Ingredients:

  • 2 1/2 cups (315g) all-purpose flour, plus extra for dusting
  • 1 teaspoon (5g) granulated sugar
  • 1 teaspoon (6g) salt
  • 1 cup (227g) unsalted butter, very cold and cut into cubes
  • 6-8 tablespoons (90-120ml) ice water
  • 6 medium apples (about 3 pounds/1.36kg), such as Honeycrisp, Granny Smith, or a mix, peeled, cored, and sliced
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (30g) packed light brown sugar
  • 2 tablespoons (15g) all-purpose flour
  • 1 teaspoon (3g) ground cinnamon
  • 1/4 teaspoon (0.75g) ground nutmeg
  • 1/4 teaspoon (1.5g) salt
  • 2 tablespoons (30ml) lemon juice
  • 2 tablespoons (28g) unsalted butter, cut into small pieces
  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) water
  • 1/2 cup (120ml) heavy cream, warmed
  • 4 tablespoons (57g) unsalted butter, cut into cubes
  • 1/2 teaspoon (3g) salt
  • 1 large egg
  • 1 tablespoon (15ml) milk or cream
  • Turbinado sugar, for sprinkling

Instructions:

  1. Make the Pie Crust: Combine dry ingredients. Cut in butter until crumbly. Gradually add ice water until the dough comes together. Flatten into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Prepare the Apple Filling: In a large bowl, combine sliced apples with sugar, brown sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Toss to coat evenly.
  3. Make the Caramel Sauce: Combine sugar and water in a saucepan. Cook over medium heat until the mixture turns a deep amber color. Remove from heat and whisk in warm cream, butter, and salt. Be careful; it will bubble vigorously!
  4. Assemble the Pie: On a lightly floured surface, roll out half of the pie dough into a 12-inch circle. Carefully transfer to the pie plate. Trim and crimp the edges.
  5. Fill the Pie: Pour the apple filling into the pie crust. Drizzle the prepared caramel sauce evenly over the apples. Dot the top with small pieces of butter.
  6. Top Crust or Crumble (Choose One): Double Crust: Roll out the remaining dough and either place over the pie, cutting vents for steam, or cut into strips for a lattice top. Crimp edges.
  7. Egg Wash (Optional): Brush the top crust with an egg wash (egg + milk/cream) for a golden sheen. Sprinkle with turbinado sugar, if desired.
  8. Bake the Pie: Bake in a preheated oven at 375°F (190°C) for 60-75 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, cover the edges with foil.
  9. Cool Completely: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.