Salted Caramel Apple Pie with Crumble Topping

by Erin

Fall mean it’s time to bring on the pies! I love a classic apple but sometimes it’s fun to change things up, with caramel and a crumble topping in this case!

Salted Caramel Apple Pie with Crumble Topping 3

Before I begin I must apologize for serving you two savory recipes in a row, both of which involved leafy greens,. I promise I am just looking out for you, compensating for the chocolate overload last week. But today I am settling the scales! After a pizza pie covered in salad and a pot pie served alongside of a salad I figured the only rational thing left to do was to post a traditional sweet pie recipe. Sans salad.

Salted Caramel Apple Pie with Crumble Topping 1

This is the only apply pie you need this fall because it combines everything awesome in one pie pan from salted caramel to a crumble topping. All I did was adapt my dad’s best-apple-pie-ever by adding a bit of extra salt, some caramel bits, and then the same crumble topping I added last year to my maple apple pie (also awesome and adapted from my dad’s recipe).

Salted Caramel Apple Pie with Crumble Topping 2

To my followers who have been around for a hot minute, you may recall that I have already shared a caramel apple pie, circa 2010 shortly after this blog’s birth. Well you can just ignore that because this one blows it out of the water. I’m tempted to delete that old post just to prevent people from bothering. Or rather what I should do is post a disclaimer and redirect the poor souls that land there to this recipe instead. Sorry old pie, but sometimes new is better.

Salted Caramel Apple Pie with Crumble Topping 4

One year ago: Reese’s Oreo Chocolate Cake with Funfetti Cookie Dough Filling

Two years ago: Spicy Black Bean Burgers

Three years ago: Mini Pink Ombre Sugar Cookie Cake


Makes 1 pie



1 homemade or refrigerated pie crust

3 lb. favorite baking apples, peeled, cored and uniformly 1/4-inch sliced (I use an apple peeler/corer/slicer)

1/4 cup light brown sugar

1/4 cup cornstarch

1 cup caramel bits

1 Tbsp lemon juice

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp freshly grated nutmeg

1 egg lightly beaten, for brushing the bottom crust

1 Tbsp unsalted butter, cut into cubes


1/2 cup all-purpose flour

1/2 cup granulated sugar

1/4 cup light brown sugar

1-1/2 tsp cinnamon

1/2 tsp salt

6 Tbsp cold unsalted butter, cut into cubes


  1. Preheat oven to 425 degrees. Fit crust into a 9-inch pie pan and set aside.
  2. In a large bowl combine the apples, brown sugar, cornstarch, caramel bits, lemon juice, salt, nutmeg and cinnamon. Give everything a toss and let stand for 15 minutes, stirring a few times.
  3. Meanwhile, prepare the topping. In a medium bowl whisk together the flour, sugars, cinnamon, and salt. Cut in chilled butter using a pastry cutter or two knives until mixture resembles wet sand. Set aside.
  4. Brush the crust with beaten egg and fill with the apple mixture. Make a decorative edge with overhanging bottom crust, if preferred. Scatter the butter over the top of the apples and cover with the topping.
  5. Position a rack in the lower third of the oven. Cover the edges of the pie with foil or a pie crust shield. Bake the pie for 30 minutes at 425 degrees. Reduce the heat to 350 degrees and bake another 30 to 45 minutes, until the topping is browned and the filling has begun to bubble.
  6. Cool completely on a cooling rack, 3-4 hours, before slicing and serving.

Source: Filling adapted from my dad’s Apple Pie and topping from my Maple Apple Pie with Walnut Crumble Topping.

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annie October 20, 2015 - 9:05 pm

Our family’s post-Thanksgiving breakfast was always leftover apple pie. But if we’d made this, there’s no way that would have happened because there would be no leftovers! Oh, where’s the vanilla ice cream when you need it?

spiffycookie October 21, 2015 - 6:05 am

That’s my kind of tradition!

Brasserie Louis October 19, 2015 - 6:46 am

This came out really well. My family and our guests really enjoyed these pies. I used some vanilla ice-cream for the filling as I ran out of filling in the end. They came out delicious. Thanks a lot for sharing this recipe. :)

spiffycookie October 19, 2015 - 7:42 am

I take it you made two pies instead of one? That might be why you ran out of filling cause I wrote up the recipe for one pie. But I’m so glad you and your guests loved it!

Melissa @ BestFoodProcessorGuide October 17, 2015 - 1:34 am

Have just come across your blog – its wonderful – recipes with humour and great photos – fantastic!

Cathleen @ A Taste Of Madness October 16, 2015 - 9:38 pm

I have always wanted to try to make a salted caramel apple pie!! Yours looks delicious!

Katrina @ Warm Vanilla Sugar October 16, 2015 - 8:25 am

Oh man, SO yummy!! Love that crumble!


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