Salted Caramel Apple Pies

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  • 1 box refrigerated pie crust
  • 1 large apple, peeled and chopped into small pieces
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon fresh squeezed lemon juice
  • 1/8 cup sugar
  • 1 teaspoon all-purpose flour
  • 6 store-bought caramels, diced into about 4 pieces each
  • Sprinkle of sea salt
  • 1 large egg
  • 1 tablespoon water
  • Sugar in the raw for dusting on top
  • Optional: Caramel syrup


  1. Preheat oven to 425 degrees. Line a cookie sheet with parchment paper.
  2. In a mixing bowl, combine apples, lemon juice, flour, sugar, and cinnamon and diced caramels. Set aside.
  3. In small bowl, mix egg with water and set aside.
  4. Unroll pie crusts. Using a circular cookie cutter or glass, cut out as many circles as you can. I used a glass that was 3 1/4″ wide and got 8 circles per sheet of dough. If you want to roll out the pie dough scraps you could probably get a few more circles cut out.
  5. Place half of the crusts on cookie sheet. Top each pie crust circle with a spoonful of the apple/caramel mixture. Make sure each piece has about 4 or more caramel pieces on it. Sprinkle each with a bit of sea salt. Top each pie with another pie crust circle. Use the tines of a fork to press the edges of the crusts together to seal the top crust to the bottom. Make an X on top with a small knife to slice vents on each pie.
  6. Brush the tops of each pie with a bit of the egg mixture then sprinkle with sugar.
  7. Bake in until golden, about 12-15 minutes. Allow to cool on a cooling rack. Store pies in airtight container.
  8. Optional: Drizzle some of your favorite caramel sauce over each pie for extra caramel goodness!