Salted Caramel Apple Pie
This salted caramel apple pie embodies the flavors we look forward to each fall — tart apples, a rich caramel sauce, and the flakiest, best pie crust recipe. Top it off with a scoop of vanilla ice cream and a drizzle of the salted caramel sauce, and you’re all set!
You Can’t Have Fall Without Apple Pie
I don’t know about you, but I absolutely love apple pie. And apple pie in any form, at that — slab pie, galette, Dutch-style, traditional double-crust … If it has the words apple and pie in the name, I will devour it.
Long ago, I made a Salted Caramel Apple Cheesecake Pie, which totally blew my mind. I’ll eat cheesecake without abandon, but the combination of the apples with the salted caramel was absolutely superb. I knew that at some point I wanted to try a more traditional apple pie with the infusion of a salted caramel sauce. It finally happened, and I couldn’t have been happier with the results — a melt-in-your-mouth crust and paper-thin apple slices layered with a homemade salted caramel sauce. This is dessert nirvana!
Key Ingredients
This is not necessarily an easy apple pie recipe, but trust me. It is well worth the effort. And your reward at the end is what I’m sure will be your new favorite fall dessert!
It’s important to note that this recipe is technically three-fold: the sweet apple filling, the flakey pie crust, and the egg wash topping.
For the sweet and salty caramel apple filling, you’ll need:
- My favorite homemade Salted Caramel Sauce (You can use store-bought in a pinch, but this homemade version is so much better!)
- Tart, crisp apples that have been peeled, cored, and sliced thinly to about 1/8-inch thick (I used a mix of Granny Smith, Fuji, and Honeycrisp apples, but you can use whichever you prefer. Just avoid mushy apples, like Red Delicious, as they’ll fall apart when baking.)
- Fresh-squeezed lemon juice (or store-bought, if needed)
- White, granulated sugar
- All-purpose flour (sifted, if possible)
- Ground cinnamon
- Ground allspice
- Ground nutmeg
For the flakey pie crust, you’ll need:
- All-purpose flour (sifted, if time allows)
- White granulated sugar
- Salt (kosher or sea salt)
- Unsalted butter (chilled and cut into 1/4-inch slices)
- Vegetable shortening (chilled and sliced into 4 pieces)
- Ice water
- And my secret ingredient — ice cold vodka
And for the egg wash, all you’ll need is a lightly beaten egg and some coarse sugar. This makes the top of the pie crust golden brown and slightly sweet.
How To Make Salted Caramel Sauce
To start, you’ll need the ingredients: two cups of white sugar, 12 tablespoons of unsalted butter softened to room temperature (and cut into pieces, so it melts more evenly), one cup of heavy cream (also at room temperature), and a tablespoon of flakey sea salt.
I highly recommend using flakey sea salt like fleur de sel or Maldon sea salt. If you have to substitute table salt, use only 1 to 1½ teaspoons, or the sauce will be much too salty.
Then, follow these instructions for making your own homemade salted caramel sauce:
- Make a Dry Caramel: This essentially means melting the sugar on its own with just heat. Add the sugar in an even layer over the bottom of a medium 3- to 4-quart saucepan. Heat the sugar over medium heat, whisking it as it begins to melt. You’ll see that the sugar will begin to form clumps, but that’s okay. Just keep whisking and as it continues to cook. Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks. Continue cooking until the sugar has reached a deep amber color. It can burn easily at this point, so keep a close eye on it.
- Add the Butter: Once the dry caramel reaches this sweet spot, add the sliced butter all at once. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted. Remove the pan from heat.
- Add the Heavy Cream and Sea Salt: Slowly pour the cream into the caramel. Again, be careful because the mixture will once again bubble up ferociously. (Hence why you need the large pot.) Whisk together until all of the cream has been incorporated, and you have a smooth sauce. Add the fleur de sel and whisk to incorporate. You want the salt to melt, otherwise you’ll end up with crunchy bites. (But if you like that crunch, stor it in once the caramel sauce has cooled.)
- Store: Set the sauce aside to cool for 10 to 15 minutes, and then pour into your favorite glass jar. Let it cool to room temperature, the seal with a secure lid and refrigerate for up to 1 month.
How To Make Pie Crust
This is my all-time favorite pie crust recipe! It uses a combination of butter and vegetable shortening, as well as a long-renowned secret ingredient for ultra flakiness: vodka.
