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, one tablespoon at a time, until the dough comes together. Divide the dough into two discs, wrap each in plastic wrap, and chill in the refrigerator for at least 1 hour.
- Make the caramel: In a medium saucepan over medium heat, melt the granulated sugar, stirring continuously until it turns a rich amber color. Remove from heat and whisk in the cubed butter until melted and combined. Slowly whisk in the heavy cream carefully as the mixture bubbles up. Stir in the flaky sea salt and let the caramel cool slightly.
- Prepare the filling: In a large bowl, toss the sliced apples with granulated sugar, brown sugar, flour, ground cinnamon, nutmeg, salt, lemon juice, and vanilla extract until evenly coated.
- Assemble the pie: Roll out one chilled dough disc on a lightly floured surface and fit it carefully into a 9-inch pie dish. Pour the apple filling into the crust and drizzle half a cup of the salted caramel sauce over the top. Reserve extra caramel 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 by cutting strips. Seal the edges well and cut small slits on top for steam to escape. Optionally, brush the top crust with egg wash for a golden finish.
- Bake the pie: Preheat the oven to 400°F (200°C). Bake the pie for 20 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 35–40 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool and serve: Allow the pie to cool for at least 2 hours to let the filling set. Slice and serve drizzled with the reserved salted caramel sauce.
Notes
- Use a mix of tart and sweet apples, such as Granny Smith and Honeycrisp, for the best flavor and texture.
- The caramel sauce can be made ahead and refrigerated; warm it slightly before drizzling over the pie.
- The pie can be baked a day in advance; flavors deepen and improve when allowed to rest overnight.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
