An easy Homemade Salted Caramel Apple Pie from scratch that is the perfect fall dessert. Super flaky homemade pie crust bubbling with homemade caramel sauce and sweet and tart apples. A holiday favorite...or for any special occasion!
Jump To
- Why you'll love this Salted Caramel Apple Pie
- What Ingredients are in Caramel Apple Pie Recipe?
- How to make the perfect pie crust recipe?
- How to make caramel sauce recipe from scratch?
- How to make how to make caramel apple pie from scratch?
- How to roll out the pie dough and assemble caramel apple pie:
- Expert tips on how to make apple pie with caramel sauce:
- Variations and substitutions:
- What to serve with apple pie salted caramel?
- Recipe FAQ's
- Some other apple pie inspirations:
- Homemade Salted Caramel Apple Pie
Why you'll love this Salted Caramel Apple Pie
- Savory Sweet Balance: The delectable blend of sweet apples and salted caramel gives this pie a perfect savory-sweet balance that tantalizes your taste buds.
- Crispy and Light Crust: The flaky, light crust provides a delightful contrast to the rich, gooey filling, creating an overall satisfying texture.
- Fruit Filled Goodness: With its generous apple filling, this pie is a great way to incorporate more fruit into your dessert, adding a fresh and natural sweetness.
- Luxurious Caramel Sauce: The homemade salted caramel sauce elevates this pie from ordinary to extraordinary, promising a luxury dessert experience.
- Perfect for All Occasions: Whether it's a holiday gathering, a family dinner, or a cozy night in, this apple caramel pie fits seamlessly into any event, making it a versatile dessert option.
I can declare this is the BEST Salted Caramel Apple Pie recipe I've ever made! You will make it this week for Thanksgiving and for any special occasion! I recently made it for my niece's 18th birthday (she's an apple dessert fan like me!)and everyone LOVED it!
Let me tell you how your whole house will smell like a bakery! The spices in the apples and the caramel sauce is the most amazing combination! Instant relaxation waiting for this pie to bake! I find it totally relaxing even making the dough! A baking meditation rolling it out! If you love a caramel apple dessert, keep on reading!
I know I am often talking about my mother-in-law Teresa (from Italy). Well, she had been visiting us from Italy for weeks and we both just love to bake. Teresa is the crostata baking expert.
A favorite crostata is her Crostata agli Amaretti. And also this Apple Orangle Marmalade Crostata...delightful! I have converted her into an American food show addict. When the kids go to sleep we flip through shows and I translate what they are making. I’m a good daughter-in-law.
Is there any thing better than good ol’ American Apple Pie? I am a huge caramel fan. So when you throw on layers of sea salted caramel into my apple pie…that…THAT is an ultimate American Pie.
What Ingredients are in Caramel Apple Pie Recipe?
Here is all you need to make the most delicious homemade recipe for caramel apple pie:
PIE CRUST:
- All-purpose flour: Used as the main ingredient for the pie crust.
- Salt: Adds flavor to the crust.
- Unsalted butter: Provides richness and texture to the crust.
- Margarine or chilled vegetable shortening: Can be used as an alternative to butter.
- Ice water: Helps bind the crust together.
SALTED CARAMEL:
- Granulated sugar: Used to make the caramel sauce.
- Water: Combined with sugar to create the caramel.
- Unsalted butter (or vegan butter sticks): Adds richness and flavor to the caramel.
- Fresh heavy cream (or unsweetened oat milk): Provides creaminess to the caramel sauce.
- Sea salt (recommended: Maldon sea salt flakes): Enhances the sweetness of the caramel with a touch of saltiness.
APPLE FILLING:
- Lemons: Used to prevent apple slices from browning.
- Apples: The main fruit ingredient for the pie filling.
- Raw sugar (castor, unrefined, large granule sugar): Adds sweetness to the filling.
- Flour: Helps thicken the filling.
- Ground cinnamon: Enhances the flavor of the apples.
- Freshly grated nutmeg: Adds a warm and aromatic taste to the filling.
