Tuesday, July 23, 2024

Salted Caramel Apple Pie – Sally’s Baking Addiction


You will love this updated version of a classic: salted caramel apple pie. It has all of the flavor you love from caramel apples, with the added bonus of a buttery, flaky pie crust. It’s always one of the top-rated Thanksgiving pies on my website, but you don’t need to wait for a special holiday to make it. Top each slice with vanilla ice cream for a dessert that dreams are made of!

overhead photo of a salted caramel apple pie with lattice pie crust in a glass pie dish.

This is one of the first pie recipes I originally published on my website, back in 2013. And it’s still one of my absolute favorites! I make it every Thanksgiving, along with pumpkin pie.


Here’s Why You’ll Love This Salted Caramel Apple Pie

  • Cinnamon-spiced apples
  • Extra extra apple filling (pile it high!)
  • Buttery, flaky golden pie crust
  • Sweet, salty, gooey salted caramel (need I say more?)
  • Tastes amazing with vanilla ice cream

There are 3 parts to this pie. It’s pretty similar to my regular apple pie, but with salted caramel inside and on top. (The most flavorful addition!) First, we have the buttery, flaky pie crust, then the cinnamon-spiced apples, and finally the salted caramel. Let’s start with the crust. Have you ever made pie dough from scratch before?

slice of salted caramel apple pie in a glass pie dish.
salted caramel apple pie slice with vanilla ice cream on top.

Start With Quality Pie Dough

Pie crust can be tricky, but it doesn’t have to be. It’s made with a few simple ingredients. Flour, salt, cold water, and fat. You can make pie crust with shortening or with butter. Why shortening? Shortening aids in creating flakiness. Flaky, tender, melt-in-your mouth crust. Why butter? Butter imparts unparalleled, impeccable flavor. Nothing beats butter when it comes to flavor!

My favorite pie crust recipe uses both, for the best of both worlds. Flaky, tender, buttery pie crust made from shortening AND butter. And if you’re looking for an all-butter pie dough, here is my favorite recipe for all-butter pie crust.

Each of these pie dough recipe posts includes a helpful video tutorial, step-by-step photos, and lots of troubleshooting tips.


#1 Pie Crust Success Tip

Keep the pie dough cold whenever you aren’t working with it. Leave the pie dough in the refrigerator while you make the apple filling.


Best Filling Ingredients to Use & Why

  • Apples: You need about 8 large apples. Just like when we make apple cake, I recommend using half tart and half sweet. I love tart Granny Smith apples paired with a sweet variety such as Pink Lady, Honeycrisp, Jazz, or Fuji. You get more complex flavor in each bite when you use a combo.
  • Sugar: Use granulated sugar to sweeten the apple pie filling. You don’t need too much, because you will also be adding the sweetness of the salted caramel.
  • Lemon: A squeeze of lemon is crucial in apple pies. Not enough to taste the lemon, but just enough to prevent the apples from browning and to keep the flavor bright. (Apple pies can taste a little flat without it.) For these reasons, I also use lemon in my apple cinnamon babka recipe.
  • Flour: Flour thickens the pie filling, turning the juices into a gooey filling that sets up, for a perfectly sliceable pie. I don’t use cornstarch here, flour is my top choice. I prefer cornstarch for berry pies, like this blueberry pie.
  • Spices: Cinnamon and nutmeg add unparalleled flavor. For added warmth, add some allspice or cloves. You can really use either; they’re like a cozy hug for your tastebuds. 😉
  • Salted Caramel: You can use store-bought caramel sauce or you can make this popular homemade salted caramel sauce. I recommend homemade; my recipe is salty, sweet, and irresistibly buttery. You make it on the stove with only 4 simple ingredients, and 2 of those ingredients are also used in the filling and the crust (sugar and butter). No candy thermometer required, and you can make the caramel in advance, or while your pie dough is chilling.
See also  Epic Vegan Sweet Potato Pie

By the way, here is a complete list of the best apples for baking.

bowl of sliced apples with ingredients surrounding it and shown again mixed together.

These Step-by-Step Photos Will Help

My pie crust recipe makes enough dough for a double-crusted pie. Start by rolling out your bottom pie crust (about 12 inches in diameter) and fitting it into a 9-inch pie dish.

hands using rolling pin to fit dough into pie dish and hands using scissors to cut excess dough around edge.

