Autumn Apple Pie with Salted Caramel

French

Here is my homemade apple pie recipe, a golden, buttery crust filled with tender apples and drizzled with luscious salted caramel.

The scent that fills the kitchen while it bakes? Absolutely irresistible.

Every bite brings a perfect balance of sweetness, spice, and nostalgia, a dessert that feels like a warm hug on a crisp autumn day.

Homemade Autumn Apple Pie with Salted Caramel : Easy, Flaky & Irresistible

This apple pie never fails, it’s the kind of recipe that feels effortless yet always impresses.

The secret lies in balance: the tartness of the apples meets the sweetness of caramel, all encased in a buttery, golden crust that shatters delicately with each bite.

I start with a classic apple pie base, but since I drizzle in a ribbon of salted caramel, I scale back the sugar to let that silky, deep caramel flavor shine.

The filling turns out soft and rich without being heavy, perfectly offset by the crisp, flaky pastry.

Of course, things rarely go perfectly in my kitchen. I spent ten minutes hunting for my favorite pie mold, no luck! I’m fairly sure my husband “helped” by putting it somewhere safe.

In the end, I used the first oven dish I could find and a little leaf-shaped cutter for decoration, and it turned out beautifully.

Proof that even imperfect beginnings can lead to the most delicious results.

Ingredients for a Perfect Apple Pie with Salted Caramel

Salted Caramel Sauce

• 1 cup (240 ml) sugar : base for a deep amber caramel
• ¼ cup (60 ml) water : helps the sugar dissolve evenly
• 100 g salted butter : adds richness and balance
• 100 ml heavy cream (30% fat) : warm before mixing to avoid splatter

Buttery Shortcrust Pastry

• 300 g all-purpose flour : structure and flakiness
• 180 g cold butter, cubed : crumbly texture and flavor
• 40 g granulated sugar + 50 g icing sugar : sweetness and fine texture
• 30 g almond flour : absorbs moisture and adds nuttiness
• 1 tsp vanilla sugar : warmth and aroma
• 2 egg yolks : binding and golden color
• A pinch of salt : enhances every flavor

Apple Filling

• Juice of 2 lemons : prevents browning and balances sweetness
• 6-7 apples (mix of tart and sweet varieties) : Granny Smith and Golden Delicious are perfect
• 80 g sugar : light sweetness
• ½ tsp cinnamon + a pinch of nutmeg : that cozy autumn scent
• 2 tbsp flour : thickens the apple juices

For Finishing

• 1 beaten egg : glossy golden crust
• A sprinkle of sugar : for sparkle and crunch

Step-by-Step Instructions for the Best Salted Caramel Apple Pie

Follow these detailed, easy-to-understand steps to create a homemade apple pie that’s golden, buttery, and bursting with warm autumn flavor.

1. Make the Salted Caramel

• Combine the sugar and water in a medium saucepan over low heat. Stir gently until the sugar dissolves completely.
• Increase to medium heat and let the mixture cook without stirring until it turns a rich amber color.
• Add the butter carefully and stir until melted and fully incorporated.
• Remove from the heat and slowly pour in the warm cream, whisking continuously, be cautious, it will bubble vigorously.
• Whisk until smooth and glossy, then let the caramel cool while you prepare the pastry and apple filling.

2. Prepare the Shortcrust Pastry

• In the bowl of a stand mixer, combine flour, granulated sugar, icing sugar, vanilla sugar, and a pinch of salt.
• Add the cold, cubed butter and mix using the paddle attachment until the mixture looks like coarse crumbs.
• Add the egg yolks and almond flour, then mix just until the dough starts to come together — don’t overmix.
• Form the dough into a ball, wrap it in plastic wrap, and chill for 15 minutes in the refrigerator to firm up.

