The Ultimate Salted Caramel Dutch Apple Pie Recipe: A Holiday Must-Have
Prepare to impress with this show-stopping Salted Caramel Dutch Apple Pie! Crowned with a golden, irresistibly crumbly streusel and lavishly drizzled with a decadent homemade caramel sauce, this pie is destined to become the star of your holiday season spread. Whether you’re planning a grand Thanksgiving dinner or simply seeking a comforting treat for a crisp autumn evening, this recipe offers expert tips and techniques to help you create the perfect apple pie every time.
For those who adore apple-infused delights, explore more of our cherished recipes, including our unique apple crisp without oats and the sweetly spiced maple apple pie.
Salted Caramel Dutch Apple Pie is more than just a dessert; it’s the ultimate indulgence for any apple enthusiast. Envision fresh, crisp apples—ideally a delightful mix of sweet and tart varieties like Granny Smiths and Honeycrisps—harmoniously mingling with rich, sweet caramel, all encased within a buttery, exquisitely flaky pie crust. This masterful creation beautifully marries the beloved flavors of traditional apple pie with an elevated salted caramel twist, culminating in a delightful crumb topping that adds an unparalleled texture.
This is a pie you’ll be genuinely proud to present at your Thanksgiving dinner table, grace any festive holiday party, or simply enjoy during a cozy night in. Its aroma alone is enough to captivate, filling your home with the warm, inviting scents of cinnamon and caramel as it bakes, evoking feelings of comfort and togetherness.
From the joyous experience of apple picking to the satisfying process of baking, this Dutch Caramel Apple Pie fosters connection and creates lasting memories. Serve it warm with a generous scoop of creamy vanilla bean ice cream, and you transform a simple dessert into a truly unforgettable showstopper, ideal for any gathering throughout the holiday season or a special weekend treat. It’s a culinary experience bound to become a cherished tradition in your home.
Eager to embark on creating this homemade masterpiece? We’ve gathered everything you need to know to bake it flawlessly, complete with invaluable tips and clever tricks to ensure your pie is nothing short of perfection.
Table of Contents
- What Makes This Salted Caramel Dutch Apple Pie Unforgettable?
- Essential Ingredients for a Perfect Pie
- Step-by-Step Guide to Baking Salted Caramel Dutch Apple Pie
- Assembling and Baking Your Masterpiece
- Pro Tips for the Perfect Apple Pie
- Frequently Asked Questions
- More Delicious Pie Recipes
- Full Salted Caramel Dutch Apple Pie Recipe Card
What Makes This Salted Caramel Dutch Apple Pie Unforgettable?
This isn’t just any apple pie; it’s an elevated caramel apple pie experience that masterfully combines the comforting warmth of traditional apple pie spices, the luxurious sweetness of caramel drizzle, and a delightful, sweet crumble topping, all nestled within a tender, flaky crust. The result is a symphony of flavors and textures, making it a true showpiece on your dessert table. Here’s a deeper look into why this pie deserves a prime spot in your culinary repertoire:
- An Exquisite Flavor Fusion: The ingenious combination of naturally tart apples with a rich, homemade salted caramel sauce creates an incredibly bold yet perfectly balanced sweetness. This duality ensures each bite is exciting and prevents the pie from being overly sweet. The hint of salt in the caramel beautifully cuts through the richness, enhancing all the other flavors and elevating classic apple pie to an entirely new dimension of deliciousness.
- The Irresistible Crumble Topping: Unlike traditional double-crust apple pies, this Dutch variant features a generous streusel topping. Made with a harmonious blend of flour, sugar, and butter, it bakes to a magnificent golden-brown perfection, offering a wonderfully sweet, crispy, and slightly chewy texture that contrasts beautifully with the soft, yielding apple filling below. This crumbly layer adds a textural complexity that is truly addictive.
- Versatility for Any Occasion: This pie possesses an inherent charm that makes it suitable for virtually any event. Whether you’re hosting a grand Thanksgiving feast, a festive Christmas gathering, an intimate Sunday supper with family, or simply craving a comforting dessert on a casual evening, this pie fits the bill perfectly. Its elegant presentation and crowd-pleasing flavors ensure it’s always a welcome addition, leaving a lasting impression on everyone who tastes it.
Essential Ingredients for a Perfect Pie
(A comprehensive list with exact measurements can be found in the recipe card below.)
