Salted Caramel  Apple Pie

Cinnamon Ginger Cloves Nutmeg

Unsalted Butter




Heavy Cream

Honeycrisp Apples

Granulated Sugar

All-Purpose Flour

Kosher Salt

Sanding Sugar

Granny Smith Apples

Sea Salt

Vanilla Extract

To make the pie dough, combine the flour, granulated sugar and kosher salt.

Use a fork or pastry blender to cut the butter into the flour until it looks like pea-sized clumps.

Stir in the cold water. The mixture will be shaggy at first. Then use your hands to press it into dough.

Divide the dough in half and shape it into 2 disks.

Cover with plastic wrap and chill in the refrigerator for at least 1 hour or up to 2-3 days.

To make the caramel, combine the sugar and water in a large saucepan over medium low-heat. Stir the mixture until the sugar dissolves.

Continue cooking the sugar mixture until it turns a deep amber color. Do not stir it. Use a pastry brush dipped in water to dissolve any sugar on the sides of the pot.

Stir in the butter. It will melt quickly.

Remove from the pot from the heat. Slowly whisk in the heavy cream, vanilla extract and sea salt.

To make the filling, combine the apples, lemon juice, sugar, flour, cinnamon, ginger, cloves and nutmeg.

Roll out the dough into an 11-inch diameter circle. Put it in the pie dish, letting the excess overhang the edges.

Roll out the other dough half into an 11-inch diameter circle. Cut into strips for lattice top.

Spoon in the apple filling.

Pour the caramel over the apples.

Lay the strips in one direction over the pie filling.

Fold back every other strip and add a perpendicular strip. Fold those strips down again. Repeat to create a lattice top.

Trim the edges of the pie with kitchen shears or a paring knife.

Crimp the edges of the pie.

Brush the pie dough with egg wash. Sprinkle with sanding sugar.

Bake the pie until it is golden brown and the filling is bubbling, about 60-75 minutes.

Salted Caramel  Apple Pie