Salted Caramel Apple Pie

Crispy, buttery pie crust filled with cinnamon-scented apples and homemade salted caramel is a showstopper dessert. This salted caramel apple pie is a delicious dessert for any occassion.

Ingredients

Full recipe + amounts can be found in the recipe card below. 

• Pie crust: I used Inspired by Taste’s recipe.
• Apples. I prefer using Granny Smith apples for their tartness but Fuji, Pink Lady and Honey Crisp apples are also a good idea.
• Sugar. 
• Cinnamon. 
• Salt. 
• Flour. 
• Butter. 
• Cream. Heavy/Whipping.
• Sea salt flakes.

How to make salted caramel apple pie

1. Make the crust: Make the pie crust according to recipe instructions.
2. Make the salted caramel: I prefer making dry caramel (no water) because there is much less chance of the caramel seizing and crystalizing that way. Place sugar in a saucepan and set over medium heat. Once the sugar starts to melt, stir carefully with a spatula until all of the sugar has melted and is amber in color. Add the butter and stir in. With the additions of butter and cream, the caramel will bubble up aggressively and that is completely normal but take care not to burn. Once the butter is incorporated, pour in the cream. Stir until smooth then simmer for 5 minutes, add the salt and remove from the heat.
3. Make the apple pie filling: Peel and slice the apples and place in a large bowl. Add the flour, sugar and cinnamon and stir to combine.
4. Assemble the pie: Roll two sheets of pastry out on a floured surface. Press one pastry disc into a pie plate (I used a 20cm/9 inch pie plate). The remaining pastry can be sliced into long strips to form the lattice pie crust. Alternatively, it can just be laid over the pie as is. Add the apples to the pie plate then drizzle over a generous amount of salted caramel. Place the remaining pie crust over the filling then crimp the edges. Brush with beaten egg and place on a sheet pan.
5. Bake: Plate in the oven and bake for 30-45 minutes or until the pie is golden brown on top and bubbling. If the top crust darkens too quickly, cover loosely with foil and continue baking. Remove the pie from the oven and allow to cool for at least 30 minutes (but up to 24 hours in the fridge) before slicing and serving.

Does apple pie need to be refrigerated?

It is definitely best to allow a freshly baked pie to cool after baking. The temptation to slice into the warm pie and serve it with a scoop of ice cream might be great but without cooling, the filling will all ooze out. A pie that is allowed to cool will slice much neater. Because I still love a slightly warm pie I allow mine to cool for an hour at room temperature before slicing.

How long does apple pie last?

Apple pie can be kept covered in the fridge for up to 2 days.

Pie recipes

1. Cinnamon brown sugar pecan pie
2. Chocolate cream pie
3. Banana cream pie