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–+ servings

Salted Caramel Apple Crumble Pie

This Salted Caramel Apple Crumble Pie combines tart apples, warm spices, buttery homemade caramel, and a golden oat crumble topping for the ultimate Thanksgiving dessert. Cozy, gooey, crunchy, and irresistibly sweet-salty — it’s everything you love about fall in one stunning pie.
5 from 1 vote
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Servings: 1 pie

Ingredients

  • 1 pie dough unbaked

Oat Crumble—

  • 3/4 c. All purpose flour
  • 1/2 c. Old fashioned Oats
  • 3/4 c. Light brown sugar
  • 1/2 c. Granulated sugar
  • 2 tsp cinnamon
  • 10 tbsp unsalted butter SLIGHTLY MELTED BUT STILL FIRM

Caramel Apple filling—

  • 1/2 c. Unsalted butter
  • 1/2 c. Light brown sugar
  • 1/2 c. Granulated sugar
  • 2 tbsp heavy cream warmed
  • 2 tsp vanilla extract
  • 1 tsp flaky sea salt

Apple Mixture—

  • 6 Granny Smith apples peeled and sliced thin
  • 3 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 2 tbsp all purpose flour
  • 1 tbsp cornstarch
  • 1 tbsp unsalted butter room temperature
  • 1 tbsp heavy cream for brushing

Instructions

  • In a medium bowl make the oat crumble. Add the flour, oats, cinnamon, sugars, and salt to the bowl and mix together well. Add in the cold butter cubes and use finger tips to work it into the flour mixture until well incorporated and crumbly. Place in fridge until ready to use.
  • In a medium saucepan over medium-low heat, add the butter and sugars. Melt and stir together. Bring to a light simmer and cook about 5-6 minutes until sugars are melted completely and it has thickened and turned a nice caramel color. Remove from heat and add slightly warmed heavy cream while stirring constantly. Add in the vanilla and salt and stir again. Set aside to cool little.
  • Mix together the cinnamon, nutmeg, cloves, flour, and cornstarch in a small bowl.
  • In large bowl, add the thinly sliced apples and spice/flour mix. Stir until the apples are coated.
  • Heat a large skillet over medium heat and add 1 tbsp of butter and the apple mix. Precook the apples until they get slightly soft. Remove from heat and add half of the caramel sauce. Stir to combine.
  • Preheat oven to 425F and roll out pie dough onto deep 8-9”pie dish. Cut off any pie dough that excessively hangs over the edge of the dish and then crimp edges how you like and use a fork to poke the bottom of the dough numerous times.
  • Assemble the pie by adding the pre cooked apples to the pie dough. Then pour the other half of the caramel overtop and then add the oat crumble, breaking up any large pieces. The pie will seem like it is heaping and that is okay, gently press the oat crumble down a little. Place the pie dish on a baking sheet to bake to catch any sugar that bubbles out while baking.
  • Use a little heavy cream and brush any pie dough edges that you can see.
  • Bake the pie for 25 minutes at 425F and then reduce the heat to 350F and bake another 25-30 minutes until bubbling and browned.
  • Remove from oven and cool completely to help it firm up, at least 2 hours or overnight.