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Salted Caramel Apple Pie with Spiced Crust


  • Author: Molly
  • Prep Time: 40 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 40 minutes
  • Yield: 8-10 servings 1x
Scale

Ingredients

For the Crust:

  • 3 sticks (24 tablespoons) cold unsalted butter, cut into cubes
  • 4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼½ cup ice water

For the Filling:

  • 68 large apples, peeled and thinly sliced (see NOTE)
  • ¼ cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 teaspoon kosher salt
  • 2 tablespoons lemon juice (freshly squeezed!)
  • ½ cup store-bought salted caramel sauce (you can certainly use homemade)

For Assembly:

  • Additional flour, for rolling out the dough
  • Heavy cream or milk, for brushing on the pie
  • Raw or coarse sugar, for the top of the pie

For Serving:

  • Vanilla ice cream or whipped cream, for serving
  • Additional salted caramel sauce, for serving

Instructions

For the Crust:

  1. Cube the butter and place it in the fridge or freezer while you gather your ingredients. You want it to be super cold!
  2. Place the flour, salt, and spices in the bowl of a food processor and pulse a couple times to combine.
  3. Add in the cold cubed butter and pulse the machine a few times until the butter is broken down some but not completely incorporated. Bigger chunks of butter are OK!
  4. Turn on the machine and slowly stream in the ice water, a tablespoon or two at a time, until the dough comes together and forms a ball.
  5. Divide the dough into two even balls and wrap them in plastic wrap, shaping and pressing them into discs as you wrap them.
  6. Place the dough in the fridge for at least 30 minutes to chill and so the gluten can develop.

For the Filling: 

  1. While the dough is chilling, mix together the apple filling.
  2. In a large mixing bowl, toss the sliced and peeled apples with the sugars, spices, flour, and lemon juice. Mix until everything is well combined.

To Assemble:

  1. Preheat the oven to 400°F.
  2. Roll the one of the chilled dough discs out on a well-floured surface until it is a ¼-inch thick round. Carefully press it into a 9-inch pie pan.
  3. Pour the apple filling into the pie crust and then drizzle over the salted caramel sauce.
  4. Roll out the other dough round and top the apple mixture with it. Using a sharp knife, cut all the way around the pie, removing the excess dough overhanging the sides of the pie dish. Alternatively, you can make a lattice crust by cutting the dough round into 10 equal strips and weaving them on top of the pie to overlap (I highly recommend watching a YouTube video on how to make a lattice crust – this is what I did. I am no expert!).
  5. Crimp the bottom and top pie crusts together all around the edge.
  6. Brush the top all over with the milk or cream and then sprinkle with the raw sugar.
  7. If doing a non-lattice crust (aka, a solid top pie crust), cut a couple slits in the top of the crust. 
  8. Place the pie plate on a baking sheet and transfer the pie to the hot oven and bake for 15 minutes.
  9. Reduce the heat to 375°F and bake for another 35-45 minutes, keeping an eye on the pie to make sure it isn’t browning too fast.
  10. If it is browning too fast, tent it loosely with aluminum foil. The pie is done when the pie crust is crisp and deep golden brown and the caramel is bubbling up through the slits. A knife inserted into the center of the pie should go in easily.
  11. Remove the pie from the oven and allow it to sit at room temperature for a few hours before attempting to cut into it.
  12. Serve the pie warm and sliced and topped with ice cream, whipped cream, and a drizzle of salted caramel sauce.

Notes

  • To start, you want roughly 10 cups of sliced apples for this pie. They cook down A LOT in the oven. I like a mix of apples for this pie. Honeycrisp, Granny Smith, and Pink Lady apples are what I used here, and the combination of sweet and tart was perfect!
  • You can make the pie crust a day or two ahead and keep it in the fridge.

 

  • Category: dessert

Keywords: salted caramel apple pie, spiced pie crust, homemade pie dough with spices, caramel apple pie, thanksgiving pies