Salted Caramel Apple Pie

Salted Caramel Apple Pie is rated 4.5 out of 5 by 4.
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Prep Time: 30 minutes
Cook Time: 90 minutes
Servings: 8

Capture the flavor of fall with a delicious apple pie, a traditional autumn favorite that gets a modern twist here with the addition of salted caramel. To save time preparing the pie, use a teaspoon of Williams-Sonoma’s Apple Pie Spice in place of the cinnamon and nutmeg, or use our Apple-Caramel Sauce or Salted Caramel Sauce in place of homemade salted caramel. Williams-Sonoma’s Caramel Apple Pie Filling can even be used in place of the filling here, which will make assembling this stunning dessert a snap.


For the salted caramel:

  • 1 1/2 cups (12 oz./375 g) granulated sugar
  • 1/4 cup (2 fl. oz./60 ml) water
  • 1 tsp. fresh lemon juice
  • 1 1/2 cups (12 fl. oz./375 ml) heavy cream
  • 1 1/2 tsp. sea salt

For the filling:

  • 4 lb. (2 kg) Granny Smith apples, peeled, cored and cut into 8
      slices each
  • 1/2 cup (3 1/2 oz./105 g) firmly packed light brown sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. freshly grated nutmeg
  • 1 Tbs. fresh lemon juice
  • 3 Tbs. cornstarch
  • 1/2 tsp. sea salt

  • 1 egg beaten with 1 tsp. water
  • 2 tsp. granulated sugar
  • Flaked sea salt, to taste


Fit 1 dough round into a 9-inch deep-dish pie dish and gently press into the dish. Trim the edges flush with the rim. Reroll the dough scraps and cut out shapes using decorative pie cutters. Refrigerate the pie shell, cutouts and remaining dough round for 30 minutes.

To make the salted caramel, in a heavy 4-quart (4-l) saucepan over medium heat, combine the sugar, water and lemon juice. Cook until the mixture bubbles vigorously and turns a golden amber color, about 9 minutes. Stir the sugar with a wooden spoon during the first 2 to 3 minutes of cooking; do not stir after this point, instead swirling the pan to ensure even cooking. Watch the caramel very carefully, and as it will go from amber colored to burned in a few seconds.

Remove the pan from the heat and immediately add the cream very carefully; the mixture will bubble and splatter, so protect your hands and arms with heavy oven mitts and use a long-handled wooden spoon. Stir until the sauce is smooth and blended. Stir in the salt and let cool until just warm.

To prepare the apples, in a large Dutch oven over medium heat, stir together the apples, brown sugar, cinnamon, nutmeg and lemon juice. Cover and cook, stirring occasionally, until the apples are just tender, about 20 minutes. Uncover and let cool to room temperature. Stir in the cornstarch and salt.

Preheat an oven to 400°F (200°C).

Let the pie shell, cutouts and dough round stand at room temperature for 5 minutes. In a large bowl, combine the apple mixture and 3/4 cup (6 fl. oz./180 ml) of the caramel; reserve the remaining caramel for serving. Pour the apple filling into the pie shell and place the top crust over the pie. Trim the edges flush with the rim and press the top and bottom crusts together. Brush the underside of the cutouts with egg wash and gently arrange them on the pie. Brush the entire top crust with egg wash and sprinkle with the granulated sugar.

Place the pie dish on a baking sheet. Bake until the crust is golden brown and the apples are very tender, about 1 hour; check the pie after 30 minutes and cover the top and edges with foil if they become too dark. Let the pie cool on a wire rack at least 2 hours before serving.

In a small saucepan, reheat the reserved caramel sauce over low heat just until warm. Cut the pie into slices, sprinkle with flaked salt to taste, and serve with the caramel sauce. Serves 8.

Williams-Sonoma Test Kitchen

Rated 5 out of 5 by from Amazing Pie Worth The Work I have made this pie twice and it has come out perfectly. There is a great video on YouTube which WS created with their in house chef Amanda that shows you step by step how to make this pie. There are 3 parts to the video, so make sure you watch from the beginning. The pastry is very flaky, the caramel smooth, and the apples do not become mushy if you follow the video. It takes time to make this as there are a lot of steps, but it is not difficult. Great for the holidays or anytime, it bakes beautifully and tastes amazing.
Date published: 2018-11-19
Rated 5 out of 5 by from Excellent combination! The caramel sauce came out wonderful, thank you for the clear instructions! I thought cooking the apples before in the cinnamon and sugar was a fabulous idea. Delicious pie!!
Date published: 2017-09-12
Rated 3 out of 5 by from Applesauce pie I made this pie, followed the instructions to a tee. The apples cooked for 10 min and turned to applesauce. The caramel sauce was very good but the filling turned out to be a topping for my ice cream
Date published: 2014-12-21
Rated 5 out of 5 by from over the top I cooked this pie for a dinner party we had the other weekend and it came out wonderfully. The crust was flaky and the best one I've made yet. Very forgiving (I added too much water and it still came out flaky and yummy, though it was hard to work with) and very flavorful. The apple filling was decadent on it's own without the caramel addition! I was so happy to see that the apples didn't have to be cut into small slices or pieces! Much less prep than most apple pies. The caramel sauce was delicious, though I need to work on my preparation. It came out to thin and in my haste to thicken, I made it fault though. It still had wonderful flavor though, when combined with the apple filling, it was a tad too sweet for my taste. The combination of all the steps made for a pretty lengthy process to make one pie. Since I'd never made caramel sauce, that part was a little confusing, but all in all, a great recipe that takes the hum drum apple pie up a notch to a fantastic dessert!
Date published: 2014-10-27
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