Description
A decadent twist on the classic apple pie, filled with tender cinnamon-spiced apples and drizzled with rich salted caramel. Perfect for holidays or any cozy occasion.
Ingredients
For the Crust
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup unsalted butter, cold and cubed
- 6–8 tbsp ice water
For the Filling
- 6 cups sliced apples (Granny Smith + Honeycrisp recommended)
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 2 tsp lemon juice
- 1 tsp vanilla extract
For the Salted Caramel
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cubed
- ½ cup heavy cream
- 1 tsp flaky sea salt
Instructions
- Prepare the crust: In a large bowl, whisk together the flour, salt, and sugar. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, and mix gently until the dough just comes together. Divide the dough in half, wrap each in plastic wrap, and chill in the refrigerator for at least 1 hour.
- Make the caramel: In a saucepan over medium heat, melt the granulated sugar without stirring until it reaches an amber color. Add the cubed butter, whisking constantly until melted and combined. Slowly pour in the heavy cream while whisking to incorporate smoothly. Stir in the flaky sea salt and set aside to cool slightly.
- Prepare the filling: In a large bowl, combine the sliced apples with granulated sugar, brown sugar, all-purpose flour, ground cinnamon, nutmeg, salt, lemon juice, and vanilla extract. Toss well to evenly coat the apples with the spices and sugars.
- Assemble the pie: Roll out one of the chilled dough discs on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trimming excess if needed. Fill with the apple mixture and drizzle half of the salted caramel over the top, reserving the rest for serving.
- Top the pie: Roll out the second dough disc and place it over the filling. You can cover fully or create a lattice pattern. Seal the edges by pressing with fingers or a fork and cut small slits in the top crust to allow steam to escape. Optionally, brush the crust with an egg wash for a golden finish.
- Bake the pie: Preheat the oven to 400°F (200°C). Bake the pie for 20 minutes to set the crust, then reduce the temperature to 350°F (175°C) and bake for an additional 35–40 minutes until the crust is golden brown and the filling is bubbly.
- Cool and serve: Let the pie cool completely for at least 2 hours before slicing to allow the filling to set. Drizzle with the remaining salted caramel before serving for extra richness.
Notes
- Use a mix of tart and sweet apples for best flavor and texture.
- Caramel can be made ahead and refrigerated; warm slightly before drizzling over the pie.
- The pie can be baked a day in advance—flavors deepen overnight for a more intense taste.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
