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Salty Caramel Apple Pie Recipe


Salty Caramel Apple Pie

Nothing says "Autumn" quite like a homemade apple pie!  In this carmel apple recipe, the apple remains the star of the show but, in a wild-card move, I've added fleur-de-sel to bring out the robust, hidden flavor notes of the fruit's natural sweetness. Enjoy!



  • 1 9-inch Pillsbury Pie Crust (dough), at room temperature
  • 6 cups apples (Northern Spy or McIntosh)
  • 1/2 lemon
  • 1 cup Sugar in the Raw / natural-cane turbinado sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 4 tablespoons heavy cream
  • 4 tablespoons salted butter

Streusel Topping

  • 1/2 cup all-purpose flour
  • 3 tablespoons sugar
  • 3 tablespoons salted butter (cut in to dice-sized cubes)
  • 2 Planters Peanut Bar Originals (1.6 ounces each), crushed - *if you cannot find these bars in your area, subsitute with 1/4 cup of crushed peanut brittle*
  • 1/2 teaspoon fleur-de-sel (sea salt crystals)


Preheat oven to 350 degrees F.

Secure uncooked pie crust in a 9-inch circular glass/aluminum pie pan.  Using a fork, gently prick the bottom of the pie shell, to vent.

Peel and slice apples.  Sprinkle with juice from 1/2 of a lemon, making sure to catch seeds. 

In a separate bowl, combine dry ingredients.  Pour over apples and toss to mix.  Add vanilla and cream.  

In a heavy skillet, melt butter over medium-low heat.  Add apple mixture and stir frequently for approximately 8-minutes - this will soften the apples.  Remove from heat and set aside.

To make the streusel topping, combine flour, sugar, and butter in a small bowl.  Using clean hands and a fork, lightly toss ingredients until course crumbs form.  Add crushed Planters Peanut Bars and toss.  

Pour apple mixture in to pie shell.  Evenly coat with streusel topping.  Sprinkle with fleur-de-sel (sea salt crystals).

Bake pie for 40-minutes in a 350 degrees F oven.