Irresistible Salted Caramel Apple Pie Recipe You Have to Try

There’s something about a Salted Caramel Apple Pie that feels like coming home—a warm, familiar embrace after a long day. Growing up in that old white farmhouse nestled deep in the Blue Ridge Mountains, my memories of pie are stitched tightly with the hands that made them: Mama Lu’s strong, steady hands dusted with flour, folding dough and pouring fruit with a quiet kind of love. I learned early that food wasn’t just about filling a plate; it was the story we told each other without words. This Salted Caramel Apple Pie carries that same spirit—simple ingredients, a bit of patience, and a whole lot of soul. It’s the kind of pie that tastes like a Sunday afternoon on the porch swing, the kind of pie that sticks to your ribs and your heart.

Why You’ll Love This Salted Caramel Apple Pie

This Salted Caramel Apple Pie is more than just a dessert—it’s a bridge between sweet and savory, the perfect dance of tart apples and buttery caramel, kissed with just enough salt to make every bite sing. When I was growing up, pies were always the centerpiece of family gatherings, and while Mama Lu’s blackberry jam was a favorite, apple pie held a special kind of magic. Adding salted caramel to the mix is my little nod to those mountain days, where a touch of something unexpected could turn ordinary into unforgettable.

You’ll love how the crust turns golden and flaky, the apples soften just right without losing their bite, and the salted caramel soaks in slowly, wrapping everything in a warm hug. It’s comforting, nostalgic, and elegant all at once—whether it’s a holiday celebration, a cozy dinner, or just a quiet moment when you need a little sweetness.

Plus, it’s a recipe that honors the way Mama Lu taught me to cook: with intuition, patience, and love. No rigid measuring, just enough guidance to get you started, then your own hands and heart to finish the work.

Ingredients You’ll Need for This Salted Caramel Apple Pie

• 2 1/2 cups all-purpose flour, plus extra for dusting
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup (2 sticks) cold unsalted butter, cut into small cubes
• 1/4 to 1/3 cup ice water
• 6 medium tart apples (like Granny Smith or Honeycrisp), peeled, cored, and sliced about 1/4-inch thick
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1 cup homemade or store-bought salted caramel sauce (see substitution note)
• 1 egg, beaten (for egg wash)

Substitution suggestions: If you prefer, you can swap half the all-purpose flour for whole wheat pastry flour for a nuttier crust. For the salted caramel, a good-quality store-bought sauce works just fine, but making your own from scratch (like Mama Lu’s simple caramel syrup) adds that extra layer of homemade love.

Nutrition Facts

• Calories: Approximately 420 per serving (1/8 of pie)
• Protein: 3g
• Fat: 18g (mostly from butter)
• Carbohydrates: 60g
• Fiber: 3g
• Sugar: 35g (includes natural sugars from apples and caramel)
• Sodium: 210mg

These numbers will vary a bit depending on your exact ingredients and portion sizes, but this pie strikes a good balance between indulgence and nourishment, just like the kind of food that’s meant to comfort and satisfy. Learn more: Irresistible Butterfinger Caramel Crunch Cookies You Have to Try

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Steps to Create Your Salted Caramel Apple Pie

1. Start by making the pie crust. In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes, and use a pastry cutter or your fingers to rub the butter into the flour until the mixture looks like coarse crumbs with some pea-sized bits.
2. Slowly add the ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Be careful not to overwork it. Divide the dough in half, shape each into a flat disc, wrap in plastic wrap, and chill for at least 1 hour.
3. While the dough chills, prepare the filling. In a large bowl, toss the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and salt. Set aside to let the flavors meld.
4. Preheat your oven to 425°F (220°C). Remove one dough disc from the fridge and roll it out on a lightly floured surface into a 12-inch circle. Transfer it carefully to a 9-inch pie plate, letting the excess dough hang over the edges.
5. Pour the apple mixture into the crust, arranging the slices neatly but not too tightly. Drizzle half of the salted caramel sauce evenly over the apples.
6. Roll out the second dough disc and place it over the filling. Trim any excess dough, then crimp the edges to seal. Cut a few slits on the top crust for steam to escape. Brush the top with beaten egg for a glossy finish.
7. Place the pie on a baking sheet to catch any drips and bake at 425°F for 15 minutes. Then reduce the temperature to 350°F (175°C) and bake for another 40-45 minutes, or until the crust is golden brown and the filling bubbles.
8. Remove the pie from the oven and immediately drizzle the remaining salted caramel over the top. Let the pie cool on a wire rack for at least 2 hours before serving to let the filling set properly.

