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Salted Caramel Apple Pie

Servings: 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.