The combination of apple and salted butter caramel is a match made in heaven. This indulgent apple pie features a buttery crust, tender apples, and a generous layer of homemade salted caramel.

Ingredients

For the Sweet Pastry

• 250g flour
• 125g soft butter
• 100g sugar
• 1 egg
• Pinch of salt

For the Salted Caramel

• 150g sugar
• 80g butter, cubed
• 80ml heavy cream, warm
• 1 tsp fleur de sel

For the Apples

• 5 apples (Reinette or Golden)
• 50g sugar
• 1 tsp cinnamon

Equipment

• A 26 cm tart ring
• A heavy-bottomed saucepan
• A pastry brush

Step-by-Step Instructions

Step 1: Make the Pastry (15 min + 1h rest)

1. Cream butter and sugar until fluffy
2. Add egg and salt, mix
3. Add flour, mix until just combined (don't overwork!)
4. Form a ball, wrap, refrigerate 1 hour

Step 2: Make the Salted Caramel (10 min)

1. Heat sugar in a dry pan over medium heat until amber
2. Remove from heat, add butter carefully (it will bubble!)
3. Stir until smooth
4. Add warm cream gradually, stir
5. Add fleur de sel, set aside half for the tart, reserve the rest for topping

Step 3: Assemble (15 min)

1. Preheat oven to 180°C (350°F)
2. Roll out pastry, line the tart ring
3. Spread a layer of caramel on the base
4. Arrange apple slices in circles
5. Sprinkle with sugar and cinnamon

Step 4: Bake (35 min)

Bake for 35 minutes until the apples are caramelized and the crust is golden.

Step 5: Finish

Let cool for 10 minutes, then drizzle remaining caramel over the top.

The Perfect Caramel

Common Mistakes

• Stirring too much: let the sugar melt undisturbed
• Cold cream: always use warm cream to prevent seizing
• Not enough heat: the sugar must reach a deep amber color

Consistency

For a pourable caramel (for drizzling): use 100ml cream. For a thick caramel (for the base): use 60ml cream.

Variations

Caramel and Chocolate

Add a layer of melted dark chocolate under the caramel for a truly decadent pie.

Caramel and Pecans

Add candied pecans for a crunchy, American-style twist.

Storage Tips

This pie is best fresh but keeps 2–3 days in the fridge. The caramel will firm up; let it come to room temperature before serving.

The Result

Element	Texture	Flavor
Crust	Buttery, crumbly	Sweet, vanilla notes
Apples	Tender	Cinnamon, fruity
Caramel	Silky, flowing	Salty-sweet, deep

Discover our classic French apple pie or learn how to store apple pie!