Ingredients:

  • 315g All-Purpose Flour (plus extra for dusting)
  • 1 tablespoon Granulated Sugar (for pastry)
  • 5g Fine Sea Salt (for pastry)
  • 227g Unsalted Butter, very cold, cubed (for pastry)
  • 90–120ml Ice Water (for pastry)
  • 200g Granulated Sugar (for caramel)
  • 85g Unsalted Butter, cubed (for caramel, room temp)
  • 120ml Heavy Cream (warmed slightly, 35% fat minimum)
  • 5g Flaky Sea Salt (Maldon preferred, for caramel)
  • 5 kg Granny Smith Apples, peeled, cored, sliced ¼ inch
  • 300g Honeycrisp or Fuji Apples, peeled, cored, sliced ¼ inch
  • 100g Light Brown Sugar, packed (for filling)
  • 25g All-Purpose Flour or Cornstarch (as a thickener)
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoon Freshly Grated Nutmeg
  • 15ml Lemon Juice
  • 1 Large Egg, lightly beaten (for egg wash)
  • 15g Coarse Demerara or Turbinado Sugar (for sprinkling)

Instructions:

  1. Prepare the Pastry: Combine dry pastry ingredients in a bowl or processor. Cut in the cold butter until the mixture resembles coarse crumbs with pea-sized pieces remaining. Gradually add ice water, mixing just until the dough comes together. Divide dough in half, form two discs, wrap tightly, and chill for at least 1 hour.
  2. Make the Salted Caramel: In a medium heavy-bottomed saucepan, melt the 1 cup of sugar over medium heat without stirring, swirling the pan occasionally until it turns a deep amber colour. Remove from heat. Carefully whisk in the cubed butter until melted and smooth. Slowly pour in the warmed heavy cream (it will bubble furiously). Whisk until uniform. Stir in the flaky sea salt. Set aside to cool slightly, reserving half for drizzling.
  3. Prepare the Apple Filling: In a large bowl, combine the sliced apples with brown sugar, flour/cornstarch, cinnamon, nutmeg, and lemon juice. Toss gently to coat evenly. Gently fold in about half of the cooled salted caramel sauce until the apples are glossy. Reserve the rest of the caramel.
  4. Assemble the Pie: Preheat oven to 425°F (220°C). On a lightly floured surface, roll out the first pastry disc and fit it into a 9-inch pie plate. Trim the edges. Pour the entire apple mixture into the pastry shell, mounding the centre slightly.
  5. Roll out the second disc and place it over the filling, cutting slits or creating a lattice design on top. Crimp the edges to seal. Brush the top crust lightly with the egg wash and sprinkle generously with coarse sugar.
  6. Bake the Pie: Place pie on a baking sheet. Bake at 425°F (220°C) for 15 minutes. Reduce the oven temperature to 375°F (190°C). Continue baking for another 50–60 minutes, or until the crust is deep golden brown and the filling is bubbling thickly. If edges brown too quickly, cover them loosely with foil.
  7. Cooling: Let the pie cool on a wire rack for at least 3–4 hours before slicing to allow the filling to set properly.
  8. Serve: Warm the reserved salted caramel sauce slightly. Drizzle generously over each warm slice just before serving.