Salted Caramel Apple Pie

Now that the Pumpkin Pie post is out of the way, we can finally talk about pie that actually tastes as good as it looks. Hallelujah! Welcome to part three of the apple fest, friends! Like all good things, it’s salted and pumped full of autumnal flavours. Salted Caramel Apple Pie. I knew it would be as delicious as it sounds, and that it’d bring a good variety to the apple fest. Boyfriend wasn’t exactly thrilled with the idea of a salted caramel filling, but he owed me big after the pumpkin pie incident. I managed to get my way.

The truth is, I’ve never really been into making pie. I see all those bloggers out there, taking pie dough so seriously and find myself thinking: what the heck is the big deal? Could making your pie crust really be worth all the effort? There seemed to be a strange amount of chilling involved. And warnings that if you didn’t chill your dough enough then the world would just combust. I just don’t need that kind of stress – or so I thought. I recently tried my hand at making dough from scratch, and fell in love.

Now, when it comes to pie dough, I automatically think of two people: Joy the Baker & Yossy Arefi. I settled on making Yossy’s all-butter pie crust – from her ‘Sweeter Off The Vine’ cookbook – and dove straight in. Everything remaining thoroughly chilled, as per instructions. I nearly gave up an hour into the chilling time, but managed to talk myself out of it. It was so worth it – the crust was flaky perfection!

The filling was exactly as amazingly perfect as I’d dreamed. Do I really need to convince you of how good salted caramel & apple are together? I didn’t think so. Follow your taste-buds & trust that this is the pie to bring to your next Christmas gathering.

Salted Caramel Apple Pie

Yield: 9 inch pie
Author: Vicki


  • 1 double quantity of your fave pie dough, divided in two
  • 8 medium apples, peeled and thinly sliced
  • juice of 1 lemon
  • 1/2 cup granulated sugar
  • 2 tbsp plain flour
  • 1 tbsp cornflour
  • 1/4 cup brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 egg beaten
  • flaky sea salt, for sprinkling
  • 1/2 cup salted caramel sauce, I used store-bought


  • Roll one of the doughs out into a roughly 12-inch circle that is about ¼-inch thick. Carefully press the dough into your pie dish/tart tin & store in the fridge while you prepared the filling.
  • Preheat the oven to 220C.
  • Now, the filling. Add the lemon juice & granulated sugar to a large bowl, & toss the apple slices around in it. Add in the flour, cornflour, spices, & the brown sugar. Gently stir to coat, & set aside.
  • Remove the rested pie dough from the fridge & evenly layer the apple slices into the dish, fitting in as many as possible, & being sure to leave behind any juices left in the bowl. Evenly spread the caramel sauce over the top of the apples & set back into the fridge while you prepare the top of the pie.
  • Roll out the second pie dough on a lightly floured surface until about ¼-inch thick. Cut the dough into long strips that are 2-inches thick. Remove the pie from the fridge & cover the caramel apple filling with the strips, or make a lattice top. Crimp the edges of the pie together to seal it closed & slide the whole thing into the freezer for 15-minutes to firm up before baking.
  • Once chilled, brush the top of the pie with the beaten egg & sprinkle the top of the crust lightly with some sea salt. Bake in the preheated oven for 45-50 minutes, until the pie is a deep golden brown & the juices are bubbling. Leave to cool slightly before serving.

Did you make this recipe? I’d love to know! Please leave a comment & a rating below, or tag me on Instagram @imvcki. Thank you so much for supporting Passionate Baker!


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