If you read my blog regularly, you probably know I’m most thankful for my parents this Thanksgiving. The world often feels like a lonely, complicated, not very fun place to me, and Mom and Dad are the constants in my world that make it livable and tolerable. Sure, I have plenty of things to be thankful for. My aunt and her upcoming trip to visit us (July can’t come soon enough!), the health of my loved ones and myself, the more than comfortable life I lead, amazing blog readers like all of you, but none of that would matter without Mom and Dad.
They are there to make me feel better when things are bad, they pick me up when I’m down. We are a machine that cannot function without each of the parts. I can’t imagine a day without them.
The support they give me constantly goes above and beyond what is expected of parents. They allow me to chase my dreams and support me in doing so. Mom is not only the best friend I could ask for, she’s also a killer sous chef, editor, idea maker, and shopping companion. Dad has mad taste testing skills, along with tireless errand running and problem solving abilities.
I am one hundred percent sincere when I say they mean the world to me and I have no idea where I’d be without them. This thanksgiving and everyday of the year, I’m thankful for them.
I’m also pretty thankful for this Salted Caramel Apple Pie. If you didn’t decide on Pumpkin Pie Crumb Bars as your Thanksgiving dessert, you have to make this. It takes apple pie to another, much tastier, level. Tons of thinly sliced apples are layered with salted caramel sauce. I stuck with my favorite flaky, crispy pie crust recipe, but it’s even better because caramel is spread over the top of the pie before baking. The first time I made this I was afraid it would burn, but it didn’t. Instead, it forms a crackly coating that I love and know you will too. You’ll add this pie to the list of things you’re thankful for after one bite!
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Salted Caramel Apple Pie #SundaySupper
- Total Time: 2 hours
- Yield: 8 pieces 1x
Ingredients
Crust
- 2 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon kosher salt
- 1 ½ sticks unsalted butter, cold, cubed
- ½ cup pure vegetable shortening
- 4–7 tablespoons cold water
Caramel
- 1 cup granulated sugar
- ¼ cup water
- 1 stick unsalted butter
- ½ cup heavy cream
- 1 teaspoon Maldon Sea Salt
Filling
- 7–8 medium apples (I used Honeycrisp and Gala, but use what you love)
- 3 lemons, juiced
- 1/3 cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- 1/8 teaspoon freshly grated nutmeg
- 2 tablespoons bourbon
- Granulated sugar for sprinkling
Instructions
- Make the crust. In the bowl of a food processor, place flour, sugar, and salt, and pulse until well combined. Add butter and shortening and pulse until the mixture resembles coarse meal. Add water, starting with 4 tablespoons, and pulse. Add more water, 1 tablespoon at a time, until dough comes together when pressed. Pour dough onto plastic wrap and place in the refrigerator. Chill for at least 2 hours. Dough may be made 2 days ahead of time.
- Make the caramel. In a medium saucepan, combine sugar and water and cook over medium heat until dissolved, swirling if necessary. Add the butter and bring to a boil, cooking without stirring until the mixture is a deep amber color. Remove the caramel from the heat and add the cream. Be careful as the mixture will bubble. Stir until the caramel is smooth, add the sea salt, and pour into a bowl to cool. Caramel may be made 2 days ahead of time and stored in the refrigerator.
- Make the pie. Divide the dough into two equal pieces. Roll 1 piece on a lightly floured surface until it is large enough to fit into your pie pan. Place it in the pie pan. Roll the other piece until it is large enough to cover the finished pie. Chill the crusts while you make the filling.
- When ready to make the filling and assemble the pie, preheat the oven to 375 degrees F. In a large bowl, place the lemon juice. Peel, core, and slice the apples as thinly as possible and place immediately into the lemon juice, stirring to coat frequently. Add sugar, flour, cinnamon, allspice, nutmeg, and bourbon in the bowl. Stir until the apples are evenly coated.
- Retrieve the pie crust from the refrigerator. Place 1/3 of the apples in the crust in the pie pan. Pour about ¼ of the caramel over the apples. Repeat with more apples, more caramel, the remainder of the apples, and some caramel. Place the top crust over the filling and seal the edges well, creating a decorative boarder if you like. Pour the remaining ¼ of the caramel on top of the crust, spreading into an even layer. Sprinkle with sugar. Cut slits in the top of the pie.
- Place pie on a baking sheet in case it bubbles over and bake for 20 minutes. Reduce the oven temperature to 350 and bake for an additional 30-40 minutes, until the apples are soft (you can check with a knife) and the filling is bubbling. Cool pie completely at room temperature. Pie may be stored at room temperature in an airtight container for up to 3 days. Pie may also be frozen in quarters, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in a 350 degree F oven for about 30 minutes until warmed through.
