This Salted Caramel Apple Pie is a perfect marriage of double-crust apple pie with caramel sauce INSIDE the pie. We weren’t satisfied with a drizzle of caramel on top of a slice of pie. We knew it could be better. And. It. Is.
Caramel might just be my second food love, right after chocolate. When I make my Southern Caramel Cake, I sneak so much icing that sometimes I have to make more!
So, when we were trying to figure out how we could make a delicious apple pie even better, adding some creamy caramel sauce was our first choice. But not just pouring it on top of the pie, which is admittedly, a super nice way to eat apple pie.
No…we wanted MORE caramel flavor and it needed to be inside the pie. This is the result, and I’m here to tell you that if you love caramel, you are going to love this pie.
Testing results for salted caramel apple pie
- We’ve made this pie with a full crust, streusel topping, and the lattice crust pictured here. We chose the lattice because it’s pretty and still gives structure to the pie but the other options work fine also.
- We tested this pie with our homemade caramel sauce, which I highly recommend. If using store-bought, I like Mrs. Richardson’s brand.
I hope you make this recipe. I think you’ll love it!
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Pie crust: You can make homemade pie crust or use refrigerated pie crust. We have not tested this recipe with frozen pie shells.
Apples: We used only Granny Smith apples since there is a lot of sweetness in this pie. In my regular apple pie, I like a mix of Granny Smith and Golden Delicious apples.
Caramel sauce: You can make your own using my easy homemade caramel sauce recipe, or use store-bought.
Nutmeg: For the love of Pete, please get yourself a microzester and use it to zest whole nutmeg. Do not buy pre-ground nutmeg. Ever. For any reason.
Lemon juice: It should be assumed that when I say lemon juice, I mean fresh lemon juice. Always.
How to make salted caramel apple pie
- Dice the apples and pour lemon juice over them. Mix the spices and sugar, then stir them into the apples.
- Place one pie crust in the pie plate, sprinkle a little minute tapioca over the crust, then add the apples. Pour caramel sauce over the apples. Dot with butter.
- Cut the remaining pie dough into strips and form a lattice design over the apples. Use a fork to crimp and seal the edges.
- Brush an egg wash over the crust, then bake the pie for about 45 minutes or until golden brown.
- Allow the pie to rest for a couple of hours before serving so the juices will settle.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Salted Caramel Apple Pie Recipe
Ingredients
- ⅓ cup lemon juice
- 3 tablespoons granulated sugar
- 8 large Granny Smith apples (peeled and diced)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon table salt
- ⅔ cup packed light brown sugar
- 2 tablespoons minute tapioca (optional)
- 2 refrigerated pie dough sheets
- 2 tablespoons graham cracker crumbs (optional)
- 1 ½ tablespoons sea salt
- ⅔ cup caramel sauce
- 1 large egg
- 1 teaspoon milk
Instructions
- Line a baking sheet with parchment paper and preheat oven to 350 degrees F. In a large mixing bowl, pour 1/3 cup lemon juice and 3 tablespoons granulated sugar over 8 large Granny Smith apples (peeled and diced). Using a spatula, stir to make sure apples are fully coated. Set aside.
- In a small bowl, mix together 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, 1/4 teaspoon table salt, and 2/3 cup packed light brown sugar until combined.
- Pour brown sugar/spice mixture over the diced apples and stir until the apples are fully coated. Stir in 2 tablespoons minute tapioca (optional).
- Roll out one pie dough sheet and place over your pie dish, pressing into make sure it is flesh against the dish. Take a fork and make a few punctures in the bottom of the dough. Sprinkle 2 tablespoons graham cracker crumbs (optional) over the crust.
- Pour apple mixture into the prepared pie dish. Stir 1 1/2 tablespoons sea salt into 2/3 cup caramel sauce and pour over the apples.
- Create a lattice design with the second pie dough sheet and place over the top of the pie. Use a fork to pinch edges.
- Use a fork to lightly beat 1 large egg and 1 teaspoon milk until blended. Brush the egg wash over the crust of the pie. This will help give it a golden brown color.
- Place the pie on the baking sheet on the middle oven rack and bake for 35-45 minutes or until the crust is golden brown and the juices are bubbly. Allow the pie to cool before serving.
Notes
- Place foil around the edges of the crust if your oven runs warm to avoid the crust burning.
- To get a little bit more of a salt flavor, soak your apples in a salt bath before mixing in your spices/sugar. Just make sure to dry with a paper towel
- Pie will keep for 3 days at room temperature or 5 days in the refrigerator.
Nutrition
Questions and tips
Storage
Store the pie in an airtight container on the counter for up to 3 days or in the refrigerator for up to 5 days.
There are some make-ahead options for this apple pie. You can go ahead and cut the lattice strips and store them in the fridge for a few days. There’s not much you can do with the apples since they need to be baked shortly after they’re diced.
You can bake the entire pie and store it in the refrigerator a day or two before serving. If you want to heat it, I would cover it with tin foil and heat it in the oven on about 350 degrees F.
