Apple pie with caramels

Salted Caramel Apple Pie

Ingredients

• 8 large granny smith apples , peeled and thinly sliced
• 3 tablespoons lemon juice
• ¼ cup all-purpose flour ( 30 g )
• ⅔ cup granulated sugar ( 130 g )
• 2 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 premade pie crusts , thawed if frozen
• 1 large egg , beaten
• ¾ cup heavy cream ( 180 mL )
• ¾ cup light brown sugar ( 165 g )
• 2 tablespoons honey
• 3 tablespoons unsalted butter
• sea salt , for garnish

Nutrition Info

• Calories 644
• Fat 27 g
• Carbs 102 g
• Fiber 8 g
• Sugar 66 g
• Protein 5 g

Estimated values based on one serving size.

Preparation

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the apple slices, lemon juice, flour, sugar, cinnamon, and nutmeg. Toss until the apples are well coated.
3. Lay 1 of the pie crusts in a 9-inch (23-cm) pie dish. Add the apple slices to the bottom of the crust. Place the other pie crust over the apple slices.

Ingredients

• 8 large granny smith apples , peeled and thinly sliced
• 3 tablespoons lemon juice
• ¼ cup all-purpose flour ( 30 g )
• ⅔ cup granulated sugar ( 130 g )
• 2 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 premade pie crusts , thawed if frozen
• 1 large egg , beaten
• ¾ cup heavy cream ( 180 mL )
• ¾ cup light brown sugar ( 165 g )
• 2 tablespoons honey
• 3 tablespoons unsalted butter
• sea salt , for garnish

Nutrition Info

• Calories 644
• Fat 27 g
• Carbs 102 g
• Fiber 8 g
• Sugar 66 g
• Protein 5 g

Estimated values based on one serving size.

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Apple Pie with Caramel Sauce (Vegan)

Published: Oct 5, 2017 · Modified: May 12, 2020 by Anna · This post may contain affiliate links · This blog generates income via ads · 8 Comments

This apple pie with caramel sauce is everyone’s favourite at this time of the year. Delicious, buttery pastry filled with apples and warming spices. All finished with a drizzle of homemade caramel sauce! Perfect bake for any day of the week!

This post has been updated with new photos and text on 07/11/2019.

Hey there! And happy October once more!

With Autumn in full swing, I’ve decided to get into the spirit, and bake a pie. And what could say ‘autumn’ more, than a classic apple pie served with warm drizzle of caramel sauce?

As the days are getting shorter and nights are beginning to stretch more and more, I can’t help it, but feel super excited about this time of the year. I guess that’s mainly because I no longer need an excuse to stay in. and I can finally wear thick, woolly jumpers!

Apple Pie- timeless classic bake!

What I love about this recipe, is the fact that it’s so easy, yet it works every time. It’s one of these that you will make over and over again, year after year, and it would become your go-to pie recipe.

The smell of cooked apples and cinnamon would make anyone feel like at home. Add lovely, crumbly and buttery pastry, and you’re on your way to heaven!

But if that wasn’t good enough, there is also a caramel sauce to drizzle (or pour, if you are like me. ) your pie with.

Easy, simple ingredients to make this pie

To make this apple pie, you will only need few, simple ingredients, and the chances are, you already have all of them in your kitchen cupboard.

Basic pastry recipe

As with any pie, it all starts with pastry. I have adapted the pastry recipe from my Blackberry Tart, which technically is not vegan, as it includes egg yolks. To make the pastry vegan, simply omit adding egg yolks and choose vegan butter or spread. You may want to add an extra tablespoon of olive oil, but only if you find the pastry really crumbly.

There is also an option to use ready made, pre-rolled shortcrust pastry, which also happens to be vegan.

Which apples to use for the filling?

When it comes to apple pie, I always go for Granny Smith apples. This classic ‘green apple’ is firm, slightly sour and definitely one of the best varieties to use. They hold their shape really well, therefore you won’t end up with mushy filling. Plus, they are widely available at most stores and supermarkets.

