Salted Caramel Apple Pie Recipe
This salted caramel apple pie takes an American classic to the next level with rich caramel sauce and flaky sea salt!Step-by-step photos can be seen below the recipe card.
Servings: 12 slices
Equipment
- Kitchen Scale (optional)
- Pie Pan
Ingredients
- 7 cups Granny Smith apples* 790 grams, peeled and sliced (about 7 apples)
- ½ cup brown sugar 107 grams
- ½ cup granulated sugar 100 grams
- ¼ cup all-purpose flour 30 grams
- 1 tablespoon lemon juice 14 grams (from ½ lemon)
- 2 teaspoons ground cinnamon 6 grams
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon kosher salt
- 2 9-inch refrigerated pie crusts** 400 grams (1 package)
- 1 cup caramel sauce*** 320 grams, divided (click for recipe!)
- ½ teaspoon flaky sea salt
- 1 large egg 50 grams, whisked with 1 teaspoon of water
- 1 tablespoon turbinado sugar 11 grams
Instructions
- Preheat the oven to 350°F. Toss the apples with the brown sugar, sugar, flour, lemon juice, cinnamon, nutmeg, cloves, and salt.7 cups Granny Smith apples*, ½ cup brown sugar, ½ cup granulated sugar, ¼ cup all-purpose flour, 1 tablespoon lemon juice, 2 teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, ¼ teaspoon kosher salt
- Line a 9-inch pie dish with one crust, cutting away any excess dough from the edges.2 9-inch refrigerated pie crusts**
- Transfer the apples to the pie crust. Pour half of the caramel sauce over the apples. Then, sprinkle with flaky sea salt.1 cup caramel sauce***, ½ teaspoon flaky sea salt
- For a lattice crust, place the 2nd crust on a floured surface. Use a pizza cutter or knife to cut the dough into long strips about 1-inch wide. Evenly drape 5-6 strips over the pie in a vertical direction, leaving about one inch in between each strip. Peel back every other strip, stopping in the middle of the pie. Place a strip in the middle of the pie in a horizontal direction. Fold back the strips. Then, peel back the other vertical strips. Place a second strip horizontally about 1 inch apart from the middle strip. Then, fold back those strips. Continue this sequence for the remainder of the strips. Trim the excess dough spilling over the pan. Pinch the ends of the strips into the edges of the bottom crust. Crimp the edges.
- Whisk together the egg and water. Then, brush the egg wash over the pie crust. Sprinkle the turbinado sugar over the crust.1 large egg, 1 tablespoon turbinado sugar
- Place the pie on a baking sheet, and bake for 30 minutes.
- Check the pie and cover the outer crust with tin foil if becoming too browned. Bake for another 20-30 minutes until the filling is bubbly.
- Let the pie cool before serving slices topped with the remaining ½ cup of caramel sauce.
Video
Notes
*Granny Smith apples are my favorite for pies since they hold their shape well after baking and aren't too sweet. Feel free to use your favorite apples, although I recommend ones on the tart side to balance out the sweet caramel.
**I used 2 store-bought refrigerated pie crusts, but homemade also works well.
***Adds delicious caramel flavor and sweetness to the pie. I used store-bought, but homemade caramel sauce is also delicious.
Nutrition
Serving: 1slice | Calories: 315kcal | Carbohydrates: 60g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 337mg | Potassium: 178mg | Fiber: 4g | Sugar: 40g | Vitamin A: 98IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 1mg