How to make the perfect pie crust recipe?
Pie crust could seem intimidating to make. It only takes a few things to make a really great pie dough recipe– flour, salt, some sort of fat (butter, shortening, or a combination of both), very cold water.
- You can make pie crust with shortening or with butter. Shortening assists in achieving a flaky and tender crust. Butter adds incredible flavor.
- For this particular recipe I used dairy free butter sticks (from Earth Balance brand)and vegetable shortening.
- Other times when I don't have my dairy free pie eaters around, I use real butter and the vegetable shortening.
Very important: It all begins with cold ingredients. Cannot stress enough how important to make sure you have COLD ingredients.
- Some bakers even use cold flour. The cold makes sure you get that nice and flaky crust.
- Cold ingredients stop the gluten from forming when the fat melts, which could make it chewy and not flaky.
- When it all stays very cold you are ensured the most flaky and melt in your mouth crust!
I used this Perfect Pie Crust Recipe. I found it in an old book I have of hers from the 90’s. It was perfection. The crust…ohhh…the CRUST! It may have been the best part of the pie with all that caramel and turbinado sugar/sea salt on top! My daughter says it was.
With my Italian mother-in-law helping me bake and the heat of my kitchen, the strips didn't quite make it into perfect lattice criss-cross. But the pie still turned out so pretty! So if you're not a lattice expert, you could do as we did and layer one part and then the other strips right on top.
How to make caramel sauce recipe from scratch?
The caramel part…ohhh…the caramel! I can’t tell you how difficult it was to not eat all of the caramel right from the pan. Big spoonful by big spoonful. It was amazing.
If you don’t like the whole sweet/salty combo idea, you can leave out the sea salt. This is the caramel sauce recipe I use and it is always no-fail! If you never had apple salted caramel, you are in for a treat.
This particular time I used vegan butter sticks and oat milk. It did not turn exactly how it turned out with butter and heavy cream, but it was amazing! A really great diary-free option for when you need a homemade caramel sauce.
How to make how to make caramel apple pie from scratch?
SMALL Warning: Heads up this is a long post with many photos and text!
1.The first step is to place the dough ingredients of the food processor. Cut butter and margarine (I used vegan butter sticks and and vegetable shortening) into flour. Process a few seconds until mixture resembles coarse meal.
2. Drop by drop add the water, processing very briefly. The whole process takes 20 to 30 seconds. Divide the pastry into two even pieces (I weigh mine on the baking scale to make sure they’re even). Wrap and chill the pastry for at least 1 hour.
3.While the dough is resting, prep the apples. Slice the apples in even pieces. Add on the freshly squeezed lemon juice (do not use bottled lemon juice...not the same flavor).
4.Drain any extra lemon juice from the apples. Then add on the sugar, spices and flour. You could use your hands or a spoon to gently combine it all together. Set it aside to move on to prep the caramel sauce.
5.Add the sugar and water to a sauce pan. Add in the butter (I used Earth Balance butter stick). Let it come to a low boil. The mixture will turn a copper color.
6.When the sugar mixture is ready, add in the cream (I used oat milk this time, as we had dairy-free pie eaters).
7.Gather all your ingredients together: the pie dough from the fridge. The apple mixture. The caramel sauce. If you haven't rolled out your pie dough, now is the time to do it.
How to roll out the pie dough and assemble caramel apple pie:
- When ready to use, remove pie dough from the fridge. If it was in fridge for a while, be sure to let it rest for at least 15 minutes.
- When ready to roll out, sprinkle a bit of flour under the dough and roll it out between two sheets of plastic wrap (or parchment paper).
- Roll the disk out and turn it while rolling.
- Sprinkle on more flour as needed as you keep rolling the crust to the right and the left until you get your dough circle. It should be about 10-inches round.
- Place dough circle in your pie plate.
8.Place the first layer of apple mixture in the pie dough. Spoon a bit of the caramel sauce.
