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Salted Caramel Apple Pie Recipe

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4.2 from 12 reviews

  • Author: Sara
  • Total Time: 3 hours 50 minutes (including cooling time)
  • Yield: 10 servings

Description

This Salted Caramel Apple Pie recipe combines a buttery homemade pie crust with a luscious filling of tangy baking apples, spiced with cinnamon, allspice, nutmeg, and a hint of black pepper, all generously layered with rich salted caramel sauce. Baked to golden perfection and topped with a flaky crust sprinkled with coarse sugar, this dessert is perfect for fall gatherings or any time you crave a comforting classic with a sweet, salted twist.

Ingredients

For the Pie Crust (makes 2 pie crusts)

  • 3 cups all-purpose flour
  • 3 teaspoons granulated sugar
  • 2 teaspoons salt
  • 2 sticks unsalted very cold butter
  • 3/4 cup ice water, divided

For the Filling

  • 1 cup caramel sauce (store bought or homemade, see recipe below)
  • 2 lemons
  • 6 to 7 baking apples (about 2½ lbs), peeled, cored, and sliced thin
  • 2 to 3 dashes Angostura bitters
  • 1/3 cup granulated sugar
  • 2 tablespoons granulated sugar (for tossing apples)
  • 1 tablespoon granulated sugar (for dusting crust before filling)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • Pinch freshly grated nutmeg
  • One grind fresh black pepper (optional)
  • 1/4 teaspoon sea salt or kosher salt
  • 2 tablespoons unbleached all-purpose flour
  • 1 tablespoon unbleached all-purpose flour (for dusting crust before filling)
  • 1/4 teaspoon flaky sea salt (for sprinkling on filling)

For the Egg Wash & Topping

  • 1 egg
  • Coarse sugar or turbinado sugar for sprinkling on top

For Homemade Caramel Sauce (makes 2 cups)

  • 1 cup (250 ml) heavy cream
  • 50 g unsalted butter
  • 1½ cups white sugar
  • 1/2 cup water
  • Pinch salt (added during caramel making)

Instructions

  1. Make Pie Dough: Combine flour, sugar, and salt in a food processor and pulse a few times or whisk together if mixing by hand. Cut cold butter into small cubes and add to flour mixture. Pulse 15–25 times or cut in with a pastry cutter until mixture resembles cornmeal with pea-sized butter pieces. Gradually add half the ice water, pulsing 4–5 times until dough starts to clump, adding more water if needed. Turn dough onto work surface, quickly gather into thick disk, cut in half, wrap in plastic, refrigerate at least 30 minutes.
  2. Roll Out Dough: Remove one dough disk from fridge, lightly flour surface and rolling pin. Roll dough into a 12-inch circle, using a pastry scraper if it sticks. Transfer dough rolled onto rolling pin to 9-inch pie pan, unroll gently, trim edges, crimp edges using finger or fork. Refrigerate while preparing second dough.
  3. Prepare Filling: Juice lemons into large bowl, remove seeds. Toss apple slices in lemon juice to prevent browning. Sprinkle 2 tablespoons sugar over apples and toss gently to soften for 20–30 minutes. In a small bowl, combine Angostura bitters, ⅓ cup sugar, cinnamon, allspice, nutmeg, black pepper, salt, and 2 tablespoons flour. Drain lemon liquid from apples, toss apples with sugar-spice mixture to coat evenly.
  4. Assemble Pie: Preheat oven to 400°F (204°C), position racks bottom and center, place rimmed baking sheet on bottom rack. Remove chilled crust from fridge, dust bottom with 1 tbsp sugar and flour. Layer half the apples tightly in crust, drizzle half caramel sauce evenly. Layer remaining apples, mounding slightly in center, pour remaining caramel sauce over. Sprinkle flaky sea salt on top. Cover pie with second crust or arrange cutouts/lattice top, crimp edges. Chill assembled pie 10–15 minutes.
  5. Apply Egg Wash and Sugar: Beat egg and brush pastry top thoroughly. Sprinkle coarse or turbinado sugar over top for sparkle and crunch.
  6. Bake Pie: Place pie on rimmed baking sheet on oven’s bottom rack. Bake at 400°F for 20–25 minutes until crust sets and starts browning. Lower oven temperature to 375°F (190°C), move pie to center rack, continue baking for 30–35 minutes until crust is deep golden and juices are bubbling. Check apple doneness with skewer; should be tender yet slightly firm.
  7. Cool Pie: Remove from oven, transfer to wire rack, cool completely for 2–3 hours before serving. Serve slightly warm or at room temperature. Store refrigerated for up to 3 days or room temperature for 2 days.
  8. Make Homemade Caramel Sauce (optional): In a small saucepan, bring cream and butter to boil, then remove from heat. In another saucepan, combine sugar and water, cook over low heat until dissolved. Increase heat to high, cook without stirring until temperature reaches 150°C (302°F) and caramel is deep amber. Off heat, quickly whisk in cream-butter mixture and salt, return to heat, cook 2 minutes until slightly thickened. Cool completely before use.

Notes

  • When making cutouts, dust cutters with flour between cuts to prevent sticking and ensure clean edges.
  • If topping pie with a whole crust or lattice, slice 3–4 slits or vents in the center to allow steam to escape during baking.
  • Using an apple peeler and corer will significantly reduce prep time for apples.
  • Pie dough can be refrigerated up to 4 days or frozen for 3 months; thaw in fridge overnight before use.
  • Pie is best served slightly warm or at room temperature to enjoy the textures and flavors fully.
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/salted-caramel-apple-pie-recipe/