While precise measurements are undeniably crucial for baking success, understanding the unique role each ingredient plays will empower you to create a pie that truly excels in flavor and texture. Let’s delve into why these specific components are so vital to our Salted Caramel Dutch Apple Pie:
- Apples: The foundation of any great apple pie! We recommend using a thoughtful blend of apple varieties, such as crisp Honeycrisp for their inherent sweetness and Granny Smith for their delightful tartness. This combination ensures a balanced sweetness in the apple pie filling and introduces a wonderful complexity of flavor. Furthermore, using firm, crisp apples is paramount as they maintain their structural integrity during baking, providing a pleasant textural bite in every slice rather than turning into a mushy filling.
- Brown Sugar: This isn’t just a sweetener; brown sugar is key to adding a deep, molasses-rich flavor to both the homemade caramel and the apple filling. Its subtle notes of toffee and caramel elevate the overall sweetness, contributing to a more complex and comforting taste profile that white sugar simply can’t achieve.
- Lemon Juice: A small but mighty ingredient! A splash of fresh lemon juice serves two critical purposes: it prevents the sliced apples from oxidizing and turning brown, preserving their appealing color. More importantly, it adds a vibrant, bright acidity that brilliantly cuts through the sweetness of the apples and caramel, making the apple flavors “pop” and ensuring the pie isn’t cloyingly sweet.
- Warm Spices: A blend of cinnamon, ground ginger, nutmeg, and a touch of cloves creates that quintessential warm, cozy essence synonymous with autumn and holiday baking. These aromatic spices are carefully chosen to complement the apples and caramel, transforming each mouthful into an irresistible embrace of fall flavors. For an extra layer of warmth, consider adding a hint of cardamom.
- Salted Caramel Sauce: The star of the show! This homemade sauce, with its luxurious richness and a perfect kiss of sea salt, is what truly defines this pie. The salt amplifies the sweet caramel flavor, creating a sophisticated balance that ties all the components together beautifully. You’ll need granulated sugar for the base, rich butter for creaminess, heavy cream for silkiness, and, of course, a pinch of salt to create this liquid gold.
- All-Purpose Flour: A fundamental building block, all-purpose flour provides the necessary structure for both the pie crust and the crumb topping. In the crust, it works with cold butter to create those sought-after flaky layers, and in the topping, it forms the delightful, golden crumbs that define a Dutch apple pie.
- Butter: Another cornerstone ingredient, especially in pie making. Cold, unsalted butter is absolutely essential for achieving those irresistible, tender, and flaky layers in the pie crust. When cut into the flour, the cold butter melts slowly during baking, releasing steam and creating pockets that result in a light, airy, and flaky texture. For the crumble topping, melted butter binds the dry ingredients together, forming distinct, buttery crumbs that crisp up beautifully in the oven.
- Sour Cream (for crust): While not universally found in pie crust recipes, sour cream adds a wonderful tenderness and subtle tang to the crust, enhancing its overall flavor and making it incredibly pliable and easy to work with. Ensure it’s cold for best results.
- Apple Cider & Cornstarch (for filling): Apple cider deepens the apple flavor profile of the filling and adds a touch of natural sweetness. Cornstarch acts as a thickening agent, ensuring your apple filling sets perfectly and isn’t watery, giving you clean, beautiful slices.
Step-by-Step Guide to Baking Salted Caramel Dutch Apple Pie
Baking this exquisite pie is a delightful journey that combines classic techniques with a few special touches. Follow these detailed steps to ensure every component of your pie is perfect.
Crafting Your Homemade Flaky Pie Crust and Scrumptious Crumble Topping
Step 1: Preparing the Dry Ingredients for the Crust. Begin by whisking together the all-purpose flour, granulated sugar, and kosher salt in a large mixing bowl. This ensures even distribution of flavors. Next, introduce your very cold, cubed butter into the flour mixture. The cold temperature of the butter is critical for achieving a truly flaky crust. Gently toss the butter pieces to coat them in flour.
Step 2: Incorporating Butter and Liquid. Using your fingertips, a pastry blender, or a food processor, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized morsels of butter remaining. These small pockets of butter are what create the flaky layers. Now, gently mix in the cold sour cream until a shaggy, cohesive dough starts to form. Be careful not to overwork the dough, as this can develop the gluten too much, resulting in a tough crust.