9.Repeat with the rest of the apples and some more of the caramel sauce. Be sure to reserve some of the caramel sauce.
10.Layer on the lattice strips in a criss-cross pattern. If your strips are cold enough you should be able to the lattice pattern. Then brush on the egg wash. If you skip the egg wash, it is a vegan pie! Just brush the strips with your milk or non-dairy milk!
11.Here is the pie...all ready to bake!
And the pie JUST BAKED! Good luck holding back your people from diving in!
Expert tips on how to make apple pie with caramel sauce:
- Work the pastry as little as possible to keep it light and flaky.
- Make sure butter and margarine are cold when making the pastry in a food processor.
- Pat each piece of pastry into a flat round before rolling out.
- Lightly flour both sides of the dough when rolling out.
Variations and substitutions:
- Pecan Pie - Replace the apples with 2 cups of toasted and chopped pecans. For an even sweeter pie, add 1 cup of chopped dates or raisins. Substitute the nutmeg and cinnamon with 1 teaspoon of pumpkin pie spice.
- Coconut Pie - Replace the apples with 2 cups of sweetened shredded coconut. Add 1/2 teaspoon of almond extract and top the pie with a sprinkle of toasted sliced almonds before baking.
- Chocolate Pie - Replace the apples with 2 cups of chopped semi-sweet chocolate chips and 2 tablespoons of cocoa powder. Sprinkle the pie crust with a layer of chopped walnuts before adding the filling.
- Maple Pie - Replace the sugar with an equal amount of maple syrup and use 1/4 teaspoon of almond extract instead of the nutmeg. Sprinkle some toasted coconut flakes on top before baking.
- Vegan Pie - Use 1 cup of vegan butter in lieu of regular butter, substitute oat milk for cream, and use a plant-based egg substitute to brush the crust with. Top with a sprinkle of turbinado sugar for extra crunch.
- Gluten-Free Pie - Make your own gluten-free pastry dough or use a ready made gluten-free pie crust from the store. Make sure all other ingredients are certified gluten-free.
- Fruit Pie - Replace the apples with mixed berries or other soft fruits such as peaches, bananas, and plums. Add 2 tablespoons of cornstarch to the fruit mixture for added thickness. Sprinkle chopped nuts on top before baking for an extra crunchy flavor. Use maple syrup or brown sugar in place of white sugar. Add a hint of ginger or cardamom for extra flavor.
What to serve with apple pie salted caramel?
- Vanilla ice cream
- Whipped cream
- Caramel sauce
- Cinnamon and sugar sprinkled on top
- Chopped nuts such as almonds or walnuts
Recipe FAQ's
If you did not cut lattice strips for the top crust, you will have to cut vents. The baking apples need steam to escape. If the steam doesn't get out of a top crust covering, the filling can get soupy. Cut deep enough vents on the top crust, pricking with a fork will not be enough to get out the steam. Or, cut out the lattice strips like I did.
Yes, you can. It will last up to 4 days in the refrigerator
However, It is not necessary to refrigerate caramel apple pie, but it will help to keep the caramel from sliding off the apples. If you do refrigerate it, be sure to let the pie warm up for a few minutes before serving so that the flavors can meld together.
While there are many types of apples you can use for pie, some of the best include Granny Smith, Honeycrisp, or Golden Delicious. These apples are all tart and firm, which helps to prevent them from turning to mush when cooked.
You can prep the filling a day before as well as the pie crust, and assemble the day of for better results
Yes, you sure can! If you have your favorite brand that you love, use that. If you want to try out the homemade pie crust recipe, it's really simple to put together, and the flavor is outstanding!
The caramel sauce will slightly harden when it is placed in the fridge. Stored in the fridge it will stay fresh for 2-3 weeks. It could be warmed up in a microwave or on low heat stove-top in a sauce pan.
Boiling on high heat and too long will cause the caramel to scorch and it will taste bitter. It can't be used, so you will have to start over again.
Yes, you could use use store-bought caramel. Try to find a very good quality so the flavor will be better.