3. Make the Apple Filling

• Pour the lemon juice into a large mixing bowl.
• Peel, core, and thinly slice the apples, then toss them in the lemon juice to prevent browning.
• Sprinkle with 2 tablespoons of sugar, mix well, and let them rest for 20–30 minutes so they release some of their juices.
• In a separate bowl, mix together the remaining sugar, cinnamon, nutmeg, and flour.
• Drain the apples and toss them with the spiced mixture until evenly coated.

4. Assemble the Pie

• On a floured surface, roll out the chilled dough to about 3-4 mm thick.
• Line a 22 cm (9-inch) pie dish with the dough, trimming any excess around the edges. Keep the scraps for decoration.
• Add the apple filling, gently mounding it higher in the center.
• Drizzle with ½ cup (120 ml) of salted caramel for a balanced sweetness, or up to ¾ cup if you prefer it richer.
• Cover with your top crust or lattice design, sealing the edges well.
• Place the assembled pie in the refrigerator for 10-15 minutes while preheating the oven to 180°C / 350°F.

5. Bake & Cool

• Brush the top crust with a beaten egg for a beautiful shine.
• Sprinkle lightly with sugar for extra crunch.
• Bake on the middle rack for 50-60 minutes, or until the crust is golden brown and the filling bubbles through the vents.
• Cool completely on a wire rack for 2-3 hours before slicing, this allows the caramel and apples to set perfectly.

Pro Tip:

For extra crispness, bake your pie on a preheated baking sheet. This ensures the bottom crust turns beautifully golden and never soggy.

FAQ : Autumn Apple Pie with Salted Caramel

– What kind of apples work best for this pie?

• Use a mix of tart, firm apples (like Granny Smith or Braeburn) and sweeter ones (like Golden Delicious or Pink Lady).
• This combination balances flavor, keeps a nice texture, and prevents the filling from becoming watery.

– My crust turns soggy, how can I fix it?

• Drain the apples after mixing them with spices.
• Sprinkle a thin layer of cornstarch or almond flour over the base before adding the filling.
• Bake the pie on a preheated baking sheet placed on the lower rack, and let it rest for 2-3 hours before slicing.

– I only have unsalted butter. Can I still make salted caramel?

• Yes! Simply add 1-2 pinches of sea salt (or about 1% of the butter’s weight) after mixing in the cream.

– What size pie dish should I use, and how do I adjust quantities?

• This recipe is designed for a 22 cm (9-inch) dish.
• For a 24 cm (9.5-inch) pie, increase ingredients by about 20%; for a 26 cm (10-inch) pie, by about 40%.

– Should I blind-bake the crust?

• Not necessary for a covered apple pie (with a full or lattice top) if baked on a preheated tray.
• For an extra crisp bottom, blind-bake for 8-10 minutes with pie weights, brush with egg wash, then add the filling.

– What’s the best thickener for the apple filling?

• Cornstarch gives a neutral flavor and thickens quickly.
• Instant tapioca creates a glossy texture and absorbs excess juice well.
• You can also use flour (as in this recipe), though it adds a slightly cooked flavor.

– How do I stop the caramel from crystallizing?

• Use a heavy-bottomed pan.
• Avoid stirring once the sugar has melted, gently swirl the pan instead.
• Use a wet pastry brush to dissolve any sugar crystals on the sides.

– Can I make the apple pie ahead of time?

• Pastry: keeps 2-3 days in the fridge or up to 2 months in the freezer.
• Caramel: store 1-2 weeks in the fridge.
• Filling: slice the apples on the day you assemble the pie to prevent browning (or toss them with lemon juice).

– Can I freeze the pie? Before or after baking?

• Fruit pies freeze beautifully unbaked and assembled.
• Wrap tightly, freeze, and bake straight from frozen, adding 10-15 minutes to the baking time.
• Cover the edges with foil if they brown too quickly.

– How can I reheat it without making the crust soggy?

• Reheat in the oven at 160°C (325°F) for 8-12 minutes on a wire rack.
• Avoid the microwave, it softens the crust.

– Can I make a version without salted caramel?

