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5 from 1 vote

Salted Caramel Apple Pie with Pretzel Crust

Salted Caramel Apple Pie with Pretzel Crust is a decadently delicious dessert with fresh apples and a mouthwatering caramel sauce. The apple pie is topped with a homemade pretzel crust for a pie that will wow all who enjoy it.
Course Christmas dessert, Dessert
Cuisine American
Keyword apple pie with pretzel crust, caramel apple pie, pretzel crust recipe
Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Servings 6 servings
Calories 946kcal
Author Eileen Kelly



Pie Crust

  • 2 Ready-Made Pie Crusts     Homemade Fluffy Pie Crust can also be used

Caramel Apple Pie Filling

  • 6 large Granny Smith apples, cored, peeled, and sliced Note 1
  • ½ cup granulated white sugar
  • cup lemon juice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 4 Tablespoons all-purpose flour
  • ½ cup homemade salted caramel sauce or Ghirardelli salted caramel sauce

Pretzel Topping

  • 4 ½ cup all-purpose flour
  • 1 ½ cup lukewarm water
  • 1 Tablespoon light brown sugar, packed
  • 2 teaspoons salt
  • 2 ¼ teaspoons fast-acting dry yeast
  • 4 Tablespoons unsalted butter, melted
  • course sea salt

Egg Wash

  • 1 large egg yolk
  • 1 teaspoon water


Bottom Crust

  • Set one pie crust into the bottom pie crust. Keep in the refrigerator until ready to add the filling.

Salted Apple Pie Filling

  • In a large mixing bowl, add the sliced apples, sugar, lemon juice, cinnamon, flour, and salt. Mix well. 
  • Remove the crust from the refrigerator. Fill the crust with the apple filling. Use a spatula to even out the filling in the crust.
  • Pour the half cup of the caramel sauce over the top of the apple pie filling.

Pretzel Crust

  • Grease a large mixing bowl. Set aside.
  • In another large mixing bowl, add lukewarm water, sugar, and yeast. Whisk to dissolve the yeast. Set aside for 5-10 minutes until the yeast becomes foamy. 
  • To the yeast mixture, add flour, salt, and melted butter. 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 the crust with sea salt.
  • Bake at 425°F 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.


Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe. 
Note 1: Other apples that can be used are Pink Lady, Gala, Braeburn. Any apple that holds up to baking. 
Store leftover caramel apple pie in the fridge for up to four days. Be sure to keep your pie tightly covered with plastic wrap or foil.
Freezing Instructions:
To freeze, wrap tightly in plastic and store in a freezer bag for up to 2-3 months.
Reheating Instructions:
Let frozen pie thaw overnight in the fridge. Once thawed, you can heat it back up in an oven at 350 degrees for 12 to 15 minutes or until the caramel apple pie filling is warm and bubbly again.
I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes


Serving: 1serving | Calories: 946kcal | Carbohydrates: 168g | Protein: 17g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 1244mg | Potassium: 457mg | Fiber: 11g | Sugar: 42g | Vitamin A: 396IU | Vitamin C: 12mg | Calcium: 52mg | Iron: 7mg