Step 3: Folding and Chilling the Dough. Turn the shaggy dough out onto a lightly floured surface. Gently shape it into a rectangle. Cut the rectangle in half, then stack one piece on top of the other. Press down gently to form another rectangle. Repeat this folding process once more; this lamination technique helps create extra flaky layers. Wrap the dough tightly in plastic wrap and let it rest in the refrigerator for at least 1 hour, or up to 3 days. Chilling allows the gluten to relax, making the dough easier to roll, and solidifies the butter, which is key for flakiness.
Step 4: Crafting the Crumble Topping. While your pie crust chills, prepare the irresistible crumble topping. In a separate bowl, combine all-purpose flour, granulated sugar, brown sugar, and ground cinnamon. Melt the cold butter and pour it over the dry ingredients. Use your hands or a fork to mix until the mixture comes together into delightful, coarse crumbs. The texture should be varied, with some larger clumps and smaller crumbs. Once mixed, place the crumble topping in the refrigerator to keep it firm until you are ready to use it. This prevents it from melting too quickly during baking.
Salted Caramel Sauce Time: Liquid Gold for Your Pie
Step 5: Mastering the Homemade Salted Caramel Sauce. (Feel free to skip this step if you’re opting for a high-quality store-bought caramel, though homemade is highly recommended for its superior flavor!) In a medium-sized, heavy-bottomed saucepan, heat your granulated sugar over medium heat. Stir constantly with a heat-proof spatula or wooden spoon as the sugar gradually melts and transforms into a beautiful, amber-colored liquid. This process requires your full attention to prevent burning. Once the sugar is fully melted and amber, carefully add the cold butter chunks. Be prepared for it to bubble vigorously as the cold butter hits the hot sugar; stir constantly until the butter is completely melted and incorporated. Slowly pour in the heavy cream and a generous sprinkle of sea salt, continuing to stir until the mixture becomes smooth, silky, and gloriously cohesive. Remove from heat and transfer the caramel to a heat-safe jar or bowl to cool slightly. As it cools, it will thicken to a perfect drizzling consistency. Trust us, this rich, salty-sweet caramel will be the crowning glory of your pie.
Preparing the Aromatic Apple Pie Filling
Step 6: Slicing and Seasoning the Apples. Begin by peeling, coring, and carefully slicing your chosen apples into thin, uniform pieces, approximately ½-inch thick. Consistency in thickness is key to ensuring they cook evenly throughout the pie. Place these beautiful apple slices into a large pan or pot. Add the brown sugar, fresh lemon juice, and your carefully selected warm spices (cinnamon, ginger, nutmeg, cloves, and optional cardamom). Toss everything together thoroughly until the apples are well coated. Take a moment to savor the aroma of this mix – it truly smells like autumn in a bowl! Let this mixture sit for about 10 minutes; this allows the apples to macerate and release some of their natural juices, intensifying their flavor.
Step 7: Cooking and Thickening the Filling. Place the pan with the seasoned apples over medium heat on your stove. Allow the apples to cook gently for about 10 minutes, stirring occasionally. This initial cooking helps to soften the apples slightly and reduces the risk of gaps in the finished pie. Next, add a splash of apple cider and bring the mixture to a boil for 5 minutes. Then, reduce the heat to low and simmer for approximately 15 minutes, or until the apples are tender but still hold their shape, and the liquid has visibly reduced. In a small separate bowl, whisk together the cornstarch with the remaining ¼ cup of apple cider until smooth. Pour this cornstarch slurry into the simmering apple filling and mix well. Continue to cook for another 5 minutes, stirring continuously, until the filling thickens. Remove from heat, stir in the salted caramel sauce and a touch of vanilla extract. Allow the apple filling to cool completely; it will thicken further as it cools, achieving the perfect consistency for your pie.
Assembling and Baking Your Masterpiece
With all your components ready, it’s time to bring this glorious pie together and bake it to golden perfection!
Step 8: Rolling Out the Crust and Preheating. Preheat your oven to a robust 400 degrees F (200 degrees C). Retrieve your chilled pie dough from the refrigerator. On a lightly floured work surface, roll the dough out evenly into a 12-inch circle. Ensure it’s thick enough to be sturdy but thin enough to be tender. Gently transfer the rolled-out crust into your 9-inch pie dish.
Step 9: Shaping the Crust and Initial Chill. Carefully fit the pie crust into your dish, pressing it gently against the bottom and sides. Trim any excess dough hanging over the edges, leaving about a ½-inch overhang. Tuck this overhang under itself and crimp the edges decoratively, or simply pinch them to create a neat border. For an even flakier crust, place the pie dish with the prepared crust into the freezer for 20 minutes. This quick chill further solidifies the butter and helps prevent shrinkage during baking.
