Almost Homemade Salted Caramel Apple Pie

2:11 AM
Almost Homemade Salted Caramel Apple Pie, three main ingredients, flaky buttery crust, caramel apple pie filling and salted caramel topping and it is not homemade. This pie comes together in 20 minutes and takes 30-40 minutes to bake, easy and quick is what this recipe is all about.

When I have the time, I love to make an apple pie from scratch, but there are days I need a quick dessert for guest coming and making an apple pie is not an option.

With this apple pie, I use a few ingredients to make my life easier.

I use refrigerated pie crust, canned pie filling, and a jar of store bought salted caramel topping in the Almost Homemade Salted Caramel Pie.

The pie is so easy and quick to make.  If you want even less fuss, you can simply roll out the top crust and place it on top of the apple filling, cut a slit in it and crimp the edges, so easy.

The Almost Homemade Salted Caramel Pie is absolutely scrumptious and well worth the no fuss.  haha!


  • Refrigerated pie crust
  • Caramel Apple Pie Filling
  • Cinnamon
  • Butter
  • Smucker's Simple Delight Salted Caramel Topping
  • Pie dish
  • Sheet pan
  • Parchment Paper

I hope you will get to make one soon or think about making one for the holidays that are just around the corner.  Enjoy.

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Salted Caramel Apple Pie
  • 2 refrigerated pie crust
  • 2 (21 oz.) cans Lucky Leaf Premium Caramel Apple Filling
  • 2 teaspoons cinnamon
  • 8 tablespoons butter, cold
  • 1 (11.5 oz) jar Smucker's Simple Delight Salted Caramel Topping
Preheat oven 400 degrees F.  Line a sheet pan with parchment paper; set aside.

Unroll one pie crust and shape it to fit a 9-inch pie tin or pie plate; set aside.

In a medium bowl, add the pie fillings.  Stir in the cinnamon until well blended.  Pour filling in the bottom crust and spread evenly.  Place the tablespoons of butter across the pie filling.

Unroll the second pie crust.  Cut 1 1/2 inch strips.  Arrange the strip across the top of the pie filling in a lattice or criss-cross design then crimp the edges.

Place the filled pie tin on the prepared sheet pan.  Turn oven temperature down to 350 F.

Bake in the oven for 30-40 minutes until pie filling is bubbly and the crust is golden brown.  If crust starts to brown too soon, cover pie with a sheet of foil.

Remove from the oven and let cool on a wire rack for 10-15 minutes.  Spoon salted caramel topping over the warm pie.  Serve immediately and refrigerate the leftovers.

Kay Little
Kay Little

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