Salted Caramel Apple Pie Tips
What kind of apples should you use to make salted caramel apple pie?
The quick answer is that the best apples for apple pie
are Granny Smiths, because they're tart and keep their shape during baking. However, there are plenty of other apple varieties
that do the trick for your salted caramel apple pie—Braeburn, Crispin, and Cortland apples are also great choices.
Can you use store-bought salted caramel to make salted caramel apple pie?
Homemade salted caramel can be a little tricky to make, so if you don't want to risk it (or you want to save time), you can pick up salted caramel from the store instead. However, this recipe guides you through making a "wet" caramel, which is a little easier than making a "dry" caramel. Wet caramel means you melt the sugar with water, while dry caramel is made by melting the sugar on its own without water (which is more likely to burn). Either way, homemade caramel
is worth a shot as it adds a depth of flavor you might not get with store-bought.
How should you store salted caramel apple pie?
Since this pie contains sugar in the apple mixture, you can keep it covered at room temperature for up to 2 days. After that, keep it in the fridge for the next 2 days. Learn more about why you may or may not need torefrigerate apple pie
. Feel free to bake this pie the night before, since it needs to cool to room temperature before serving in order to let the filling set. You could also prep the crust and make the salted caramel
ahead of time, but we wouldn't recommend slicing the apples ahead since they may quickly turn brown. —Lauren Pahmeier, Taste of Home Associate Editor
1 piece: 741 calories, 43g fat (27g saturated fat), 137mg cholesterol, 777mg sodium, 88g carbohydrate (50g sugars, 5g fiber), 7g protein.