Salted Caramel Honeycrisp Apple Pie

I am putting three of my favorite ingredients together to create one incredible apple pie. The combination of salted caramel, Honeycrisp apples, and a flaky homemade crust are winners in this Salted Caramel Honeycrisp Apple Pie.

Salted Caramel Honeycrisp Apple Pie

Yes my friends, we’re baking up a pie today! Several weeks ago I had the lovely opportunity to visit Williamsburg, VA. It was a nice little getaway and so much fun to explore an area I hadn’t been to since I was a child. I actually wrote a post for their blog. It’s not live yet, but I’ll be sure to link it here when it is.

The point to that story is that my trip to Virginia inspired this delicious apple pie recipe. I used a new-to-me vintage pie plate I found when antiquing in the area, I topped the pie with salted caramel from a local ice cream parlor, and served it all with the same delicious coffee that I had in Williamsburg.

The result (and I don’t say this lightly) is the best apple pie I’ve ever tasted – hands down! Why? Well a few reasons:

1. Turns out, Honeycrisp apples in a pie are amazing. I typically use Granny Smith, even though I don’t really like them beyond baking. Why not use an apple I love all on it’s own? The Honeycrisp apples baked up really nicely and the flavor is so good.
2. I love a crumb-topped pie. It’s like a crisp and a pie all in one and who wouldn’t love that?
3. The salted caramel. From now on I think every apple pie needs to be made with caramel. Once you try this, you won’t want your apple pie any other way.

I assume you’re wondering how to make this decadent dessert; let me walk you through the steps.

How to Make Salted Caramel Honeycrisp Apple Pie:

Begin by preparing IBC’s Go-To Pie Crust or your favorite recipe. Lately I’ve been making this crust by hand using a pasty blender rather than my food processor. I think it works just as nicely without having to clean the food processer. (You’ll only need a half of this recipe. However, if you make the whole thing you can whip up some of these Cinnamon Sugar Pie Crust Cookies too.)

Once your dough is made and has had a chance to chill in the refrigerator for a bit, set your oven to 375 degrees F. Add a baking sheet to the lower oven rack to catch any drips.

Roll out your chilled pie crust, and use it to line a 9-inch pie plate. Trim and crimp edges. Set aside.

Side note: If you’re looking for this beautiful ruffled pie dish (it’s one of my favorite), you can find it here. I don’t think this exact color is for sale, but there are several beautiful options.

Then, in a large bowl mix the apples, lemon juice, sugar, flour, cinnamon, pinch of nutmeg, and salt. Set aside. (I’ve shared a full ingredient list and step-by-step instructions in the printable recipe card below.)

Next, mix the crumb topping. Use a pastry blender to cut the butter into the flour. Then add in the brown sugar, oats, and salt. Stir with a wooden spoon to combine. (Be sure to reserve the pecans for a later step.)

Now you’re ready to assemble. Add the apple mixture to the prepared pie dough. Then top with the crumb topping (without the pecans). You may need to cover the top of your pie (or the exposed crust) with a piece of foil if it starts to brown too quickly. Bake for 60 minutes; then add the chopped pecans over the pie and bake for an additional 5 minutes.

Remove the pie from the oven. After allowing it to chill for about 20-30 minutes, evenly top the entire pie with the salted caramel sauce.

If you’re looking for salted caramel sauce, I recommend these three: Stonewall Kitchen, Coop’s Micro Creamery, Traders Joe’s.

I recommend allowing the pie to cool to let the filling set. However, you’re welcome to cut and serve whenever you’d like.

I completely understand that it will be a challenge to wait. There’s nothing more tempting then a warm pie sitting on the counter.

Also, and I mentioned this in the recipe card below, you could totally top this with ice cream and some more salted caramel sauce, but I thought it was perfect as is and didn’t need any additions. But I will leave that up to you.

No matter how you serve it, I hope you enjoy this Salted Caramel Honeycrisp Apple Pie as much as I do. It’s officially my favorite. Maybe it will be your favorite as well!

Happy baking!

Salted Caramel Honeycrisp Apple Pie Recipe:

Salted Caramel Honeycrisp Apple Pie

I've put three of my favorite ingredients together to create one incredible apple pie. The combination of salted caramel, Honeycrisp apples, and a flaky homemade crust are winners in this Salted Caramel Honeycrisp Apple Pie.

4.75 from 4 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: apple pie, caramel, honeycrisp apples, pie, salted caramel

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 5 minutes minutes

Total Time: 1 hour hour 35 minutes minutes

Servings: 8 servings

Calories: 404kcal

Ingredients

• 1/2 recipe - IBC's Go-To Pie Crust recipe linked in notes
• 7 cups cored peeled, and sliced Honeycrisp apples (about 5 to 6 large apples)
• 1 tablespoon lemon juice
• 1/2 cup sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon cinnamon
• 1 pinch nutmeg
• 1/4 teaspoon salt

Topping:

• 1 1/2 stickes unsalted butter cold
• 1/2 cup all-purpose flour
• 1 cup packed brown sugar
• 1/2 cup quick oats
• 1/2 teaspoon salt
• 1/2 cup chopped pecans
• 1/2 cup salted caramel topping

Instructions

• Begin by preparing IBC's Go-To Pie Crust or your favorite recipe. Chill for at least 20-30 minutes before rolling.
• Set your oven to 375 degrees F. Add a baking sheet to the lower oven rack to catch any drips.
• Roll out your chilled pie crust and use it to line a 9-inch pie plate. Trim and crimp edges. Set aside.
• Then, in a large bowl mix the apples, lemon juice, sugar, flour, cinnamon, and salt. Set aside.
• Next, mix the crumb topping. Use a pastry blender to cut the butter into the flour. Then add in the brown sugar, oats, and salt. Stir with a wooden spoon to combine.
• Now you're ready to assemble. Add the apple mixture to the prepared pie dough. Then top with the crumb topping (without the pecans). You may need to cover the top of your pie (or the exposed crust) with a piece of foil if it starts to brown too quickly. Bake for 60 minutes and then add the chopped pecans over the pie and bake for an additional 5 minutes.
• Remove the pie from the oven. Allow it to chill for about 20-30 minutes. Then evenly top the entire pie with the salted caramel sauce.
• I recommend allowing the pie to cool to let the filling set. However, you're welcome to cut and serve whenever you'd like. Serve a la mode with vanilla ice cream and additional salted caramel sauce for the ultimate treat.

Video

Notes

IBC's Go-To Pie Crust recipe (you can find the recipe HERE)  creates dough for the top and bottom of a pie. You will only need a bottom for this recipe. You can either cut the recipe in half or make a full recipe and save the other half for another pie or make these pie crust cookies!

If you're looking for salted caramel sauce, I recommend these three: Stonewall Kitchen, Coop's Micro Creamery, Traders Joe's.

Nutrition

Calories: 404kcal | Carbohydrates: 83g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 320mg | Potassium: 230mg | Fiber: 5g | Sugar: 51g | Vitamin A: 72IU | Vitamin C: 6mg | Calcium: 46mg | Iron: 2mg

Recipe adapted from Ree Drummond