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5 from 6 votes

Salted Caramel Pie

This recipe for Salted Caramel Apple Pie from scratch is out of this world! Super flaky pie crust bubbling with homemade caramel sauce and sweet and tart apples. A holiday dessert 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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