Ingredients:

  • 2 ½ cups All-purpose (Plain) Flour, plus extra for dusting
  • 1 cup Unsalted Butter (very cold, cubed)
  • ½ cup Ice Water
  • 1 tablespoon Granulated Sugar (for pastry)
  • 1 teaspoon Fine Sea Salt (for pastry)
  • 1 cup Granulated Sugar (for caramel)
  • ¼ cup Water (for caramel)
  • 6 tablespoons Unsalted Butter (room temperature, cubed)
  • ½ cup Heavy Cream (Whipping Cream), warmed slightly
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Flaky Sea Salt (e.g., Maldon, for caramel)
  • 8–10 medium Honeycrisp Apples (Peeled, cored, and sliced 1/4 inch thick)
  • 1 tablespoon Fresh Lemon Juice
  • 3 tablespoons All-purpose Flour or Cornstarch (for filling)
  • 1 teaspoon Cinnamon
  • ½ teaspoon Nutmeg (freshly grated)
  • 1 Large Egg (beaten with 1 tbsp water for Egg Wash)
  • 2 tablespoons Granulated Sugar (for sprinkling on top crust)

Instructions:

  1. Prepare the Pastry: Combine flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs (pea-sized pieces of butter remaining are desirable).
  2. Add Liquid: Gradually drizzle in the ice water, mixing gently until the dough just comes together. Do not overmix.
  3. Chill Dough: Divide the dough into two discs (one slightly larger for the bottom crust). Wrap tightly in cling film and chill for a minimum of 60 minutes.
  4. Make Caramel: Combine the sugar and water in the heavy-bottomed saucepan. Heat over medium-high until the sugar dissolves. Continue cooking until the sugar turns a deep amber colour (approx. 8–12 minutes). Do not stir.
  5. Incorporate Butter and Cream: Remove from heat. Carefully whisk in the room-temperature butter, one cube at a time, until smooth. Slowly pour in the warm heavy cream, whisking constantly.
  6. Finish Caramel: Stir in the vanilla extract and the flaky sea salt. Allow the caramel to cool until thick but pourable. Set aside at least 1/4 cup (60 ml) for drizzling post-bake.
  7. Prepare Apples: Toss the sliced apples with lemon juice in a very large bowl. Sprinkle the flour/cornstarch, cinnamon, and nutmeg over the apples. Toss gently to coat.
  8. Mix Filling: Pour the slightly cooled caramel sauce (the main portion) over the spiced apples. Toss until every apple slice is glazed.
  9. Assemble: Roll out the larger dough disc and transfer it to the 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Pile the caramel apple filling high into the crust.
  10. Top Crust and Seal: Roll out the second dough disc and place it over the filling. Crimp the top and bottom crust edges together firmly. Place the pie in the freezer for 15 minutes.
  11. Bake Initial: Preheat oven to 425°F (220°C). Brush the top crust with the egg wash and sprinkle generously with granulated sugar. Bake at 425°F (220°C) for 15 minutes.
  12. Bake Final: Reduce the oven temperature to 375°F (190°C). Continue baking for an additional 50–60 minutes, or until the crust is golden brown and the filling is bubbling thickly. Cover edges with foil if they brown too quickly.
  13. Cool: Transfer the pie to a wire rack and cool completely (at least 2 hours). Do not slice while hot, or the caramel filling will run.