How to make apple pie with caramel sauce

Start with preparing your pastry. Simply combine the flour, butter and a pinch of salt in a food processor until it resembles the texture of the breadcrumbs. Add 5 tablespoon of cold water and pulse it until the mixture comes together into a ball. Shape it into a disk and wrap the pastry in a cling film. Chill for 30 minutes.

Remember that when it comes to making your own pie pastry, chilling it is crucial to the success of your bake. I recommend chilling it not only before rolling it, but also before baking it, as it will hold the shape much better.

While the pastry is chilling, prepare your filling. In a large bowl, mix sugar, spices and cornflour together, then add the apples and stir it all until combined. Set aside.

Rolling the pastry

Once chilled, remove the pastry disk from the fridge and place it onto a lightly floured surface. Roll out roughly about two thirds of your pastry disk into a 30 cm circle. The remaining pastry will be used to create the lattice top.

When rolling the pastry, you want to make it about £1 coin thick. Then, carefully roll it around the rolling pin dusted with flour and unroll into the tart tin. Press it gently around all of the edges and trim off any excess.

Add the apples into the tart tin, then roll out the remaining pastry into rectangle, about 3 mm thick. Slice out 10 strips for lattice topping. I’m using a simple ‘over & under’ lattice, but feel free to get creative with yours. I have found this article on Food 52 with different lattice styles, and it’s definitely worth trying different looks!

Finishing touches

Once you have made your lattice top and placed it on the pie, brush it with some egg wash (or your choice of nut milk if making it vegan) and sprinkle with sugar. Bake it for 45 minutes until golden brown.

Because nobody wants a slice of just a plain apple pie, I have also included a recipe for caramel sauce, which is super quick and easy to do.

Any extra caramel sauce, that you have left over (if that’s even possible), can be transferred into a squeeze bottle and stored in the fridge for up to 5 days. Although, you may want to heat it up in a bowl of hot water before serving again.

Thanks for reading today’s post. As always, feel free to leave me a comment and a rating if you try this recipe! Also, remember that you can follow me on my Instagram, Pinterest and Facebook!

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Salted Caramel Apple Pie

Warning: This post is lengthy. Lots of photos and lots of text!

There are three parts to this pie. It’s just like my deep dish apple pie, but towers high with salted caramel inside and on top. First, we have the buttery flaky pie crust, then the cinnamon-spiced apples, and finally the salted caramel. Let’s discuss the crust first.

Pie crust can be tricky, but it doesn’t have to be. It’s made with a few simple ingredients. Flour, salt, cold water, and fat. You can make pie crust with shortening or with butter. Why shortening? Shortening aids in creating flakiness. Flaky, tender, melt-in-your mouth crust. Butter imparts unparalleled, impeccable flavor. Nothing beats butter.

However, my pie crust uses both. The best of both worlds. Flaky, tender, buttery pie crust made from shortening AND butter. It’s nothing new – tons of folks do it this way. And it’s the way I like it.

Make the apple filling as the dough is chilling. Fresh lemon juice, apples, flour, spices, and sugar. We suggest using a variety of apples. I used Pink Ladies (sweet) and Granny Smiths (tart). You get more complex flavor in each bite using a combo.

Next, add the pie filling to the dough. You may think – “there is way too much filling, it won’t fit!” But it will.

Make the salted caramel. Pour 1/2 cup of salted caramel over the apples:

Take the remaining chilled dough ball out of the refrigerator. Roll it out into a 11-12 inch diameter. We made a lattice crust for the pie. You can chose the kind of crust style that you want. Any other style requires you to cut several ventilation slits on the crust top. Just go with lattice. It’s pretty even if you mess it up.

Before baking, brush the top with an egg wash, then sprinkle with coarse sugar. (Looks like salt, but we promise it’s coarse sugar!)

You will love this updated version of the traditional classic! It’s comparable to eating a giant caramel apple, but with a buttery flaky crust thrown on top. We served ours with vanilla ice cream because there’s always room for ice cream, right? There is no reason to wait until fall’s harvest to make your new favorite apple pie.

