Hello everyone! I hope you all had a lovely Thanksgiving, and are staying warm this holiday season. This is my favorite time of year. Twinkling lights are decorating the trees, I’m listening to carols, giving gifts, and most importantly…. I’m home from school in my warm and cozy kitchen, baking nonstop! Today I have a perfect recipe to share with you that will definitely become a favorite in your family, as it is in mine – Salted Caramel Apple Pie!
This isn’t just any apple pie – each apple slice is covered in gooey, homemade salted caramel sauce. Each slice is like a caramel apple, but add in a flaky crust, and you have the best pie ever.
Here, you can see the cinnamon, nutmeg, and cloves that make the apples perfectly spiced to contrast the caramel sweetness.
My dog, Romeo, wouldn’t leave me alone while I was baking… so I snapped this cute shot of him. He’s so photogenic, right?!
One of my favorite parts about baking pies is getting creative with the crust… and apple pie is the perfect type to have some fun with! This Thanksgiving, I braided individual strips of crust, and lined them up across the top, then garnished the outer edge of the pie with individual leaf shapes. It was a unique look, and much more fun than just a normal top!
Enjoy this recipe, and try not to eat the whole thing in a day!
Salted Caramel Apple Pie
Inspired by Audrey’s Apron
Prep time: 30 minutes
Cook time: 1 hour
Yield: 1 pie
- 1 batch of pie crust (two crusts… find my recipe here!)
- 6 large granny smith apples, peeled and sliced
- 1 stick butter
- 3 tablespoons all-purpose flour
- 1/4 cup water
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla
- 2 teaspoons sugar
- Preheat the oven to 425*F and place the apples (peeled and sliced) in a medium bowl, and set aside.
- In a medium saucepan over medium heat, melt the butter. Add in the flour, water, sugars, cinnamon, nutmeg, vanilla, and mix well. Bring the whole mixture to a boil for about three minutes, or until the mixture thickens, but doesn’t burn around the edges of the pan. Let it simmer for another minute or so.
- Remove the pan from the heat, and set aside 1/2 cup of it for the crust later. Toss the rest in with the apples, coating them.
- Pour the apples into the pie crust, and then top with the other pie crust in any design you want! I braided my crust, but you can make a lattice, or a traditional full top!
- Brush the saved caramel sauce on top of the crust. Sprinkle the sugar on top for some sparkle!
- Cover your pie loosely with tin foil, and bake it for 12 minutes at 425*F, before reducing the heat to 350*F and continuing to bake for 50 minutes. With 10 minutes of baking left, remove the tin foil so the crust browns nicely!
- Cool the pie before serving, and add a scoop of your favorite ice cream to enjoy.