Winning Pie Apple Pie Contest

Salted Caramel Apple Pie 
Dough:
2 1/2 cups flour
1 1/4 teaspoon salt
6 Tablespoons butter, chilled and cubed
3/4 cup vegetable shortening, chilled
1/2 cup ice water

Filling:
2 teaspoons lemon zest
1/4 cup lemon juice
6 large apples, cored, peeled and thinly sliced
1/4 cup flour|
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 1/4 teaspoons cinnamon
1/2 cup sugar

Crust finishing touches
1 egg, beaten
coarse sugar

Salted Caramel Sauce
1 cup sugar
6 Tablespoons butter, cut into 6 pieces
1/2 cup heavy cream
1 teaspoon salt

Directions:
Crust:
Mix flour and salt in a large bowl. Cut in butter and shortening. Drizzle cold water in until the dough forms clumps. Transfer dough onto a floured work surface. Incorporate flour fully into fats. Divide into two balls and flatten to one inch thickness. Wrap with plastic wrap and chill for 2 hours. On floured surface, roll out one disc of chilled dough. Place dough into 9″ pie dish, trim overhanging dough. Once pie pan is filled, roll out remaining dough and thinly slice into 16 strips.

Salted Caramel Sauce:
Heat sugar in a medium sauce pan, stirring constantly, until melted. This will take several minutes. Be careful not to burn.
Once sugar is melted completely (no clumps remain), add butter and stir until it is melted and incorporated.
Slowly drizzle heavy cream into pot while continuing to stir. Be careful, mixture will start to bubble up. Allow mixture to boil untouched for 1 minute. Remove from heat and stir in salt.
Allow to cool before using in recipes. Store any remaining caramel in refrigerator.

Filling:
Toss apples with lemon juice and zest. Mix together flour, spices and sugar. Pour over apples and toss gently to combine.

Assembly
Preheat oven to 400 degrees
Fill pie crust with apples.
Drizzle with 1/2 cup salted caramel sauce.
Make lattice crust. Trim overhang and pinch down edges with fingers or fork.
Brush lattice top with thin coating of egg and sprinkle with coarse sugar.
Bake Pie for 20 minutes. Reduce temperature to 375 degrees and bake for additional 40-50 minutes.
Allow to cool for 4 hours before serving. Drizzle pie with extra caramel sauce to serve.

Recipe adapted from Sally’s Baking Addiction.