Name: Salted Caramel Apple Pie
Prep time: 60 min
Cook time: 50 min
Total time: 290 min
Ingredients: 2.3333332538605 cups all-purpose flour; 2.25 teaspoons kosher salt; 1.5 cups cold unsalted butter, cut into 1/2-inch cubes; 0.5 cup ice cold water, divided; 1 cup white sugar; 6 tablespoons salted butter, cut into 1/2-inch pieces, at room temperature; 0.5 cup heavy whipping cream, at room temperature; 1.5 teaspoons fine sea salt; 10 medium Granny Smith apples - peeled, cored, and sliced; 0.5 cup white sugar; 0.25 cup all-purpose flour; 2 tablespoons fresh lemon juice; 1 tablespoon cornstarch; 1.5 teaspoons ground cinnamon; 0.25 teaspoon kosher salt; 0.25 teaspoon ground cloves; 0.25 teaspoon ground nutmeg; 1 large egg, beaten; 1 tablespoon turbinado sugar

Golden brown salted caramel apple pie with slice out

Prep Time:

1 hr

Cook Time:

50 mins

Additional Time:

3 hrs

Total Time:

4 hrs 50 mins

Servings:

Yield:

1 9-inch pie

Jump to Nutrition Facts

This salted caramel apple pie is as decadent as a dessert can get. It's an impressive end to any meal, but it's absolutely perfect for holiday entertaining.

Salted Caramel Apple Pie Ingredients

These are the ingredients you'll need to make this irresistible salted caramel apple pie:

· For the crust: all-purpose flour, kosher salt, unsalted butter, and water
· For the sauce: white sugar, salted butter, heavy whipping cream, and fine sea salt
· For the filling: Granny Smith apples, white sugar, all-purpose flour, lemon juice, cinnamon, kosher salt, ground cloves, and nutmeg
· For the topping: one egg and turbinado sugar

How to Make Salted Caramel Apple Pie

You'll find the full, step-by-step recipe below – but here's a brief overview of what you can expect when you make this expert-approved salted caramel apple pie:

1. Make the dough: Whisk the flour and salt, then work in the butter. Stir in the water. Transfer the dough to a work surface and knead until it's smooth. Divide the dough into two discs, wrap in storage wrap, and chill each half in plastic wrap.
2. Make the sauce: Heat the sugar until it's melted and amber in color. Add the butter, then add the cream. Remove from the heat and add the salt. Let cool.
3. Make the filling: Stir the filling ingredients until well-combined. Let it sit for about 30 minutes, then pour it through a strainer into a large bowl. Thicken the liquid on the stove. Allow the liquid to cool to room temperature, then stir it into the apple mixture.
4. Roll the dough: Turn each dough disc out onto a lightly floured surface. Roll them out into 12-inch circles.
5. Assemble the pie: Press one of the dough halves into a pie pan. Add the filling, then top with ½ of the caramel sauce. Place the remaining dough circle over top and crimp the edge. Brush the top with a beaten egg, sprinkle with turbinado sugar, and cut slits into the dough with a sharp knife.
6. Bake the pie: Place the pie on a baking sheet. Bake at 400 degrees F until the top is light golden brown, then reduce the heat to 375 degrees and continue baking until the top is a deep golden brown. Serve with the remaining caramel sauce.

How to Serve Salted Caramel Apple Pie

Though this salted caramel apple pie is perfect as-is, a dessert this indulgent could certainly benefit from a dollop of homemade whipped cream or a scoop of vanilla ice cream to cut the richness.

Can You Make This Salted Caramel Apple Pie Ahead of Time?

Yes, this salted caramel apple pie makes a great make-ahead dessert! You can store the baked pie in the fridge for up to three days.

You can also prep the dough and caramel ahead of time to make assembly extra easy: Store the caramel sauce in an airtight container in the refrigerator for up to one week and store the dough, tightly wrapped, in the fridge for up to three days.

How to Store and Freeze Salted Caramel Apple Pie

Cover the pie with storage wrap and store it in the refrigerator for two to three days. To freeze the (completely cooled) pie, wrap it in one layer of storage wrap and one layer of foil. Freeze for up to three months.

