Salted Caramel Apple Pie

Salted Caramel Apple Pie has three main ingredients that come together quickly, refrigerated pie crust, caramel apple pie filling, and salted caramel topping.

Almost Homemade Salted Caramel Apple Pie

This salted caramel apple pie comes together in 20 minutes and takes 30-40 minutes to bake.  It is easy, quick, and almost homemade.

When I have the time, I love to make an apple pie from scratch, but there are days I need a quick dessert for guests 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!

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

Enjoy.

WHERE CAN I FIND THE RECIPE?  TAKE ME TO THE RECIPE FOR SALTED CARAMEL APPLE PIE

Below, under the next heading, I provide a list of preferred ingredients, tips, and cooking instructions for Salted Caramel Apple Pie, as well as similar recipe ideas you can try.

Or, you can scroll down to the bottom, where you will find a full printable recipe card with ingredient amounts and complete instructions with notes.

TIPS AND TIDBITS FOR THE BEST SALTED CARAMEL APPLE PIE

Enhance the canned apple pie filling.  Enhance the canned filling by adding one or two peeled, cored, and thinly sliced fresh apples.  The tart apple varieties, like Granny Smith, work best to balance the sweetness of the caramel.

Incorporate dried fruit. Soak dried fruit such as cherries, raisins, or cranberries in hot water or apple juice to complement the apple flavor.

Spice up the canned pie filling.  I always add more cinnamon to boost the homemade taste.  Start with a small amount and adjust to your taste.

Balance the sweetness with salt.  A pinch of salt in the filling helps to balance the flavors.  Salt in the caramel, salt in the filling = Balance.

Caramel sauce.  I like to add the caramel sauce at the end over the top of the pie for an irresistible finish, but if you prefer, you can add half to the filling before adding the top crust.  This is my preferred caramel sauce. Drizzle generously.

Pie crust shield.  If the crust starts to brown too quickly, cover with a pie shield.  ( like to cover it with a whole sheet of foil.)

Cool the pie.  Although we like to eat the pie right out of the oven after resting for 15 minutes, to make clean slices and not runny, the pie needs to set in the refrigerator for at least 4 hours.  Let it completely cool on the counter before placing it in the refrigerator. 

WHAT YOU NEED TO PREPARE SALTED CARAMEL APPLE PIE

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

HOW TO PREPARE SALTED CARAMEL APPLE PIE

Preheat oven to 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 the oven temperature down to 350°F.

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

Remove from the oven and let cool on a wire rack for 10-15 minutes.  Generously spoon salted caramel topping over the warm pie.  

Serve immediately and refrigerate the leftovers.

WHERE YOU MAY SEE THIS RECIPE

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