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

For the pie dough, combine the all-purpose flour, granulated sugar and kosher salt.

Use a fork or pastry blender to cut the butter into the flour. It should look like pea-sized clumps mixed in the dry ingredients.

Stir in the cold water. At first the dough will look shaggy. Then take your hands and press it into a rough ball.

Divide the dough in half and shape it into 2 equal disks. Cover them individually 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. Be careful because it will be very hot.

Stir in the butter. It will melt quickly because of the heat.

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

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

On a lightly floured work surface, 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. It helps to use a pizza cutter and a ruler for quick and even cuts.

Spoon the apple filling into the pie dough in the dish.

Slowly 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 using your fingers to pinch them together all the way around the perimeter.

Brush the pie dough with egg wash. Sprinkle with sanding sugar. This gives the crust a little sweet crunch.

Put the pie on a foil-lined sheet pan to catch any juices or caramel.  Bake the pie until it is golden brown and the filling is bubbling, about 60-75 minutes.

Salted Caramel  Apple Pie