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Easy Salted Caramel Apple Pie

by Savoring Italy

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An easy 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!

overhead image of salted caramel apple pie

Why you’ll love this Salted Caramel Apple Pie

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!

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 QUEEN.

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 caramel addict. So when you throw on layers of sea salted caramel into my apple pie…that…THAT is an ultimate American Pie.

Ingredients

  • PIE CRUST
  • flour
  • salt
  • unsalted butter
  • margarine or chilled vegetable shortening
  • ice water
  • SALTED CARAMEL
  • white sugar
  • water
  • unsalted butter (I used Earth Balance vegan butter sticks)
  • heavy cream (I used unsweetened oat milk)
  • sea salt recommended: Maldon sea salt flakes
  • APPLE FILLING
  • lemons
  • medium to large apples
  • raw sugar castor, unrefined, large granule sugar
  • flour
  • ground cinnamon
  • freshly grated nutmeg
  • ASSEMBLY
  • egg
  • Raw sugar for sprinkling on top (I used turbinado)
  • sea salt
overhead image of apple pie

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.

image of slice of pie on white plate

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!

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.

overhead image of pie

How to make Salted 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.

overhead image of pie crust

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).

overehead image of apple slicesi in glass bowl

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.

overhead image of apples and cinnamon in a glass bowl

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.

overhead image of caramel sauce in sauce pan

6.When the sugar mixture is ready, add in the cream (I used oat milk this time, as we had dairy-free pie eaters).

overhead image of caramel sauce in a pan and cream

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.

overhead image of pie ingredients

How to roll out the pie dough:

  • When ready to use, remove 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.
overehead image of apple slices and pie dough

8.Place the first layer of apple mixture in the pie dough. Spoon a bit of the caramel sauce.

overhead image of caramel sauce and apples in a dough

9.Repeat with the rest of the apples and some more of the caramel sauce. Be sure to reserve some of the caramel sauce.

overhead image of apple slices and 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!

overhead image of lattice stripped pie on a marbled background

overhead image of caramel sauce, egg wash and lattice stripped pie
11.Here is the pie…all ready to bake!

And the pie JUST BAKED! Good luck holding back your people from diving in!

overhead image of baked pie

Thank you for stopping by!! What is your favorite American pie? Mine is apple pie. To be totally honest, I like my recipe a whole heck of a lot and one day will post that too.

Recipe FAQ’s

How do you keep caramel from sliding off apples?

You can keep caramel from sliding off apples by making sure the apples are dry before you dip them in the caramel. You can also let the caramel set for a few minutes before adding the apples so that it has time to harden slightly. You can coat the bottom of the apple in chopped nuts or chocolate chips before adding the caramel

Should you refrigerate caramel apple pie?

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.

What type of apples are best for pie?

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.

Is it okay to prep the pie a day before serving?

You can prep the filling a day before as well as the pie crust, and assemble the day of for better results

PIN for later!
image of apple pie

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 apple pie. To be totally honest, I like my recipe a whole heck of a lot and one day will post that too.

Happy Baking! XX

Posted on November 2019 and updated on October 2022.

Did you make this? Please RATE THE RECIPE below:)

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salted caramel apple pie
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5 from 6 votes

Salted Caramel Pie

An easy 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!
Prep Time20 mins
Cook Time55 mins
Course: Dessert
Cuisine: American
Keyword: apple pie, caramel sauce, pie crust
Servings: 1 9-inch pie
Author: Lora

Ingredients

  • 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
  • SALTED CARAMEL
  • 1 cup white sugar
  • 1/4 cup water
  • 1 stick 1/2 cup fresh unsalted butter (I used Earth Balance vegan butter sticks)
  • 1/2 cup fresh heavy cream I used unsweetened oat milk
  • 1 1/2 teaspoon sea salt recommended: Maldon sea salt flakes
  • APPLE FILLING
  • 4 to 6 lemons
  • 5 to 6 medium to large apples
  • 1/3 cup raw sugar castor, unrefined, large granule sugar
  • 2 Tablespoons flour
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • ASSEMBLY
  • 1 egg beaten
  • Raw sugar for sprinkling on top (I used turbinado)
  • 1 teaspoon sea salt flake

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). 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). 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.
  • 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.

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.
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.
All images and text  ©Savoring Italy.  Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
 

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Comments

  6. 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

    Reply

  7. 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 🙂

    Reply

  10. 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!

    Reply

  14. 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!

    Reply

  15. 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

    Reply

  19. 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!

    Reply

  20. 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:)

    Reply

  21. 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.

    Reply

  23. 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.

    Reply

  24. 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.

    Reply

  26. 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 !:)

    Reply

  31. 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…

    Reply

  32. 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

    Reply

  35. 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!

    Reply

  36. 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.

    Reply

  38. 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!

    Reply

  47. 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?

    Reply

  49. 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.

    Reply

  50. 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!

    Reply

  51. 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:)

    Reply

  52. 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!

    Reply

  53. 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.

    Reply

  54. 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 🙂

    Reply

  57. 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.

    Reply

  58. 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.

    Reply

  59. 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!!!

    Reply

  60. 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.

    Reply

  61. 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 🙂

    Reply

  63. 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. 😀

    Reply

  65. 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:)

    Reply

  66. 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!

    Reply