Salted Caramel Apple Pie
  • 1 double pie crust
  • 6 -7 cups tart apples, peeled and sliced (Jonathan or Granny Smith)
  • ½ cup packed light brown sugar
  • ½ cup sugar
  • ¼ cup all-purpose flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon sea salt
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
  • 4 tablespoons heavy cream
  • 4 tablespoons butter
  1. Roll out one disc of chilled dough and place inside a pie dish with a small over-hang around the edges. Let chill in fridge until filling is ready.??
  2. Preheat oven to 450 degrees F.
For filling:
  1. Sprinkle apples with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix. Add vanilla and cream.
  2. Melt butter in heavy skillet. Add apple mixture and cook approximately 8-10 minutes, until apples are soft and the liquid has turned golden. Turn into pie shell.
  3. Cover with a lattice top or just drape the whole second (rolled out) crust over the filling and crimp the edges. If you don't have enough over-hang to turn it over to seal the pie, use my trick: roll out a thin ½ inch wide strip of extra dough and place it around the edge.
  4. Use a fork or your finger to decorate the edge.
  5. Brush the top of the crust with heavy cream and bake for 15 minutes. Then reduce the heat to 350 and bake for another 45 minutes, or until the crust is golden and the filling is bubbly.
Recipe by The Baker Chick at