If you’re craving a show-stopping dessert that perfectly balances sweet and salty with a crunchy, buttery crust, then you absolutely have to try this Salted Caramel Apple Pie (with homemade caramel!). Nothing beats the comfort of tender, spiced apples layered inside a flaky crust, all elevated by the rich, luscious caramel sauce made from scratch. This pie isn’t just a dessert; it’s a celebration of autumn’s best flavors and a guaranteed crowd-pleaser that will have everyone asking for seconds.

Salted Caramel Apple Pie (with homemade caramel!) Recipe - Recipe Image

Ingredients You’ll Need

This recipe is wonderfully straightforward, using everyday ingredients to create an unforgettable flavor and texture explosion. Each component, from the crisp apples to the silky caramel, plays a vital role in building a perfect pie that’s both hearty and elegant.

2 ½ cups flour: The foundation for a tender, flaky crust that holds everything together beautifully.
1 teaspoon sea salt: Balances sweetness and enhances the crust’s flavor.
1 ½ teaspoons white sugar: Adds just a touch of sweetness to the crust.
1 cup (2 sticks) unsalted butter, chilled and cubed: The secret to that irresistible, buttery flakiness.
1 tablespoon vanilla extract: Infuses warmth and depth to the dough.
¾ cup cold water: Brings the dough together without melting the butter.
Egg wash (1 egg yolk + 1 tablespoon cold water, beaten): For a gorgeous golden finish on the crust.
6-7 assorted large apples (honeycrisp and granny smith), peeled, cored, and thinly sliced: The key to a juicy, tart, and sweet filling with texture.
2 tablespoons lemon juice: Keeps the apples bright and prevents browning.
¼ cup flour: Helps thicken the filling so it’s luscious but not runny.
½ cup white sugar: Sweetens the filling and balances the tartness of the apples.
1 teaspoon ground cinnamon: Classic warming spice that complements apples perfectly.
¼ teaspoon allspice: Adds depth with a subtle clove and nutmeg flavor.
¼ teaspoon ground ginger: Gives a gentle, spicy kick to the mix.
Pinch of nutmeg: Warming spice that adds complexity.
Pinch of ground clove: Enhances the autumnal spice profile.
¼ cup of the salted caramel sauce: Adds a decadent, salty-sweet layer inside the filling.
1 cup white sugar (for caramel sauce): The backbone of the rich, homemade salted caramel.
6 tablespoons butter (for caramel sauce): Richness that makes the caramel silky smooth.
½ cup heavy whipping cream (for caramel sauce): Adds luscious creaminess.
½ teaspoon vanilla extract (for caramel sauce): Deepens the flavor profile of the caramel.
½ tablespoon coarse salt (for caramel sauce): The magic touch that balances sweetness with a perfect hint of salt.

How to Make Salted Caramel Apple Pie (with homemade caramel!)

Step 1: Prepare the Crust

Start by preheating your oven to 350˚F. Combine flour, sugar, and sea salt in a large bowl, then cut in the chilled butter until pea-sized crumbs form—this process creates that flaky, buttery texture we love. Stir in vanilla and cold water, just until the dough clumps together, then gently bring it all together on a floured surface. Dividing the dough into two discs and chilling them keeps the butter cold, essential for that perfect flaky crust. Rolling out one disc for the bottom crust and the other for the top—whether you choose a classic cover or a decorative lattice—sets the stage for a stunning pie.

Step 2: Make the Salted Caramel Sauce

Nothing beats the satisfaction of homemade caramel, especially when it’s salted caramel. Start by melting sugar evenly in a clean, heavy-bottomed saucepan over medium heat, stirring until fully caramelized. Whisk in butter carefully—the mixture will bubble up, so watch out! Then off the heat, add cream, vanilla, and coarse salt, whisking to a smooth, glossy finish. This rich caramel sauce is the star that takes this apple pie from great to unforgettable, adding that perfect blend of sweetness and saltiness.

Step 3: Assemble the Pie

In a large bowl, combine sliced apples with lemon juice, flour, sugar, and your warming spices for an incredible filling. Layer one-third of the filling into the pie crust, then drizzle with one-third of the salted caramel sauce. Repeat these layers two more times, making sure the piled apples stand taller than the pan—they’ll shrink beautifully as they bake. Carefully top with the decorated crust and seal the edges. Brush with egg wash and chill before baking to help the crust set. Bake the pie on a rimmed baking sheet for about 60-70 minutes until the juices bubble enticingly and the crust is a golden masterpiece.

How to Serve Salted Caramel Apple Pie (with homemade caramel!)

Garnishes

To elevate this already stunning Salted Caramel Apple Pie (with homemade caramel!), sprinkle just a little extra coarse salt on top to amplify the sweet-savory balance. A light dusting of white sugar crystals adds sparkle and crunch. For a showstopper, add a generous scoop of creamy french vanilla ice cream and drizzle more of the homemade caramel over the slice—pure bliss!

Side Dishes

This pie stands wonderfully on its own but pairs with some bright, fresh accompaniments like a simple crisp salad or lightly spiced chai tea to balance the richness. Warm whipped cream or a dollop of crème fraîche also make elegant, creamy contrasts that highlight the pie’s spiced apple filling and buttery crust.

Creative Ways to Present

Why not turn your pie servings into mini-dessert masterpieces by topping slices with toasted nuts, crispy bacon bits for a sweet-savory punch, or even a sprinkle of candied ginger for a zingy twist? Serve it in rustic earthenware dishes or on charming wooden boards for that cozy, homey vibe that matches this pie’s comforting flavors perfectly.