Next, add the apple filling to the crust. You may think, “There is way too much filling, it won’t fit!” But it will, I promise. Pile it high.

spooning apples into pie dough.

Now pour about 1/2 cup of salted caramel over the apples.

pouring caramel sauce on top of apples inside bottom pie crust.

Take the remaining chilled pie dough out of the refrigerator. Roll it out into a 12- to 14-inch-diameter circle. I like to make a lattice pie crust for the top. I used 18 strips of pie dough to lattice and they were about 1/2—3/4 inch thick… 9 strips going each way. Crimp the pie crust edges with a fork, to seal in all that caramel-apple goodness.

hand latticing pie crust and brushing egg wash on top.

Before baking, brush the top with an egg wash, for that golden sheen, then sprinkle with coarse sugar, for a little sparkle and crunch. This is exactly how I finish off blueberry pie, too!

unbaked pie with lattice pie crust and crimped edge.

Other Topping Options

Of course, you can use thicker strips like I used for this peach pie, or a combination of thick and thin strips like I used on this cherry pie. You could also try something extra decorative by learning How to Braid Pie Crust or following my Pie Crust Designs Tutorial.

Or… feel free to skip the top crust entirely (save the other half of the pie dough for a pumpkin pie!) and use the oat streusel topping from this blueberry crumble pie or the crumb topping from this apple crumble pie. I often like to mix this recipe with that topping!

Once the pie filling is bubbling, and the crust is golden brown, the pie is done. Wait for the pie to cool completely, and then you can slice and serve. As always, you can serve with a scoop of vanilla ice cream and since you’ll have some leftover, add a drizzle of salted caramel on top. These are the *chef’s kiss* perfect finishing touches to your salted caramel apple pie.


Salted Caramel Apple Pie Success Tips

  1. Uniform Apple Slices: Do your best to cut the apple slices to be all the same thickness. Why? You don’t want some thick solid apples and some thin mushy apples. You want them all to bake into a deliciously soft-yet-crisp texture. Aim for about 1/4-inch-thick slices.
  2. Cold Pie Dough: Keep all of the pie dough you aren’t directly working with in the refrigerator. Warm or room-temperature pie dough is impossible to roll and handle.
  3. Make-Ahead Salted Caramel: You can make the salted caramel in advance, and refrigerate for up to 1 month or freeze for up to 3 months. Thaw in the refrigerator or at room temperature, then heat it up before using. After refrigerating, the caramel will be cold and solid, so you’ll need to warm it up to bring it back to a liquid consistency you can pour over the pie.
See also  Dunkin' introduces the new salted caramel creamer
salted caramel apple pie with a slice removed

Recommended Tools

Be sure to check out my top 10 best pie baking tools, but here are a few specific tools I recommend for making this salted caramel apple pie:

Print

See also  Mango Chicken | The Recipe Critic


Notes

  1. Make Ahead / Freezing Instructions: A couple ways to make ahead of time! Make 1 day in advance: After it cools, cover tightly and keep at room temperature. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie also freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling (without caramel) can also be frozen up to 3 months, thaw overnight in the refrigerator before using.
  2. Special Tools (affiliate links): Glass Mixing Bowls | Rolling Pin | Kitchen Shears | 9-inch Pie Dish | Baking Sheet | Pastry Wheel or Pizza Cutter | Pastry Brush | Pie Crust Shield | Coarse Sugar | Instant Read Thermometer
  3. Best Apples to Use: Firmer apples are ideal for baking. Avoid soft, mealy, and mushy apples. For depth of flavor, it’s best to bake with a mix of tart and sweet apples such as tart Granny Smith (in my opinion, this is the best overall apple for baking) and a sweet variety like Honeycrisp, Jazz, Fuji, or Pink Lady.
  4. Aluminum Foil Pie Crust Shield: You can purchase a pie crust shield or make one from aluminum foil. Cut a 14-inch square of aluminum foil. Fold in half. Cut out a 5-inch semi-circle on the folded edge. Unfold. Carefully fit the aluminum foil over the pie crust edges, securing down on the sides as best you can (careful, the pie is hot!), leaving the center of the pie exposed.
  5. Hand Pies: If you want to make smaller individual apple pies, try my apple hand pies recipe. You may also like these caramel apple turnovers.

Keywords: salted caramel apple pie



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