Give Thanks for Salted Caramel Apple Pie

Salted Caramel Apple Pie

My personal favorite holiday, Thanksgiving, is right around the corner. While the holidays are a season of love and joy, they bring their fair share of stress too. Between the baking, decorating and scheduling, the stress can make the holiday a lot less jolly. Whether you are hosting or signed up to bring a dish, this salted caramel apple pie is a definite go-to crowd pleaser. When I made this recipe for my own family the pie was cleaned from the pan within 30 minutes. Safe to say this is one of the best apple pies I have made.

If you are short on time, new to pie making or simply want to try a new twist on an apple pie, this recipe is for you!

This revamped apple pie recipe takes the hassle out of traditional pie making without sacrificing any of the flavor. By using canned and prepped apples, it saves you from cutting and peeling apples all afternoon for the big day. As many of us who have made a pie before know, rolling out pie crust and creating decorative crusts can be frustrating and extremely time consuming. In this recipe, use the excess dough to make a crumble crust, which is a great way for anyone new to baking to create a great looking pie.

To start, combine all the dough ingredients and use a pastry cutter to mix. If you don’t have a pastry cutter, you can use your hands but it may take a bit longer. Once the ingredients are mixed and form small clumps that look  like this, you are ready to line your pan.




Rather than working with the hassle and mess of flouring the counter or struggling with wax paper, channel your third grade art skills and fill the pan with the dough by hand. Take a small handful of the dough and press it until it is about 1/4″ thick. Continue to work the dough around the bottom of the pan and up the sides. Set aside the left-over dough to be used as pie topping.





I use this kind of canned apples for my pie fillings. There is a little extra sugar that comes with using canned products, but it is the holidays! A little extra sugar never hurt!

To spice up the canned apples, you will be making a delicious caramel sauce to add to the filling. The caramel sauce adds an extra touch to elevate the pie above your typical holiday treat.

Once your pie is assembled, sprinkle cinnamon and sugar on top of the crumble crust before baking for an extra touch.




Bake your pie for 15 min at 450 Fahrenheit and 35 min at 350 Fahrenheit and you’ve got Thanksgiving handled. Kick your feet up with a slice of this delicious pie, ice cream and coffee and enjoy the long weekend filled with family and fun.

Happy Thanksgiving! 

Yield: 7-8 slices

Prep time: 25 minutes

Cook time: 50 min

Total Time: 85 min



For the pie crust:

2 1/2 cups all purpose flour

1 stick of butter (can substitute vegan butter)

5 Tbsp water

For the caramel sauce:

1 cup brown sugar

1 stick of butter (can substitute vegan butter)

4 Tbsp whole fat coconut milk ( can substitute almond or dairy milk)

1 tsp vanilla extract

For Pie filling:

1 can Duncan Hines Wilderness Apple filling

2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground cloves



  1. Preheat oven to 450 degrees Fahrenheit.

For Pie Crust:

  1. Soften butter and combine all ingredients in a mixing bowl.
  2. Mix with a pasty cutter until all ingredients are mixed and can stick together when formed. Time this will take varies on how soft butter is.
  3. Layer bottom of of pie crust by hand to form 1/4 in thick crust. Take small handfuls and mold the dough to the bottom of the pan. Continue to work the dough up the sides of the pie pan keeping the 1/4 in thickness at bottom edges.

For Caramel Sauce:

  1. Add butter, milk, and brown sugar to a medium sauce pan over medium heat.
  2. Stir and heat ingredients until boiling.
  3. Remove from heat and stir in vanilla extract.

For Pie Filling:

  1. Add apple filling, spices, and half of caramel sauce (about 1/2 cup) and mix.

For Pie:

  1. Pour pie filling into crust.
  2. Crumble remaining crust over top of pie.
  3. Dust pie with cinnamon and sugar.
  4. Bake for 15 minutes at 450 degrees Fahrenheit, the reduce heat to 350 and bake for 35 minutes or until filling is bubbling.
  5. Let cool for 5-10 minutes and op serve with ice cream and remaining caramel sauce.





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