I always enjoy experimenting with fresh ingredients. In my latest salted caramel apple pie recipe, I blend succulent Granny Smith apples with a buttery crust made from all-purpose flour and cold unsalted butter. A hint of cinnamon and lemon juice adds depth while a luscious caramel sauce brings every bite together.

Jump to Recipe

I’ve always been on the hunt for a dessert that surprises me with every bite and this Caramel Apple Pie does just that. I remember the first time I made a pie using 2 1/2 cups of all-purpose flour, a teaspoon of salt and sugar, and a cup of cold unsalted butter – it was a bit of an adventure but totally worth it.

Mixing in 6 cups of juicy Granny Smith apples with cinnamon and a hint of lemon juice really took it to a whole new level, and once I drizzled a silky salted caramel made from sugar, butter, and heavy cream over the top, I knew I had found my best apple pie recipe homemade. If you love fall pies recipes or are into classic apple pie and salted caramel apple pie vibes, then this dish is a must try even if it seems a little challenging at first.

Enjoy the journey!

Why I Like this Recipe

I really love making this caramel apple pie for so many reasons. First, the crust is super easy to work with even though it sounds kinda tricky at first. I mix and knead the dough and let it chill, and then it comes out all flaky and buttery – it makes me feel like a pro in the kitchen even when I mess up sometimes.

Second, the apple filling is just perfect. The Granny Smith apples, cinnamon, and a hint of nutmeg blend together so well. I love how the tart apples mix with the sweetness of the sugar and the tang of the lemon juice, giving the pie that warm, fall vibe which is my absolute favorite.

Third, the caramel sauce is out of this world. When I heat the sugar and stir in the butter and cream, it turns into this rich, creamy sauce that has just the right touch of saltiness. It makes every bite an explosion of flavor and reminds me how special desserts can be.

Lastly, I like that even though the lattice top might seem intimidating, it actually turns out looking pretty neat. It’s fun to lay the dough strips over the filling knowing that a few mistakes here and there only add character to the pie. This whole process makes me feel accomplished, and it’s a treat that I just love sharing with everyone.

Ingredients

Print Recipe (No Advertisments)

All-purpose flour: mainly carbs; creates a sturdy, neutral base perfect for pie crust.
Apples: provide fiber and vitamins; their tart flavor adds a crisp, refreshing balance.
Unsalted butter: adds rich flavor and satisfies the creamy texture; its perfect for caramel.
Granulated sugar: sweetens both the pie and caramel, helping to balance all the flavors.
Heavy cream: gives a smooth, velvety finish and is essential in making luscious caramel.
Cinnamon and nutmeg: spices that add warmth, aroma and complexity to the filling.
Lemon juice: brings a slight tanginess that brightens up the overall pie flavor.

Ingredient Quantities

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1 cup cold unsalted butter (cubed)

4 to 6 tablespoons ice water

6 cups peeled and sliced apples (Granny Smiths work great)

3/4 cup granulated sugar

2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 tablespoon lemon juice

1 cup granulated sugar (for the caramel)

6 tablespoons unsalted butter (for the caramel)

1/2 cup heavy cream

A pinch of salt or 1/4 teaspoon sea salt

How to Make this

Print Recipe (No Advertisments)

1. In a big bowl, mix 2 1/2 cups all-purpose flour, 1 teaspoon salt, and 1 teaspoon sugar, then cut in 1 cup cold unsalted butter (cubed) until the mix looks like coarse crumbs. Drizzle in 4 to 6 tablespoons of ice water little by little and knead until it forms a dough. Wrap it up in plastic and let it chill in the fridge for at least an hour.

2. Preheat your oven to 400°F.

3. Meanwhile, grab a large bowl and toss 6 cups peeled and sliced apples with 3/4 cup granulated sugar, 2 tablespoons flour, 1 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, and 1 tablespoon lemon juice until the apples are nicely coated.

4. Roll out your chilled dough on a floured surface. Lay it into a 9-inch pie plate making sure it covers the bottom and sides.

5. Pour the apple mixture into the crust evenly.

6. Roll out the leftover dough and cut it into strips to create a lattice top over the apples. Lay them over the filling, trim off any extra dough and press down the edges to seal.

7. Bake the pie in your preheated oven for about 50 minutes, or until the crust is golden and the apples are tender.

8. While the pie is baking, you can make the caramel. Heat 1 cup granulated sugar in a heavy saucepan over medium-high heat. Gently swirl the pan until the sugar melts into a smooth amber liquid.

9. Remove the pan from heat and carefully stir in 6 tablespoons unsalted butter until it’s completely melted. Slowly add 1/2 cup heavy cream while stirring constantly until the caramel is smooth and thick. Stir in a pinch of salt (or 1/4 teaspoon sea salt).

10. Once your pie is done, let it cool a bit. Drizzle the salted caramel sauce over slices and enjoy this fall treat!

Equipment Needed

1. Large mixing bowl – to combine the flour, salt, sugar, and butter
2. Measuring cups and spoons – for getting all the ingredients right
3. Pastry cutter or fork – to cut the butter into the flour mixture
4. Plastic wrap – to cover the dough while it chills
5. Refrigerator – to chill the dough for at least an hour
6. Oven – to bake the pie at 400°F
7. Rolling pin – to roll out the dough on a floured surface
8. 9-inch pie plate – to line with dough and hold the filling
9. Knife or dough cutter – for trimming extra dough and cutting lattice strips
10. Heavy saucepan – to make the caramel sauce on the stove
11. Wooden spoon or spatula – to stir the caramel until smooth
12. Cooling rack or plate – to let the pie cool a bit before serving

FAQ

Q: Can I use any type of apples for this pie?