Notes
Pie recipe adapted from Four and Twenty Blackbirds
Crust recipe adapted from Bobby Flay
- Prep Time: 50 minutes
- Cook Time: 1 hour 10 minutes
Please check out all the other Sunday Supper dishes!
FIRST COURSE / APPETIZERS
- Harvest Soup from Bea of The Not So Cheesy Kitchen
- Horseradish Cranberry & Herbed Cheese Bites from Jen of Juanita’s Cocina
- Savory Rosemary Baklava with Brie from Christie of A Kitchen Hoor’s Adventures
SAVORY BREADS + STUFFING
- Cloverleaf Rolls from Micha of Cookin’ Mimi
- Freeze and Bake Buttermilk Biscuits from Stacy at Food Lust People Love
- Picnic Roll from Linda of The Urban Mrs
- Raspberry and Brie Crescent Rolls from Karen of In The Kitchen With KP
- Cornbread Stuffing with Chorizo and Craisins from Isabel at Family Foodie
- Easy Gluten-Free Corn “Bread” Stuffing from Laura at Small Wallet Big Appetite
MAIN DISHES
- Eggless Herb and Garlic Fresh Pasta from Sarah at What Smells So Good?
- Honey Orange Turkey Breast from Cindy at Cindy’s Recipes and Writings
SIDE DISHES
- Brussels Sprout Latkes from Susan atThe Girl In The Little Red Kitchen
- Cheesey Scalloped Potatoes from Shaina at Take A Bite Out Of Boca
- Cornucopia Sweet Potato Barley Salad from Wendy at The Weekend Gourmet
- Creamy Scalloped Corn from Alaiyo at Pescetarian Journal
- Fried Smashed Potatoes from Renee at Kudos Kitchen by Renee
- Grandpa’s Simple Stuffing from Bobbi at Bobbi’s Kozy Kitchen
- Green Beans with Pecans and Cranberries from Tara at Noshing With The Nolands
- Honey and Cinnamon Glazed Sweet Potatoes from Jennifer at Peanut Butter and Peppers
- Italian American Turkey Dressing from Anne at Webicurean
- Loaded Mashed Potato Bake from Lori at Foxes Love Lemons
- Maple Sweet Potatoes with Browned Butter Pecan Topping from Brianne at Cupcakes and Kale Chips
- Mushroom and Barley Casserole with Bacon, Gruyere and Spinach from Heather at Hezzi-D’s Books and Cooks
- Roasted Brussels Sprouts with Cranberries and Blue Cheese from Sarah at Curious Cuisiniere
DESSERTS + SWEET BREADS
- Almond Brioche Sticky Buns from Alice at Hip Foodie Mom
- Baked Caramel Apple Cider Donuts from Nicole at Daily Dish Recipes
- Black Bottom Banana Cream Pie from Cheryl at Hot Momma’s Kitchen Chaos
- Blue Ribbon Meyer Lemon Mascarpone Cheesecake from Dorothy at Shockingly Delicious
- Bourbon Pecan Pie from Julie at The Texan New Yorker
- Chocolate Moussecake from Liz at That Skinny Chick Can Bake
- Cinnamon Rolls from Conni at The Foodie Army Wife
- Gingered Butternut Squash Tart from Renee of Magnolia Days
- Hanukkah Lemon Star Cookies from Shannon at Killer Bunnies, Inc
- Manischewitz, Cranberry Double Holiday Donuts from Kim at Ninja Baking
- Mini Maple Sweet Potato Tarts from Holly at Mess Makes Food
- Mini Pumpkin Pies from Nichole at Casa de Crews
- Mom’s Custard Pie from Courtney at Neighborfood
- No Bake Pumpkin Spiced Cheesecake from Tammi of Momma’s Meals
- Plum and Blackberry Crumble from Katy at Happy Baking Days
- Pumpkin Gooey Butter Cake from Heather at girlichef
- Salted Butterscotch Pudding from Jane at Jane’s Adventures in Dinner
- Salted Caramel Apple Pie from Laura at Pies and Plots
- Sweet Potato Pecan Gingersnap Pie from Paula at Vintage Kitchen Notes
All American Wine Pairing Guide for Being Thankful #SundaySupper from Martin at ENOFYLZ Wine Blog
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.
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Such a sweet and lovely tribute to your parents! I love the crust on this pie and the addition of sea salt, that must go so well with the caramel and apples. Yum! Perfect Thanksgiving dessert!
Beautiful words about your parents Laura! Adding caramel before baking, that’s a genius (and delectable) idea my friend!
