The easiest way to uplevel a classic pie? Smother it in delicious sauce! This Salted Caramel Apple Pie does just that, culminating in a perfect pie that is do-able for even beginner bakers.
The spiced apple filling boasts perfectly tender apples with just the right amount of sweetness, and the homemade caramel sauce brings the perfect balance of salty and sweet (it’s the very same sauce I use for my readers-favorite Bread Pudding with Caramel!).
In this recipe, you’ll learn how to make a perfect simple apple pie filling and the best sticky sweet finishing sauce to elevate your classic apple pie to new heights!
This post is sponsored by Yes! Apples.
Salted Caramel Apple Pie Ingredients
Here’s everything you need for the apple pie:
- Pie crusts. You’ll need enough for a top and bottom crust. You can easily buy pre-made crust or you can make your own. I use this All-Butter Blender Pie Crust and it’s perfect every time!
- Apples. Any variety that is on the tarter side works, but I highly recommend Rave Apples.
- Lemon juice.
- Salted butter.
- Brown sugar. I prefer light brown sugar in this recipe, but dark works, too!
- Cornstarch dissolved in water.
- Vanilla extract.
- Cinnamon.
Here’s everything you need for the salted caramel sauce:
- Granulated sugar.
- Salted butter.
- Heavy whipping cream.
Apple Pie with Salted Caramel Sauce Tips and Tricks
Prep Your Apples First
Any variety of apple that leans more tart than sweet is great in this recipe. My favorite apples to use here are by far Rave® Apples from Yes! Apples. They boast a delicate, sweet-tart flavor that’s mildly floral with hints of apple hard candy.
Inspired by my education in environmental science, I love to support brands that prioritize sustainability in their practices.
Yes! Apples is sustainably-driven, family-farmed, and woman-owned. They partner with experienced growers throughout New York state to bring fresh and delicious apples to their customers!
Notably, Yes! Apples participates in 1% for the Planet, whereby they donate 1 percent of proceeds from select sales to passionate environmental organizations across the globe!
Rave® apples are available from August to October and can be found at a retailer near you or can be purchased directly from their website and delivered to your home.
Once you’ve selected your apples, wash them, cut them around the core, and cut them into ½-inch thick slices. As you work, squeeze a little lemon juice on top of the apple slices, to keep them from browning.
Make Your Apple Cooking Mixture
In a small bowl, combine the water, cornstarch, vanilla extract and cinnamon. Set this mixture aside so the cornstarch and cinnamon has some time to dissolve into the liquid.
This liquid will be critical to getting the right consistency for your apple pie filling.
Cook Your Apples
Add the butter to your pan over medium heat. Allow the butter a few minutes to completely melt and start to bubble.
Add the sliced apples and brown sugar and sauté over medium heat, stirring frequently, until juice has released from the apples and they are nice and tender (about 7-10 minutes).
Add the cornstarch mixture to the pan with the apples and continue to cook over medium heat. Toss frequently, cooking until the apple pie filling thickens into a sticky sauce with tender apples.
Assemble & Bake Your Pie
Push your bottom crust into a pie dish, so you’re left with a thin, even layer of crust on the bottom and sides of the dish. Then, add your apple pie filling.
The design of your pie is completely up to you! I chose to do a latticed pie crust on top and used these Snowflake Cookie Cutters to add a festive flare around the edges!
Once you’ve covered your pie with top crust, I recommend finishing it with an egg wash and sprinkling of sugar. To do so, just beat an egg and use a pastry brush to add a thin layer. Then, sprinkle a little bit of granulated sugar on top.
Bake the pie on the bottom rack of the oven at 400°F for 20 minutes. Then, bring the oven temperature down to 350°F for an additional 35-40 minutes until the crust is golden brown and filling is bubbling.
How to Make Salted Caramel Sauce
Heat the granulated sugar over medium heat. Use a silicone-coated whisk or rubber spatula to stir constantly. As the sugar starts to melt, it will stick together to form little clumps. Continue to heat, and soon it will become a smooth, amber color.
Once you’ve caramelized your sugar, add the butter. Your pan should still be over medium heat, and you should continue to stir constantly. Please be aware that the butter will bubble, be careful not to get burned by any splatter!
Once your butter is melted and completely combined, its time for the cream. While you are stirring, slowly add the cream. Again, it will bubble.
Once all the cream is in the pan, stop stirring and bring it to a boil. Boil for 1 minute, then allow it to cool for a few minutes before transferring to a glass jar or small pitcher for serving over your pie.
