Salted Caramel Apple Pie


Salted Caramel Apple Pie

Turn this American classic up a notch with the sweet complexity of homemade salted caramel.
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 1 9 inch pie


Salted Caramel

  • 1 cup granulated sugar
  • 1/4 cup water
  • 6 tbs butter, sliced
  • 1/2 cup heavy cream
  • 1 tsp salt


  • 2 9-inch unbaked pie crust, thawed (Store bought or make your own)
  • 3 lbs tart apples (We like good old Granny Smith for this)
  • 1 lemon's worth of juice (About 1 tbs)
  • 2 dashes Agnostura bitters
  • 1/3 cup brown sugar, lightly packed
  • 2 tbs flour
  • 2 tsp lemon zest
  • 1/4 tsp cinnamon
  • 1/4 tsp allspice
  • 1/8 tsp nutmeg
  • 1/2 tsp salt
  • 1 egg
  • Coarse Sugar & Sea Salt (Optional, for topping)


  • Roll both crusts to fit a 9 inch pan, about 1/8 inch thick. Chill the crust while the rest of the pie is being prepared.
  • To begin the caramel, combine water in sugar in a medium sauce pan over medium heat. Bring to a boil and cook until mixture turns amber.
  • Stir in butter, being careful as the butter will cause it to bubble and the mixture is hot.
  • Once melted, slowly drizzle in the heavy cream while stirring.
  • Once cream is completely incorporated, allow to cook for 30 seconds to 1 minute more. The mixture will rise as it cooks. If it gets too close to the top, remove it from heat.
  • Stir in salt, then set aside to cool.
  • Peel, core, and slice apples into thin wedges. Toss apple slices in lemon juice and bitters.
  • In a mixing bowl, combine sugar, flour, lemon zest, cinnamon, allspice, nutmeg, and salt.
  • Add sugar and spices to apples, toss to coat.
  • Preheat oven to 400 F with the rack in the center. It may also be a good idea to line the lower rack with a foil or put in a baking sheet lined with foil to catch pie drippings.
  • Fit the bottom pie crust into the pan.
  • Pour about 1/2 the apple mixture into the pie crust. Pour on about 1/3 the caramel onto the apples. Then add the remaining apples, topping with another 1/3 of the caramel. Set the last 1/3 of the caramel aside to be served with the pie slices.
  • Place the top pie crust over the pie, trimming excess, and pressing the top and bottom crusts together. Cut small vents in the top crust.
  • Beat the egg and brush over the pie crust. Sprinkle on sugar and salt, if desired.
  • Bake for 20 minutes, then reduce the heat to 375 F and bake until golden brown, about another 40 minutes. If the top of the pie is browning too quickly, cover it loosely with foil.