Go Back
Salted Caramel Apple Pie | the little epicurean

Salted Caramel Apple Pie

Yield: 9-inch pie
Servings: 8 slices
Author: Maryanne Cabrera


Pie Dough:

  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 2 Tablespoon granulated sugar
  • 7 Tablespoon vegetable shortening*
  • 10 Tablespoon unsalted butter, chilled, sliced into tablespoons
  • 4-6 Tablespoon ice water

Salted Caramel:

  • 14 oz package of caramels, unwrapped
  • ¾ cup heavy cream
  • 1 teaspoon kosher salt
  • 1 Tablespoon all-purpose flour
  • 1 teaspoon vanilla extract

Apple Filling:

  • 2 pounds Granny Smith apples, peeled, cored, sliced thin
  • ¼ cup all-purpose flour
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • pinch of kosher salt
  • whole milk, for brushing
  • turbinado sugar, as needed


Pie Dough:

  • In the bowl of a food processor, pulse together flour, salt and sugar. Add the shortening and butter and pulse until mixture resembles coarse sand.
  • Add 4 tablespoons of water and pulse until dough has almost come together. If dough is dry, add another 1-2 tablespoons of water. Turn dough onto a clean working surface and push dough together into a cohesive mass.
  • Divide dough into two pieces, one slightly larger than the other. Flatten the two pieces and wrap separately in plastic wrap. Chill in the fridge for at least 1 hour, up to 2 days.
  • Remove dough from fridge and let stand at room temperature until pliable. Roll the large piece into a rectangle about 15x11-inches, about ¼-inch thick. 
  • Using a knife or pastry wheel, cut the rectangle into strips about ¾-inch wide. Place strips in the fridge to chill, about 15-30 minutes. Meanwhile, roll out the smaller dough on a lightly floured surface to about an 11-inch circle, about ¼-inch thick. Place pie plate upside down over the rolled dough to ensure it is the right size.
  • Transfer rolled dough to 9-inch pie plate. Firmly press dough into the bottom and sides of the pan. Trim excess dough, leaving a ½-inch overhang. Cover with plastic wrap and place in the fridge to chill for 15 minutes.

Salted Caramel:

  • In a heavy-bottomed sauce pot, combine caramels and heavy cream. Gently melt over medium heat. Stir until mixture is smooth.  Add salt. Remove from heat and allow to slightly cool, about 2 minutes. Stir in vanilla.
  • Carefully remove 6 tablespoons of melted caramel. Place in small bowl with flour. Stir to combine. Reserve this for pie assembly. Transfer the remaining caramel to a heat-proof container. This will be used to top finished pie.

Apple Filling and Assembly:

  • Preheat oven to 375° F. Whisk together flour, sugar and cinnamon. Add sliced apples and toss to combine. Ensure apples are evenly coated with dry ingredients.
  • Add ⅓ of apples to chilled pie bottom. Drizzle about 2 tablespoons of reserved caramel sauce over apples. Add another ⅓ of apples, followed with caramel. Add remaining apples and drizzle with remaining caramel.
  • Arrange chilled dough strips over the apple filling. Use a fork to seal the edges of the pie. Lightly brush the top of the pie with milk. Sprinkle turbinado sugar on top.
  • Place an aluminum foil tent over pie. Bake for 30 minutes. Remove foil and bake for another 25-30 minutes until the pie is golden brown and the caramel apple filling is bubbling. Serve warm or allow to cool to room temperature. Serve with remaining salted caramel.


Caramel will thicken as it cool down. Microwave for 15 second intervals to gently loosen the caramel until it is a pourable consistency.