Recipes

Salted Caramel Apple Pie

Name: Salted Caramel Apple Pie
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 8
Ingredients: all-purpose flour, spooned and leveled, plus more for work surface; kosher salt; granulated sugar; (1½ sticks) cold unsalted butter, cut into pieces; ice-cold water; unsalted butter; pounds apples (such as Granny Smith and Honeycrisp, about 6 large), peeled and sliced ¼ inch thick; sea salt caramel sauce (such as Mrs. Richardson’s); packed dark brown sugar; cornstarch; fresh lemon juice; kosher salt; ground cinnamon; ground ginger; ground nutmeg; pure vanilla extract; large egg, beaten; granulated sugar

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Quick Facts

Prep Time45 min

Cook Time60 min

Servings8

DifficultyMedium

James Anderson•11/03/2025•1 min read•Updated 3 weeks ago

5,441 views382 readers today13 sharesPopular on zyuzino.loc.city

Prep Time:

45 mins

Cook Time:

1 hr

Additional Time:

—

Total Time:

1 hr 45 mins

Servings:

Yield:

8 servings

Jump to Nutrition Facts

It will quickly become a new family favorite

Ingredients

3.75 cupsall-purpose flour, spooned and leveled, plus more for work surface
1.5 teaspoonskosher salt
1.5 teaspoonsgranulated sugar
12 tablespoons(1½ sticks) cold unsalted butter, cut into pieces
0.5 cupsice-cold water
2 tablespoonsunsalted butter
3.5 poundspounds apples (such as Granny Smith and Honeycrisp, about 6 large), peeled and sliced ¼ inch thick
0.75 cupssea salt caramel sauce (such as Mrs. Richardson’s)
0.75 cupspacked dark brown sugar
6 tablespoonscornstarch
1 tablespoonfresh lemon juice
1 teaspoonkosher salt
0.75 teaspoonsground cinnamon
0.5 teaspoonsground ginger
0.25 teaspoonsground nutmeg
2 teaspoonspure vanilla extract
1large egg, beaten
1 tablespoongranulated sugar

Directions

Make the crust: Place flour, salt, and sugar in a food processor and pulse 2 to 3 times to combine. Add butter and pulse 10 to 12 times until mixture resembles coarse meal, with any butter pieces smaller than pea size. Transfer to a bowl. Add water, 1 tablespoon at a time, using a fork to pull dough together into a crumbly pile (add up to 2 tablespoons more water if needed). Divide dough into thirds; wrap one-third of dough in plastic wrap. Combine remaining two-thirds of dough into one pile and wrap in plastic wrap, then use plastic wrap to flatten dough and press it into disks. Refrigerate until firm, at least 2 hours and up to 3 days.
Make the filling: Melt butter in a large skillet over medium-high heat. Add apples and cook, stirring often, until crisp-tender, 8 to 10 minutes. Stir in caramel sauce, brown sugar, cornstarch, lemon juice, salt, cinnamon, ginger, and nutmeg. Cook, stirring frequently, until mixture comes to a simmer and begins to thicken, 1 to 2 minutes. Remove from heat and stir in vanilla. Transfer filling to a bowl or a rimmed baking sheet. Cool to room temperature.
On a lightly floured work surface, roll out smaller dough disk to a 12-inch circle. Fit dough in bottom and up sides of a deep-dish pie plate. Trim any overlap for a clean edge of dough along the edge of the pie plate. Chill while rolling out lattice.
On a lightly floured work surface, roll out remaining disk of dough to a 14-inch circle. Cut six 1¼-inch-wide strips and eight ½-inch-wide strips. Cover and chill until ready to assemble pie.
Preheat oven to 375°F with rack in lowest position. Line a rimmed baking sheet with foil. Whisk together egg and 1 tablespoon water in a bowl. Transfer filling to crust-lined pie plate. Arrange lattice strips over filling, twisting two of the ½-inch-wide strips together to form one braid-like strip. Trim any lattice overlap for a clean edge of dough along the edge of the pie plate. Gently press edges of lattice into bottom crust. Brush crust with beaten egg mixture and sprinkle with granulated sugar. Freeze 20 minutes. Bake on prepared baking sheet until crust is golden brown and filling is bubbly, 1 hour to 1 hour 10 minutes. Cool on a wire rack at least 4 hours before serving.