Directions: |
Directions:---Caramel Sauce---
Combine 1/2 cup water, sugar, and salt in a medium saucepan over medium-high heat. Stir until sugar is dissolved, then remove spoon.
Brush inside edges of pan with water to dissolve any sugar crystals. Reduce heat to medium, then allow mixture to boil, gently swirling pan occasionally. Cook to a light amber color, 20-25 min, remove from heat and stir in cream and butter with a clean spoon (mixture will bubble, then settle). Stir in vanilla and set aside to cool. Sauce can be refrigerated for up to a month. Makes 1 1/2 cups.
---Pie---
Line a 9-inch pie pan with 1 rolled-out crust; trim edges, leaving a 1/4-inch overhang. Place in freezer until ready to fill, or at least 20 min.
Cut apples into 1/4-inch thick slices and toss in a large bowl with lemon juice, cinnamon, nutmeg, and cornstarch. Add 1/2 cup Salted Caramel Sauce and toss to combine. Pour apples into chilled pie shell and return to freezer.
Roll remaining crust into a 13-inch circle. Use a paring knife to cut slits or small designs on the top. Brush rim of bottom crust with egg wash and cover with second crust, sealing the edges. Trim edges as necessary and crimp. Heat oven to 425 degrees with rack in the bottom third. Brush pie with extra egg wash and sprinkle with sugar; freeze pie again until crust is cold, about 20 min.
Bake pie on a foil-lined baking sheet until crust begins to brown, about 20 min. Reduce heat to 375º and bake until crust is golden and juices bubble, 50 to 60 min. more. (If crust browns too quickly, tent pie with foil.) Cool pie and serve slices with Salted Caramel Sauce. |
This recipe for Salted Caramel Apple Pie is from