3.14. Pi Day!
Figured there couldn’t be a better day to post about one of my favorite pies: Salted Caramel Apple Pie.
I’ve had this recipe in my repertoire for many years, first stumbling upon it over at one of my favorite blogs. It’s a pie that makes an appearance at almost every holiday or just when I want something a little extra special. It’s as easy as pie and even that much more delightful.
So what makes this pie so memorable? It could be the tried and true buttery, flakey crust. The mix of sweet and tart apples that keeps your taste buds guessing. Or even that delicious, salted caramel mixture that “magically” comes together in the oven to coat every bite. It’s a classic recipe, elevated to an irresistible level.
Make sure to save this recipe for a special occasion or just when you want some homemade goodness sitting on the counter for the littles after school. Happy baking!
Salted Caramel Apple Pie
Equipment
- 1 9-inch pie dish
- Rolling Pin
Ingredients
Pie Crust
- 2-1/2 c. all purpose flour
- 1 c. unsalted butter
- 1 tsp. salt
- 1 tsp. sugar
- 1/4 to 1/2 c. iced water
Salted Caramel Apple Pie Filling
- 6 to 7 c. apples, peeled and sliced
- 1 tbsp. lemon juice
- 1/2 c. light brown sugar, packed
- 1/2 c. sugar
- 1/4 c. all purpose flour
- 1 tsp. ground cinnamon
- 1/4 tsp. nutmeg
- 1 tsp. sea salt
- 1 tsp. vanilla extract or vanilla bean paste
- 4 tbsp. heavy whipping cream
- 4 tbsp. butter
Instructions
- For the pie crust, place flour, salt, and sugar in bowl of food processor. Process for a few seconds to combine. Add butter and process until mixture resembles coarse meal (about 10 seconds). With the food processor running, add iced water in a slow, steady stream through the feed tube just until dough holds together (DO NOT process for longer than 30 seconds).
- Turn the dough out on a work surface and divide in two. Place each half in plastic wrap and flatten to form two discs. Wrap and refrigerate for 1 hour before using.
- Once the crust is firm, yet pliable, roll out one disc of dough and place inside a greased 9-inch pie dish with a small overhang. Place back in fridge until ready to use.
- Preheat oven to 450ºF. For the filling, place apples in a large bowl and sprinkle with lemon juice. Sprinkle over apples the light brown sugar, sugar, flour, cinnamon, nutmeg, and sea salt. Toss to evenly combine. Add vanilla extract and heavy whipping cream and toss to mix.
- In a large skillet, over medium heat, melt butter. Add apple mixture and cook for approximately 8 to 10 minutes until apples are soft and liquid has turned golden. Place apple mixture into pie shell.
- Roll out second pie crust disc on a floured work surface. Place the rolled out crust over the apples or cut the crust into stripes to create a lattice top. Crimp the edges. Brush top with heavy whipping cream and bake for 15 minutes.
- Reduce the heat to 350ºF and bake for an additional 45 minutes or until crust is golden and filling is bubbly. Let cool before serving.
Notes
- Since the caramel mixture adds extra sweetness, I especially love using a mix of tart and sweet apples in this pie. Granny Smith paired with Pink Ladies, Honeycrisp, or any other sweet baking apple you love!
- My trick for rolling out pie dough is using plastic wrap as a barrier. Place a piece of plastic wrap on the counter, then the pie dough, and a second piece of plastic wrap. This always help me so much because the dough won’t stick to the rolling pin!
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