Place the pie uncovered on a baking sheet in the oven at 300° F for 15 minutes.
Some other apple pie inspirations:
updated from 4/2011
Thank you for stopping by!! What is your favorite American pie (leave yours in the comments!)? Mine is THIS apple pie. Happy Baking! XX
Posted on October 2022 and updated for content September 2023.
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Homemade Salted Caramel Apple Pie
Ingredients
- PIE CRUST
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¾ cup 1 1/2 sticks unsalted butter
- 3 tablespoons margarine or chilled vegetable shortening
- ¼ cup ice water
- SALTED CARAMEL
- 1 cup white sugar
- ¼ cup water
- 1 stick 1/2 cup fresh unsalted butter (I used Earth Balance vegan butter sticks)
- ½ cup fresh heavy cream I used unsweetened oat milk and I have made with heavy cream, both ways turns out perfect
- 1 ½ teaspoon sea salt recommended: Maldon sea salt flakes (optional)
- APPLE FILLING
- 4 to 6 lemons
- 5 to 6 medium to large apples
- ⅓ cup raw sugar castor, unrefined, large granule sugar
- 2 Tablespoons flour
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon freshly grated nutmeg
- ASSEMBLY
- 1 egg beaten
- Raw sugar for sprinkling on top (I used turbinado)
- 1 teaspoon sea salt flake optional
Instructions
- PIE CRUST
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter
- 3 tablespoons margarine or chilled vegetable shortening
- 1/4 cup ice water
- Read all of the directions that I wrote in this post before beginning the following recipe. It will help you
- BY HAND
- In a large bowl, sift the flour and salt. Cut the chilled butter and margarine into 1-tablespoon bits and add to the flour. With a pastry cutter, work flour and shortening together until mixture resembles coarse meal. Add the ice water little by little pressing the pastry together into a ball. Wrap and chill for at least 1 hour.
- It is very important to work the pastry as little as possible. Don’t over handle. A secret to light, flaky pastry is to keep the mixture cool, add as little water as possible, and mix only as much as necessary.
- FOOD PROCESSOR
- Put flour and salt in bowl of machine and pulse a couple of times. Cut butter and margarine (I used vegan butter sticks and and vegetable shortening) into flour. Process a few seconds until mixture resembles coarse meal. Drop by drop add the water, processing very briefly. The whole process takes 20 to 30 seconds. Divide the pastry into two even pieces (I weigh mine on the baking scale to make sure they’re even). Wrap and chill the pastry for at least 1 hour.
- Let the pastry sit out for about 15 minutes if you chilled in the fridge for a long time. But make sure it does not get too soft. You want it to still be cold when you roll it out.
- Lightly flour a pastry board, marble counter, or kitchen counter (make sure the counter is clean). Divide the pastry in half. Pat each piece of pastry into a flat round. Lightly flour the rolling pin (I like to roll my dough in between plastic wrap and I lightly flour both sides of the dough). Roll the first portion of pastry in one direction only, turning pastry continually to prevent it from sticking to the surface.
- Using pie plate as a guide, measure rolled-out pastry — it should be slightly larger than the 9-inch pie plate and 1/8-inch thick. Fold rolled pastry circle in half so you can lift it more easily. Unfold, gently fitting the pastry into the pie plate, allowing pastry to hang evenly over the edge. Trim the dough that is hanging.
- Roll out the second piece of pastry in same way. Cut the top crust as a lattice, approximately 1-inch in width or as desired. Chill the rolled crust in the pie plate and the lattice strips while you prepare the salted caramel and apple filling.
- SALTED CARAMEL
- In a large sauce pan over low heat, add the sugar and water and stir together until it dissolved. Add in the butter pieces (I used Earth Balance butter sticks as I was making it dairy-free). Bring the sugar mixture to a slow boil.
- Continue cooking at a low boil until the mixture turns a deep, golden brown color, almost copper. It could take 10 minutes or even more because you are cooking it at a very low and slow boil. Take care to not leave the kitchen as you are doing this part of the recipe. It could turn from the desired copper color to a burned sugar mixture, and you would have to toss it and start all over again.
