Stout Salted Caramel Apple Pie

Twice in one week, guys. Twice in one week. That is, twice in one week that I’m posting a recipe in a timely manner. It’s March 14. 3.14. Pi Day. PIE DAY. And I made you pie. Snaps for punctuality, y’all.

stout apple pie1

I’m terrible at math. Horrendous really. But, in high school, I lu-huved my calculus class. Loved it. Mainly because we got fed a good majority of classes.  Coffee breaks, breakfast field trips, Waffle Wednesdays (yes, a real and wonderful thing), cupcakes on birthdays, it goes on. Pi(e) Day was no exception. We did it up right too. We had a Pie-Off.


Everyone in the class made a pie and then other teachers and administrators from around school would come in and judge them based on look, creativity, and, of course, taste. Sadly, my cool chai cream pie did not place in any category. It was one of my first attempts at pie making. I was young, naïve.


Now, I know better. Now, I bake better. Now, I bake Stout Salted Caramel Apple pies. Now, I drizzle them with more caramel. Now, I eat a second piece of pie while lying on my living room floor.


This pie is equal parts sweet and salty and loaded with caramel and apples (duh). With caramel in the crust, in the filling, and on top, there’s layer upon layers of flavor. Slicing the apples nice and thick means they’ll be just the right amount of tender between the flaky layers of crust. Everything gets tied together by the creamy and rich stout beer that adds backbone and bitterness, in the best way possible.

Stout Salted Caramel Apple Pie (makes 1 – 9 inch pie)

For the crust:

2 ½ cups all-purpose flour

½ tsp. salt

1 ½ sticks (3/4 cup) unsalted butter, cubed and chilled

½ cup stout salted caramel sauce*

2 – 4 TBSP cold stout beer

1 egg + 1 TBSP water, slightly beaten together

granulated sugar, for sprinkling

For the filling:

2 pounds apples, peeled and sliced into ¼ inch thick pieces (I used Granny Smith and Fuji)

½ cup brown sugar, lightly packed

¼ cup sugar

3 tsp. cinnamon

½ tsp. nutmeg

fresh juice of one lemon (or ¼ cup of bottled juice)

3 TBSP cornstarch

½ cup stout salted caramel sauce*

Whisk together the flour and salt in a bowl. Using a pastry blender or a fork, cut in the butter until the mixture resembles coarse sand. There shouldn’t be any pieces of butter bigger than a pea.

Pour in the caramel sauce and blend until the dough is moist, but crumbly. Add in the beer, one tablespoon at a time, until the dough holds together. Knead the dough lightly a few times (we don’t want to melt the butter) to bring everything together. Divide in half and press dough into a two disks and wrap in plastic wrap. Refrigerate for at least 1 hour or overnight.

When the dough is chilled, roll out one disk to 1/8 of an inch (or thinner). Place into pie pan, pressing slightly. Trim excess and fill in any holes and gaps with the trimmed dough. Cover with plastic wrap and place in fridge while you work on the filling…

Combine the apples, sugars, cinnamon, nutmeg, and lemon juice in a bowl. Mix thoroughly and allow to sit for 30 – 60 minutes to release juices.

Preheat oven to 425 degrees. Place a baking sheet lined with foil along the bottom rack.

Strain apples and discard juices. In a dry bowl top the apples with the corn starch, tossing to coat. Stir in caramel sauce and place into prepared pie pan.

Roll out second piece of dough to equal thickness and lay over top of apples. Fold excess dough under edges and press with fingers or fork tines to seal. Cut slits in top to release steam. Brush crust with egg wash and sprinkle with a thick layer of sugar.

Position pie over lined baking sheet and bake in preheated oven for 30 minutes. Cover edges with foil to prevent burning and bake another 15 – 20 minutes, or until apples are tender but don’t fall apart.

Remove from oven and cool on wire rack for at least one hour. Serve with extra caramel sauce and maybe whipped cream of vanilla ice cream if you plan ahead and have that on hand.

Pie can be stored, loosely covered, at room temperature for three days.

*to make stout caramel sauce, use my regular recipe for salted caramel  but sub the water for a good, dark stout beer.

Recipe heavily adapted and inspired by Joy the Baker


What a holiday.


  1. STOOPPPPP Omigodddd

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