Editorial contributions by Corey Williams

Ingredients

Pie Crust:

2 ⅓ cups all-purpose flour
2 ¼ teaspoons kosher salt
1 ½ cups cold unsalted butter, cut into 1/2-inch cubes
½ cup ice cold water, divided

Caramel Sauce:

1 cup white sugar
6 tablespoons salted butter, cut into 1/2-inch pieces, at room temperature
½ cup heavy whipping cream, at room temperature
1 ½ teaspoons fine sea salt

Filling:

10 medium Granny Smith apples - peeled, cored, and sliced
½ cup white sugar
¼ cup all-purpose flour
2 tablespoons fresh lemon juice
1 tablespoon cornstarch
1 ½ teaspoons ground cinnamon
¼ teaspoon kosher salt
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 large egg, beaten
1 tablespoon turbinado sugar

Directions

Make the pie crust: Whisk flour and salt together in a large bowl. Add butter and toss until pieces are completely separated and coated with flour mixture. Using your hands, work butter into the flour mixture until well combined and butter pieces are no larger than a pea.
Gently stir in 1/4 cup cold water with a spatula until completely absorbed. Add remaining 1/4 cup water, 1 tablespoon at a time, gently stirring between each addition, until dough begins to form into a ball. Depending on how humid it is in your kitchen or how hydrated your flour is, you might not need to use all of the water.
Transfer dough to a clean work surface and gently knead, being careful not to overwork it, until smooth and slightly tacky. Divide dough evenly into 2 pieces. Form each piece into a flat disk and wrap individually in plastic wrap. Chill dough in the refrigerator for at least 1 hour or up to 3 days. (If chilling for longer than 1 hour, let dough sit at room temperature for at least 15 minutes before rolling in Step 9.)
While the dough is chilling, make the caramel sauce: Heat sugar in a small saucepan over medium heat, stirring occasionally, until completely melted and amber in color, 10 to 15 minutes. Add butter to melted sugar and cook, stirring constantly, until butter is melted and completely combined, about 1 minute.
Carefully add heavy cream to sugar mixture, stirring constantly, until bubbly, 15 to 30 seconds. Remove saucepan from the heat and stir in sea salt. Set caramel sauce aside to cool slightly at room temperature until ready to use.
Make the filling: Stir apples, sugar, flour, lemon juice, cornstarch, cinnamon, salt, cloves, and nutmeg together in a large bowl until well combined. Set apple mixture aside at room temperature, uncovered, for 30 minutes.
Pour apple mixture through a strainer into a large bowl. Set apple mixture aside, and transfer the strained liquid to a small saucepan. Bring liquid to a boil over medium heat, stirring occasionally, until thickened. Remove saucepan from the heat and set aside at room temperature.
Preheat the oven to 400 degrees F (200 degrees C). Position an oven rack in bottom third of oven.
Working with one dough disk at a time on a surface lightly dusted with flour, roll each disk into a 1/8-inch thick circle that measures 12 inches in diameter. Place one dough circle in a 9-inch pie pan and gently press dough into the corners and sides of the pan.
Stir together apples and reduced apple liquid in large bowl; arrange apple mixture in the pie crust, and drizzle with 1/2 cup of the caramel sauce. Place remaining dough circle over top and press into apple mixture and into edges of pan. Using your fingers, fold the edges under and crimp to seal. Brush the top and edges of dough with beaten egg and sprinkle with turbinado sugar. Cut eight 1-inch slits in the dough with a sharp paring knife to allow steam to escape. Place pie on a rimmed sheet pan.
Bake pie in the preheated oven until the top is light golden in color, about 20 minutes. Without removing the pie, reduce the oven temperature to 375 degrees F (190 degrees C), and continue baking until dough is deep golden brown and filling is starting to bubble, about 25 minutes. Gently cover pie with aluminum foil, and continue baking until a knife inserted in the center comes out mostly clean, about 25 minutes.
Remove pie from the oven and transfer to a wire rack to cool completely, about 2 hours. Serve pie with remaining caramel sauce, if desired.

Tips

It's important to take your time with the various steps to make this pie. Make sure your dough is adequately chilled so that you maximize the number of flaky layers in the crust. If you don't let your pie cool properly after baking and before slicing, your filling will not set properly and run.

Caramel sauce can also be stored in a refrigerator, covered, for up to a month. If refrigerated, let caramel set at room temperature until ready to use, about 45 minutes, heating slightly in microwave for 30 to 60 seconds if needed to bring to pourable consistency.

The pie dough can also be wrapped tightly and frozen until ready to use.

Nutrition Facts (per serving)

556	Calories
33g	Fat
64g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 556
% Daily Value *
Total Fat 33g	43%
Saturated Fat 21g	104%
Cholesterol 105mg	35%
Sodium 676mg	29%
Total Carbohydrate 64g	23%
Dietary Fiber 3g	12%
Total Sugars 40g
Protein 4g
Vitamin C 8mg	39%
Calcium 33mg	3%
Iron 4mg	24%
Potassium 207mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.