Apple Pie with Sea Salt Caramel

I love apple pies but often find them too sweet. This recipe is inspired by Four & Twenty Blackbird’s apple pie where they layer salted caramel between apple slices to give  it a more “adult” taste. The part I enjoy most about making this pie is the caramel – with a little patience, it’s amazingly easy to make your own caramel. Rather than cover the top with a full crust or make a lattice top, I decided to cover the top with round disks of crust instead so it’s … I don’t know … cuter?

The filling will overflow quite a bit when you’re baking the pie so do remember to place a tray covered with foil below the rack to catch the caramel – you don’t want to spend hours scrubbing burnt caramel off your tray, do you?A mandolin will also make a world of difference. It will help slice up your apples into thin slices so the whole thing looks better when it’s sliced up.

Once the pie is done, it assumes a beautiful gold coloring, and the sense of achievement you’ll get is amazing.

A mandolin will give you beautiful apple slices like these.

A mandolin will give you beautiful apple slices like these.


For the crust
3 cups all-purpose flour
3/4 cups powdered sugar
200g butter
2 eggs
A pinch of salt

For the salted caramel
1/4 cup water
1 cup sugar
115g butter
1/2 heavy cream
1 and 1/2 tsp sea salt

For the apple filling
7 green apples, thinly sliced with a mandolin
Juice of 3 – 4 lemons (this is mainly to keep the apple slices from yellowing)
1/3 cup brown sugar
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp mixed spice
Zest of 1/2 lemon


To make the crust
Rub the butter into the flour and powdered sugar until you get a texture that resembles damp sand. Beat the eggs and salt. Then pour into the flour-butter mixture until the dough comes together. Wrap the dough in a cling-film and leave to chill inside the refrigerator.

To make the salted caramel
Dissolve sugar in water in a small saucepan. Then melt butter into the sugar syrup and bring to a slow boil until the mixture turns a deep golden color. Take the saucepan off the heat and slowly pour in the cream. Whisk the mixture over low heat and sprinkle in sea salt as you whisk. Set aside.

Heat your oven to 180C.

To make the apple filling
Drain the apple slices as best as you can of the lemon juice. Then toss the slices in big bowl with the sugar and spices and lemon zest.

Divide the dough roughly into half.  Use the larger half for the base. Alternate layers of apple slices with caramel.

Roll out the remaining dough into circular disks and arrange them on top. I arranged mine in a petal-layout, leaving a hole in the middle. Pop the pie into the oven and cook for 45 minutes.

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Check out Alpha Bakes’ other creations here.

Apple Pie with Sea Salt Caramel, $45 (delivery within Singapore), $35 (self collection)

Apple Pie with Sea Salt Caramel, $45 (delivery within Singapore), $35 (self collection)

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