There’s nothing better than apple pie! Jessica from How Sweet Eats puts a spin on your classic apple pie recipe with the addition of a sweet salted caramel filling.
It’s the most wonderful time of the year, Harry & David apples are here and it’s time for pie! While baking a pie can seem intimidating, this apple pie recipe is one that I can easily get behind. It’s a classic and this recipe is almost foolproof.
If you’re looking for a way to add a little excitement to your apple pie, you have come to the right place. This pie incorporates salted caramel into the filling as well as drizzling a heavy-handed spoonful over each slice. It’s so delicious on its own – basically a sweet hug with the warm, cinnamon, caramel apples – but you definitely need to try it with a scoop of vanilla or cinnamon ice cream on top.
Try out this amazing, buttery crust and the delicious filling of Harry & David apples. You could also add the salted caramel to another apple recipe like this slow cooker apple crisp. It’s going to take your fall to the next level.
Salted Caramel Apple Pie Recipe
- 4 cups sifted all-purpose flour
- 1 tablespoon sugar
- 3 teaspoons salt
- 1 large egg, lightly beaten
- 1 teaspoon white vinegar
- 1/2 cup ice cold water
- 1 1/2 cups cold unsalted butter, cut into pieces (3 sticks or 24 tablespoons)
- 6 cups Harry & David sliced apples
- 1 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 large egg + 1 teaspoon water, beaten for egg wash
- coarse sugar for sprinkling
- SALTED CARAMEL SAUCE
- 1/2 cup brown sugar
- 1/3 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Prepare the Salted Caramel Sauce.
Combine the sugar, cream, butter and salt in a saucepan over medium heat. Whisk until the sugar is dissolved, then let the mixture bubble for 5 minutes.
Remove the caramel from the heat and stir in the vanilla extract. Let stand at room temperature to thicken.
Add the flour, sugar and salt to a food processor and pulse just until combined.
In a small bowl, whisk mix together the egg, vinegar and water.
Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
Remove the dough with your hands and divine it in half, then wrap it in plastic wrap. Refrigerate the dough for 30 minutes.
After 30 minutes, preheat the oven to 375 degrees F.
Add the apples to a large bowl and toss them with the sugar, flour, cinnamon, allspice and nutmeg.
Roll one of the pie crusts out into a 12-inch circle (if you’re using a 9-inch pie plate). Fold it in half to pick it up and gently place it in the plate, unfolding as you go and trimming any excess off of the edges – you can also use a fork (or another decorative idea!) to press the edges down. Or gently press your finger in between every inch of the crust to create a pretty ripple.
Add the apples to the crust. Drizzle 3 tablespoons of the salted caramel on top of the apples.
To make the lattice top, roll out the second pie crust to another 12-inch circle. Use a pizza cutter or sharp knife to cut 1-inch strips of crust. Lay a few strips across the pie, leaving about ½ inch between strips.
To weave the other strips in, turn the pie so it’s facing the other direction. Take each strip and weave it over and then under each strip on the pie. Press the edges of the crust together.
Brush the crust with egg wash and sprinkle with coarse sugar. Cover the edges lightly with foil.
Bake the pie for 25 minutes. Remove the foil and bake for another 25 minutes, or until golden and bubbly. Cool completely before drizzling on extra salted caramel, slicing and serving.