Ingredients:

  • 2 ½ cups (315 g) All-Purpose Flour, plus extra for dusting
  • 1 tablespoon (15 g) Granulated Sugar
  • 1 teaspoon (5 g) Fine Sea Salt
  • 1 cup (225 g) Unsalted Butter, chilled and cubed
  • ½ cup (approx. 120 – 150 ml) Ice Water
  • 1 cup (200 g) Granulated Sugar (for caramel)
  • ¼ cup (60 ml) Water (for caramel)
  • ½ cup (120 ml) Heavy Cream, warm
  • 2 tablespoons (28 g) Unsalted Butter, room temperature (for caramel)
  • ½ teaspoon (2.5 g) Flaky Sea Salt (Maldon)
  • 6 – 8 large (~1.5 kg) Firm Baking Apples (Granny Smith and Honeycrisp/Braeburn mix)
  • ¼ cup (50 g) Light Brown Sugar, packed
  • 3 tablespoons (25 g) Cornstarch (or Tapioca Starch)
  • 1 teaspoon (5 g) Ground Cinnamon
  • ¼ teaspoon (1 g) Ground Nutmeg
  • 1 teaspoon (5 ml) Lemon Juice
  • 1 Large Egg (for egg wash)
  • 1 tablespoon (15 ml) Milk or Water (for egg wash)

Instructions:

  1. Combine Pastry Dry Ingredients: Whisk together flour, sugar, and salt in a large bowl or food processor.
  2. Cut in the Butter: Add the cold, cubed butter. Work quickly using a pastry blender, fingertips, or food processor until the mixture resembles coarse breadcrumbs with some pea-sized chunks remaining.
  3. Add Liquid: Gradually drizzle in ice water, one tablespoon at a time, mixing until the dough just comes together when pinched. Do not overmix.
  4. Divide and Chill: Divide the dough into two equal disks, wrap tightly in plastic wrap, and chill in the refrigerator for a minimum of 60 minutes.
  5. Prepare the Caramel Syrup: In a heavy-bottomed saucepan, combine the sugar and water. Stir once, then stop stirring.
  6. Cook the Caramel: Cook over medium-high heat. Do not stir, but swirl the pan occasionally, until the syrup turns a rich amber-brown color (about 8-10 minutes).
  7. Deglaze and Finish: Immediately remove the pan from the heat. Carefully pour in the warmed heavy cream (it will bubble violently). Whisk gently until smooth. Stir in the room temperature butter and flaky sea salt.
  8. Cool Caramel: Pour the caramel into a heatproof bowl. Reserve 1/4 cup (60ml) for drizzling later; allow the remaining caramel to cool completely to room temperature for the filling.
  9. Prep Apples: Peel, core, and slice the apples into uniform 1/4-inch (6mm) slices. Toss immediately with lemon juice.
  10. Mix Filling: In a large bowl, combine the sliced apples, brown sugar, cornstarch, cinnamon, and nutmeg. Toss thoroughly.
  11. Add Caramel: Pour the cooled caramel (the un-reserved portion) over the apple mixture and toss until all slices are evenly coated.
  12. Roll and Line: On a lightly floured surface, roll out one chilled dough disk into a 12-inch circle. Transfer the dough and fit it into a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang.
  13. Fill and Top: Pour the apple filling into the lined dish, mounding it slightly. Roll out the second dough disk for the top crust or lattice. Place the top crust over the filling.
  14. Seal and Crimp: Trim the top dough, crimp the edges firmly to seal, and cut several vents in the top crust to allow steam to escape.
  15. Egg Wash: Whisk together the egg and milk/water. Brush the entire surface of the pie with the egg wash mixture.
  16. Bake (Initial): Preheat oven to 425°F (220°C). Place the pie on a baking sheet and bake for 15 minutes.
  17. Bake (Finish): Reduce the oven temperature to 375°F (190°C) and continue baking for 55–65 minutes, or until the crust is deeply golden brown and the filling is bubbling thickly. If edges brown too quickly, tent them with foil.
  18. Cool Completely: Transfer the pie to a wire rack and let it cool for at least 4 hours before slicing. This is crucial for the filling to set properly.
  19. Finish and Serve: Gently warm the reserved 1/4 cup of salted caramel until pourable. Drizzle the caramel lavishly over the slices or the whole cooled pie just before serving.