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Salted Caramel Apple Pies

Judy Heinrich
Course Dessert


  • 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


  • Preheat oven to 425 degrees. Line a cookie sheet with parchment paper.
  • In a mixing bowl, combine apples, lemon juice, flour, sugar, and cinnamon and diced caramels. Set aside.
  • In small bowl, mix egg with water and set aside.
  • 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.
  • 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.
  • Brush the tops of each pie with a bit of the egg mixture then sprinkle with sugar.
  • Bake in until golden, about 12-15 minutes. Allow to cool on a cooling rack. Store pies in airtight container.
  • Optional: Drizzle some of your favorite caramel sauce over each pie for extra caramel goodness!
Tried this recipe?Let us know how it was!