- As soon as the sugar mixture turns a light copper color, take the pan off the heat and immediately add the heavy cream (I used oat milk and I've made with heavy cream). This mixture will rapidly bubble so take care as it’s a very hot and sticky sugar mixture that can burn you as it bubbles and steams.
- Place the pan back on the stove on low heat. Whisk it all together and sprinkle in a bit of the sea salt (omit if you do not want a salted caramel-I used 1/2 teaspoon). Set the caramel sauce aside while you prepare the apple filling.
- APPLE FILLING
- Juice the lemons into a large mixing bowl. Core, peel, and thinly slice the whole apples. Mix the apples in the lemon juice to prevent them from browning and to add some lemon flavor. Let the apple mixture sit for about 5 minutes.
- Drain the apples if there seems to be a lot of lemon juice in the bowl. In a small bowl, combine the sugar, flour, cinnamon, and nutmeg. Spoon on the mixture over the drained apples in the mixing bowl. With a spoon (or your hands) gently combine and coat the apple slices.
- PIE ASSEMBLY
- Preheat the oven to 375 F.
- Gather your rolled pie crust in the pie plate, salted caramel, and apple mixture.
- Begin by layering 1/2 of the apples in the bottom of the crust. Place them as close together as possible trying not to have any gaps.
- Spoon 1/3 of the caramel all over the apples.
- Start the second layer by placing the other half of the apples in the pie plate and spoon on some more caramel. Be sure to reserve some of the caramel sauce.
- Assemble the lattice crust and flute the edges of the crust.
- Pour the last bit of caramel on top.
- Brush the crust with the beaten egg.
- Lightly sprinkle with sea salt (about 1/2 teaspoon, omit if you do not want salt).
- Sprinkle with raw sugar.
- Place the pie plate on a large baking tray (the caramel does bubble over so be sure to place the pie plate on a baking sheet).
- Bake at 375F for 30 minutes.
- After 30 minutes reduce the oven temperature to 350 and bake for 25 to 35 minutes. If you notice after 10 minutes that the crust is getting too brown, you could lower the heat to 325F and you could also tent the pie with a piece of foil paper. You can test the apples for doneness with a long toothpick or small knife. The apples should be just soft.
- Let the pie cool, then slice and enjoy. Serve with your favorite ice-cream or whipped cream.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Pie crust: Use our recipe or your own favorite recipe. The crust is great even with Earth Balance vegan butter sticks and vegetable shortening or you could use unsalted butter and margarine. Either way it turns out flaky.
- Lattice: If you do not cut out the lattice strips, you could roll the other portion of dough and cover the pie filling with it. Just be sure to cut large enough vents to let the apples and caramel cook. If you don't have vents, the steam will make the apple filling turn runny and soupy.
- Apples: A mixture of Crispin, Granny Smith, and Cortland is nice if you can. Be sure to slice the apples all the same thickness. If some are too thin, you'll have some mushy and some perfect consistency.
- Caramel: This process can take awhile depending on the heat source. Keep an eye on it, if the caramel begins to smoke, you’ve burned it and you’ll have to start over. Save a small portion of the caramel to pour on top once the lattice is assembled.
- Make Ahead & Freezing Instructions: Prep pie crust dough ahead of time and stored in the refrigerator for up to 5 days. Pie dough keeps in freezer for up to 3 months (wrapped in plastic wrap and in a zipped lock freezer bag). Thaw overnight in the refrigerator before using. The baked pie freezes well for up to 3 months. Simply thaw overnight in the refrigerator. Heat in the oven on 325F for about 10 minutes or eat at room temperature before serving.
Lauren at Keep It Sweet says
I am in love with this recipe! I will definitely try it! Salted caramel = heaven
Kimmy Bingham says
I have a weird obsession with caramel and apples. Add salt, and I believe you can hear angels singing. I'm so making this!
