Ingredients:
For the Crust:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup unsalted butter, cold and cubed
1/2 cup ice water
For the Filling:
6-7 cups peeled and sliced apples (Granny Smith or Honeycrisp)
1/2 cup granulated sugar
1/4 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 tablespoon lemon juice
1/2 cup salted caramel sauce, plus extra for drizzling
For the Topping:
1 large egg, beaten
1 tablespoon coarse sugar (optional)
Flaky sea salt, for sprinkling
Directions:
Prepare the Crust: In a large bowl, whisk together flour, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 2 hours.
Make the Filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, cloves, salt, and lemon juice. Toss until the apples are evenly coated. Set aside.
Assemble the Pie: Preheat your oven to 400°F (204°C). Roll out one of the chilled dough discs on a floured surface to fit a 9-inch pie dish. Place the dough in the dish and trim any excess. Pour the apple filling into the crust and drizzle with 1/2 cup of salted caramel sauce.
Roll out the second dough disc and place it over the filling. Trim, fold, and crimp the edges. Brush the top crust with the beaten egg and sprinkle with coarse sugar, if using. Cut slits into the top to allow steam to escape.
Bake the Pie: Bake for 20 minutes at 400°F, then reduce the temperature to 375°F (190°C) and bake for an additional 35-45 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and cool on a wire rack. Drizzle with extra salted caramel sauce and sprinkle with flaky sea salt before serving.
Prep Time: 2 hrs | Cooking Time: 1 hr 5 mins | Total Time: 3 hrs 5 mins
Kcal: 450 | Servings: 8
