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Salted Caramel Apple Pie

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This Salted Caramel Apple Pie features a homemade flaky crust, gooey caramel sauce, and a mix of tart and sweet apples for the ultimate autumn comfort dessert. Perfect for gatherings, potlucks, or cozy family nights, it’s a crowd-pleaser that’s easy to make and endlessly adaptable.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 cup unsalted butter, cold and cubed
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 1/4–1/2 cup ice water
  • 1 cup granulated sugar (for caramel)
  • 6 tbsp unsalted butter, room temperature (for caramel)
  • 1/2 cup heavy cream
  • 1/2–3/4 tsp flaky sea salt
  • 6–7 medium apples, peeled, cored, and sliced (about 2 1/2 lbs; mix of Granny Smith and Honeycrisp)
  • 1/2 cup granulated sugar (for filling)
  • 1/4 cup light brown sugar, packed
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 tbsp all-purpose flour (for filling)
  • 1 tbsp freshly squeezed lemon juice
  • 1/4 tsp salt (for filling)
  • 1 egg, beaten (for egg wash)
  • 1 tbsp coarse sugar (optional, for sprinkling)

Instructions

  1. Make the Pie Crust: In a large bowl, whisk together flour, salt, and sugar. Add cold, cubed butter and work into the flour until pea-sized crumbs form. Drizzle in ice water, mixing gently until dough holds together. Divide dough in half, shape into discs, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the Caramel Sauce: In a small saucepan over medium heat, melt granulated sugar until deep amber. Add butter, stirring until melted. Slowly pour in heavy cream (it will bubble up). Stir until smooth, then add flaky sea salt. Let cool slightly.
  3. Make the Apple Filling: In a large bowl, toss sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, flour, lemon juice, and salt. Let sit for 10 minutes.
  4. Roll Out the Dough: On a lightly floured surface, roll one dough disc to about 12 inches wide. Ease into a 9-inch pie dish, pressing gently into corners and leaving a little overhang.
  5. Assemble the Pie: Fill crust with apple mixture, mounding slightly in the center. Drizzle about 2/3 of the cooled caramel sauce over apples. Roll out the second dough disc and lay over filling. Trim, fold, and crimp edges. Cut vents in the top.
  6. Egg Wash & Sugar Sprinkle: Brush top crust with beaten egg and sprinkle with coarse sugar.
  7. Bake: Bake at 400°F for 20 minutes, then reduce heat to 375°F and bake another 30–40 minutes, until crust is golden and filling is bubbling. Tent with foil if crust browns too quickly.
  8. Cool & Serve: Let pie cool on a wire rack for at least 2 hours before slicing. Drizzle reserved caramel sauce over slices to serve.

Notes

Keep ingredients cold for a flaky crust. Don’t overwork the dough. Mix apples right before filling to avoid excess juice. If caramel thickens, microwave briefly before drizzling. For gluten-free or dairy-free adaptations, substitute flour and butter as needed. Pie is best served warm with ice cream or whipped cream. Store covered in fridge up to 4 days or freeze up to 2 months.

Nutrition

Keywords: salted caramel apple pie, homemade apple pie, flaky pie crust, autumn dessert, easy pie recipe, caramel apple pie, Thanksgiving dessert, potluck dessert, comfort food, apple pie recipe

Find it online: https://yumyep.com/salted-caramel-apple-pie-recipe-easy-homemade-flaky-crust-guide/