First, you need to make the dough for the buttery, flakey pie crust. Start by pulsing one and a half cups of the flour, the sugar, and the salt together in a food processor until combined. Next, add the cold flour and vegetable shortening, and pulse it until a homogenous dough forms in clumps (about 10 seconds). Scrape down the sides of your food processor before adding the remaining 1/2-cup of flour, and pulse until the mixture is evenly distributed throughout. Transfer the mixture to a medium mixing bowl. Then, sprinkle with the cold vodka and ice water. Using a rubber spatula, fold in the liquids until the dough is slightly tacky. Then, flatted the dough into a 4-inch disks on a floured counter, and refrigerate for at least 45 minutes and up to 2 days before making the apple pie.
Now that you’re ready to make this salted caramel apple pie, it’s time to roll out your dough.
- For the First Layer of Pie Crust: Remove one disk of dough from the refrigerator, and roll out on a generously floured work surface into a 12-inch circle. Roll the dough loosely around a rolling pin and unroll into a prepared 9-inch pie plate, leaving at least a 1-inch overhang on each side. Working around the circumference, ease the dough into the plate by gently lifting edge of the dough with one hand while pressing into the plate bottom with other hand. Leave the overhanging dough in place. Refrigerate until the dough is firm again, about 30 minutes.
- For the Second Layer: Remove the second disk of dough from the fridge, and roll out into another 12-inch circle. Use cookie cutters to cut out shapes in the dough, or cut the circle in 1-inch strips make a lattice-top. If using cut-outs, trim the circle to 12 inches, transfer to a parchment-lined baking sheet. If using strips for a lattice, gently transfer the strips to a parchment-lined baking sheet. Refrigerate for at least 30 minutes to re-firm.
How To Make the Salted Caramel Apple Pie Filling
In a large mixing bowl, toss the apple slices with the lemon juice, and then drain in a colander. In a separate bowl, whisk together the sugar, flour, cinnamon, allspice, and nutmeg. Return the apple slices to the large bowl, add the sugar mixture, and toss to coat evenly.
Next, assemble the pie. Remove the dough-lined pie plate from the refrigerator. Using a slotted spoon, remove one-third of the apple mixture from the bowl, and layer in the bottom of the crust so there are hardly any gaps. Top with one-third of the salted caramel sauce, and then repeat twice more with layers of apples and salted caramel sauce. Top the pie with the cut-out dough round (or lattice-top,) and trim the edges of the dough a ½-inch over the edges of the pie plate. Crimp the edges of the pie, and place in the freezer for 30 minutes before baking (to re-firm the crust).
Now, it’s time to bake the pie. While the pie is chilling, place a rimmed baking sheet on the center rack of the oven and preheat to 350 degrees F. When you’re ready to bake, brush the top of the pie with the egg wash and sprinkle with the coarse sugar. Place the pie on the baking sheet in the oven and bake for 30 minutes, or until the edges of the crust start to brown. Remove the pie from the oven, and cover the edges of the crust with a pie ring.
Continue to bake for an additional 25 to 30 minutes, until the crust is golden brown. Remove the pie ring and continue to bake for an additional 5 minutes if the edges of the crust are a little pale compared to the rest of the crust. Transfer the pie to a wire rack and allow to cool completely before serving.
Why I Love This Apple Pie Recipe
- I don’t make a ton of pies throughout the year, but each time I make one, I tell myself that I need to make more pies. There’s just something about making homemade dough, rolling it out, and meticulously pinching and crimping the edges that is almost therapeutic. And the smell that permeates throughout every corner of the house … there’s little that can compete with that fabulous aroma. There’s nothing more comforting or rewarding!
- I love how thinly sliced these apples are. (I used a mandoline.) It’s perfect for piling high and infusing with the salted caramel sauce. When the pie comes out of the oven, that sauce is bubbling and beautiful and smells amazing. Once it cools, it sets up beautifully, with a little bit of caramel sauce seeping out of each piece when it’s plated. You get a perfect apple-to-caramel ration in every bite!
Storage Instructions
The cooked and cooled apple pie can be kept covered at room temperature or in the refrigerator for up to 2 days. Beyond that, the crust will become too saturated with the liquid for the apple caramel filling.
