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Cozy Salted Caramel Apple Pie with Cheddar Crust

Salted Caramel Apple Pie with Cheddar Crust - featured image
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A unique and comforting apple pie featuring a flaky, buttery cheddar crust and a sweet, salted caramel apple filling. This award-winning recipe is a perfect balance of savory and sweet, ideal for fall gatherings and cozy nights.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup cold unsalted butter, cut into small cubes
  • 1 ½ cups sharp cheddar cheese, finely shredded
  • 6–8 tablespoons ice water
  • 6 medium apples, peeled, cored, and sliced (mix of Granny Smith and Honeycrisp)
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • Pinch of salt
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsalted butter
  • ½ cup granulated sugar (for caramel)
  • 3 tablespoons unsalted butter, cut into pieces (for caramel)
  • ¼ cup heavy cream (for caramel)
  • ½ teaspoon flaky sea salt (for caramel)
  • 1 teaspoon vanilla extract (for caramel)
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (like turbinado or demerara, for sprinkling)
  • Extra flaky sea salt for finishing

Instructions

  1. Make the cheddar crust: In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse meal with pea-sized butter pieces. Toss in the shredded cheddar and mix gently. Drizzle in the ice water, one tablespoon at a time, mixing with a fork until the dough just comes together. It should look shaggy, not smooth. Divide the dough in half, flatten each into a disk, wrap in plastic…
  2. While the dough chills, make the salted caramel sauce: In a small saucepan, heat the sugar over medium heat, stirring constantly with a wooden spoon. It will clump up at first, then melt into a beautiful amber liquid. This takes about 5-7 minutes. Watch it carefully—caramel can burn in seconds. Once it’s a deep amber color, remove from heat and immediately whisk in the butter pieces (it will bubble up vigorously, that’s normal). Then slowly pour in the heavy cream while whisking. Stir in the fla…
  3. Prepare the apple filling: In a large bowl, toss the sliced apples with both sugars, flour, cinnamon, nutmeg, allspice, salt, and lemon juice. Let it sit for 10 minutes—this draws out some of the apple juices, which will thicken into a beautiful sauce during baking.
  4. Cook the filling: In a large skillet, melt the 3 tablespoons of butter over medium-high heat. Add the apple mixture and cook, stirring occasionally, for about 5-7 minutes. You want the apples to start softening and the juices to thicken slightly. They shouldn’t be fully cooked—they’ll finish in the oven. Remove from heat and stir in the vanilla extract and about half of the salted caramel sauce. Set aside to cool slightly.
  5. Roll out the bottom crust: On a lightly floured surface, roll one dough disk into a 12-inch circle, about ⅛-inch thick. Carefully transfer it to your pie dish, gently pressing it into the bottom and up the sides. Don’t stretch the dough—it will shrink back during baking. Trim the excess dough, leaving about a ½-inch overhang.
  6. Fill the pie: Spoon the apple filling into the crust, mounding it slightly in the center. Drizzle the remaining salted caramel sauce over the top.
  7. Roll out the top crust and assemble: Roll out the second dough disk to the same size. Place it over the filling. Crimp the edges together with your fingers or a fork. Cut several slits in the top crust for steam to escape. Brush the top with the beaten egg wash and sprinkle generously with coarse sugar and an extra pinch of flaky sea salt.
  8. Bake: Place the pie on a baking sheet to catch any drips. Bake at 400°F (200°C) for 20 minutes. Then reduce the temperature to 375°F (190°C) and bake for another 35-40 minutes, until the crust is golden brown and the filling is bubbly. If the edges start browning too quickly, cover them with foil or a pie shield.
  9. Cool: Let the pie cool on a wire rack for at least 2 hours before slicing. This is the hardest part. The filling needs time to set, otherwise you’ll end up with a delicious but soupy mess.

Notes

Keep all ingredients cold for a flaky crust. Do not overwork the dough. Let the pie cool completely for at least 2 hours before slicing to allow the filling to set. For an extra-crispy bottom crust, pre-bake the bottom crust for 10 minutes at 400°F before adding the filling. Watch the caramel carefully as it can burn quickly.

Nutrition

Keywords: apple pie, cheddar crust, salted caramel, fall dessert, Thanksgiving pie, comfort food, homemade pie

Find it online: https://forkifyfun.com/cozy-salted-caramel-apple-pie-with-cheddar-crust/