Salted Caramel Apple Pie Recipe

All-purpose flour: The base for the pie crust, providing structure and texture.

Unsalted butter: Used in both the crust and the caramel sauce, it adds richness and flavor.

Ice water: Helps bring the dough together without making it too sticky.

Apples: The star of the pie, providing a sweet and tart filling.

Granulated sugar: Used in both the filling and the caramel sauce for sweetness.

Brown sugar: Adds a deeper, molasses-like sweetness to the filling.

Ground cinnamon: Adds warmth and spice to the apple filling.

Ground nutmeg: Enhances the flavor of the apples with a subtle, nutty spice.

Salt: Balances the sweetness in the filling and crust.

Heavy cream: Used in the caramel sauce to create a smooth, rich texture.

Sea salt: Adds a distinctive salty flavor to the caramel sauce.

When making the pie crust, ensure that the butter is very cold and cubed. This helps create a flaky texture. Use a pastry cutter or your fingertips to mix the flour and butter until the mixture resembles coarse crumbs. When adding the ice water, do so gradually and mix just until the dough comes together. Overworking the dough can result in a tough crust.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the crust denser.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and can create a flaky crust, with a slight coconut flavor.

• ice water - Substitute with cold milk: Cold milk can help bind the dough while adding a bit of richness.

• apples - Substitute with pears: Pears have a similar texture and sweetness, making them a good alternative in pies.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a caramel-like flavor.

• brown sugar - Substitute with maple syrup: Maple syrup provides a deep, rich sweetness and can add moisture to the filling.

• ground cinnamon - Substitute with ground allspice: Allspice offers a similar warm, spicy flavor profile.

• ground nutmeg - Substitute with ground mace: Mace is the outer covering of nutmeg seeds and has a similar but slightly milder flavor.

• salt - Substitute with soy sauce: Soy sauce can add a savory depth, though it will change the flavor profile slightly.

• granulated sugar - Substitute with honey: Honey adds a natural sweetness and a bit of moisture to the caramel.

• unsalted butter - Substitute with ghee: Ghee has a higher smoke point and a rich, nutty flavor, making it a good alternative for caramel.

• heavy cream - Substitute with coconut cream: Coconut cream provides a similar richness and creaminess with a hint of coconut flavor.

• sea salt - Substitute with kosher salt: Kosher salt has a similar texture and salinity, making it a good alternative for finishing the caramel.

• Allow the pie to cool completely at room temperature. This ensures the caramel sets properly and the crust remains crisp.

• Once cooled, cover the pie tightly with plastic wrap or aluminum foil. This helps to maintain its freshness and prevent it from drying out.

• For short-term storage, place the wrapped pie in the refrigerator. It can be stored there for up to 4 days. When ready to serve, you can enjoy it cold or warm it slightly in the oven at 350°F (175°C) for about 10-15 minutes.

• If you wish to store the pie for a longer period, freezing is a great option. First, wrap the pie tightly in plastic wrap, ensuring there are no gaps. Then, wrap it again in aluminum foil or place it in a large freezer-safe bag. This double wrapping prevents freezer burn and preserves the pie's flavor and texture.

• Label the wrapped pie with the date to keep track of its storage time. The pie can be frozen for up to 3 months.

• When you're ready to enjoy the frozen pie, transfer it to the refrigerator and let it thaw overnight. This gradual thawing helps maintain the pie's quality.

• After thawing, if you prefer a warm pie, preheat your oven to 350°F (175°C) and bake the pie for about 20-25 minutes, or until heated through. This will revive the crust's crispiness and ensure the caramel is gooey and delicious.

• For individual slices, you can also reheat them in the microwave. Place a slice on a microwave-safe plate and heat on medium power for about 30-60 seconds, checking frequently to avoid overheating.

• Always store any leftover pie in the refrigerator, covered tightly, to keep it fresh for as long as possible.

• Preheat your oven to 350°F (175°C). Place the leftover salted caramel apple pie on a baking sheet. Cover the pie loosely with aluminum foil to prevent the crust from over-browning. Heat for 15-20 minutes or until the filling is warmed through and the crust is crisp.

• For a quicker method, use a microwave. Place a slice of pie on a microwave-safe plate. Heat on medium power for 1-2 minutes. To avoid a soggy crust, place a microwave-safe cup of water in the microwave alongside the pie to create steam.

• If you have an air fryer, preheat it to 320°F (160°C). Place the pie slice in the air fryer basket. Heat for 5-7 minutes, checking halfway through to ensure the crust doesn't get too dark. This method keeps the crust crispy while warming the filling.

• For a stovetop method, use a skillet over medium-low heat. Place the pie slice in the skillet and cover with a lid. Heat for about 5 minutes, checking occasionally to ensure the crust doesn't burn. This method helps maintain a crispy crust while gently warming the filling.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the pie slice on a piece of aluminum foil or a small baking sheet. Heat for 10-15 minutes, or until the filling is hot and the crust is crisp. This method is great for reheating single slices without using a full-sized oven.

• Oven: Preheat to 375°F (190°C) for baking the pie.

• Mixing bowl: Combine flour and cold butter, and mix apples with sugars and spices.

• Pastry cutter: Cut the cold butter into the flour until the mixture is crumbly.

• Rolling pin: Roll out the dough to fit the pie dish.

• Pie dish: Place the rolled-out dough and fill it with the apple mixture.

• Saucepan: Melt sugar and prepare the caramel sauce.

• Wooden spoon: Stir the caramel sauce constantly to prevent burning.

• Knife: Peel, core, and slice the apples; also cut slits in the top crust for steam to escape.

• Measuring cups: Measure out the flour, sugars, and heavy cream.

• Measuring spoons: Measure out the cinnamon, nutmeg, and salt.

• Plastic wrap: Chill the dough in the refrigerator for 30 minutes.

• Cooling rack: Cool the pie before serving to set the filling.

Prepare ingredients in advance: Peel, core, and slice the apples ahead of time. Store them in the fridge to save time on baking day.

Use a food processor: Quickly mix the flour and butter for the crust using a food processor to achieve a crumbly texture faster.

Make caramel sauce ahead: Prepare the caramel sauce in advance and store it in the fridge. Reheat gently before pouring over the apples.

Pre-chill dough: Divide and chill the dough the night before. This way, it's ready to roll out when you need it.

Preheat oven early: Start preheating your oven while you assemble the pie to save waiting time.