Let’s be honest, one apple pie is never enough.
Last Thanksgiving, I ventured out of my comfort zone and made a salted caramel apple pie. I am now completely obsessed with this combination. What can I say, I’m a sucker for the sweet and salty combination.
The caramel apple pie I made last year required me to make my own caramel candies. This was unfortunate because 1) caramel is pretty tricky to make 2) it’s hard to find any room on the stove on Thanksgiving day 3) I’m kindofsortof (okay definitely) lazy.
Yes the recipe calls for store-bought caramels and store-bought crust. I promise no one will ever know. If you want the bang for your pie buck, this is definitely the way to go. Absolutely delicious, incredibly impressive, and easy as pie. Enjoy!
Salted Caramel Apple Pie
Meaghan’s Own Creation
1 package store-bought pie crust
6 cups apples – peeled, cored, and thinly sliced
1/2 cup sugar
1 1/2 teaspoon ground cinnamon
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1 cup (about 1 bag) store-bought soft caramel candies
egg wash (1 egg white + 1 tablespoon of water, beaten together)
sugar in the raw for dusting
1. Preheat oven to 425 degrees F.
2. Lay one of the pie crusts on the bottom of a pie dish.
3. In a large bowl, mix the apples, sugar, cinnamon, flour, and lemon juice.
4. In a microwave-safe bowl, melt the caramel candies according to package directions.
5. Place 1/3 of the apple mixture in the prepared pie dish. Top with 1/3 melted caramel sauce. Sprinkle with sea salt. Repeat steps two more times.
6. Cover apples and caramel with second pie crust. Crimp the two crusts together. Make vents on the top crust.
7. Brush with egg wash mixture. Sprinkle with sugar in the raw and/or sea salt.
8. Bake for about 20 minutes. Lower heat to 350 degrees F and bake for 20 more minutes. Allow to cool and enjoy!