Thanks, Paula!
parents are amazing, it’s great how close you are to yours <3
and this pie looks sensational!!
★★★★★
OMGawd that pie looks good! You can never have too much caramel.
Agreed – never too much caramel. Thanks, Dorothy!
What a beautiful pie, Laura, and such a touching tribute to your parents. It sounds like they are blessed to have such a loving daughter as well.
Your family is very lucky, Laura. And this pie….such a great idea to spread the caramel on top before baking. I’m also surprised it didn’t burn, but so glad it turned out so great.
Parents are the best!! So glad you are extremely close with yours. This pie is ridiculously amazing. I can never say no to salted caramel 🙂
Your parents sound awesome! And so is this gourmet apple pie… the golden browned top looks so perfect!
I can’t wait to try this recipe! My daughter and I are making an apple pie for Thanksgiving and she has requested the addition of salted caramel. I am looking forward to the crispy caramel coated top crust, what a dazzler!
I hope you like it, Deb! Let me know how it turns out!
Lovely recipe! This sounds perfect. Love the light on the overhead pictures (although I’m a sucker for overhead shots). And such a nice thanks to your parents. Good post – thanks.
Thank you so much! I feel like I’m not a good photographer, so that made my day 🙂
We always have apple pie at our Thanksgiving and Hanukkah dinners. Adding that salted caramel flavor would totally put it over the top!
Seriously gorgeous pie, Laura! Love the addition of caramel flavor and bourbon…You are lucky to have such lovely parents =)
I’ve recently become enamored with salted caramel EVERYTHING! This pie is right on time. It’s on my must-make list. Thanks for sharing this recipe.
I’m obsessed with salted caramel too, and caramel and apple together. I hope you make it and love it! Thanks, Alaiyo!
This looks delicous! Adding it to my must make ASAP list!
I can do with a slice of this pie!!! I love salted caramel and when combined with an apple pie, I can only imagine heaven in my mouth 🙂 Xx
Great post!! I love the tip about the caramel!! I will try it this Thursday on my pie! Thank you for sharing! 🙂
Diana
http://www.ManhattanImageandStyle.com
New Blog Post: How to Save Money This Holiday Season
Your post is so sweet and you pie is gorgeous!! Thanks so much for sharing such an awesome recipe!!
★★★★★
Mmmmm nom nom nom!
Yes please and can I have an ice cold glass of milk with it!
Can’t go wrong with caramel and apple. Such a beautiful pie!
Oh, my. I’d love this on my Thanksgiving table! Nothing better than apples + caramel! Hope you have a wonderful Thanksgiving!!!
Happy Thanksgiving to you, Liz!
What a gorgeous pie!! And such a sweet post to go with it.
You are such a sweet person! I’m very close with my parents and 3 younger sisters and I took cannot imagine my life without them…you and I are very lucky to be surrounded by a wonderful family support system. 🙂
Thanksgiving isn’t complete unless it has apple and pumpkin pie! Yours looks gorgeous and yummy! Have a blessed Thanksgiving, my friend! 🙂
Happy Thanksgiving to you too Tina!
Awwww what a sweet post! I loved reading it! And what a pie, too! 🙂 I’m really close to my mom and have a very special relationship with her..it’s nice 🙂
Parents’ support is the best! and what a great looking Salted Caramel Apple Pie!!
Sounds wonderful! I love this combination 🙂
it sounds amazing!
Sounds like you have wonderful parents,Laura! Thanks for sharing this delicious sounding pie recipe!
What great and supportive parents you have. It does make life a lot easier when you have ones you can lean on when you need it. Your pie sounds incredible. I love the caramel and the touch of bourbon in it too.
I definitely want to make this. The caramel puts it over the top!
Thanks, Aly, and thanks for visiting 🙂
While I can never replace Mom’s apple pie, I have to say this is one of my faves
Hi,
I was hoping for some feedback as I tried your recipe as it seemed like a great combination of caramel and the classic apple pie. Unfortunately, everything went well until I baked the pie. It came out full of liquid and I needed a spoon to serve it. It tasted great, but I was wondering if you had any suggestions on how to avoid this in the future? I bake quite a bit and usually don’t have this issue with my apple pies.
Thanks!
Hi Melissa! I’m sorry to hear you had trouble with the pie. I have had extra liquid before, though not with this pie. There are a few ways you can prevent this. First, don’t add any of the liquid when you place the filling in the pie. Enough will get in there just by being added with the apples. You can also add another tablespoon of flour. And make sure you cook the pie long enough. It must be bubbling in the center, or it has not reached its thickest point. I hope this helps!