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salted rosemary caramel apple pie

Salted Rosemary Caramel Apple Pie

This sophisticated Salted Rosemary Caramel Apple Pie is my favourite Pie of all times. Rosemary Infused Caramel adds a herbal note to this delicious fall treat! The perfect dessert for Thanksgiving! 

Course Breakfast, brunch, Dessert, teatime
Cuisine American
Keyword apple pie, best pie recipe, comfort food, fall baking, holiday baking, pie recipes, thanksgiving
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 10 pieces
Calories 350 kcal
Author Kiki Johnson


  • For the salted rosemary caramel
  • 1 x recipe Salted Caramel Sauce see link above
  • 2 twigs rosemary
  • For the Pie Dough
  • 1 x recipe of double crust all-butter pie dough see link above
  • Apple Filling
  • 2 lemons
  • 6 medium to large apples*
  • * For my apple pies I always use a mixture of Braeburn Golden Delicious & Fuji
  • Apple Filling Seasoning
  • 1/3 cup brown sugar
  • 2 -3 tablespoons flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • 2 to 3 dashes Angostura bitters optional
  • Assembly
  • 1 egg
  • brown sugar & sea salt
  • 1 tbsp flour 1 tbsp sugar


To make the salted rosemary caramel

  1. Infuse your cream with rosemary by heating 150 ml of cream with 2 big sprigs of rosemary. Once it has come to a boil, remove the pot from the heat and let come to room temperature*. Prepare the salted caramel as describes in the recipe (see link in article) using the rosemary cream instead of cream.

To make the apple filling

  1. Juice the lemons into a large mixing bowl. Core, peel, and thinly slice the whole apples. A mandolin works great for producing very thin slices.
  2. Dredge all the apple slices in the freshly squeezed lemon juice to prevent browning and to add flavor. Set the prepared apples aside.
  3. In a large measuring cup or 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 and set aside for 20 to 30 minutes.

To assemble the pie

  1. Preheat the oven to 400 degrees F.
  2. Take your rolled out and cooled pie crust out of the fridge and sprinkle each one tbsp flour and sugar on the bottom. Layer 1/3 of the apples in the bottom (without the juices) so that there are minimal gaps. Pour 1/3 of the salted rosemary caramel over the apples. Add another 1/3 of the apples and caramel for a second layer, and then add a third layer of apples, and then the caramel again. I like to save a small portion of the caramel to pour on top of the lattice once the pie is assembled.
  3. Assemble the lattice crust and either flute the edges of the crust or seal them with a fork. Pour the last bit of caramel on top or save it for serving. Brush the crust with the beaten egg and lightly sprinkle with raw sugar and sea salt.
  4. Bake the pie on a baking sheet larger than the pie pan for 20 minutes. Reduce the oven temperature to 325 to 350 and bake for another 25 to 35 minutes. You can test the apples for doneness with a long toothpick or small knife. The apples should be just soft.
  5. Let the pie cool for a couple of hours to allow the juices to set, then slice and enjoy

Recipe Notes

*You can also make your rosemary cream a day in advance