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A slice of Salted Caramel Apple Pie with a golden crust is topped with vanilla ice cream and caramel drizzle, served on a decorative white plate. Green apples and a pie dish are visible in the background.
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5 from 6 votes

Salted Caramel Apple Pie

Salted Caramel Apple Pie combines the flavors of fall. The caramel with the tart apples all in a flaky pie crust makes the best pie recipe.
Prep Time30 minutes
Cook Time1 hour
Allow to Cool4 hours
Total Time5 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 8
Author: Carrie Barnard
Cost: $13.24, $1.66 per Serving

Ingredients

  • 2 Premade Pie Crusts refrigerated
  • 1 cup Salted Caramel Sauce divided
  • 5 Granny Smith Apples peeled and sliced into thin slices
  • 1 Tbsp Lemon Juice
  • ½ cup Sugar
  • ¼ cup All Purpose Flour
  • ¼ tsp Salt
  • 1 tsp Ground Cinnamon
  • ¼ tsp Ground Allspice
  • ¼ tsp Ground Nutmeg

FOR THE TOPPING:

  • 1 Large Egg lightly beaten
  • 1 tsp Sugar

Instructions

  • Preheat the oven to 400°F. Keep the pie crusts refrigerated while you prepare the filling.
  • Place the sliced apples in a large mixing bowl. Add the lemon juice, ½ cup sugar, flour, salt, cinnamon, allspice, and nutmeg. Toss until the apples are evenly coated.
  • Fit one chilled pie crust into a 9-inch pie pan.
  • Spoon the apple mixture into the crust. Drizzle ½ cup of the salted caramel sauce evenly over the apples.
  • Place the second pie crust on a lightly floured surface. Using a pizza cutter, sharp knife, or pastry wheel, cut it into 16 strips, about ½ inch wide.
  • Arrange the strips over the filling, weaving them over and under each other to create a lattice crust. Trim any excess dough and crimp the edges with your fingers or a fork.
  • Brush the lattice crust with the beaten egg and sprinkle with 1 teaspoon sugar. Cover the edges of the crust with foil or a pie crust shield.
  • Bake at 400°F for 30 minutes. Remove the foil or pie crust shield and reduce the oven temperature to 375°F.
  • Bake for another 30 minutes, or until the crust is golden brown and the filling is bubbling.
  • Transfer the pie to a wire rack and cool at room temperature for at least 4 hours before slicing.
  • Drizzle with the remaining salted caramel sauce just before serving.

Notes

Refrigerate leftover pie, covered, for up to 3–4 days.
The pie can also be made the night before serving.

Nutrition

Calories: 458kcal | Carbohydrates: 75g | Protein: 5g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 378mg | Potassium: 208mg | Fiber: 4g | Sugar: 41g | Vitamin A: 118IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 2mg
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