One thing Mama Lu taught me was patience—especially when it came to pies. Rushing that cooling step might leave you with a runny mess, and no one wants that. Trust the process; the wait is part of the reward.

Tips for Making the Best Salted Caramel Apple Pie

• Use cold butter and ice water: Keeping your fat cold helps create that flaky, tender crust we all love. I remember Mama Lu saying that the cold butter is what gives a crust its “flaky little secrets.”
• Choose the right apples: Tart apples like Granny Smith or Honeycrisp hold their shape and balance the sweetness of caramel. Mixing varieties adds depth.
• Don’t skip the lemon juice: It brightens the apples and keeps them from browning too quickly, just like Mama Lu’s old trick for keeping her fruit preserves fresh.
• Let the pie cool completely: This is key for the filling to thicken and slice cleanly. I’ve learned the hard way—cutting too soon leads to a juicy mess.
• Make your own caramel sauce if you can: It’s surprisingly simple and tastes so much richer. Plus, it’s a moment to slow down in the kitchen and connect with the process, just like the long afternoons spent with Mama Lu.

Serving Suggestions and Pairings

This pie is divine served warm with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. Sometimes, I pour a little extra salted caramel over the top for good measure—because why not? On crisp fall evenings, I like to pair a slice with a cup of strong black coffee or a spiced chai to echo the pie’s cinnamon and nutmeg notes.

For a grown-up twist, a glass of lightly chilled late-harvest Riesling or a buttery Chardonnay complements the richness of the caramel and the tartness of the apples beautifully. But honestly, the best pairing is sharing it with loved ones around a worn wooden table, swapping stories just like Mama Lu and I did on those endless mountain afternoons.

Storage and Reheating Tips

If you’re lucky enough to have leftovers (and believe me, it won’t last long), store the pie in the refrigerator covered loosely with foil or plastic wrap. It should keep well for up to 4 days. When you’re ready to enjoy another slice, warm it gently in a 350°F oven for 10-15 minutes to revive that flaky crust and melty caramel goodness.

Avoid microwaving if you can; it tends to make the crust soggy and the caramel overly sticky. The oven method is slower but gives you back that fresh-baked feel, like waking up your memories of a kitchen filled with the smell of baking apples and sweet sugar.

Frequently Asked Questions

What are the main ingredients for Salted Caramel Apple Pie?

The main ingredients for Salted Caramel Apple Pie include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Salted Caramel Apple Pie?

The total time to make Salted Caramel Apple Pie includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Salted Caramel Apple Pie ahead of time?

Yes, Salted Caramel Apple Pie can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Salted Caramel Apple Pie?

Salted Caramel Apple Pie pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Salted Caramel Apple Pie suitable for special diets?

Depending on the ingredients used, Salted Caramel Apple Pie may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Making this Salted Caramel Apple Pie is a way to bring a little piece of my mountain home into your kitchen. It’s not just about following a recipe—it’s about savoring the moments along the way, just like I did with Mama Lu, learning that the best food comes from the heart. Whether you’re baking for a family gathering, a holiday, or just because the day needs a little sweetness, this pie carries all the warmth and comfort of those farmhouse days.

“Recipes weren’t written,” Mama Lu said, “They were remembered. Shared by heart, with a pinch of salt and a whole lot of soul.”

So, take your time, trust your instincts, and don’t be afraid to add your own sprinkle of love. After all, that’s the secret ingredient that makes any pie truly unforgettable.