More Fall Dessert Recipes To Try
Salted Caramel Apple Pie
Ingredients
For the Crust:
- 2½ cups (300 g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 12 tablespoons (170 g) unsalted butter, cold, cut into ¼-inch slices
- ½ cup (92 g) solid vegetable shortening, chilled, cut into 4 pieces
- ¼ cup (60 ml) vodka, cold
- ¼ cup (60 ml) ice water
For the Pie Filing:
- ½ recipe Salted Caramel Sauce
- 5 tart-crisp apples, peeled, cored and sliced ⅛-inch thick (I used a mix of Granny Smith, Fuji and Honeycrisp)
- ¾ cup (177 ml) lemon juice
- ⅔ cup (132 g) granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
For the Egg Wash Topping:
- 1 egg, lightly beaten with a fork
- 1 teaspoon coarse sugar
Instructions
- Make the Dough: Process 1½ cups of the flour, the sugar and salt together in a food processor until combined, about 2 one-second pulses. Add the butter and shortening and process until a homogenous dough just starts to collect in uneven clumps, about 7 to 10 seconds (the dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down the sides and bottom of the bowl with a rubber spatula and redistribute the dough evenly around the bowl. Add the remaining 1 cup flour and pulse until the mixture is evenly distributed around the bowl and the mass of dough has been broken up, 4 to 6 quick pulses. Empty the mixture into a medium bowl.
- Sprinkle the vodka and water over the mixture. With a rubber spatula, use a folding motion to mix, pressing down on the dough until it is slightly tacky and sticks together.
- Divide the dough into two portions. Roll one out on a generously floured work surface to a 12-inch circle. Transfer to a 9-inch pie plate, leaving at least a 1-inch overhang on each side. Working around the circumference, ease the dough into the plate by gently lifting edge of the dough with one hand while pressing into the plate bottom with other hand. Dust off any excess flour with a pastry brush. With scissors or kitchen shears, trim the edge so that it overhangs by 1 inch.
- For solid top crust, roll remaining dough as before (into a 12-inch circle); for a lattice-top pie, roll it into a 9- by 15-inch rectangle instead. Transfer to a parchment-lined baking sheet. Wrap both portions in plastic wrap and refrigerate for at least 2 hours and up to one day in advance.
- Prepare the Filling: In a large bowl, toss the apple slices with the lemon juice, then drain in a colander. In a medium bowl, whisk together the sugar, flour, cinnamon, allspice and nutmeg. Return the apple slices to the large bowl, add the sugar mixture and toss to combine.
- Assemble the Pie: Remove the dough-lined pie plate from the refrigerator. Use a slotted spoon to remove one-third of the apple mixture from the bowl and layer in the bottom of the crust so there are hardly any gaps. Top with one-third of the salted caramel sauce, then repeat twice more with layers of apples and salted caramel sauce.
- If cutting shapes out of the reserved dough round, do so now. If using a lattice-top, cut the rectangle of dough into 1-inch strips.Top the pie with either the dough round (or lattice-top) and trim the edges of the dough a ½-inch over the edges of the pie plate. Crimp the edges of the pie and then place in the refrigerator for 30 minutes before baking.
- Bake the Pie: While the pie is chilling, place a rimmed baking sheet on the center rack of the oven and preheat to 350 degrees F.
- When ready to bake, if you have not cut out shapes of the dough round or done a lattice-top, use a sharp knife to cut slits in the top crust. Brush the top of the pie with the egg wash and sprinkle with the sugar. Place the pie on the baking sheet in the oven and bake for 30 minutes, or until the edges of the crust start to brown. Remove the pie from the oven and cover the edges of the crust with a pie ring.
- Continue to bake for an additional 25 to 30 minutes, until the crust is golden brown. Remove the pie ring and continue to bake for an additional 5 minutes if the edges of the crust are a little pale compared to the rest of the crust. Transfer the pie to a wire rack and allow to cool completely before serving. The pie can be kept, covered, at room temperature or in the refrigerator for up to 2 days.
Notes
- Equipment: 9-inch pie plate
- Crust: This is my very favorite pie crust, but if you prefer not to use shortening, give my all-butter pie crust a try.
- Apples: Any combination of tart/crisp apples will work in this pie. Some suggestions: Granny Smith, Jonagold, Pink Lady, Fuji, Honeycrisp, and Braeburn.
- Salted Caramel Sauce: You can substitute 1 cup of store-bought caramel sauce.
- Storage: The baked and cooled pie can be stored at room temperature or in the refrigerator for up to 2 days.
