Description
A decadent twist on the classic apple pie, filled with tender cinnamon-spiced apples and drizzled with rich salted caramel. Perfect for holidays or any cozy occasion, this Salted Apple Pie combines the tartness of Granny Smith and sweetness of Honeycrisp apples with a buttery flaky crust and luscious homemade salted caramel sauce.
Ingredients
For the Crust
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup unsalted butter, cold and cubed
- 6–8 tbsp ice water
For the Filling
- 6 cups sliced apples (Granny Smith + Honeycrisp recommended)
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 2 tsp lemon juice
- 1 tsp vanilla extract
For the Salted Caramel
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cubed
- ½ cup heavy cream
- 1 tsp flaky sea salt
Instructions
- Prepare the crust: In a large bowl, whisk together flour, salt, and sugar. Cut in cold, cubed butter with a pastry cutter or fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough into two discs, wrap in plastic, and chill in the refrigerator for at least 1 hour.
- Make the caramel: In a saucepan over medium heat, melt the granulated sugar while stirring frequently until it turns an amber color. Add the cubed butter and whisk until fully melted. Slowly whisk in the heavy cream until smooth. Stir in the flaky sea salt and set aside to cool slightly.
- Prepare the filling: In a large bowl, toss the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, lemon juice, and vanilla extract until the apples are evenly coated.
- Assemble the pie: Roll out one disc of chilled dough on a floured surface to fit a 9-inch pie dish. Transfer it to the pie dish and trim edges. Add the apple mixture into the crust and drizzle ½ cup of salted caramel over the filling, reserving some caramel for serving.
- Top the pie: Roll out the second dough disc and place it over the filling. You may create a lattice pattern if desired. Seal the edges by pinching or crimping, and cut slits into the top crust to allow steam to escape. Optionally, brush the crust with an egg wash to enhance browning.
- Bake the pie: Preheat the oven to 400°F (200°C). Bake the pie for 20 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 35–40 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and serve: Let the pie cool for at least 2 hours to allow the filling to set. Serve drizzled with the reserved salted caramel sauce for an extra indulgent touch.
Notes
- Use a mix of tart and sweet apples (like Granny Smith and Honeycrisp) for the best balance of flavor.
- Salted caramel sauce can be made ahead and stored in the refrigerator; warm slightly before drizzling on the pie.
- The pie can be baked a day in advance; the flavors deepen after resting overnight.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
