Apple pie is my husband's favorite pie. Maaaaybe even his favorite dessert. He considers apple pie to be the ONLY pie one could ever want. That said, he scoffs at any recipe that has anything more than just apples, saying he prefers regular ol' apple pie. Well, peeps, I think this Salted Caramel Apple Pie has made him a believer.
This Salted Caramel Apple Pie is a twist on a classic. It starts out the same as my usual apple pie recipe: apples, sugar, cinnamon. I decided to jazz it up with some nutmeg and cloves (so good!)...then went and poured homemade salted caramel sauce over all that apple goodness!
You'll want to start the recipe with the salted caramel sauce. If you haven't made it before, it can seem intimidating. There really isn't much to it, just keep stirring and have faith! 😉 The salted caramel sauce can even be made in advance, stored in the refrigerator, and re-warmed when you need it. I made sure the recipe makes enough that you have leftovers for drizzling over your slices of pie (a must)!! <3
All that said, you can always opt for a store-bought salted caramel sauce and it will still be delicious. 🙂
Next up is the crust. I love an all-butter crust as much as the next person, but it's still 95 degrees in Texas. This crust recipe uses vegetable shortening and has never failed me! While a pastry blender isn't necessary to cut in the shortening, it does make the job faster and easier. If you're looking to buy one for yourself, you can find one here.
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Now...the filling is where things get interesting! I sautée the apples with the sugar and spices before baking, then reduce the juices and add them back to the pie. This ensures maximum flavor and a minimum of juice to make the pie soggy! If you prefer a softer apple filling, nearly cook the apples through at this stage. If you prefer more texture/bite to your apple pie, you need only cook them until their juices are released.
Then you get to pour salted caramel sauce over aaaaall that apple goodness! I kept thinking "is this too much?" as I was pouring. "Have I gone too far?" It is NOT too much and where I went with this pie is downright magical. 😉
I highly suggest drizzling your slices of pie in more salted caramel sauce. Also, maybe make it when no one is home so you don't have to share. 😉 If it converts my husband, there isn't a person in the world who wouldn't want a slice!
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Salted Caramel Apple Pie
Salted Caramel Sauce (see note):
- 1 cup sugar
- 6 tablespoon unsalted butter, cut into pieces, at room temperature
- ½ cup heavy (whipping) cream
- 1½ teaspoon fleur de sel (or other sea salt)
- 3 cups flour
- 1¼ cups vegetable shortening, cold and diced
- 1 egg, beaten
- 1 tablespoon white vinegar
- 7 tablespoon water, cold
For Salted Caramel Sauce:
- Pour sugar into a medium saucepan over medium-high heat. Whisk, and keep whisking, as sugar melts. It will clump and you'll think you're doing it all wrong. You're not. 🙂
- Once sugar is melted, stop whisking and let sugar cook until it is deep amber in color. *Carefully* add butter (mixture will bubble!) and whisk to incorporate.
- Remove mixture from the heat. Add cream (carefully!) and whisk until smooth. Add salt and stir to incorporate.
- In a large bowl, combine flour and cold, diced vegetable shortening. Using a pastry blender (see note) or fork, cut shortening in until no large pieces remain.
- In a small bowl, combine egg, vinegar, and cold water. Whisk to combine.
- Make wells in the flour mixture, and pour the egg mixture into the wells. Stir until a soft dough is formed. Turn dough out onto a lightly floured surface and knead slightly into a ball. Cut the ball in half to create two discs.
- Wrap one dough disc and place in the refrigerator. Roll the second disc out on a lightly floured surface large enough to fit the bottom of your pie place. Ensure that you don't stretch the dough (as this will cause it to shrink when baked). Set lined pie plate aside.
- Combine apples, sugar, and spices in a sauté pan. Over low heat, cook the apples until softened and their juice has been released. If you prefer a softer apple filling, nearly cook the apples through at this stage. If you prefer more texture/bite to your apple pie, you need only cook them until juices are released.
- Using a slotted spoon, transfer the apples to the lined pie plate, leaving as much juice as possible in the sauté pan.
- Cook juices over medium-low heat until reduced to a syrup. Pour syrup over apples, then pour the salted caramel sauce over top.
- Roll the second disc of dough out on a lightly floured surface and top the pie as desired, ensuring that if you cover the entire pie that you cut holes for steam to escape while baking.
- Place the pie on a baking sheet (to save your oven in the event any juices bubble over), and bake 45-55 minutes, or until top of the pie is golden. Serve slices drizzled with more salted caramel sauce, if desired.Enjoy!
Nutrition information is provided as a courtesy and is only an estimate.