 tablespoon of turbinado sugar over the crust.
Bake the Pie: Place the pie on a baking sheet, and bake for 30 minutes. Check the pie and cover the outer crust with tin foil if becoming too browned. Bake for another 20-30 minutes until the filling is bubbly. Let the pie cool before serving slices topped with the remaining ½ cup of caramel sauce.
