Salted caramel apple pie is a fun twist on a classic fall bake where the sweet and savory flavor of the caramel sauce perfectly compliments the tartness of granny smith apples!
This post is sponsored in partnership with Cabot Creamery Co-operative. However, all expressed thoughts and opinions are my own. Thanks for supporting the brands that help make Nourished Endeavors possible.
One of the things that I most look forward to baking in the fall is apple pie. There is just something about the soft texture of baked apples enclosed in a flaky pie crust that gets me every time. This year, I decided to jazz things up a bit with the addition of salted caramel sauce to my apple pie filling. Guys, this is a total game changer! The rich, sweet and savory flavor of the salted caramel sauce paired so beautifully with the crisp, tartness of the granny smith apples making for an awesomely delicious apple pie. When it came to making the pie crust, I used Cabot Creamery Co-operative’s all-natural unsalted butter which resulted in a tender, flaky pie crust enriched with the most incredible butter flavor – #PIECRUSTGOALS! If you are looking for a flavorful, fun twist on classic apple pie, then I highly suggest giving this recipe a try. It is definitely a crowd pleaser!
(NOTE: The full recipe with exact measurements is down at the bottom of this post in the recipe card.)
How to Make Salted Caramel Apple Pie
All-Butter Pie Dough
Key Ingredients
- Unbleached All-Purpose Flour
- Unsalted Butter – I used Cabot Creamery Co-operative’s Unsalted Butter.
- Granulated Sugar
- Salt
- Ice Cold Water
- Apple Cider Vinegar
How To Make All-Butter Pie Crust Dough
- Add – vinegar and ice cold water into a standard-sized measuring cup/small bowl and lightly whisk to combine. In a large mixing bowl, add the flour, sugar and salt. Whisk ingredients to combine.
- Cut – add cold cubed butter into bowl with dry ingredients and toss to coat. Using a pastry blender or your hands, cut butter into flour mixture until pea-sized pieces of butter is achieved.
- Mix – add 1 tablespoon of iced water-vinegar mixture over flour mixture. Using a large mixing/wooden spoon, gently mix water into flour mixture. Continue adding water 1 tablespoon at a time and mixing just until pie crust dough starts to clump up. Pie crust dough is ready when you are able to squeeze some of the dough in your hands and it holds its shape without falling apart. You may not need to use all of the water, just enough for pie crust dough to hold its shape. I use a total of 8 tablespoons (120 ml) of water.
- Divide – transfer pie dough to a work surface and divide into 2/3 and 1/3 portions. Form the each piece into disks, wrap in plastic wrap and refrigerate for 2-3 hours or overnight.
Salted Caramel Apple Pie Filling and Assembly
Key Ingredients
- All-Butter Pie Dough
- Granny Smith Apples – peeled, cored and thinly sliced
- Salted Caramel Sauce – homemade or store-bought
- Unbleached All-Purpose Flour
- Granulated Sugar
- Brown Sugar – dark or light
- Spices – I used a mix of cinnamon, nutmeg, and cloves
- Lemon Juice
- Egg
- Milk
To Make Salted Caramel Apple Pie
- Prep – a standard 9-inch pie pan by lightly greasing. Set aside.
- Roll – on a lightly floured surface, roll the smaller disk of pie dough into a 12-inch circle about 1/8-inch thick. Transfer pie crust dough to pie pan allowing for some overhang. Trim off excess dough with kitchen scissors. Place pie crust dough in the refrigerator as the rest of the pie is prepared. Press together pie dough straps, wrap in plastic wrap and refrigerate.
- Line – a large baking sheet with parchment paper.
- Make – lattice top by rolling the larger disk of pie dough into a 14-inch circle about 1/8-inch thick. Using a pastry/pie cutter, cut the pie dough into (12) 1-inch strips. Transfer strips to prepared baking sheet and refrigerate until ready to use. Press together straps and add to the leftover dough from the first disk, wrap in plastic wrap and refrigerate.
- Mix – add sliced apples into a large mixing bowl, drizzle lemon juice over apples and toss to coat. Next, add the sugars, flour, and spices into bowl with apples. Mix ingredients together to combine.
- Transfer – apple filling into base layer of pie taking care to arrange the apple slice into even layers.
- Drizzle – salted caramel sauce over apple filling.
- Make – lattice design/pattern of choice over apple filling.
- Trim – excess pie dough along the border of pie and place pie in the refrigerator while leaf border cutouts are made.