Meriem says
I like your receipe. I will do it with maple caramel for sure...miam! Thanks for this good idea and for your beautiful blog!
Jean says
Why couldn't I have an Italian mother-in-law? 🙂 I'm hooked on caramel, too, lately and this apple pie looks heavenly! Wow!
A Thought For Food says
The title alone had me drooling! Please send a slice to...
Anonymous says
Lora, this pie looks AMAZING! Your MIL sounds like a fun person and I love how you're both learning from each other. Happy Friday dear friend! xoxo
Cher says
As an Upstate NY girl, there would be something very wrong with me if apple pie didn't make my top five list, for sure! This looks lovely. & You are right, there is something to be said for hooking up with Italian families 🙂
Kate says
Man o man! this caramel apple pie looks heavenly! Great pictures as well! Thanks for sharing!
Erin says
Yum, yum and more yum!!!
Pegasuslegend says
Love love love Apple pie when I lived near the orchards in Upstate NY I use to make one a week... we had apples all year, I dont get the freshest anymore and miss them! This looks awesome!
Wilde in the Kitchen says
This pie looks super delicious! I want to make and eat it right now, but I'm in the lab right now. It'll have to wait until I get home!
Lindsay @Eat, Knit, Grow says
Super yum! I also love caramel. So nice that you are baking with your MIL!!
Lindsey @ Gingerbread Bagels says
Oh my word!!! I want this pie now, right now! 🙂 It looks sooo incredible, it's calling my name. YUM!!!
My favorite pie is apple pie. 🙂
foodwanderings says
Wowee! Chanelling Deb @smithbites! I love apple desserts and as usual you do not disappoint. In recent years I am enamored with salted desserts which was a foreign concept to me, but Yum-o!
Anonymous says
this pie is just lovely. i love the lacing on top its just so well done. caramel apples are my favorite caramel apple in a pie even better!
awesome photos
Cassie @ Bake Your Day says
I love salted caramel and this pie looks wonderful!
Lauren@LittleYellowKitchen says
All these salted caramel recipes in the food world are making me sooo curious! This is a perfect Easter dessert if you ask me...maybe even Easter breakfast 🙂
Mari says
This is a must taste!! I am so sure my hubby will LOVE it!
Have a great weekend 🙂
Liren says
Your mother in law sounds just so huggable! I can't stop chuckling at the idea of her falling into the dryer, but it's true, Americans seem to like everything jumbo size.
Beautiful pie!
Sue says
I love apple pie, and yours looks "over the top" fabulous! A must make! Beautiful job. How fun to bake with your mother-in-law:)
Becky says
What a great looking apple pie, and with the caramel. it's over the top! Next time we make appple pie, we'll havve to add the caramel.
Jennifurla says
OMG yes please, I would love to make this! Gorgeous.
Chris says
omg caramel and apples my favorite. OK...this is ANOTHER one I have to make - still have a few slices of the lemon cake left - but...I do have yummy apples from my CSA that are begging to be used.
I'm so happy to hear you are able to eat what you bake now - yay! 🙂
When you said you are making Easter breads, it brought back memories of my nana - she *always* made an Estonian bread called mamusaia - it was a daily staple at the house. At Easter it got a handful of raisins, an egg wash with a sprinkling of sugar, and a braided wreath shape. At Christmas the same thing, but a small coin/toy would be placed inside for someone to find. Most of the time it was just simply a braided loaf. It's a yeast bread similar to challah, but there is cardamom in it which gives a lovely aroma. It brings back memories 🙂 I may have to get the recipe out and make some for Easter now. It also keeps for a LONG time - my grandmother would simply wrap it in some tin foil.
Celia says
I just had the Four and Twenty Blackbirds pie last week...and yours looks way better! The apples are just perfectly juicy, and that lattice of beautiful.
Christine Wu says
This is just beautiful! Speechless....
Savoring Italy says
Hi Celia-oh my goodness!Thank you!That pie of theirs had me drooling and I had to try.:)
Thank you Christine and everyone else for your sweet comments!
