Salted Caramel Apple Pie is the best fall dessert made from scratch with fresh apple pie filling, cinnamon, and ooey-gooey salted caramel sauce. It’s basically an easy apple pie dressed up with salted caramel.
Make it with my favorite homemade crust, your favorite store-bought crust, or skip the top crust and top it with my best crumble topping – your choice!
This salted caramel apple pie takes a classic pie recipe and gives it a big upgrade! Apples and caramel are the perfect match and using them both to make a pie is seriously good. It’s basically a fall dessert dream!
What’s great about this recipe is that it can be as involved or as easy as you want it to be:
- You can make it completely from scratch with my best all-butter pie crust and homemade salted caramel.
- You can use your favorite store-bought pie dough and jarred caramel sauce and skip making them yourself.
- Or, you can skip the top crust and make a Dutch caramel apple pie with buttery, crunchy crumble topping.
No matter which way you choose I can promise this apple pie will knock your socks off! I mean, it has all of that ooey-gooey caramel sauce baked inside. You know it has to be good.
Table of Contents
How to Make Caramel Apple Pie Filling
So, let’s start with the good stuff! The tart and sweet apple pie filling with all that caramel sauce. If you’ve never tried salted caramel it’s like a level up from regular caramel sauce. It has that perfect salty-sweet combo going on, but feel free to substitute my homemade caramel sauce if you want to skip the salt.
Here are the ingredients you will need for the filling:
- For the apples, Granny Smith are the best ones to use. They are tart and hold their shape well after being cooked and don’t get mushy like other varieties. You will need three pounds, which is approximately six to seven apples.
- Ground cinnamon
- Salted caramel – homemade or store-bought, your choice!
First, peel and core the apples and then cut them into thin slices.
I like to cook my apples before putting them in the pie, that way they are assured to be soft and NOT chewy or crunchy. I cannot stand apples in pie that are crunchy!
Grab a large pot and add enough water to fill it with one inch. Place the apples in the water and bring it to a boil. Once the water is boiling, cook them for three to five minutes. Precooking them this way gives them a head start so they are soft and perfectly cooked once the pie comes out the oven.
Drain the apples really well. You don’t want any extra water in your filling, so drain them in a colander and give it a few good shakes to ensure the water drains off. Leave them to cool for a few minutes.
Line a 9-inch pie plate with one pie crust and chill it and the second crust until after you add the filling. If you are making a crumble topping, you won’t need the second crust.
Place the cooled apples in the pie crust and then sprinkle the cinnamon over the top. Pour the caramel sauce evenly over the top of the apples.
Cover the pie with the other pie crust. You can use the whole round and cut slits in the top or create a lattice top it you prefer. If using the crumble, just sprinkle it over the top.
How to Bake a Salted Caramel Apple Pie
To keep the edges from browning too quickly, cover the outer edge of the crust with thin strips of tin foil or use a pie crust shield.
Bake it at 425°F for 10 minutes and then lower the oven temperature to 350°F. Bake it 30 to 40 minutes. Remove the crust shield in the last 15 minutes of the baking time. Cool the pie before slicing and serving.
So, I would not be mad at you for adding generous dollops of whipped cream or scoops of ice cream for each serving. Go ahead and drizzle some more of that salted caramel sauce over the top, too!
How far in advance can you make it?
You can make this pie up to a day in advance. Just be sure to fully cool the pie first and then cover it before you put in the refrigerator.
You can also FREEZE the baked pie for up to a month.
How long does leftover apple pie keep?
You can keep it out at room temperature for up to two days. Or keep it in the refrigerator for up to four days. Just keep it covered.
You don’t want the fall to slip by without giving this caramel apple pie recipe a try! It’s perfect for the season and a great dessert for Thanksgiving or any time you want to treat yourself extra nice. Caramel and apples are just too good together especially when you combine them in this amazing pie. Enjoy!
My other favorite Apple Recipes
- Snickerdoodle Apple Cobbler
- Apple Fritter Bread
- Apple Fritter Cinnamon Roll Bake
- Dutch Apple Pie
- Apple Danish
Have you made this recipe?
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Salted Caramel Apple Pie Recipe
- Roll out one pie crust according to recipe or package directions and place in your 9″ pie plate. Refrigerate until ready to use. Roll out second pie crust and set aside.
- Peel and core the apples, then slice into thin slices. I like using my apple peeler for this step. Place one inch of water in the bottom of a large pot. Add apples and cook, stirring occasionally, approximately 3-5 minutes after water boils, or just until the apples start to turn the slightest bit opaque.
- Drain apples very well. Let them sit in the strainer for a few minutes to cool, then place them in pie crust.
- Sprinkle cinnamon over apples then pour caramel evenly over the top.
- Top with second pie crust and crimp edges, then cut slits to vent pie. Cover outer edge of crust with thin strips of foil or a pie crust shield.
- Bake at 425° for 10 minutes then lower the oven temperature to 350°F for 30-40 minutes. Remove pie crust shield during the last 15 minutes of baking to ensure that the crust browns.
- Pie may be made a day in advance. Refrigerate overnight. Serve with whipped cream or ice cream.
Nutritional information not guaranteed to be accurate
This Salted Caramel Apple Pie Recipe is completely from scratch and so easy! The filling recipe has homemade caramel and you can even make this a dutch apple pie with crumb topping.
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: August 27, 2020