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Best Salted Caramel Apple Pie: 1 Divine Recipe

Salted Caramel Apple Pie
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Enjoy a Salted Caramel Apple Pie, a familiar dessert with a wonderful salty-sweet surprise. This recipe balances tart apples with rich, homemade caramel and a flaky crust. Sasha brings her intuitive touch to this classic.

Ingredients

Scale
  • Pie Crust (for double crust pie)
  • 6 large Granny Smith apples, peeled, cored, and sliced
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, cut into small pieces
  • 1/2 cup heavy cream
  • 1 cup granulated sugar (for caramel)
  • 1/4 cup water (for caramel)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon flaky sea salt (for topping)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Prepare your favorite double pie crust dough. Set aside.
  2. In a large bowl, combine the sliced apples, 3/4 cup granulated sugar, brown sugar, flour, cinnamon, nutmeg, and 1/4 teaspoon salt. Toss gently to coat the apples evenly.
  3. In a small saucepan, make the caramel. Combine 1 cup granulated sugar and water over medium heat. Stir until the sugar dissolves. Stop stirring and allow the mixture to boil until it turns a deep amber color.
  4. Remove the caramel from the heat. Carefully whisk in the heavy cream (it will bubble up). Stir until smooth. Whisk in the vanilla extract. Let the caramel cool slightly.
  5. Place one pie crust in the bottom of a 9-inch pie plate. Pour the apple mixture into the crust. Dot the top of the apples with the small pieces of butter.
  6. Drizzle about half of your homemade salted caramel over the apples.
  7. Top with the second pie crust. Crimp and trim the edges. Cut several vents in the top crust.
  8. Brush the top crust with the beaten egg wash.
  9. Bake at 425°F (220°C) for 15 minutes. Then, reduce the heat to 375°F (190°C) and bake for an additional 40-50 minutes, or until the crust is golden brown and the filling is bubbly. Cover the edges with foil if they brown too quickly.
  10. Let the pie cool completely on a wire rack. This allows the filling to set.
  11. Before serving, drizzle the remaining caramel over the top and sprinkle with flaky sea salt.

Notes

  • If you like a runnier caramel, use less heavy cream.
  • Always use firm, tart apples like Granny Smith for the best texture.
  • Baking on a lower rack helps the bottom crust cook thoroughly.

Nutrition

Find it online: https://savorsensations.com/salted-caramel-apple-pie-recipe/