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Salted Caramel Apple Pie

Hey there, pie lovers! Ready to elevate your dessert game? This Salted Caramel Apple Pie isn’t just any apple pie—think luscious, gooey caramel paired with crisp, tender apples wrapped in flaky crust. There’s a reason homemade beats store-bought; the deep aroma of caramelizing sugar and warm spices will fill your kitchen with cozy happiness, and the best part? It’s surprisingly simple with pantry staples! Plus, with the perfect balance of sweet, salty, and buttery, this pie is truly a flavor symphony—no one will believe you whipped it up so quickly. And hey, if you love a little caramel twist, why not try our Salted Caramel Brownies next? Nothing beats sharing a homemade treat with friends—trust me, your taste buds will thank you for this caramel-kissed goodness. So, let’s grab those apples and get baking! You’re just a few steps away from that irresistible, caramel-drenched slice—to the kitchen!
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 cups all-purpose flour for crust
  • 1 tsp salt
  • 1 cup unsalted butter cold and cubed
  • 4-5 apples Granny Smith or Fuji, peeled and sliced
  • 1 cup granulated sugar for filling and caramel
  • 1/4 cup water for caramel
  • 1/2 cup heavy cream for caramel
  • 1 tsp sea salt for caramel and topping
  • 1 tsp ground cinnamon optional, in filling
  • 1 egg egg beaten, for egg wash

Equipment

  • Rolling Pin
  • 8-inch Pie Dish

Method
 

  1. Preheat your oven to 425°F (220°C). In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and using a pastry cutter or your fingers, cut in the butter until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, until the dough comes together. Divide the dough in half, shape into disks, wrap in plastic wrap, and chill for 30 minutes.
  2. On a floured surface, roll out one disk of dough into a 12-inch circle. Fit it into an 8-inch pie dish, trimming any excess. Chill the crust while preparing the filling.
  3. In a mixing bowl, toss the sliced apples with ground cinnamon and half of the sugar. Spread the apple mixture evenly into the prepared pie crust.
  4. In a saucepan over medium heat, combine remaining sugar and water. Allow the mixture to boil without stirring until it turns a deep amber color. Remove from heat and carefully whisk in heavy cream and sea salt to create caramel. Pour the caramel over the apples in the pie.
  5. Roll out the second disk of dough and place it over the filling, trimming and crimping the edges to seal. Cut a few small slits in the top crust for steam to escape. Brush the top with beaten egg for a golden finish.
  6. Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the caramel is bubbly. Let it cool slightly before serving, and sprinkle with a touch of sea salt for an added salty-sweet kick.

Notes

For extra caramel flavor, drizzle additional caramel sauce on top before serving. Use a sharp knife to cut slices cleanly and serve warm or at room temperature.