Salted Caramel Apple Pie Video

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Caramel Apple Pie

The Spruce / Julia Hartbeck

Nutrition Facts (per serving)
751	Calories
39g	Fat
98g	Carbs
6g	Protein

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Nutrition Facts
Servings: 8
Amount per serving
Calories	751
% Daily Value*
Total Fat 39g	50%
Saturated Fat 24g	121%
Cholesterol 105mg	35%
Sodium 293mg	13%
Total Carbohydrate 98g	36%
Dietary Fiber 5g	18%
Total Sugars 56g
Protein 6g
Vitamin C 7mg	35%
Calcium 57mg	4%
Iron 3mg	14%
Potassium 252mg	5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Apple pie isn’t just about that warm slice piled high with freshly whipped cream during the holidays. It’s about the intoxicating spices that fill the air as it bakes in the oven. It’s about that bite you sneak for breakfast the next morning. It’s all the memories shared around it.

This version takes the classic and makes it even more tantalizing with a salty, sweet caramel that oozes out of each bite. We top it all off with a buttery crumble much like the traditional Dutch apple pie. The flaky crust comes together in no time, but if you want to make your life easier, use a store-bought crust. You can also use a store-bought caramel sauce if you’re looking to save time.

Serve this pie warm with a scoop of vanilla ice cream or homemade whipped cream. You can even make the pie ahead of time and serve it chilled. It’s a great dessert for Thanksgiving or just a nice slow Sunday evening.

«This apple pie has all the elements I look for in a pie—flaky pie crust, delicious apple filling, a sweet and crunchy topping, plus a caramel sauce to top it all off. I loved this recipe and would definitely add it to my recipe book for the holiday season—or any season, actually!» —Tracy Wilk

Ingredients

1 1/2 cups all-purpose flour

1/2 teaspoon kosher salt

9 tablespoons unsalted butter , cold, cubed

1/3 cup ice water

For the Salted Caramel

1 cup granulated sugar

6 tablespoons unsalted butter

1/2 cup heavy cream

3/4 teaspoon kosher salt

1/4 teaspoon vanilla extract

For the Filling

3 pounds baking apples, about 6 (any combination of Granny Smith, Honeycrisp, Pink Lady, or Braeburn)

3/4 cup prepared salted caramel

1/2 cup all-purpose flour, or cornstarch

2 tablespoons lemon juice

1/4 cup packed brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon kosher salt

1 teaspoon vanilla extract

2 tablespoons unsalted butter

For the Crumble

1 cup all-purpose flour

1/2 cup packed brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon kosher salt

6 tablespoons unsalted butter , melted

Steps to Make It

Prepare the Crust:

Gather the ingredients.

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The Spruce / Julia Hartbeck

Place the flour and salt in a medium bowl. Add in the cubed butter, then use a pastry blender or your hands to cut the mixture together until the butter is in walnut-sized pieces.

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The Spruce / Julia Hartbeck

Slowly add 2 tablespoons ice water, mixing the dough until it holds together when pinched. Add more water as needed. You’ve added enough water when the dough feels moistened but not wet when pressed.

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The Spruce / Julia Hartbeck

Form the dough into a ball, then flatten into a round disc. Cover and chill if not using right away.

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The Spruce / Julia Hartbeck

Roll out the dough into a 12-inch circle.

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The Spruce / Julia Hartbeck

Place the pie crust onto a 9-inch pie plate.

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The Spruce / Julia Hartbeck

Use scissors to trim any excess so that only 1/2-inch of dough hangs over the edge of the pie plate. Fold excess dough under itself to make it flush with the pie plate. Crimp the edges as desired.

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The Spruce / Julia Hartbeck

Chill the pie crust for at least 1 hour.

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The Spruce / Julia Hartbeck

Prepare the Caramel Sauce:

Gather the ingredients.

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The Spruce / Julia Hartbeck

Cook the granulated sugar and water in a medium saucepan or pot over medium heat, swirling the pan occasionally to dissolve the sugar, until the sugar turns a deep amber color, about 10 minutes.

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The Spruce / Julia Hartbeck

Remove from the heat and immediately stir in the butter (careful as the sugar will bubble rapidly) until melted, then add the heavy cream and stir to combine.

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The Spruce / Julia Hartbeck

If the caramel appears lumpy, it may have seized up from the addition of cool ingredients. Simply heat over medium, stirring, until all of the ingredients come together in a smooth consistency.

