Best Salted Caramel Apple Pie – Easy Homemade Recipe

This salted caramel apple pie is the dessert you've been waiting for. It combines the classic comfort of apple pie with the rich, complex flavor of homemade salted caramel. The result is a pie that's both familiar and exciting, with a perfect balance of sweet and salty.

I've spent years perfecting this recipe, and I'm sharing all the details so you can get it right the first time. From the flaky all-butter crust to the perfectly spiced apple filling, every element is designed for maximum flavor and texture. Plus, I'll give you my tips for avoiding common pitfalls like a soggy bottom or a burnt crust.

Whether you're baking for a holiday gathering or just a cozy weekend treat, this pie is sure to impress. Let's get started.

About the Ingredients

2 1/2 cups (315g) all-purpose flour

Use a good quality all-purpose flour. For a flakier crust, you can substitute 1/2 cup with cake flour.

1 teaspoon salt

Fine sea salt works best. If using table salt, reduce to 3/4 teaspoon.

1 cup (226g) unsalted butter, cold and cubed

Cold butter is essential for a flaky crust. You can use salted butter but reduce the added salt to 1/2 teaspoon.

1/2 cup (120ml) ice water

Add more if needed, one tablespoon at a time, until the dough comes together.

6 cups (about 2 lbs / 900g) peeled and sliced apples (e.g., Granny Smith, Honeycrisp)

A mix of tart and sweet apples gives the best flavor. Granny Smith holds up well, while Honeycrisp adds sweetness.

1/2 cup (100g) granulated sugar

You can reduce to 1/3 cup if you prefer less sweet, but the caramel adds sweetness too.

1/4 cup (50g) brown sugar, packed

Dark brown sugar gives a deeper molasses flavor; light brown is fine too.

2 tablespoons all-purpose flour

This helps thicken the filling. You can use cornstarch instead, but reduce to 1.5 tablespoons.

1 teaspoon ground cinnamon

Use Ceylon cinnamon for a milder, sweeter flavor if you like.

1/4 teaspoon ground nutmeg

Freshly grated nutmeg is more aromatic. Substitute with 1/8 teaspoon if using pre-ground.

1/4 teaspoon ground allspice

If you don't have allspice, use a pinch of cloves.

1/2 cup (120g) salted caramel sauce, homemade or store-bought

Homemade is best. For a quick version, melt 10 oz of soft caramels with 2 tablespoons of cream and a pinch of sea salt.

1 egg, beaten with 1 tablespoon water (for egg wash)

This gives the crust a shiny, golden finish. You can use milk or cream instead.

Flaky sea salt, for sprinkling

Maldon or fleur de sel are great. Do not use table salt as it's too fine.

Tips & Tricks

Keep the butter and water ice-cold

This prevents the butter from melting into the flour, which is key for a flaky crust. If the dough gets warm, chill it for 15 minutes before rolling.

Prevent a soggy bottom

Blind bake the bottom crust for 15 minutes before adding the filling. This ensures a crisp bottom, especially if you like a juicy filling.

Don't overmix the filling

Toss the apples with the sugar and spices gently to avoid breaking them down too much. This keeps the filling chunky and prevents it from becoming mushy.

Vent the top crust

Cut slits or use a lattice top to allow steam to escape. This prevents the pie from bubbling over and helps the crust cook evenly.

Step-by-Step Instructions

1. Make the Dough

In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse meal with pea-sized butter lumps. Drizzle with ice water, one tablespoon at a time, tossing with a fork until the dough just comes together. Do not overwork. Divide the dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.

2. Prepare the Caramel

If making homemade caramel, combine 1 cup sugar and 1/4 cup water in a saucepan over medium heat. Cook without stirring until amber colored, about 8-10 minutes. Remove from heat and carefully whisk in 1/2 cup heavy cream and 1 tablespoon butter. Stir in 1/2 teaspoon sea salt. Set aside to cool.

3. Preheat and Roll the Crust

Preheat the oven to 425°F (220°C). On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Transfer to a 9-inch pie dish, leaving the overhang. Refrigerate while you prepare the filling.

4. Mix the Filling

In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and allspice. Toss gently to coat. Let sit for 10 minutes to release juices.

5. Blind Bake the Bottom Crust

Line the chilled pie shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes at 425°F (220°C). Remove the weights and parchment, and prick the bottom with a fork. Bake for an additional 5 minutes, until the bottom is just set. Reduce oven temperature to 375°F (190°C).

