Salted Caramel Apple Pretzel Pie

This salted caramel apple pretzel pie recipe is the perfect balance of sweet and salty. It’s sure to be a hit with your friends and family!

If you’re looking for a recipe that is a delightful combination of sweet and salty perfection, look no further than our amazing Salted Caramel Apple Pretzel Pie!

This delectable pie brings together the irresistible flavour of salted caramel with spiced apples in a rich filling encased in a flaky pastry crust, combined with the surprisingly unique combination of an easy-to-make soft pretzel crust

Whether you are hosting an afternoon gathering or having your guests over for dinner, this will be sure to please everyone’s taste buds.

How to Store Apple Pie

Apple Pie needs to stay chilled in order to remain fresh and crispy, you can store your apple pie in the fridge for up to five days.

If you need to store the pie for more than two days, you should double wrap the leftovers in aluminum foil and then put it into a freezer bag.

This will extend the life of apple pie for up to 3 months before it starts drying out or getting freezer burn.

About the Ingredients for Caramel Apple Pretzel Pie

Crust – You can use a ready made pie crust or use your own favourite recipe.

Apples – Make sure the apples are sliced evenly with a uniform thickness so they cook evenly.

Sugar – Just plain old granulated sugar for the filling and any type of brown sugar for the pretzel crust.

Lemon juice – Helps to prevent the apples from oxidizing.

Cinnamon – Yum.

Salt – Brings out all the flavours.

Flour – For thickening the pie filling, you can also use an equal amount of cornstarch. For the pretzels make sure you scoop and level the all-purpose flour so the pretzel doesn’t end up dense.

Caramel sauce – You can either use store bought caramel sauce as suggested or make your own homemade caramel sauce which is actually pretty easy too.

Yeast – Fast acting dry yeast is the easiest to work with and great for beginners.

Butter – Salted or unsalted butter is fine. I suppose unsalted is best but you will be fine using salted too.

Looking for More Fall Desserts?

Check out more of my favourite fall dessert recipes!

These Apple Pie Cupcakes feature a fluffy vanilla cinnamon cupcake filled with luscious apple pie filling all topped off with a vanilla cinnamon buttercream and even more apple filling.

Indulge in a delicious spiced rum bundt cake with rum glaze this holiday season! This easy cake recipe is perfect for any occasion.

These pecan pie bars are the best dessert for family gatherings! With a gooey filling, and loads of pecans, they’re sure to be a hit.

How to Make Salted Caramel Apple Pretzel Pie

Yields: 6 Servings | Prep time: 35 Mins | Cook time: 60 Mins

Ingredients:

1-Ready Made Pie Crust
6 large Granny Smith apples (cored, peeled, and sliced)
½ C sugar
⅛ C lemon juice
1 tsp cinnamon
½ tsp salt
4 Tbsp all-purpose flour
½ C Ghirardelli salted caramel sauce

For the Pretzel Topping:

41/2 C all-purpose flour
1 ½ C lukewarm water
1 Tbsp light brown sugar
2 tsp salt
2 ¼ tsp fast acting dry yeast
4 Tbsp Butter (melted)
Coarse sea salt

For the Egg Wash:

1 large egg yolk
1 tsp water

Directions:

Add the sliced apples, sugar, lemon juice, cinnamon, flour, and salt in a large bowl and mix well.

Fill the crust with the apple filling.

Pour the half cup of the caramel sauce over the top of the apple pie filling.

To Make the Pretzel Crust:

Grease a large bowl. Set aside.

Add lukewarm water, sugar, and yeast in a large bowl. Whisk to dissolve the yeast. Set aside for 5-10 minutes until the yeast becomes foamy.

Add in the flour, salt and melted butter to the yeast mixture. Mix thoroughly until the pie dough forms.

Use your hands to knead the dough for 8-10 minutes or until the dough is smooth.

Add the dough to the greased bowl. Cover the bowl with plastic wrap.

Move to a warm place. Allow the dough to rise (double in size) which takes about an hour.

Preheat the oven to 425 degrees.

Roll out the pretzel dough on the counter top, to ½ inch thick, and 10 inches or more in length.

Cut the dough into 1 inch in width and approx 10 inches in length.

Take 2 of the pretzel slices and lay them next to each other.

Pinch the end of the 2 dough slices together.

Carefully twist the dough.

Set to the side.

Take the remaining dough slices and create a basket weave design on top of the pie.

Lay the twisted pretzel dough on top of the filled pie.

Make the egg wash by whisking the egg yolk and water together.

Use a pastry brush to coat the pretzel crust.

Sprinkle it with sea salt.

Bake at 425 degrees for 55-60 minutes. (Or until the pretzel crust is browned and the apple
filling bubbles around the lattice crust.

Leftovers can be stored for up to 4 days.