Stir in the salt and vanilla extract. The caramel will thicken as it cools.

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The Spruce / Julia Hartbeck

Prepare the Filling:

Gather the ingredients. Preheat the oven to 400 F.

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The Spruce / Julia Hartbeck

Peel, core, and dice the apples. Transfer to a large pot.

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The Spruce / Julia Hartbeck

Add 3/4 cup of the prepared caramel (reserve the remaining for serving), flour, lemon juice, brown sugar, cinnamon, ginger, nutmeg, salt, and vanilla to the pot with apples. Fold together until the apples are evenly coated in the mixture.

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The Spruce / Julia Hartbeck

Cook the apple mixture over medium heat, stirring occasionally, until the apples are slightly softened and the juices are thickened, 6 to 8 minutes. Stir in the butter, then let the mixture cool slightly while you prepare the crumble. (You can spread onto a chilled baking sheet or baking dish to help cool faster.)

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The Spruce / Julia Hartbeck

Prepare the Crumb Topping:

Gather your ingredients.

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The Spruce / Julia Hartbeck

In a medium bowl, mix together the flour, brown sugar, cinnamon, salt, and butter until clumps form.

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The Spruce / Julia Hartbeck

Once the apple filling is cooled to about room temperature, transfer to the chilled crust. (Pouring in a hot filling will melt the butter in the crust and remove all the flaky layers.) Sprinkle the pie with the crumb topping.

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The Spruce / Julia Hartbeck

Bake for 50 to 60 minutes or until the apples are softened and the crumb topping is lightly browned. (If the crust is browning too much before the pie is done, cover with foil and continue to bake.)

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The Spruce / Julia Hartbeck

Remove from the oven. Allow to cool for at least 30 minutes, then slice and serve with remaining salted caramel.

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• Make sure you use very cold butter for the pie dough to get nice flaky layers in the baked crust.
• It’s very important to chill the pie dough for at least one hour once it’s been rolled out and lined in the pie pan or it could shrink back and yield a tough crust. This chilling period allows the fat to harden and gives time for the gluten to relax.
• When making the caramel sauce, don’t walk away! It may seem like you’re waiting a long time for the sugar to caramelize, but once it starts to brown, the process goes quickly and you’ll want to catch it before the sugar goes from caramelized to burnt in seconds.

Recipe Variations

Based on your time and preference, you can make a number of changes to this recipe to make it your own:

• If you don’t like to make your own crust or you’re in a pinch, feel free to use store-bought.
• If homemade caramel isn’t your thing, use store-bought for this as well.
• Apple pie is all about warm spices, but you can play around with ones that fit your palate, including pumpkin pie spice, allspice, cloves, or even upping the spices already present.
• Try adding flavor to your crust by incorporating spices or even cheddar for flakier layers.
• You can swap half of the apples out with another fruit like pears, peaches, or even strawberries.

Double Crust

• You can omit the crumble and opt for a double crust, if desired. Simply double the crust recipe.
• Roll out both crusts. Place the bottom crust in the pie pan, add the filling, then lay the top crust over top.
• Press all around the edges to seal, then use scissors to trim off any excess so that there is only 1/2-inch hanging off the edge of the pie plate.
• Tuck the overhang under itself, so that the crust is flush with the pie plate.
• Crimp edges however desired, then bake for about 55 minutes.

Sliced vs. Diced

• Dicing the apples helps to cut clean wedges from the pie and also makes for a smoother bite. If you love the look of sliced apples versus diced, feel free to do as you like. No changes to the recipe.

How to Store

Refrigerator

• You can hold the fully made pie in the fridge for up to 5 days.

Freezer

• You can wrap the pie tightly in plastic wrap and freeze for up to 4 months.
• Thaw in the fridge overnight, then let come to room temperature before serving.

Do you cook apples before putting them in a pie?

Some pie recipes call for cooking the apples before filling the pie, such as this one for a caramel apple pie, but some others have you toss the filling ingredients together and add them to the pie raw. One method isn’t better than the other, but keep in mind that a pie with a raw filling will take longer to bake and what looked like a huge mound of apples at first will cook down to a much thinner layer of filling.

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