- Freezing Unbaked Pie: Place the fully assembled, unbaked pie on a baking sheet and freeze until solid. Wrap in a few layers of plastic wrap, then a layer of aluminum foil, and freeze for up to 2 months. Unwrap and bake directly from frozen. It will take more time to bake.
- Freezing Fully Baked Pie: Bake the pie, then cool completely. Wrap in a few layers of plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator overnight. Unwrap and rewarm in a 350-degree oven for 15 to 20 minutes.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Dee Frances.
I’ve made this recipe many times with the old crust, and I’m excited to try it with the new crust!
It seems like there are some errors in the pie crust recipe as written here, based on the original single-crust recipe linked.
– Ingredients list says “2 tablespoons (2 teaspoons)” sugar – I think this should be 2 tablespoons.
– The measurement conversion for the vodka says “60 to 120 ml” but this should just be 60 ml as that’s equal to 1/4 cup
– The end of step 1 says to add the remaining 1/2 cup of flour but this should say the remaining cup of flour
– The dough should presumably be divided into two disks before being refrigerated
I have made this pie before and it is the right combination. I definitely loved it and my company did too. I plan on making it for Thanksgiving. I also will make it any time my husband craves an apple pie.
I love this pie, especially that the crust is made in the food processor! My lazy corner-cut is to use a jar of Smuckers Simple Delights (? – something like that) Salted Caramel in place of the homemade sauce.
My family loves this pie. The flavor is the best. The salted caramel takes it to a new level. I would give a hearty five star review, but after making it several times it still comes out quite soupy.
I’ve followed the directions every time, including letting the lemon juice drain for longer and longer each time. The one variable I can’t change is the amount of liquid in the apples.
We will make it again though.
Wonderful pie! Husband said it was the best or he’s ever had. Lots of caramel left over to use for a cake. Great, easy recipe. Used a mandolin to slice the apples.
I made the pie for Thanksgiving dinner, today (Wednesday). All the caramel melted out of it onto my cookie sheet I thankfully had it on. I followed the recipe exactly EXCEPT I put some caramel on the bottom of the crust to keep it from getting soggy! I don’t know how it turned out yet but I’ll update this after dinner tomorrow after the big meal if I can move!! I wish I knew what I did wrong.
I have one in the oven right now. The caramel sauce alone was de-lic-ious! Very excited to taste the end result :)
I made this for thanksgiving it was amazing! My only issues was it was a bit runny/watery. Maybe i should have added some more flour to the apples or cornstarch?
I made this for Thanksgiving dinner and it was a HUGE hit! I made a lattice top crust and the caramel bubbled up a little but it was delicious. I will definitely make this again!
I made this pie last year and it was a hit. Even my husband who does not love pie really liked it. I signed up to make 17 mini pies for all the bus drivers at our school. Do you think this would work for mini pies? Not sure how if I would have to double or triple this recipe. Any feedback would be great.
Thanks
Hi Christie, I’m so glad you liked the pie! I have never made mini pies, so unfortunately I couldn’t give you any concrete advice :( If you try it, definitely let me know how it works out!
This looks amazing! I don’t have a candy thermometer and am a little intimidated to make the salted caramel sauce from scratch. Would a can of dulce de leche work instead (even if it is a slight cheat!)?
Hi Renee, Yes, you could totally cheat with dulce de leche, that would be delicious!
This recipe sounds amazing, and I will be making it next Thursday for a potluck at work. Any idea if precooking the apples (a la Cook’s illustrated in the microwave for a few minutes) is necessary in maintaining a good texture and avoiding the dreaded “gap” between the crust and filling? Also, did you find that your layer of caramel on the top tended to bubble and spit out of the cute cutouts in your top crust?
Hi Autumn, This pie did have a little bit of a gap between the top crust and the filling, but I haven’t tried the Cook’s Illustrated microwave trick you mentioned. The layer did not spit out the top, it kind of soaked into the filling.
recipe does not look too complicated, even for me. You see i really suck at cooking and baking, I can only cooking in papas restaurant games on http://papasgames.us/ but in real life… not so much. But this recipe looks like something I can handle, really want to bake this for my boyfriend :)
love it!
