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Salted Caramel Apple Pie #SundaySupper

  • Total Time: 2 hours
  • Yield: 8 pieces 1x




  • 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
  • 47 tablespoons cold water


  • 1 cup granulated sugar
  • ¼ cup water
  • 1 stick unsalted butter
  • ½ cup heavy cream
  • 1 teaspoon Maldon Sea Salt


  • 78 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.


Pie recipe adapted from Four and Twenty Blackbirds
Crust recipe adapted from Bobby Flay

  • Prep Time: 50 minutes
  • Cook Time: 1 hour 10 minutes