- Retrieve – leftover dough from fridge and combine with the remaining pie dough straps. Roll out pie crust dough into 1/8-inch thickness and use assorted leaves pie/cookie stamps to make leaves cutouts for pie border. You may need to re-roll dough 1-2 times to make enough leave cutouts for pie border. I used a total of (38) leaves cutouts. If dough becomes too soft, place in the freezer for 8-10 minutes to allow butter to firm up. This will make it easier to cut out leaf shapes with stamps without the dough sticking to it.
- Whisk – egg and milk together. Using a pastry brush, apply egg wash over the surface of the pie.
- Arrange – assorted leaves pie cutouts along the border of the pie and brush the top of them with egg wash.
- Preheat – oven to 400F (200C) and place salted caramel apple pie in the freezer for 30 minutes to allow butter to firm back up before baking.
- Bake – place salted caramel apple pie on a large baking sheet and bake for 25 minutes. Reduce oven temperature to 375F (190C) and continue to bake salted caramel apple pie for 35-45 minutes. Pie is ready when the crust appears flaky and takes on a rich golden brown color. The filling will appear bubbling but should not be runny. If the crust starts to darken before pie is ready, tent/cover with aluminum foil to prevent over browning.
- Cool – salted caramel apple pie needs to cool completely for 3-4 hours before cutting and serving. If pie is too hot, it will fall apart and not hold shape once cut.
How to Store Salted Caramel Apple Pie
- Unbaked salted caramel apple pie tightly wrapped in plastic wrap will last 1-3 months in the freezer. Frozen pie does not need to be thawed before baking, just increase bake time from 60-75 minutes to 70-85 minutes.
- Baked salted caramel apple pie is best eaten the day it is baked. However, leftover pie tightly wrapped in plastic wrap or stored in an airtight container will last 3-4 days in the refrigerator. Refrigerated pie may be warmed up in the microwave for 1-2 minutes or in a toaster oven for 5-10 minutes.
Looking For More Fall Recipes, Checkout the Links Below:
If you make this recipe, please make sure to let me know by tagging me @nourishedendeavors on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!
PrintSalted Caramel Apple Pie
Salted caramel apple pie is a fun twist on a classic fall bake where the sweet and savory flavor of the caramel sauce perfectly compliments the tartness of granny smith apples!
- Prep Time: 6 Hours
- Cook Time: 1 Hour 15 Minutes
- Total Time: 7 hours 15 minutes
- Yield: 8–10 Slices 1x
Ingredients
All-Butter Pie Crust Dough
- 4 Cups (500 g) Unbleached All-Purpose Flour, Spooned and Leveled
- 1 1/2 Cups (12 oz) Cabot Creamery Co-Operative’s Unsalted Butter, Cold, Cubed
- 2 Teaspoons Granulated Sugar
- 1 1/2 Teaspoon Salt
- 2/3 Cup (158 ml) Ice Cold Water
- 2 Tablespoons (30 ml) Apple Cider Vinegar
Salted Caramel Apple Filling
- 5–6 Medium Granny Smith Apples, Peeled, Cored, Thinly Sliced
- 1/2 Cup (162 g) Salted Caramel Sauce, Homemade/Store-Bought, Room Temperature, Pourable Consistency
- 1/3 Cup (43 g) Unbleached All-Purpose Flour
- 2 Tablespoons (25 g) Granulated Sugar
- 2 Tablespoons (26 g) Brown Sugar, Dark or Light
- 1 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Ground Nutmeg
- 1/4 Teaspoon Ground Cloves
- Juice of 1/2 Medium Lemon, About 2 Tablespoons (30 ml)
Egg Wash
- 1 Large Egg
- 1 Tablespoon (15 ml) Milk
Instructions
All-Butter Pie Crust Dough
- In a standard-sized measuring cup or small bowl, add vinegar and ice water. Lightly whisk to combine. In a large mixing bowl, add the flour, sugar and salt. Whisk ingredients to combine.
- Working quickly, add cold cubed butter into bowl with dry ingredients and toss to coat. Using a pastry blender or your hands, cut butter into flour mixture until pea-sized pieces of butter is achieved.
