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Salted Caramel Apple Pie Recipe

A buttery, flaky pie filled with tender apples, gooey caramel, and a hint of sea salt.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings: 12 slices
Calories: 280kcal
Author: Lucy Brewer

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.
    A glass bowl with chopped green apples and brown sugar being mixed with a spatula, surrounded by bowls of liquid ingredients on a white surface.
  • 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.
    A glass bowl filled with brown sugar, cinnamon, and salt sits on a white surface, surrounded by other baking ingredients, including a green apple and a measuring cup.
  • Pour brown sugar/spice mixture over the diced apples and stir until the apples are fully coated. Stir in 2 tablespoons minute tapioca (optional).
    A glass bowl of diced apples coated with cinnamon sits on a white table, surrounded by bowls of brown liquid, yellow liquid, and a green apple.
  • 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.
    Unbaked pie crust in a glass pie dish with fork marks, surrounded by diced apples, melted butter, caramel sauce, and a green apple on a white surface.
  • 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.
    Unbaked pie crust filled with chopped apples and brown sugar mixture on a white surface, with rolled dough, melted butter, and a green apple nearby.
  • Create a lattice design with the second pie dough sheet and place over the top of the pie. Use a fork to pinch edges.
    Unbaked apple pie with a decorative braided lattice crust, surrounded by apples, a rolling pin, a bowl of egg wash, and a spatula on a white surface.
  • 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.
    Unbaked apple pie with a braided lattice crust on a white table, surrounded by a rolling pin, egg wash, spatula, and green apples.
  • 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.
    A close-up of a baked salted caramel apple pie with a golden brown, braided lattice crust in a white pie dish.

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.
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