Step 10: Blind Baking the Crust. Lightly prick the bottom and sides of the pie crust with a fork. This prevents the crust from puffing up excessively. Line the frozen pie crust with a piece of parchment paper, ensuring it covers the sides. Fill the parchment-lined crust with pie weights, dried beans, or rice. Make sure the weights fill to the top edge of the crust; this is crucial to prevent the crust from slumping down or shrinking during baking. Bake for 15-17 minutes, or until the edges of the crust are lightly golden brown. Carefully remove the pie weights and parchment paper, and continue to bake for an additional 10 minutes, or until the entire crust is a beautiful golden brown. This blind baking step creates a barrier that prevents a soggy bottom once the filling is added.
Step 11: Filling, Topping, and Final Bake. Reduce your oven temperature to 375 degrees F (190 degrees C). Pour your cooled, spiced apple filling into the blind-baked pie crust, spreading it evenly. Now, drizzle a generous amount of that heavenly salted caramel sauce over the apple filling. Don’t be shy – the caramel will seep into all the delicious nooks and crannies, creating pockets of intense flavor. Finally, spread the chilled crumble topping generously and evenly over the apple mixture, ensuring it completely covers the filling. Place the pie plate on a baking sheet; this extra precaution helps catch any potential overflow and prevents drips onto your oven floor. Bake for an additional 15-25 minutes, or until the crumble topping is beautifully golden brown and the filling is bubbling gently. If the topping starts browning too quickly, you can loosely cover the pie with foil.
Once baked to perfection, the hardest part begins: patience! Allow your pie to cool on a wire rack for at least 30 minutes at room temperature, then transfer it to the refrigerator for a minimum of 2 hours to fully set. Ideally, chilling it overnight produces the cleanest slices and allows the flavors to meld beautifully. I know, resisting that warm, fragrant pie is tough, but this crucial cooling step ensures the filling is perfectly set and will hold its shape when sliced.
When you’re finally ready to serve, bring the pie to room temperature or gently warm it if desired. Drizzle a little more of that irresistible salted caramel sauce over each slice, and if you’re feeling extra indulgent, add a scoop of premium vanilla ice cream or a dollop of freshly whipped cream. Your taste buds, and those of your guests, will undoubtedly thank you for this unforgettable culinary experience.
Pro Tips for the Perfect Salted Caramel Dutch Apple Pie
Achieving pie perfection is within your reach with these expert tips:
- Choose the Right Apples: The selection of apples is paramount. For the most balanced and complex flavor, always opt for a mix of tart and sweet varieties. Granny Smith apples are excellent for their firm texture and bright acidity, while Honeycrisp or Fuji apples provide a lovely sweetness and retain their crunch during baking. This combination ensures a harmonious balance against the richness of the caramel and the warmth of the spices, giving the filling incredible depth.
- Don’t Rush the Cooling Process: We know it’s tempting to dive into a warm pie straight from the oven, but patience is a virtue here! Allow the pie to cool for at least one hour at room temperature, and preferably chill it in the refrigerator for a minimum of two hours (or even overnight) before slicing. This crucial step allows the apple filling to fully set, preventing it from being runny and ensuring you get clean, beautifully formed slices.
- No Egg Wash Needed: For this particular recipe, there’s absolutely no need to apply an egg wash to the crust. Since we are blind baking the pie crust beforehand, it will naturally achieve a beautiful golden-brown color and a perfectly crisp texture on its own. Save your eggs for breakfast!
- Prevent Over-Browning of the Topping: The streusel topping is meant to be golden and crispy, not burnt! If you notice the crumb topping browning too quickly during the last stages of baking, simply cover the pie loosely with a piece of aluminum foil. This will shield the topping from direct heat, allowing the apples to finish cooking through without charring the streusel.
- Taste Your Caramel: When making the homemade salted caramel sauce, always taste it before adding it to the pie. Adjust the salt level to your preference – a little extra salt can enhance the sweetness and cut through the richness even further.
- Serve Warm for Best Experience: While the pie needs to cool to set, serving it slightly warm (gently reheated if made ahead) really brings out the full aroma and tenderness of the apples and creaminess of the caramel.
Frequently Asked Questions
Absolutely! While a homemade crust provides unparalleled flakiness and flavor, using a quality store-bought pie crust is a fantastic and convenient time-saver. Just ensure you blind bake it first according to the recipe instructions for the best results, preventing a soggy bottom.