- Add 1 tablespoon (15 ml) of iced vinegar water over flour mixture. Using a large mixing/wooden spoon, gently mix iced vinegar water into flour mixture. Continue adding iced vinegar water 1 tablespoon (15 ml) at a time and mixing just until pie crust dough starts to clump up. Pie crust dough is ready when you are able to squeeze some of the dough in your hands and it holds its shape without falling apart. You may not need to use all of the water, just enough for pie crust dough to hold its shape. I use a total of 8 tablespoons (120 ml) of water.
- Transfer pie crust dough to a work surface and divide into 2/3 and 1/3 portions. Form each portion of the pie crust dough into disks, wrap in plastic wrap and refrigerate for 2-3 hours or preferably overnight.
Salted Caramel Apple Pie Filling and Assembly
- Lightly grease a standard 9-inch pie pan. Set aside.
- On a lightly floured surface, roll the smaller disk of pie crust dough into a 12-inch circle about 1/8-inch thick.
- Transfer pie crust dough to pie pan allowing for some overhang. Trim off excess pie dough with kitchen scissors. Place piecrust dough in the refrigerator as the rest of the pie is prepared. Press together straps, wrap in plastic wrap and refrigerate.
- Line a large baking sheet with parchment paper.
- Make lattice top by rolling the larger disk of pie crust dough into a 14-inch circle about 1/8-inch thick. Using a pastry/pasta cutter, cut the pie crust dough into (12) 1-inch strips. Transfer strips to prepared baking sheet and refrigerate until ready to use. Press together straps and add to the leftover dough from the first disk, wrap in plastic wrap and refrigerate.
- In a large mixing bowl, add sliced apples, drizzle lemon juice over apples and toss to coat.
- Next, add the sugars, flour, and spices into bowl with apples. Mix ingredients together to combine.
- Transfer apple filling into base layer of pie taking care to arrange the apple slice into even layers.
- Drizzle salted caramel sauce over apple filling.
- Make lattice design/pattern of choice over apple filling.
- Trim excess pie crust dough along the border of pie and place pie in the refrigerator while leaf border cutouts are made.
- Retrieve leftover dough from the fridge and combine with the remaining pie dough straps.
- Roll out leftover pie crust dough into 1/8-inch thickness and use assorted leaves pie/cookie stamps to make leaves cutouts for border. You may need to re-roll dough 1-2 times to make enough leave cutouts for pie border. I used a total of (38) assorted leaves cutouts. If dough becomes too soft, place in the freezer for 8-10 minutes to allow butter to firm up. This will make it easier to cut out leaf shapes without the dough getting stuck to stamps.
- In a small bowl/dish, whisk egg and milk together. Using a pastry brush, apply egg wash over the surface of the pie.
- Arrange assorted leaves pie cutouts along the border of the pie and brush with egg wash.
- Preheat oven to 400F (200C) and place salted caramel apple pie in the freezer for 30 minutes to allow butter to firm back up before baking.
- Place salted caramel apple pie on a large baking sheet and bake for 25 minutes. Reduce oven temperature to 375F (190C) and continue to bake salted caramel apple pie for 35-45 minutes. Pie is ready when the crust appears flaky and takes on a rich golden brown color. The filling will appear bubbling but should not be runny. If the crust starts to darken before pie is ready, tent/cover with aluminum foil to prevent over browning.
- Salted caramel apple pie needs to cool completely for 3-4 hours before cutting and serving. If pie is too hot, it will fall apart and not hold shape once cut. Serve with whipped cream/ice cream and drizzle of salted caramel sauce (optional but so encouraged).
Notes
- All-butter pie crust dough may be made the night before and chilled overnight. When ready to use, thaw at room temperature for 15-20 minutes. This will make it easier to roll out the pie crust dough without it cracking.
- For even, thin apple slices, use a mandolin or sharp knife. This will help facilitate even baking of the pie as well.
- I only used granny smith apples in salted caramel apple pie; however, a combination of granny smith and any other good baking apple maybe used i.e. mcintosh or honeycrisp apples for a more sweet less tart pie.
- Unbaked salted caramel apple pie tightly wrapped in plastic wrap will last 1-3 months in the freezer. Frozen pie does not need to be thawed before baking, just increase bake time from 60-75 minutes to 70-85 minutes.
- Baked salted caramel apple pie is best eaten the day it is baked. However, leftover pie tightly wrapped in plastic wrap or stored in an airtight container will last 3-4 days in the refrigerator. Refrigerated pie may be warmed up in the microwave for 1-2 minutes or in a toaster oven for 5-10 minutes.
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