2-1/2 cups all-purpose flour plus more for work surface
1 tablespoon granulated sugar
1 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, chilled and cut into cubes
4-6 tablespoons ice cold water
1 cup granulated sugar
1/4 cup water
1/4 cup heavy cream
4 tablespoons unsalted butter, cubed
1 teaspoon vanilla extract
1 teaspoon sea salt
6 large apples (Honeycrisp and Granny Smith), peeled, cored and sliced thinly
Juice of 1 lemon
1/2 cup granulated sugar
1/4 cup all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
Pinch of ground cloves
Pinch of ground nutmeg
1 egg, lightly beaten
1 tablespoon sanding sugar
For the dough, combine the flour, sugar and salt in a large bowl. Use a fork or pastry blender to cut the butter into the flour mixture until it forms pea-sized clumps. Use a spatula or wooden spoon to gradually fold the water into the dry ingredients.
When the dough starts to form, use your hands to bring it together into a ball. Divide the dough in half, press into disks and cover with plastic wrap. Chill in the refrigerator for at least 1 hour or up to 2-3 days.
Preheat the oven to 375 degrees F.
To make the caramel, combine the granulated sugar and water into a medium saucepan over medium-low heat, stirring frequently until the sugar has dissolved. Increase the heat and bring the caramel to a boil and stop stirring. Brush down the sides of the saucepan with a wet pastry brush as necessary. When the caramel is a deep amber color, remove it from the heat and whisk in the heavy cream, butter, vanilla extract and salt.
For the filling, in a large bowl, combine the apples, lemon juice, sugar, flour, cinnamon, ginger, cloves and nutmeg.
On a lightly floured work surface, roll out one of the dough disks into an 11-inch diameter circle about 1/8-inch-thick. Transfer the dough to a 9-inch pie plate. Spoon the filling into the pie and pour 1/2 cup caramel sauce over the apples.
Roll out the remaining dough into a rough 9-inch-by-12-inch rectangle. Cut into strips. Lay half the strips over the pie. Weave the remaining strips in the opposite direction, folding back the perpendicular strips as you go. (For lattice inspiration, try here and here).
Trim the strips creating a 1-inch overhang, Tuck the strips under the crust and crimp the edges. Brush with the beaten egg and sprinkle with sanding sugar.
Bake the pie for 1 hour to 1 hour 15 minutes until the crust is golden brown and the filling is bubbling. If the crust starts browning too quickly, loosely cover with foil.
Cool the pie to room temperature before serving.