I made this today for a Saturday even treat and it was amazing!!! Although I love baking I’ve only ever made one pie (for some reason they’re just not that big a thing in Australia!) and this morning I woke up knowing there were apples in the fridge needing to be used and rather than my first thought of apple & cinnamon muffins, I felt the urge to bake a pie… googled a recipe and opened yours up first and I’m glad I did! I made a full batch of the caramel sauce and I’m very excited for the remainder of that, too. Thanks for the great recipe, now off to continue my avid saving of all your other delicious sounding treats!
Hi, does the dough not have to be pre-baked with baking beans? I made a pie recently where it didn’t require a pre-baked pastry and it tasted raw afterwards?
Hi Claire, No, double crusted pies typically do not have the bottom crust blind baked.
This pie, right here, was beyond good. I did not make the dough but used a refrigerated one called ‘Immaculate’ which I find mimics homemade pretty well. Any who, this was super easy to put together but that salted caramel sauce. Oh. My. Goodness. I have been eating the extra with a spoon right out of the refrigerator! I will totally make this pie again if only to hear my husband rave about this being the best apple pie he’s ever eaten. Thanks!!
I made this today, as a model for my students taking on a variety of Genius Hour passion projects. I failed EPICALLY. She really does mean 3-4 hours of cooling time. Thirty minutes let me have pie (mush) early, but I wish I had waited longer. The flavor was spot on, and I liked the crust. I have NEVER made a scratch pie before, so failure was good. :) I will try again.
Made this for Thanksgiving. I can’t thank you enough! It looks and smells divine and was really fun to make. Whipping up the homemade caramel and using the mandoline for the apples really made this a special pie. And my fear of homemade dough is no more! Your method was simple and came out perfect. Thanks and happy holiday!
What happens if the eggwash and sugar are forgotten?
It will turn out fine, but the crust won’t have a golden shine to it.
I just made this for my government class. We’re modeling the primary process by using pies, so then it’s a pie-mary haha (: thanks for the wonderful recipe!
You didn’t peel the apples? What did the skin bake up like? Looks delish. am trying it now but peeling the apples.
Maggie, They are peeled, you’ll see in the list of ingredients that the apples are peeled, cored and thinly sliced.
This looks amazing! I’m posting Caramel Apple Pie on my blog tomorrow too :). The recipes are quite similar except mine has caramel baked on top of the crust too. That’s my favorite part of the pie – it’s wonderful!
I’m going to be completely honest. I found your website while searching for a dog-friendly birthday cake for my pup. I subscribed after perusing your site (and noticed the Primanti Bro’s and Strip District references) and am so glad I did. I grew up just outside of Pittsburgh and now live in the Rocky Mountains. I made this gorgeous pie for an office dessert bake-off and won second place (only because I only took one pie and ran out before everyone got through the line). I had numerous people come up and ask for the recipe and I was happy to share your site. The pie was a huge hit!! I’ll be making this again for Thanksgiving in a few days. My boys will love it!!! Thanks so much.
This pie is awesome made it and the caramel sauce. Also super appreciate the lattice pie top instructions I have never had a lattice look so good! awesome recipe I will be using over and over and by product my house smells delicious.
I can’t wait to make this pie! It looks amazing! I am not a big allspice and nutmeg fan. Do you really taste them in the pie? Can I leave them out of just use less? Thanks!
I meant “or” just use less. Thanks!
Hi Yvette, You really can’t taste them, I would just use the amount called for. They do help to balance the flavors without being overwhelming on their own.
I loved everything about this recipe. Made it for my kids today as a birthday cake. It was a ton of work, but worth every bit. ah, bite. take a look: http://backzwang.wordpress.com/2013/11/20/phantastischer-apfel-karamell-kuchen/
Yummy, apple pie is my favorite….And always looks for new and fresh recipes…Thanks for sharing.
Simon
that looks delicious!
I don’t have a food processor. Is there any other way to prepare the dough? I have a blender, a KitchenAid 6qt stand mixer and an immersion blender. Will any of those work?
Hi Renee, Yes, you can do it by hand – just whisk together the try ingredients, then use a pastry blender or two knives or forks to cut in the butter, then use a rubber spatula to fold in the water until the dough sticks together.
I always love a surprise in a “classic ” recipe. You have not one but two surprise elements in this one — the contrast of the sweet with salt in the carmel and the unique way of slicing the apples. Now, I must ask you; is there a way to make this recipe dairy free? Two of my family members would LOVE this recipe, but they are lactose intolerant :(. Thanks so much!