Make Ahead and Storage

Storing Leftovers

Salted Caramel Apple Pie (with homemade caramel!) keeps beautifully in the fridge for up to four days. Cover it well with plastic wrap or foil to maintain the crust’s texture and prevent the filling from drying out. Leftover slices taste even better the next day as the flavors meld.

Freezing

For longer storage, wrap your pie tightly in plastic and aluminum foil and freeze it for up to two months. Defrost overnight in the fridge before reheating to ensure the filling sets properly and the crust stays flaky and delicious.

Reheating

Warm slices in a preheated oven at 325˚F for about 15-20 minutes. This gently revives the crust’s crispness without drying out the filling. Avoid the microwave if you want to keep that perfect flaky texture and silky caramel glaze.

FAQs

Can I use a store-bought pie crust instead of making my own?

Absolutely! While homemade crust is fantastic for that extra buttery flavor and flakiness, a good quality store-bought crust can save time and still deliver a delicious pie. Just be sure to keep it chilled when assembling.

What types of apples work best for this pie?

A mix of tart Granny Smith and sweet Honeycrisp apples gives your pie that perfect balance of acidity and sweetness. Combining different varieties adds complexity and texture, keeping every bite interesting.

How do I prevent my pie from bubbling over in the oven?

Baking the pie on a rimmed baking sheet is a great trick to catch any drips and keep your oven clean. Also, make sure to trim the crust edges neatly and don’t overfill the pie, as the apples will shrink while baking.

Can I make the caramel sauce ahead of time?

Yes! The homemade salted caramel sauce can be made a day or two in advance and stored in the fridge. Warm it gently before using to help it drizzle smoothly over your pie.

Is the pie suitable for freezing before or after baking?

You can freeze the pie both ways. Raw assembled pies freeze well and bake up fresh when you’re ready, or you can freeze baked, cooled slices for quick reheating. Just remember to thaw before baking or reheating.

Final Thoughts

If you’re ready for a dessert that feels like a warm hug and keeps everyone smiling, make this Salted Caramel Apple Pie (with homemade caramel!) your next baking adventure. From the buttery crust to the dreamy caramel sauce and perfectly spiced apples, it’s a recipe that’s bound to become a beloved classic in your home.

Salted Caramel Apple Pie (with homemade caramel!) Recipe

★★★★★

5.2 from 13 reviews

Author: Sophie
Total Time: 4 hours 35 minutes (including chilling and cooling times)
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delightful Salted Caramel Apple Pie featuring a flaky homemade crust, a spiced apple filling, and a rich homemade salted caramel sauce. Perfectly balanced sweet and salty flavors make this classic dessert unforgettable.

Instructions

Prepare the Crust: Preheat oven to 350˚F. In a large mixing bowl, whisk together flour, sugar, and salt. Cut chilled cubed butter into the mixture using a pastry blender or forks until pea-sized pieces form. Stir in cold water and vanilla extract until dough clumps together. Transfer to a floured surface; fold and knead lightly until smooth. Divide dough into two discs, wrap in plastic, and chill for 15 minutes.
Roll out the Crust: Remove one disc and roll into a 12-inch circle for the top crust. Place on a cookie sheet and chill in the freezer for 10 minutes. Roll the second disc into a 12-inch circle and place it in a 9-inch pie pan. Trim overhang to 1 inch and chill in the fridge.
Decorate the Top Crust: Use lattice cutters, stencils, or cutouts on the top crust as desired, keeping it chilled by returning it to the freezer as needed. Place decorated top crust back in fridge to chill while preparing the filling and caramel sauce.
Make the Salted Caramel Sauce: In a clean heavy-bottomed medium saucepan, cook white sugar evenly over medium heat, stirring frequently until fully melted and caramelized. Quickly whisk in butter (bubbling will occur). Remove from heat, quickly whisk in cream until smooth (again, bubbling), then stir in vanilla extract and coarse salt. Set aside in a warm place.
Assemble the Pie: In a large bowl, combine apples, lemon juice, flour, sugar, cinnamon, allspice, ginger, nutmeg, clove, and ¼ cup of the salted caramel sauce. Layer a third of the filling tightly in the chilled bottom crust, drizzle with a third of the caramel sauce, and repeat two more times, filling the crust higher than the pan’s rim to account for shrinking during baking.
Wrap and Chill: Place the decorated top crust over the filling, tuck edges underneath the bottom crust, and crimp edges as desired. Brush the top crust with egg wash. Refrigerate the assembled pie for 15 minutes.
Bake the Pie: Place the pie on a rimmed baking sheet to catch spills and bake at 350˚F for 60-70 minutes. Turn the pie halfway through baking for even cooking. The pie is done when juices are bubbling and crust is golden brown.
Cool and Serve: Remove from oven and cool for at least 1 hour, preferably 3-4 hours, to allow filling to set. Drizzle with remaining salted caramel sauce, sprinkle with white sugar and a pinch of coarse salt. Serve with French vanilla ice cream and extra caramel sauce if desired.

Notes

Use a mix of tart and sweet apples such as Granny Smith and Honeycrisp for best flavor and texture.
Keep the dough and crust chilled throughout to ensure a flaky texture.
The salted caramel sauce can be made ahead and gently reheated before assembling the pie.
If the top crust browns too quickly, cover edges with foil to prevent burning.
Allow the pie to cool thoroughly to avoid runny filling when sliced.
For a vegan version, substitute butter with vegan butter and use a flax “egg wash” instead of egg yolk.

Prep Time: 30 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American