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Salted Caramel Apple Pie is the best apple pie recipe – perfectly cooked apples baked with salted caramel sauce in a homemade pie crust! It’s one of my favorite Thanksgiving pie recipes – but it’s perfect all fall or all year long!
This salted caramel apple pie takes a classic apple pie recipe and gives it a big upgrade! Apples and caramel are the perfect match and using them both to make a pie is seriously good and always gets rave reviews.
- You can make it completely from scratch with my best all-butter pie crust and homemade salted caramel sauce and use a double or lattice crust.
- You can use your favorite store-bought pie dough and jarred caramel sauce and skip making them yourself.
- Or, you can skip the top crust and make a Dutch caramel apple pie recipe with buttery, crunchy crumble topping.
Ingredients in Apple Caramel Pie
- Crust – use double my all butter pie crust recipe for the top and bottom crust or buy a package of semi-homemade refrigerated crusts.
- Apples – I love using granny smith apples for apple pie, but you can also use your favorite flavor (honeycrisp or fuji would be delicious too). Granny Smith will increase the tartness.
- Cinnamon – all apple pies need ground cinnamon!
- Brown Sugar – I like to use brown sugar with the cinnamon in my apples, but granulated sugar works too.
- Salted Caramel Sauce – use my salted caramel recipe or my homemade caramel sauce or use a jar of your favorite caramel sauce.
How to Make Caramel Apple Pie
1. Peel and core the apples and then cut them into thin slices. I like to cook my apples before putting them in the pie, that way they are assured to be soft and NOT chewy or crunchy. I cannot stand apples in pie that are crunchy! Drain the apples really well.
2. Line a 9-inch pie plate with one pie crust and chill it and the second crust until after you add the filling. If you are making a crumble topping, you won’t need the second crust.
3. Place the cooled apples in the pie crust. Sprinkle the cinnamon sugar over the top.
4. Drizzle the caramel sauce evenly over the top of the apple mixture.
5. Decide how you’re going to top your pie. Either make a double-crust pie with a second crust, or make a lattice top pie, or use a crumble topping. If using a second crust, trim any overhang with a sharp knife and trim the edges. I like to brush the top of the pie with egg wash and sprinkle with coarse sugar. Bake until crust is golden brown and baked through.
Variations
- Make a streusel topping for a Dutch Caramel Apple Pie Recipe
- Skip the lattice and make a double crust pie instead!
- Caramel Options – I have lots of caramel recipes! 3 Ingredient Caramel Sauce, Pumpkin Caramel Sauce or Cinnamon Caramel Sauce would be great in this pie.
Expert Tips
- To keep the edges from browning too quickly, cover the outer edge of the crust with thin strips of aluminum foil or use a pie crust shield.
- This recipe is best baked in a 9-inch pie pan.
- Always bake the pie on a baking sheet to catch any of the apple filling that spills over.
- You don’t need any flour for this pie – it’ll be solid just fine without it.
- Serve the pie with a scoop of vanilla ice cream or whipped cream and more caramel sauce!
FAQs
Bake it at 425°F for 10 minutes and then lower the oven temperature to 350°F. Bake it 30 to 40 minutes. Remove the crust shield in the last 15 minutes of the baking time. Cool the pie before slicing and serving.
You can make this pie up to a day in advance. Just be sure to fully cool the pie first and then cover it before you put in the refrigerator.
I always pre-cook my apples for pie. By par-boiling the apples for a few minutes you get them to start softening so they’re nice and soft in the pie.
Salted Caramel Apple Pie Recipe
Recipe Video
Ingredients
- 2 Recipes All Butter Pie Crust (or a pack of two from the store)
- 6-7 Granny Smith apples about 3 pounds
- 1 teaspoon ground cinnamon
- ½ cup salted caramel or you can use regular caramel
Instructions
- Roll out one pie crust according to recipe or package directions and place in your 9″ pie plate. Refrigerate until ready to use. Roll out second pie crust and set aside.
- Peel and core the apples, then slice into thin slices. I like using my apple peeler for this step. Place one inch of water in the bottom of a large pot. Add apples and cook, stirring occasionally, approximately 3-5 minutes after water boils, or just until the apples start to turn the slightest bit opaque.
- Drain apples very well. Let them sit in the strainer for a few minutes to cool, then place them in pie crust.
- Sprinkle cinnamon over apples then pour caramel evenly over the top.
- Top with second pie crust and crimp edges, then cut slits to vent pie. Cover outer edge of crust with thin strips of foil or a pie crust shield.
- Bake at 425° for 10 minutes then lower the oven temperature to 350°F for 30-40 minutes. Remove pie crust shield during the last 15 minutes of baking to ensure that the crust browns.
- Pie may be made a day in advance. Refrigerate overnight. Serve with whipped cream or ice cream.
Recipe Notes
- Make a lattice top crust out of the top crust if you wish.
- Skip the double crust and make a crumble topping
- Use salted caramel, pumpkin caramel, or cinnamon caramel to make the pie (or you can buy caramel sauce at the store, regular ice cream topping is fine.)
Recipe Nutrition
This Salted Caramel Apple Pie Recipe is completely from scratch and so easy! The filling recipe has homemade caramel and you can even make this a dutch apple pie with crumb topping.
Good morning Dorothy,
thanks to you I’m loving baking again! Thank you for sharing all your knowledge,
Question:
Can I use a different recipe (one of yours), for the bottom crust?
Thank you again!
Yes you can use any pie crust 🙂
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