Salted Caramel Apple

Americana with a Twist!

Salted Caramel Apple Pie; why wait until July 4th for a slice of Americana?  And why not take a true-blue classic and bring it to a nearly addiction level?  Besides, having that luscious salted caramel baked with fresh tart apples is a lot easier than trying to make hand-dipped caramel apples and the pie can hold a lot of caramel (there will be extra for drizzling on top too, a must in our family).

And of course you can definitely enjoy a slice without the extra salted caramel.

I used Gala apples as they are one of my favorite eating and baking apples; crispy and just a little tart.  Granny Smith apples work beautifully too, use whichever one is easier to find or more appealing to your tastes.

I decided to NOT go a la mode because I really wanted to dive into the baked caramel apple experience (it’s also cold outside at this writing and I needed a warm dessert).

After tossing apples with sugar & cinnamon, let the salted caramel flow…

Add the crumble topping with the toffee bits and pop into the oven.

When you take this out of the oven you will see caramel bubbling through the buttery crumb topping, and oh my, it will be hard to let it cool down before you can take that first bite (fight the urge, don’t scorch your tongue or you won’t enjoy the rest)!   We added extra caramel per each slice, but you can go drizzle crazy on the whole pie, just let it cool a bit first.

You can substitute anything that calls for flour with my Gluten-Free Flour Mix! It’s a one to one substitute made with Bob’s Red Mill products.

I may start making mini banner flags stating “Mom’s Slice! Hands Off!”  I must learn new tactics in out-maneuvering others in the last pie slice-saving challenge. The challenge is forever ongoing with every pie.

Print Recipe

Salted Caramel Apple Pie

Two varieties of tart apples baked with homemade salted caramel sauce with a dutch crumble topping, and extra salted caramel to drizzle on each slice!

Ingredients

Salted Caramel Apple Filling

• 5 cups Granny Smith, Gala or Northern Spy Apples (Use two or more apple varieties for better flavor)
• 1/2 cup brown sugar
• 1/4 cup Clearjel or tapioca starch or cornstarch
• 2 teaspoons cinnamon
• Lemon zest from half of a large lemon
• 2/3 cup salted caramel sauce (recipe below)
• One prepared 10-inch Grandma's Pie Crust

Grandma's Pie Crust – makes one 10-inch single crust

• 1 cup all purpose flour
• 1/8 teaspoon baking powder
• 2 tablespoons pure cane sugar
• 1/2 teaspoon salt
• 1/2 cup vegetable shortening
• 1/4 cup cold water

Salted Caramel Sauce

• 1/4 cup butter
• 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1/2 cup heavy whipping cream
• 2 tablespoons corn syrup
• 1 teaspoon sea salt
• 1 teaspoon vanilla extract

Crumb Topping

• 1/2 cup brown sugar, packed
• 1/2 cup quick oats
• 1/2 cup flour
• 1/2 cup butter
• 1/2 teaspoon cinnamon
• 1/2 cup Toffee Bits (without chocolate) (This is optional)

Instructions

Salted Caramel Sauce

• In a medium saucepan over medium heat, heat butter, sugars, whipping cream, and salt.
• Bring to a boil, reduce heat to medium low and simmer for 6 minutes, stirring occasionally with silicone spatula or whisk.
• Whisk in vanilla (it will bubble up) and simmer about 1 more minute. Pour caramel into bowl to cool, store in refrigerator. Makes about 1 cup.

Pie Crust

• Stir to combine all dry ingredients. Cut in shortening until crumbly. Add cold water all at once and mix just until forms a ball (do not knead or over mix).
• Roll out dough (this will be rather soft) on heavily floured counter top about 1 inch wider than pie plate, roll up dough onto rolling pin and unroll into pie plate (dough may be too soft to pick up by hand). Tuck under sides and crimp by hand or fork, set aside.

Filling and Assembly

• Preheat Oven to 375 F.
• Prepare the crumb topping by mixing all dry ingredients until combined. Cut in butter with a fork until crumbly; set aside.
• As you peel and slice apples toss with the brown sugar, Clearjel (or starch of choice), cinnamon & lemon zest as you go. This will keep the apples from oxidizing.
• Place apple filling into prepared crust.
• Pour the 2/3 cup of salted caramel on top of apples, and carefully mound on crumb topping.
• Place a baking sheet on the lower rack under the pie to catch any drips. Bake 55 to 60 minutes @ 375. Drizzle extra caramel on entire pie or individual slices.