Chris-that is exactly how she made her Easter bread today! Except no raisins and she used cinnamon:) She did two different kind of braids. She used natural yeast to make it last longer;)Do you have a blog?Would love to see your Estonian bread !:)
Sandra says
Looks delicious, I'd love to have an apple pie with caramel! Your mother-in-law is a gem.
sara @ CaffeIna says
I think caramel makes everything better! I am already in love with this apple pie!
Happy When Not Hungry says
Wow Lora! This pie looks amazing! I love my mom's apple pie recipe, but I definitely need to try this especially with the salt and caramel. Yum!
briarrose says
Caramel apple pie.....I drooled. LOve it!
Lizzy says
I'm with briarrose...oh, how I love caramel...and add it to apple pie...and I'm in heaven. Beautiful pie...I made lattice crusts as a teen, and I don't know why they seem so intimidating now. You and your lovely MIL have inspired me to make one soon.
So good to see you posting...hope your incision is feeling better...
Reeni says
I just love the sound of this! Salted caramel is one of my favorite things - my family doesn't feel the same way. I suppose I could just salt a little bit of it - all for me! Hope you are doing well! xoxo
Anonymous says
Yum 🙂
Betty says
Caramel and apples is a match made in heaven. 🙂 This pie looks delicious!
Amy says
Lora, I love a good apple pie, but yours sounds over the top delicious with that salted caramel drizzled over it before baking! Beautiful with the lattice work as well :)! Have a great weekend!
Jennifer says
Another amazing recipe and more amazing pictures. Those ones drizzling the caramel over the pie and inside the filling make me want some salted caramel. Right. Now.
Rebecca from Chow and Chatter says
wow great pie an American classic for sure
Lo-mo says
Just wrecked the key board with drool....this pie looks amazing Lora! So glad to hear you are up and baking, and connecting with your mother in law! Send some pie on over please!
Theresa H Hall says
Oh! I want some of that pie! I think I could lick the screen.
WineDineDivas says
We are dreaming about to pair this delicious Caramel Apple Pie with a fruity German Late Harvest Riesling!
Cheers:)
Carolyn says
Yeah, the layer of caramel was nothing short of brilliant!
Peggy says
Um, salted caramel apple pie?? Yes please!
Adora's Box says
I'm a caramel junkie myself. It was so difficult to read this post. It was too mouthwatering!!!
Angela@RecipesFromMyMom says
I made caramel a few weeks ago and kept thinking about what other desserts it could be put into. That pie is scrumptuous.
Diethood.com says
Holy yumminess, Lora! That looks amazing and it sounds like I could eat the entire thing all on my own...no help needed!
Sprinkled with Flour says
This pie sounds to die for! I'm a pie girl, and this one has me really excited:)
wendyweekendgourmet says
Lord have mercy, that looks GOOD! Michael is a pie lover, and I love salted caramel...so this is a dessert we both would love. How nice to have such a wonderful MIL...I'm lucky like that too. How long will they be staying with you?
Anne says
This looks outrageously good!!!
Claudia says
I love crostadas for their ease - however, I will walk miles for salty caramel. And then you mix it with American good old apple and I think you created a piece of apple pie nirvana. You are a very good daughter-in-law indeed! You are both so lucky as is the family that gets to partake in this deliciousness.
Anonymous says
is it appropriate to put ice cream on a salted caramel apple pie?:)
I hope marrying an italian girl has all the same benefits when it comes to the mother-in-law feeding food like crazy!
Savoring Italy says
Wendy-They will be here 5 wks total:)2 more to go!
Claudia-Apple pie nirvana! I love that:)I think you are right and that is what it was:)
Ethan-I forgot there are guys besides my brother that read my blog. YES!I'm certain marrying an Italian girl could have same fringe benefits:)
Foodiva says
Mamma Mia! Reading this post is like you guys watching the food on those cooking channel...I want to eat this delicious pie NOW! Lora, not only are you an adorable daughter-in-law, but you also have the world's best MIL. Can we exchange once you're better? Haha, my husband will kill me for saying this!
