Fall has finally arrived, which means a) changing colors, b) cozy sweaters, and c) apple season. If you haven’t gone apple picking yet, I highly recommend rounding up your friends to go for a weekend. There is nothing more satisfying than biting into an apple straight from the tree. But let’s be real. I’m filling my bucket for one reason only: Pie.
But not just any apple pie. Salted. Caramel. Apple. Pie. Just imagine: A flaky, buttery crust bursting with freshly picked apples, sweet with a little bit of a tang surrounded by oozing caramel. That, my friends, is my dream of a perfect autumn pie. And trust me, this pie has got it all.
The caramel is the real star of the show, so don’t be afraid when drizzling it on. The sea salt cuts through the caramel so the pie isn’t overwhelmingly sweet and balances the flavors perfectly. Store-bought and homemade caramel both work fine, but you may need to adjust the salt depending on the brand.
Even if you can’t find a farm nearby, treat yourself to this quintessential fall pie. Once you go salted caramel, you won’t turn back.
Salted Caramel Apple Pie
- Prep Time:25 mins
- Cook Time:55 mins
- Total Time:1 hr 20 mins
- 3 lemons
- 5-6 medium to large apples
- 1/3 cup sugar
- 2 tbsp flour
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/8 tsp nutmeg
- 2 defrosted pie crusts
- 1 cup caramel sauce
- sugar for sprinkling on top
- 2 tbsp almond milk
- 1 tsp sea salt
#SpoonTip: Try using a mix of apples such as Granny Smith, Crispin, and Golden Delicious.
Place one pie crust in a 9-inch circular pie pan. If making a lattice crust, roll out second pie crust so it is a circle 1-2 inches wider than the pan. Cut out 1 inch strips using a knife or pizza cutter. You should have 8-10 strips total.
#SpoonTip: Never waste scraps! Sprinkle some cinnamon sugar on the extras and bake them until golden brown with the pie for a crispy treat.
Then, reduce the temperature to 375°F and bake for 25-35 minutes. You’ll know it’s done when apples are just soft. You can test this with a toothpick or small knife.