Hi Sheryl, I have not seen a caramel sauce recipe without cream or butter; you might want to try googling vegan salted caramel sauce to see if anything comes up. Good luck!
How stunning!
So gorgeous, I love the layered apples and salted caramel!
Gorgeous! I’m not a fan of big chunks of apple in my pie anyway, I love the caramel addition!
I am not much of a pie eater, but your pie is simply beautiful and looks so elegant. Happy Holidays to u and your faimy!
You pie is just so beautiful! All the pretty thin layers! I always get lazy and mine are too fat. Plus caramel inside and outside! Pie-spiration!
What a gorgeous pie! I haven’t tried apple and caramel together (apart from caramel apples) and this looks like a genius combination!
This pie looks absolutely amazing! I love how the apples are layered inside the pie and there is salted caramel throughout! Gorgeous!
I’ll admit that I stopped by because I couldn’t figure out what those gorgeous layers upon layers in your apple pie were–love the thin slices of apple, they add such a great dimension to this recipe! I will most definitely be giving this recipe a try, especially since we have such big apple pie fans at home. Thanks for sharing!
Gorgeous! There is no other way with apple pie than salted caramel way! Pinning!
Could I make this a few days ahead of time and freeze? Would be nice if all I had to do on thanksgiving was pop it in the oven. Thanks for the great recipe!
Hi Kaity, You could probably make this the day before and put it in the freezer, then bake it the morning of Thanksgiving. It needs to cool completely, which takes a good 3-4 hours, so you don’t want to start the baking process too close to when you eat.
OH MAH GOD, Woman!!! This looks insanely good!!!
I only eat pumpkin pie but have to give this one a try. Already looking at mandolines…LOL
Such a gorgeous pie! And with a scoop of ice cream, how can anyone resist?!
I’ve only made caramel apple pie once before but it was fantastic. I can only imagine the gloriousness with the salted caramel. I love the cut outs on your crust too!
Wow! What a beautiful looking pie! I’ve been dying to make a salted caramel apple pie, and this is the one! I love how thinly sliced the apples are.
This looks fantastic and I will have to make it for my Brother in law for Thanksgiving he LOVES apple pie! I want a lesson in how you make the crimped edge– it is beautiful!
This pie looks perfect! I love the top of the crust with the cut outs. And the pretty apple slices. And the salted caramel! Yum!!!
Crimped, not crimpled lol
Diane beat me to it! I would also love to know how you crimpled your crust so perfectly. It looks beautiful! I’m a terrible crust crimper and would love to know your technique.
What a beautiful pie! I’ve got a question: how did you get your pie crust edges crimped so perfectly??
Hi Diane, Thank you! A lot of practice! I wanted to try something new, and I did at least 3 or 4 passes on it before I got it the way I wanted it. I will work on doing a tutorial.
Michelle – Did you ever create a tutorial for your mthod on crimping a pie? Would love to see one! BTW – this pie is wonderful! I have my great grandmother’s apple peeler/slicer (you can buy new ones) and it works great creating those thin slices (along with peeling and coring at the same time).!
Forget the pie, all I need is the caramel!
This pie is such a stunner – the caramel on top makes it FAB!
I am so excited to see this recipe. I was just looking through your archive for a fun and delicious twist to the traditional pies for Thanksgiving. I was thinking of attempting a caramel apple pie! Thank you for this wonderful recipe Michelle. I can not wait for the reactions on this one!
That apple pattern top is too adorable!
I think slice apple are better, just because it is neater when you cut it! I hate the messy soap of diced apples.
Simply perfection in a pie
My mouth just went dry reading that post!! Oh heck yes that looks amazing! The sliced apples in conjunction with the salted caramel is just perfection. Now, how to make it Gluten Free, that is the challenge for me!!!!! Second breakfast time, I am now ravenous!!! xx
I adore the extra thin apples-it ies such a different look to the filling!
I saw this come across your IG feed any maybe somewhere else as a tease? So excited to see the big reveal! Wow, the flavors, the layers and layers of apples, the salted caramel, the buttery flaky crust; just a showstopper! Pinned!
I have never, ever seen a cuter pie crust than this one! I saw your instagram photo a day or two ago and was so excited to see the final result. Gorgeous! I’ve got to be honest, I will always eat a berry pie over an apple pie…but I think salted caramel is just about ta change that. Oh. Yeah.