Caramel Apple Pie

Ingredients

• 6 medium Granny Smith apples, peeled, cored, and sliced 1/4-inch thick
• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter, cubed and chilled, divided
• 1/2 cup ice water
• 3/4 cup light brown sugar, packed
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 cup granulated sugar (for caramel)
• 1/2 cup heavy cream
• 1/2 tsp flaky sea salt
• 1 egg, beaten (for egg wash)

Steps

1. 1

   1. Make the pie dough: combine flour and a pinch of salt, then cut in chilled butter until the mixture resembles coarse crumbs. Drizzle in ice water one tablespoon at a time, mixing until the dough just comes together. Divide into two discs, wrap, and refrigerate for at least 1 hour.

2. 2

   2. Make the caramel: melt granulated sugar in a heavy saucepan over medium heat, swirling occasionally, until deep amber. Remove from heat, carefully whisk in heavy cream and sea salt, then stir in vanilla. Let cool until thickened but still pourable.

3. 3

   3. Toss apple slices with brown sugar, cinnamon, nutmeg, allspice, and cornstarch until evenly coated. Drizzle in half the caramel sauce and stir to combine.

4. 4

   4. Roll one dough disc into a 12-inch circle and fit it into a 9-inch pie dish. Fill with the apple mixture, mounding slightly in the center. Roll the second disc and cut into 3/4-inch strips, then weave a lattice over the filling. Crimp the edges to seal.

5. 5

   5. Brush the lattice with beaten egg and bake at 400°F (200°C) for 20 minutes, then reduce heat to 375°F (190°C) and bake for another 35–40 minutes until the crust is deep golden and the filling is bubbling.

6. 6

   6. Let the pie cool for at least 2 hours before slicing. Warm the remaining caramel and drizzle generously over each slice before serving.