For an optimal balance of flavors and textures, a combination of Honeycrisp (for sweetness and crispness) and Granny Smith apples (for tartness and firm texture) works exceptionally well. This blend creates a complex and robust apple pie filling that isn’t overly sweet or tart.
If you observe the streusel topping browning too rapidly during the baking process, simply cover the entire pie loosely with aluminum foil for the last 10–15 minutes of baking. This shields the topping from excessive heat while allowing the pie to finish cooking.
Yes, this pie is an excellent make-ahead dessert! You can bake it a day in advance. Store it covered at room temperature. For optimal serving, gently warm it slightly and drizzle with additional caramel sauce just before serving.
To store any delightful leftovers, cover the pie tightly with plastic wrap or aluminum foil. It can be kept at room temperature for up to 2 days, or refrigerated for up to 4 days. Reheat individual slices gently in the microwave or oven for a warm treat.
If your caramel sauce seizes (turns into a hard clump) when you add the butter or cream, don’t panic! This can happen if the ingredients are too cold or added too quickly. Simply return the saucepan to very low heat and continue to stir gently. The sugar will gradually melt down again, and the sauce will smooth out with patience.
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Caramel Dutch Apple Pie Recipe
By: Britney
Prep Time: 2 hours
Cook Time: 45 minutes
Resting Time: 2 hours
Total Time: 4 hours 45 minutes
Servings: 10
This Salted Caramel Dutch Apple Pie features a sweet apple filling, a buttery crumb streusel, all wrapped in a flaky pie crust and finished with a luscious caramel drizzle!
Equipment
- 9-inch Pie Dish
- Mixing Bowls
- Pastry Cutter (optional)
- Large Pan or Pot
- Heavy Bottom Skillet (for caramel)
- Whisk
Ingredients
Flaky Pie Crust
- 1 1/2 cups (188 g) All Purpose Flour
- 2 tbsp (24 g) Granulated Sugar
- 1/2 tsp (3 g) Kosher Salt
- 1/2 cup (113.5 g) Salted Butter, cold and cubed
- 1/3 cup (76.67 g) Sour Cream, cold
Crumble Topping
- 1 1/2 cups (187.5 g) All Purpose Flour
- 1/2 cup (100 g) Granulated Sugar
- 1/2 cup (110 g) Brown Sugar, packed
- 1/2 tsp (1 g) Cinnamon
- 1/8 tsp (0.75 g) Kosher Salt
- 1/2 cup (113.5 g) Salted Butter, melted
Salted Caramel Sauce
- 1 cup (200 g) Granulated Sugar
- 6 tbsp (84 g) Salted Butter, cubed
- 1/2 cup (119 g) Heavy Cream, warmed slightly
- 1/2 tsp (3 g) Kosher Salt
Apple Pie Filling
- 3 lbs (1,361 g) Granny Smith Apples, peeled, cored, and sliced 1/2 inch thick
- 2 tbsp (30 g) Lemon Juice
- 1 cup (220 g) Brown Sugar, packed
- 1 tbsp (8 g) Cinnamon
- 1 tsp (2 g) Ground Ginger
- 1 tsp (2 g) Cardamom (optional but recommended)
- 1/2 tsp (1 g) Ground Nutmeg
- 1/2 tsp (1 g) Ground Cloves
- 1 1/4 cup (295 g) Apple Cider, divided
- 4 tbsp (32 g) Cornstarch
- 1 tsp (4 g) Vanilla Extract
- 1/4 cup (2 g) Salted Caramel Sauce (from above)
- 1/4 tsp (1.5 g) Kosher Salt
Instructions
Make the Pie Crust and Crumble Topping
- Start by making the flaky pie crust. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tbsp granulated sugar, and 1/2 tsp kosher salt. Cut 1/2 cup cold butter into chunks and add to the flour mixture.
- Coat the butter in the flour, then use your fingertips or a pastry blender to pinch the butter and flour together until it forms pea-sized morsels. Add 1/3 cup cold sour cream and mix gently until a shaggy dough forms. Be careful not to overwork the dough.
- Place the dough onto a lightly floured surface. Shape it into a rectangle, cut it in half, then stack the two pieces. Press down into a rectangle and repeat once more. This helps create flaky layers. Cover with plastic wrap and let the dough rest in the refrigerator for at least 1 hour (up to 3 days).
