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Salted Caramel Apple Pie Recipe

Salted Caramel Apple Pie Recipe

This Salted Caramel Apple Pie is the perfect sweet-salty dessert with tender spiced apples wrapped in a flaky golden crust and drizzled with rich homemade caramel. It’s cozy, indulgent, and ideal for holidays, gatherings, or whenever you want a bakery-style pie at home. The balance of tart apples and buttery caramel makes every bite irresistible.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 People
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • Pie crust dough top and bottom – 500 g
  • Apples peeled and sliced – 900 g
  • Granulated sugar – 150 g
  • Brown sugar – 50 g
  • All-purpose flour – 16 g
  • Ground cinnamon – 3 g
  • Ground nutmeg – 1 g
  • Salt – 2 g
  • Lemon juice – 15 ml
  • Granulated sugar for caramel – 200 g
  • Unsalted butter – 85 g
  • Heavy cream – 120 ml
  • Sea salt – 5 g
  • Egg – 1 large
  • Water – 15 ml

Method
 

  1. Prepare salted caramel by melting 200 g sugar until amber then whisking in butter, cream, and sea salt until smooth.
  2. Toss sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, and lemon juice until evenly coated.
  3. Mix apples with half of the salted caramel sauce until glossy.
  4. Place bottom pie crust into pie dish and fill with caramel apple mixture.
  5. Drizzle remaining caramel over filling and cover with top crust.
  6. Seal edges, trim excess dough, and cut steam vents in the top crust.
  7. Whisk egg with water and brush evenly over crust surface.
  8. Bake at 200°C for 20 minutes then reduce to 180°C and bake 35–40 minutes until crust is deep golden and filling bubbles.
  9. Cool pie completely for at least 2 hours before slicing and serving.

Notes

Use a mix of tart and sweet apples for best flavor and structure.
If crust browns too quickly cover edges loosely with foil.
Cooling fully allows caramel filling to set neatly when sliced.
Store covered at room temperature for 1 day or refrigerate up to 4 days.
Warm slices slightly before serving for gooey caramel texture.
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