A: You sure can, but Granny Smith apples work best since they hold their shape and give a nice tart contrast to the sweet caramel.

Q: How do I know how much ice water to add for the crust?

A: Start with 4 tablespoons and add more one tablespoon at a time until the dough comes together. It should be moist enough to hold but not sticky.

Q: My dough seems too dry, what should i do?

A: Try adding a bit more ice water slowly. The dough will feel crumbly at first, but with a little gentle mixing, it should form a smooth ball.

Q: What can I do if my caramel doesn't thicken properly?

A: Make sure you cook it on medium heat and stir constantly, if it still looks too runny, let it cook a little longer until it reaches your desired consistency.

Q: Can I substitute heavy cream in the caramel for something else?

A: Yeah, you can try using half and half, but the texture and richness may change slightly. If you're looking for a similar creamy finish, heavy cream is your best bet.

The Best Caramel Apple Pie Recipe Substitutions and Variations

If you dont have all-purpose flour, you can use pastry flour or even a gluten-free flour blend. These work fine for a tender crust.
Instead of cold unsalted butter, you might try using coconut oil or even shortening. Just keep in mind the flavor may change a bit.
If you cant find Granny Smith apples, Pink Lady or Braeburn apples can be a pretty good substitute for that perfect tart flavor.
For heavy cream, you can mix 3/4 cup whole milk with 1/4 cup melted unsalted butter or use evaporated milk instead.
You can swap some of the granulated sugar for brown sugar if you want a deeper, caramel-like flavor in both the filling and the caramel.

Pro Tips

1. When you mix in the cold butter with the flour, make sure you work fast and chill the dough right away. If it gets too warm, your crust might not turn out as flaky as you want.

2. Use the same size slices when peeling and slicing the apples so they cook evenly. It’s a small thing but it makes a big difference in making sure every bite tastes consistent.

3. When you’re making the caramel, be extra careful stirring in the butter and heavy cream slowly. If you add them too fast the caramel might seize up and get lumpy.

4. Let the pie rest for a few minutes after you take it out of the oven before drizzling the caramel over. This helps all the flavors blend together better and makes eating it way easier.

The Best Caramel Apple Pie Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

450

kcal

Equipment: 1. Large mixing bowl – to combine the flour, salt, sugar, and butter
2. Measuring cups and spoons – for getting all the ingredients right
3. Pastry cutter or fork – to cut the butter into the flour mixture
4. Plastic wrap – to cover the dough while it chills
5. Refrigerator – to chill the dough for at least an hour
6. Oven – to bake the pie at 400°F
7. Rolling pin – to roll out the dough on a floured surface
8. 9-inch pie plate – to line with dough and hold the filling
9. Knife or dough cutter – for trimming extra dough and cutting lattice strips
10. Heavy saucepan – to make the caramel sauce on the stove
11. Wooden spoon or spatula – to stir the caramel until smooth
12. Cooling rack or plate – to let the pie cool a bit before serving

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup cold unsalted butter (cubed)
4 to 6 tablespoons ice water
6 cups peeled and sliced apples (Granny Smiths work great)
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
1 cup granulated sugar (for the caramel)
6 tablespoons unsalted butter (for the caramel)
1/2 cup heavy cream
A pinch of salt or 1/4 teaspoon sea salt

Directions

In a big bowl, mix 2 1/2 cups all-purpose flour, 1 teaspoon salt, and 1 teaspoon sugar, then cut in 1 cup cold unsalted butter (cubed) until the mix looks like coarse crumbs. Drizzle in 4 to 6 tablespoons of ice water little by little and knead until it forms a dough. Wrap it up in plastic and let it chill in the fridge for at least an hour.
Preheat your oven to 400°F.
Meanwhile, grab a large bowl and toss 6 cups peeled and sliced apples with 3/4 cup granulated sugar, 2 tablespoons flour, 1 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, and 1 tablespoon lemon juice until the apples are nicely coated.
Roll out your chilled dough on a floured surface. Lay it into a 9-inch pie plate making sure it covers the bottom and sides.
Pour the apple mixture into the crust evenly.
Roll out the leftover dough and cut it into strips to create a lattice top over the apples. Lay them over the filling, trim off any extra dough and press down the edges to seal.
Bake the pie in your preheated oven for about 50 minutes, or until the crust is golden and the apples are tender.
While the pie is baking, you can make the caramel. Heat 1 cup granulated sugar in a heavy saucepan over medium-high heat. Gently swirl the pan until the sugar melts into a smooth amber liquid.
Remove the pan from heat and carefully stir in 6 tablespoons unsalted butter until it’s completely melted. Slowly add 1/2 cup heavy cream while stirring constantly until the caramel is smooth and thick. Stir in a pinch of salt (or 1/4 teaspoon sea salt).
Once your pie is done, let it cool a bit. Drizzle the salted caramel sauce over slices and enjoy this fall treat!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.