27th and Olive Blog Guest Feature: Salted Caramel Apple Pie

When fall comes rolling in to our small Eastern Ontario town, my senses go wild. The colours of the autumn trees are beautiful, the feel of the crisp cool air is so refreshing and the crunch of a Red Gala apple straight from the orchard pleases my taste buds more than ever before.

It is autumn in Canada, and I couldn’t be happier.

Every fall we make many trips to the orchard to fill our baskets to the brim with apples – McIntosh, Gala, Spartan, Cortland, Empire, they are all there. Something about walking down the rows of trees, picking our own fruit and then coming home to prep and bake it is so refreshing. Just the family time alone is well worth the trip to the orchard rather than the grocery store. As every year passes, Olive gets more and more involved in the entire process. I remember our first visit to the orchard. She was just learning to walk, and decided to pick all the apples off the ground. Now, she is jumping, trying to find the biggest ones on the trees. Every fall we find that our basement is full of buckets and buckets of apples, ready to use whenever we have the urge (which is often)!

Our go-to, a few times a week, is a salted caramel apple pie.

My first and foremost baking love is pie. I am most definitely in a love affair with it, and I am happy to say that Olive feels the same way. At 3 years old, she knows how to roll out her crust, place it in the pie tin, prepare and combine the filling, and crimp the top crust. Sometimes her pies are filled with sprinkles or rice krispies, but her favourite, without a doubt, is apple.

In our kitchen, Olive has her own mini-pie-plate. As I make a big pie for the family, she makes a personal sized one for herself. The proportions are usually always different, but tasty none-the-less! Here you will find the recipe for a 9” salted caramel apple pie (not the mini version)!!

Photography by 27thandOlive

Photography by 27thandOlive

Photography by 27thandOlive

Photography by 27thandOlive

Photography by 27thandOlive

Photography by 27thandOlive

27th and Olive - Salted Caramel Apple Pie

Prep Time: 45 mins
Cook Time: 60 mins
Yields: 9" pie


  • 2.5 Cups - Flour
  • 1 Tablespoon - Sugar
  • 1 Teaspoon - Sea Salt
  • 1 Cup - Lard
  • 1 Egg - Beaten
  • 1 Tablespoon - Apple Cider Vinegar
  • 6 Tablespoons - Water (cold)
  • 1 Cup - White Sugar
  • 1/4 Cup - Water
  • 1 Stick (1/2 Cup) - Fresh Unsalted Butter
  • 1/2 Cup - Fresh Heavy Cream
  • 1 1/2 Teaspoons - Sea Salt
  • 4 to 6 Lemons
  • 5 to 6 Medium to Large Apples (I prefer Gala or Ambrosia)
  • 1/3 Cup - Raw Sugar
  • 2 Tablespoons - Flour
  • 1/4 Teaspoon - Ground Cinnamon
  • 1/4 Teaspoon - Ground Allspice
  • 1/8 Teaspoon - Freshly Grated Nutmeg
  • 2 to 3 Dashes - Angostura Bitters
  • 1 Egg - Beaten
  • Raw Sugar, for sprinkling on top
  • 1 Teaspoon - Sea Salt (flake)


  2. In a mixing bowl combine flour, sugar and salt, mix
  3. Cut in lard with pastry cutter or 2 knives. The dough should have a pea consistency
  4. Whisk egg and vinegar together and add to the flour mixture. Continue to cut in until incorporated
  5. Sprinkle cold water over dough 2 tablespoons at a time, cutting in with each addition until dough is soft. The amount of water you add varies every time. The dough should be damp, but not soggy. Work dough as little as possible
  6. Lightly sprinkle flour on counter top, roll out half of dough to approximately a 12 inch circle, lay into 9 or 10 inch pie pan, and set in fridge to chill
  7. Roll our other half of crust. Either leave as a disk or slice in straight lines for lattice top. Place on cookie sheet and chill in fridge.
  9. Cook the sugar and water together over low heat until just dissolved
  10. Add the butter and bring to a slow boil. Continue cooking at a low boil until the mixture turns a deep, golden brown color, almost copper. This could take several minutes, but do not let the mixture burn or smoke!
  11. Once the mixture has turned a copper color, remove it from the heat and immediately add the heavy cream - the mixture will bubble rapidly and steam - be cautious, as the sugar will be very hot. Try not to lick the spoon just yet!
  12. Whisk the final mixture together well over low heat and sprinkle in the sea salt. Set the caramel aside while you prepare the apple filling
  14. Juice the lemons into a large mixing bowl.
  15. Core, peel, and thinly slice the whole apples
  16. Dredge all the apple slices in the freshly squeezed lemon juice to prevent browning and to add flavor. Set the prepared apples aside
  17. In a small mixing bowl, combine the sugar, flour, cinnamon, allspice, nutmeg, and Angostura bitters. Sprinkle this mixture over the apples in the mixing bowl. Use your hands to gently mix and coat the apple slices
  19. Preheat the oven to 425F
  20. Gather your rolled pie crust, salted caramel, and apple mixture. Begin by layering 1/3 of the apples in the bottom of the crust so that there are minimal gaps. Pour 1/3 of the caramel over the apples. Add 1/3 of the apples and caramel for a second layer, and then add a third layer of apples, and then the caramel again
  21. Assemble the flat disk top or lattice crust and crimp the edges. Brush the crust with the beaten egg and lightly sprinkle with raw sugar and sea salt
  22. Bake the pie on a baking sheet for 30 minutes on the bottom rack. Reduce the oven temperature to 375 and bake for 60 minutes, or until apples are soft and juices are thickened. You can test the apples for doneness with a long toothpick or small knife
  23. Let the pie cool, then slice and enjoy

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