- For the crumble topping, combine 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/2 tsp cinnamon, and 1/8 tsp kosher salt in a bowl. Pour in 1/2 cup melted butter. Mix with your hands or a fork until crumbles form. Place into the refrigerator to chill.
Make the Salted Caramel Sauce
- Add 1 cup granulated sugar to a heavy-bottomed skillet over medium heat. Allow the sugar to melt completely, stirring occasionally, until it turns a deep amber color.
- As soon as the sugar is melted, carefully add 6 tbsp cubed butter and reduce the heat to low. Stir constantly until the butter is completely melted and incorporated. The caramel may seize slightly, but continue stirring, and it will smooth out.
- Once the butter is melted, slowly pour in 1/2 cup heavy cream (warmed slightly) and 1/2 tsp salt, whisking continuously until the sauce is smooth and creamy. This may take about 3-6 minutes. Once smooth, remove from heat and pour into a heat-safe container to cool. It will thicken as it cools.
Make the Apple Pie Filling
- First, peel, core, and slice 3 lbs Granny Smith apples into ½-inch thick slices. Place the sliced apples in a large pot with 2 tbsp lemon juice, 1 cup brown sugar, 1 tbsp cinnamon, 1 tsp ground ginger, 1 tsp cardamom (if using), 1/2 tsp ground nutmeg, and 1/2 tsp ground cloves. Toss thoroughly to coat and let sit for 10 minutes.
- Place the pot onto the stove over medium heat. Cook the apples for 10 minutes, stirring occasionally. Then, add 1 cup of apple cider and bring to a boil. Boil for 5 minutes, then reduce heat to low and simmer until apples are tender but still hold their shape, and the liquid begins to reduce, about 15 minutes.
- In a small bowl, mix together 4 tbsp cornstarch with the remaining ¼ cup of apple cider until smooth. Whisk this slurry into the apple pie filling. Continue to cook for 5 minutes, stirring, until the filling thickens. Remove from heat, then stir in 1/4 cup salted caramel sauce and 1 tsp vanilla extract. Allow the apple filling to cool completely. (It will thicken further as it cools).
Assemble and Bake
- Preheat the oven to 400 degrees F (200 degrees C). Gently flour a work surface. Roll the chilled pie crust into a 12-inch circle. Carefully place the crust into a 9-inch pie dish. Tuck in the edges of the crust under and pinch or crimp to form a decorative border. Freeze the pie crust in the dish for 20 minutes.
- Poke holes on the bottom and sides of the crust with a fork. Place a piece of parchment paper on top of the crust and fill with pie weights (or dried beans/rice), ensuring they fill to the top edge. Blind bake the crust for 15-17 minutes, until the edges are lightly golden. Remove the pie weights and parchment, then continue to bake for an additional 10 minutes, until the crust is fully golden brown.
- Reduce the oven temperature to 375 degrees F (190 degrees C).
- Pour the cooled apple pie filling into the blind-baked crust. Drizzle extra salted caramel sauce over the filling, then sprinkle the chilled crumble topping generously over the top, covering the apples completely. Place the pie dish on a baking sheet to catch any potential drips. Bake for an additional 15-25 minutes, until the streusel topping is golden brown and the filling is bubbly. If the topping browns too quickly, loosely tent with foil.
- Once baked, let the pie cool on a wire rack for at least 30 minutes, then refrigerate for at least 2 hours to set, preferably overnight. Drizzle any remaining salted caramel sauce on top just before serving.
Notes
- Choose the Right Apples: Opt for a mix of tart and sweet apples, like Granny Smith and Honeycrisp, for complex flavor and texture.
- Let It Cool before slicing! Allow the pie to cool for at least an hour at room temperature, then refrigerate for at least 2 hours to ensure the filling sets beautifully for clean slices.
- No need for an egg wash: Since we are pre-baking the crust, it will brown on its own to a perfect golden hue without an egg wash.
- If the topping starts browning too quickly, feel free to cover it loosely with foil to prevent burning.
Nutrition Information (Approximate per serving)
Calories: 764kcal, Carbohydrates: 120g, Protein: 5g, Fat: 32g, Saturated Fat: 20g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 85mg, Sodium: 539mg, Potassium: 296mg, Fiber: 5g, Sugar: 82g, Vitamin A: 1077IU, Vitamin C: 8mg, Calcium: 78mg, Iron: 2mg
Nutrition information is automatically calculated and should be used only as an approximation.
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