Salted caramel apple pie was born out of a rainy day and a craving for something sweet but deeply comforting. I had a basket of apples sitting on the counter and a jar of homemade caramel in the fridge and suddenly it all came together. I thought, why not take the classic apple pie and give it a warm and buttery twist with a hint of salt?

That decision turned out to be one of my favorites. The way the caramel melts into the cinnamon-spiced apples and how the flaky crust cradles all that gooey goodness still makes my kitchen smell like a cozy fall dream. Now it’s a staple at our family gatherings, rain or shine, and always gets requested again and again.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Pie crust – A buttery and crisp base and top that holds the sweet filling.
Apples – The heart of the pie and provide tartness and juicy texture.
Granulated sugar – Sweetens the filling and helps it caramelize.
Brown sugar – Adds richness and depth with a hint of molasses.
Cinnamon – Gives that warm classic spice flavor to the apples.
Nutmeg – Adds subtle warmth and complexity.
Cornstarch – Thickens the filling so it isn’t runny.
Lemon juice – Balances the sweetness and prevents browning.
Salted caramel sauce – Adds buttery richness and that signature salty-sweet flavor.
Egg wash – Helps the lattice crust brown beautifully and shine.

Tools You’ll Need

Pie dish – For baking and presenting the pie beautifully.
Mixing bowls – Used for coating the apples and combining ingredients.
Peeler and slicer – Makes prepping the apples quick and consistent.
Saucepan – If making homemade caramel sauce or warming store-bought.
Pastry brush – Perfect for applying egg wash before baking.
Oven – Bakes the crust to golden perfection while softening the apples.

Instructions

Step 1:

I start by preheating the oven to 375°F and rolling out the bottom crust into my pie dish, trimming and shaping the edges.

Step 2:

Then I peel and slice the apples and toss them in a large bowl with lemon juice, sugars, cornstarch, cinnamon, and nutmeg. I let them sit for about 15 minutes to draw out some of the juices.

Step 3:

I spoon half of the apple mixture into the crust, drizzle with salted caramel, then layer the rest of the apples and add more caramel over the top.

Step 4:

For the top crust, I usually go with a lattice style and weave the strips over the filling. Then I brush the whole thing with egg wash for a glossy finish.

Step 5:

I place the pie on a baking sheet to catch any drips and bake it for 50–60 minutes until the crust is golden and the filling bubbles.

Step 6:

Once it’s done, I let the pie cool for at least 2 hours so the caramel sets and the filling thickens beautifully.

Step 7:

Just before serving, I like to drizzle a little more warm caramel on top and sprinkle with flaky sea salt for that irresistible final touch.

Tips

I like to use a mix of sweet and tart apples for balance—Granny Smith and Honeycrisp work great together. Don’t skip letting the apples sit with sugar before baking—it helps the pie bake evenly. And for extra flair, I sometimes sprinkle a bit of coarse sugar on the crust before baking.

Ways to Serve

This pie is incredible on its own but even better with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it slightly warm for the full gooey caramel experience—it’s perfect for fall holidays, potlucks, or cozy weekends at home.

Frequently Asked Questions

Can I use store-bought caramel for Salted Caramel Apple Pie?

Yes! Just make sure it’s a thick, good-quality sauce so it doesn’t get too runny while baking.

What’s the best apple variety for Salted Caramel Apple Pie?

I love using a mix—Granny Smith for tartness and Honeycrisp or Fuji for sweetness and texture.

How long does Salted Caramel Apple Pie stay fresh?

It lasts up to 3 days at room temperature or 5 days in the fridge—just cover it loosely.

See You in the Kitchen

I hope you bake this salted caramel apple pie soon and fall in love with it like I did. It’s everything you want in a dessert—cozy and sweet and just a little bit fancy. Let me know how yours turns out and if it becomes your new favorite too.

Happy Cooking!