• Yes. Replace the caramel with 2-3 tablespoons of extra sugar in the filling, and add a splash of cream after baking.
• Or serve it simply with a scoop of vanilla ice cream.

– Is there a dairy-free or vegan option?

• Pastry: substitute plant-based margarine (82% fat) for butter.
• Caramel: use full-fat coconut cream or soy cream with vegan margarine and a pinch of salt.
• The flavor will differ slightly, but it’s still delicious!

Essential Tips for a Perfect Salted Caramel Apple Pie (Guaranteed Success)

Apple Selection & Preparation

• Use a mix of tart and sweet apples for the perfect flavor balance.
• Slice them evenly, about 4-5 mm thick, for consistent baking.
• Toss apples with sugar, spices, and thickener. Let them sit for 10 minutes, then drain.
• Reduce the released juice in a saucepan for 2-3 minutes until it thickens into a rich syrup, pour this back over the apples for extra flavor.

Salted Caramel : Foolproof Technique

• Make either a dry caramel (sugar only) or a wet one (sugar + a little water). Once it turns amber, remove from heat and slowly pour in hot cream.
• Stir in the butter and salt, whisking until smooth.
• If it hardens, reheat gently and whisk again, it will become silky.
• For a deeper flavor, brown the butter slightly before adding it.

Pastry Handling

• Always work with cold dough; if it softens, chill it for 10 minutes.
• Roll out on floured parchment paper, then flip with the paper to line your dish without breaking the crust.
• Brush a double egg wash (before and after adding the lattice) for a professional golden shine.

Smart Assembly (No Soggy Bottom)

• Dust the base with 1 tbsp almond flour or 1 tsp cornstarch to absorb moisture.
• Use a metal or ceramic pie dish set on a preheated baking sheet for instant heat contact and crispness.
• Pour two-thirds of the caramel over the apples before baking, and reserve one-third to drizzle after baking.

Baking & Doneness Signs

• Start at 200°C (400°F) for 15 minutes to set the crust, then lower to 180°C (350°F) and bake for another 35-45 minutes.
• The pie is ready when the crust is golden and the filling bubbles through the vents.
• If the edges brown too quickly, cover them with foil.
• Let the pie rest 2–3 hours on a wire rack after baking, this allows the filling to set for neat slices.

Cutting & Serving

• Use a serrated knife and cut gently to keep the crust intact.
• Serve warm with vanilla ice cream, whipped cream, and a pinch of sea salt for the perfect finish.

Storage & Reheating

• Keep at room temperature for up to 12 hours, then refrigerate for 3-4 days under a cake dome.
• Reheat in the oven at 160°C (325°F) for 8-12 minutes on a wire rack to restore crispness.

Delicious Variations (To Switch Things Up)

– Classic Apple Pie (No Caramel) : Keep the apple-spice base. Add 20–30 g more sugar and a splash of lemon juice for brightness.

– Brown Butter Caramel : Brown the butter before adding it to the caramel for a nutty, toasted flavor.

– Apple-Pear Pie : Replace one-third of the apples with firm pears (like Conference). Reduce the sugar slightly and use less cinnamon.

– Crumble Topping (Streusel) : Skip the top crust. Mix 80 g flour + 60 g sugar + 60 g butter, crumble over the apples, and bake as usual.

– Pecan & Maple Twist : Add 80-100 g chopped pecans and 2 tbsp maple syrup to the filling, reducing sugar slightly.

– Rustic Galette : Roll out one crust, pile apples in the center, fold the edges over, and bake 35-40 minutes. Great for quick desserts.

– Mini Apple Pies : Cut dough circles, line muffin tins, fill, and top with small discs or lattice strips. Bake 20-25 minutes.

– Vegan Apple Pie : Use plant-based margarine for the crust and coconut or soy cream for the caramel. Add a hint of vanilla for richness.

– Gluten-Free Apple Pie : Use a gluten-free flour blend plus ½ tsp psyllium husk or xanthan gum for elasticity. Roll between two sheets of parchment.

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