Cookin' Canuck says
You are such a good daughter-in-law. How fun that the two of you can enjoy time with each other in the kitchen and spend time making gorgeous creations like this pie.
Anonymous says
The time spent with your mother in law sounds fantastic! I would love to be there as you translate and bake together...but only if I can have a piece of this pie! Salted caramel is one of my favorites and it takes this pie to a whole new level! Yum 🙂
Claire Gallam says
Absolutely perfecto!! 🙂
Sanjeeta kk says
How lovely the pie look! I recently posted a Pears pie on my blog with palm sugar. Must bake this one as well. Salted caramel sounds exciting.
Karen says
I have been thinking about this since I saw it the other day! I love this twist on the classic apple pie. I'm sure your MIL was thrilled. How fun to show her some new recipes.
BigFatBaker says
Yum this sounds delicious. I love salted carmel, and I imagine it would be unbelievable in an apple pie! I'm going to have to make this soon. Thanks for the recipe 🙂
BTW, I found you through Chef Pandita's delicious links post - and I'm glad I did! Have a great week.
Sandra says
Oh dear Lora, you could not make this more perfect! Great looking pie, and sounds very very tasty!I love your photos too!
Hope that you have great week!!!
Savory Sweet Living says
I love pies mostly because of the pie crust and this salted caramel apple pie looks amazing! Love that you pour the extra caramel on the crust, will definitely need to give this pie a try just so I can eat the crust alone.
Chris says
I made your pie and it's definitely a keeper - and yes, the crust is one of the best parts - I used a spelt flour crust which...to my surprise was very tender and flaky!
I have to share a funny anecdote - It's been ages since I made caramel - I melted the sugar, and for some reason, I kept thinking "must...stir...don't want sugar to burn" well...I stirred so vigorously for 20 MINUTES, that eventually I wound up with something that sort of looked like puff pastry ROFL. I then realized..you *really* don't want to stir this stuff that much. I put a little water back in, let it melt and rest and salvaged it - the caramel was a little runny, but still yummy even after I beat it into submission *grins* pie came out amazing.
Yes, I do have a blog - I think I'll do the mamusaia tomorrow and send you the link when I post it 🙂
Greg says
That looks simply amazing! The caramel is really getting me.
kita says
I have some apple pie lovers in my phone book and I tend to wait until fall to make them, but this looks too beautiful to wait. Im glad you were able to make this with your MIL. 😀
Jacqueline says
Oh my goodness that looks delicious! It's making me want to run into the kitchen and bake my favorite pie: Bourbon Molasses Apple Pie with Candied Bacon (http://thedustybaker.com/2011/01/30/bourbon-molasses-apple-pie-with-candied-bacon/). Made it so much in the fall and it's been too long - going to try the salted idea next time!
Savoring Italy says
Jacqueline-candied bacon!! Sounds fantastic!!
Chris-I like the spelt flour idea:)I had a problem w/my caramel. I forgot to add the cream at the end! It ended up just perfect:)
Elle says
So wodnerful that you're spending so much quality time with you mother in law--she sounds very sweet.
This pie looks freaking fabulous! What a great way to start someone off on apple pie!
Jeanne @ CookSister! says
Oh I am totally in love with this idea! Genius. In fact, I can think of very few things that wouldn't be improved by lashings of salted butter caramel!!
Mrs C 1963 says
I make a caramel apple pie, but this looks excellent!
Jenn says
Seriously swooning right now! The Caramel Apple combo is perfecto!
Sara Welch says
Love a robust pie and this is no exception! Looking forward to baking this over the weekend; looks too good to pass up!
Demeter says
This definitely takes Apple pie to a whole new level! Wow!!
Dorothy Reinhold says
Look how gorgeous that pie looks! Give me allll the caramel!
jade manning says
Now, this is a game-changer!
annie says
This is delicious! Everyone raved!
Sandra says
Thank you so much for the recipe! So easy to follow!