0 from 3 votes
Salted Caramel Apple Pie
Salted Caramel Apple Pie combines the flavors of fall. The caramel with the tart apples all in a flaky pie crust makes the best pie recipe.
Prep Time
30 mins
Cook Time
1 hr
Allow to Cool
4 hrs
Total Time
5 hrs 30 mins
Servings: 8
Calories: 458 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 premade pie crusts refrigerated
- 1 cup salted caramel sauce divided
- 5 Granny Smith apples peeled and sliced into thin slices
- 1 Tbsp lemon juice
- 1/2 cup sugar
- 1/4 cup all purpose flour
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
FOR THE TOPPING:
- 1 large egg lightly beaten
- 1 tsp sugar
Instructions
- Preheat the oven to 400 degrees F and chill the pie crust while you prepare the filling.
- Place the apple slices in a large mixing bowl. Add in the lemon juice, sugar, flour, salt, cinnamon, allspice and nutmeg. Toss to thoroughly coat the apples with the seasonings. Set aside.
- Place one of the chilled pie crusts in a 9 inch pie pan.
- Then fill the pie crust with the apples and drizzle the top of the apples with 1/2 cup of the salted caramel sauce.
- Then lay out the other pie crust on a floured work surface. Use a pizza cutter, sharp knife or pastry wheel to cut the pie crust into 16 strips that are approximately 1/2 inch thick. Then carefully thread the strips over and under one another to make a weave topping on top of the pie. Trim off any excess overhang on the pie. Then crimp the edges of the dough with a fork or with your fingers.
- Gently brush the top of the lattice topping with the lightly beaten egg and sprinkle the sugar on top. Cover the crust with foil or a pie crust shield.
- Bake the pie at 400 degrees F for 30 minutes. Remove the foil or pie shield and reduce the oven temperature to 375 degrees F. Then bake the pie for 30 more minutes until the crust is golden brown and the filling is bubbling (a small knife inserted into the middle of the pie comes out clean).
- Allow the pie to cool on a wire rack at room temperature for at least 4 hours. Drizzle the remaining salted caramel sauce on the pie when serving and enjoy!
Cup of Yum
Notes
- Refrigerate any leftover pie covered for up to 3-4 days.
- I love serving this pie fresh but you can easily make this pie the night before serving.
Nutrition Information
Calories
458kcal
(23%)
Carbohydrates
75g
(25%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
20mg
(7%)
Sodium
378mg
(16%)
Potassium
208mg
(6%)
Fiber
4g
(16%)
Sugar
41g
(82%)
Vitamin A
118IU
(2%)
Vitamin C
6mg
(7%)
Calcium
39mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 458
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 75g | 25% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 378mg | 16% |
| Potassium | 208mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 41g | 82% |
| Vitamin A | 118IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.