6. Assemble the Pie

Spread the apple mixture evenly in the pre-baked crust. Drizzle the salted caramel sauce over the apples, reserving 2 tablespoons for the top. Roll out the second dough disc and place it over the filling. Trim and crimp the edges to seal. Cut several slits in the top for steam vents. Brush with the egg wash and sprinkle with flaky sea salt.

7. Bake the Pie

Place the pie on a baking sheet and bake at 375°F (190°C) for 45-50 minutes, until the crust is golden brown and the filling is bubbling through the vents. If the edges brown too quickly, cover with foil. The internal temperature of the filling should reach 200°F (93°C) when done.

8. Cool and Serve

Let the pie cool on a wire rack for at least 3 hours to allow the filling to set. Drizzle with the reserved caramel before serving. Slice and enjoy!

Delicious Variations

• Add 1/2 cup of chopped pecans or walnuts to the filling for extra crunch.
• Swap the apples for pears or a mix of apples and pears for a different flavor.
• Use a crumble topping instead of a top crust for a rustic look.

How to Store Salted Caramel Apple Pie

Frequently Asked Questions

If you've tried this salted caramel apple pie, let me know how it turned out in the comments below! Share your baking adventures and any tweaks you made. Happy baking!

Salted Caramel Apple Pie

Salted Caramel Apple Pie: a flaky, buttery crust with spiced apples and rich caramel—perfect for any occasion.

★★★★½ 4.8 (214 ratings)

30 minPrep time75 minCook time8Servings485 kcalCalories

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🧂 Ingredients

• 2 1/2 cups (315g) all-purpose flour
• 1 teaspoon salt
• 1 cup (226g) unsalted butter, cold and cubed
• 1/2 cup (120ml) ice water
• 6 cups (about 2 lbs / 900g) peeled and sliced apples (e.g., Granny Smith, Honeycrisp)
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) brown sugar, packed
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/2 cup (120g) salted caramel sauce, homemade or store-bought
• 1 egg, beaten with 1 tablespoon water (for egg wash)
• Flaky sea salt, for sprinkling

📋 Instructions

1. 1Make the Dough — In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse meal with pea-sized butter lumps. Drizzle with ice water, one tablespoon at a time, tossing with a fork until the dough just comes together. Do not overwork. Divide the dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.
2. 2Prepare the Caramel — If making homemade caramel, combine 1 cup sugar and 1/4 cup water in a saucepan over medium heat. Cook without stirring until amber colored, about 8-10 minutes. Remove from heat and carefully whisk in 1/2 cup heavy cream and 1 tablespoon butter. Stir in 1/2 teaspoon sea salt. Set aside to cool.
3. 3Preheat and Roll the Crust — Preheat the oven to 425°F (220°C). On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Transfer to a 9-inch pie dish, leaving the overhang. Refrigerate while you prepare the filling.
4. 4Mix the Filling — In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and allspice. Toss gently to coat. Let sit for 10 minutes to release juices.
5. 5Blind Bake the Bottom Crust — Line the chilled pie shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes at 425°F (220°C). Remove the weights and parchment, and prick the bottom with a fork. Bake for an additional 5 minutes, until the bottom is just set. Reduce oven temperature to 375°F (190°C).
6. 6Assemble the Pie — Spread the apple mixture evenly in the pre-baked crust. Drizzle the salted caramel sauce over the apples, reserving 2 tablespoons for the top. Roll out the second dough disc and place it over the filling. Trim and crimp the edges to seal. Cut several slits in the top for steam vents. Brush with the egg wash and sprinkle with flaky sea salt.
7. 7Bake the Pie — Place the pie on a baking sheet and bake at 375°F (190°C) for 45-50 minutes, until the crust is golden brown and the filling is bubbling through the vents. If the edges brown too quickly, cover with foil. The internal temperature of the filling should reach 200°F (93°C) when done.
8. 8Cool and Serve — Let the pie cool on a wire rack for at least 3 hours to allow the filling to set. Drizzle with the reserved caramel before serving. Slice and enjoy!

👨‍🍳 Chef's Note: For the best flavor, use a combination of tart and sweet apples. Don't skip the blind baking—it's the secret to a crisp bottom crust.

Servings: 8

Cuisine: American

Course: Dessert

Nutrition (per serving): 485 kcal · 4g protein · 68g carbs · 22g fat

Written by Liam O'Connor
Liam covers personal finance and investing for beginners, demystifying money management with clear, no-nonsense advice. He focuses on budgeting, saving, and long-term wealth building, often using real-life scenarios to illustrate concepts.