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Salted Caramel Honeycrisp Apple Pie

A showstopper apple pie! Delicious honeycrisp apples in a buttery and flaky crust, topped with a crumb topping and drizzled with salted caramel. Perfection!

Course Dessert
Cuisine American
Keyword Apple Pie, Honeycrisp Apple, Salted Caramel
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Pastry Dough Resting Time 30 minutes
Total Time 2 hours 25 minutes
Servings 8 servings
Author The Tiny Fairy



  • 12 Tablespoons unsalted butter, cubed and very cold prefer Plugra or Kerrygold butter
  • cup vegetable shortening, cubed and very cold
  • 3 cups all-purpose flour prefer White Lily brand
  • 1 ½ Tablespoons granulated sugar
  • 1 teaspoon kosher salt prefer Diamond brand
  • 6-8 Tablespoons ice cold water


  • ¾ cup light brown sugar, packed
  • ½ cup all-purpose flour
  • cup oats, optional
  • ½ teaspoon ground cinnamon
  • dash nutmeg
  • pinch kosher salt prefer Diamond brand
  • ¾ stick unsalted butter, room temperature
  • ½ cup chopped pecans or walnuts, optional


  • 6 large honeycrisp apples, peeled, cored and thinly sliced
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon fresh orange juice
  • ½ cup granulated sugar
  • ¼ cup all-purpose flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt prefer Diamond brand
  • pinch nutmeg
  • zest of half navel orange
  • Salted Caramel Sauce, store bought like Trader Joe's Fleur de Sel Caramel Sauce


  1. Preheat oven to 375°F and place an oven rack in the center of the oven. Grease a 10-inch pie tin. Set aside.

    Optional: Line the bottom of the oven with foil or place a cookie sheet in the lower oven rack to catch any drippings.


  1. Cube butter and shortening and return to the refrigerator until ready to use.

  2. In a food processor fitted with a steel blade, combine all-purpose flour, granulated sugar, and kosher salt. Pulse a few times to combine well. Add cold butter and shortening and pulse 8-12 times, until the butter is pea size.

  3. Simultaneously pulse the flour while slowly pouring ice cold water down the feed tube. The dough will come together and form a ball.

    Note: You may not need all the water, start with 6 Tablespoons and stop as soon as the dough forms a ball.

  4. Dump onto a lightly floured bench and evenly divide in two. Shape each section into a flat disc, wrap in plastic and refrigerate for 30 minutes before using. Yields 2 10-inch crusts.

    Note: Dough will keep 3 days in fridge or 6 months in freezer.

  5. Place disc on a well floured surface. Using a well floured rolling pin, roll from the center toward the edges, making quarter turns until disc is 10 inches in diameter. Transfer to greased pie tin and refrigerate until ready to use.


  1. In a mixing bowl, whisk together light brown sugar, all-purpose flour, oats (optional), ground cinnamon, ground nutmeg and kosher salt. Add butter and cut butter into the flour mixture with a fork until you don't see any flour and it resembles coarse crumbs. Fold in chopped nuts (optional) and refrigerate until use.


  1. Peel, core and thinly slice six honeycrisp apples and place them in a large mixing bowl. Add lemon and orange juices, toss with a spatula to coat to prevent browning.

  2. Sprinkle granulated sugar, all-purpose flour, cinnamon, kosher salt, nutmeg and orange zest over the apples. Toss with spatula to combine well and ensure all the slices are coated evenly.


  1. Pour apple pie filling into the prepared and refrigerated sweet pastry crust. Arrange apples so they are evenly distributed and fill any gaps.

  2. Using your hands, grab small handfuls of the coarse crumb mixture and evenly distribute over the pie.

  3. Bake at 375°F for 45 minutes. Cover the edges of the pie with foil and loosely tent the top to prevent over browning while the apples cook. Reduce oven temperature to 350°F and bake for another 45 minutes.

  4. Remove from oven and allow pie to rest for 20-30 minutes before serving.

  5. Pour warm salted caramel sauce and serve.

Recipe Notes

Can also be served with my Spiced Rum Sauce.