|Salted Caramel Apple Pie
|Crust: (classic Crisco Pie Crust)
2 cups flour
1 teaspoon salt
3/4 stick Crisco baking stick
6-8 Tablespoons iced water
|Combine flour & salt, cut in shortening, add water until combined, form into 2 discs, wrap in plastic wrap, refrigerate for 1 hour. Roll out 1 disc and place in 9″ pie pan. Roll out 2nd disc.
|Salted Caramel Sauce:
1 cup sugar
6 tablespoons butter, cubed
1 teaspoon vanilla
1/2 heavy cream
1 teaspoon sea salt (after pie is baked)
|Cook sugar over medium heat, stirring constantly until brown & dissolved – do not burn! Add butter, then vanilla; boil for 1 minute, then add cream. Let cool.
6-7 Braeburn apples, peeled, cored & chopped
3/4 cup sugar
1/3 cup flour
dash ground cloves
1 Tablespoon clear jel
|Mix sugar, flour, cloves and clear jel. Add to apples. Place apple mixture in prepared pie plate. Pour 1/2 cup caramel sauce over filling.
Top with 2nd rolled crust. Crimp edges. Brush with egg wash. Bake in preheated 375 degree oven for about 1 hour. Let cool then drizzle with more caramel sauce and sprinkle with turbinado sugar and pink Himalayan sea salt.