Smother the Pie in Caramel Sauce
Once your sauce is finished, pour it all over your pie for the perfect salted caramel finish. Something to note about the sauce: the warmer it is, the thinner it is. I actually like to allow the sauce to cool and thicken for a little while for a more generous pour.
Similarly, if the sauce cools down too much while the pie is still baking, it may get closer to solid and become too hard to pour. You can always reheat it in the microwave for about 10 seconds to thin it back out.
Serving and Storing Your Salted Caramel Apple Pie
I love to add a little extra caramel sauce and flaky salt to each individual serving of pie. It’s also delicious with some whipped cream or a la mode with some vanilla or caramel ice cream.
If you have extra salted caramel sauce, it’s delicious on SO MANY desserts, including this skillet brownie!
This Apple Pie with Caramel will stay fresh covered in the refrigerator for up to 4 days. As for the sauce itself, store it in an airtight container in the fridge for up to 4 weeks.
The colder the caramel sauce is, the thicker it is. If you want to thin it out, you can easily zap it in the microwave for 10-30 seconds until you get it hot enough to achieve the desired consistency.
You can also freeze individual pie slices for up to 6 months. Allow it to thaw in the fridge overnight when you are ready to eat it.
I like to enjoy my pie warm, so I usually microwave individual slices on high for about 30 seconds to take the chill off. You can also reheat slices of pie in the oven at 350°F for 3-5 minutes.
Elevated Salted Caramel Apple Pie
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Pastry Brush optional
- Snowflake Cookie Cutters optional
Ingredients
Apple Pie
- 6 Rave Apples (or any other tart variety)
- 1 tablespoon lemon juice
- 2 tablespoons salted butter
- ⅔ cup light brown sugar (tightly packed)
- 2 tablespoons water
- 1 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 pie crusts (storebought or homemade)
- 1 tablespoon egg + sprinkling of granulated sugar (optional egg wash for top pie crust)
Salted Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons salted butter
- ½ cup heavy cream
Instructions
Apple Pie
- Preheat the oven to 400°F. Wash your apple and cut them around the core. Cut into slices, roughly ½-inch thick. As you are slicing your apples, add them to a bowl and squeeze lemon juice over them to keep them from browning.
- Add the butter to a pan over medium heat and give it a few minutes to melt and start to bubble. Add the sliced apple and brown sugar and toss to coat. Cook, stirring frequently, until the apples are tender (about 7-10 minutes).
- In a separate bowl, whisk together the water, cornstarch, vanilla extract, and cinnamon. Once the apples are tender, pour the mixture over the apples and toss to coat. Continue to cook, stirring occasionally, until the filling thickens, and the apples are coated in a sticky sauce.
- Push one of the pie crusts into an 8 or 9-inch pie dish, pinching it up the sides. Place it in the refrigerator until it is time to add your filling.
- Pour the filling into the crust and add your top crust. You can leave it whole, making slits or an "X" in the center to allow steam to release, or you can use a lattice technique. I did a classic thick cut lattice with cut-out snowflakes around the rim. Though optional, I highly recommend brushing the top crust with egg wash. Just beat an egg in a bowl and use a pastry brush to brush a thin layer on, then sprinkle with about 1 teaspoon of granulated sugar.
- Bake on the bottom rack of the oven for 20 minutes. Then, reduce the oven temperature to 350°F and bake for an additional 35-40 minutes until the crust is golden-brown and the apple pie filling is bubbling.
Salted Caramel Sauce
- Add the sugar to a heavy bottomed saucepan over medium heat. Stir continuously as the sugar heats up. As it starts to melt, it will form small clumps. Soon after, it will liquefy and turn a beautiful amber color.
- With the sugar still over medium heat, add the butter. Continue to whisk, but be careful when you drop the butter in, it will immediately start to bubble. Keep stirring until all of the butter is melted and integrated into the sugar.
- While you are still whisking, slowly add the cream. Once the cream is integrated, stop stirring and allow the sauce to come to a boil. Boil it for 1 minute and then remove from heat.
- Allow the caramel sauce to cool for a few minutes before transferring it to a small pitcher or glass jar. Drizzle all over your pie. Any extra can be saved in an airtight container in the refrigerator for 1 month. As the sauce cools, it thickens. To thin it out, simply heat it!
Pro Tips
- I love serving each slice of pie with a little bit of extra caramel sauce and flaky sea salt. It’s also great with some whipped cream or a la mode with vanilla or caramel ice cream.
- Leftover caramel sauce will get extra thick (sometimes even solid!) after sitting in the refrigerator. To thin it out, you simply have to heat it. The easiest way to reheat is in 10 second intervals in the microwave.
