Salted Caramel Apple Pie

In the words of Gossip Girl, omg. This pie is amazing on so many levels. Buttery crust, salted caramel (better than regular caramel), and soft apples with cinnamon and nutmeg. Oh, and flaked crystals of sugar and salt to pull it all together. Again, omg.

I had a friend in high school who would sprinkle salt on her apple slices. I used to think it was so odd, but now – now I get it. Apples + salt + caramel = best fall pie. If you’ve tried fleur de sel caramels, you will find this pie to be a riff, with a welcome fruit addition that causes you to yell “October is here!!” And if you have not had fleur de sel caramels, I implore you to go get some.

Salted Caramel Apple Pie Adapted from Four and Twenty Blackbirds Recipe

the crust:

  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 2 sticks unsalted butter
  • 1/2 cup ice water

In a large bowl, combine the flour and salt. Cut in butter until the mixture resembles coarse crumbs. This can be done with hands, a pastry blender or a food processor. I really like the first option. Stir in water slowly until the mixture forms a ball. You may not need to use all the water (or you may need a bit more, especially if you are using whole wheat pastry flour or whole wheat flour – but I recommend using at least half all purpose unbleached flour). Wrap in plastic and refrigerate for at least 4 hours, or overnight. You can also place in the freezer for an hour if you want pie ASAP!

Roll out half of dough to fit a 9 inch pie plate. Roll onto rolling pin and lift into pie plate. Press evenly into the bottom and sides. Prick several times with a fork on the bottom and sides.

the caramel:

  • 1 cup white sugar
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 1/2 stick unsalted butter (1/4 cup)
  • 1 teaspoon sea salt (flake or fine will work)

Place sugar and water into a medium saucepan and place over low heat. Swish water in the pan manually to get the sugar emmersed. Once sugar starts to boil, watch until the sugar turns to a copper color, after about 10 minutes. Once the mixture is copper or almost brown in color, remove from heat and stir in butter, then heavy cream. Replace on low heat for about 5 minutes. Remove from heat and stir in sea salt flakes. Set aside.

the filling:

  • 4 lemons
  • 6 medium apples
  • 2 tablespoons flour
  • 1/4 teaspoon allspice
  • 1/2 teaspoon cinnamon
  • a pinch freshly grated nutmeg

Squeeze lemons into a large bowl, but lose the seeds. Slice apples very thinly (a mandoline is suggested). Place apple slices in the bowl of lemon juice. Drain the apples and add flour mixture. Toss apples with your hands to coat evenly. Set aside.


Place 1/3 of apple mixture into pie crust. Top with 1/3 caramel sauce. Repeat twice with apples and caramel. Create lattice with remaining pie dough and cut out apple shape if you wish. To lattice, you want to weave the pieces, which I did not do. It was my second lattice pie and I clearly forgot how to lattice appropriately. Brush with a beaten egg (to brown) and top with remainng caramel. Sprinkle raw sugar and sea salt flakes. Bake for 20 minutes at 375 degrees. Reduce temperature to 335 degrees and bake for an additional 25 to 35 minutes. Let pie rest for at least 30 minutes, but serve warm with ice cream or whipped cream.