HOMEMADE CARAMEL PIE RECIPES

Steps:

• In a large saucepan, combine the sugar, cornstarch and salt. Add the cherries, water and lemon juice. Bring to a boil; cook and stir until thickened, 2 minutes. Remove from the heat; if desired stir in food coloring. , For a lattice-crust pie: Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling. , Roll remaining dough to a 1/8-in.- thick circle; cut into 1/4-in.- wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake until crust is golden brown and filling is bubble, 15-20 minutes. Cool on a wire rack.

Steps:

• For the pie crust: In a large bowl, whisk together the flour and salt. With a pastry cutter, gradually cut the cold butter into the flour until pea-sized pieces form. In a small bowl, combine the cold water and apple cider vinegar. Add the vinegar mixture to the flour/butter mixture 1 tablespoon at a time, mixing gently in between each addition. Stir together until all of the ingredients are incorporated and the mixture holds together when pinched with your fingers. Turn the mixture out onto a clean countertop and knead 4 to 5 times until combined. Divide the dough into two evenly sized balls and flatten each to a disk shape, about 1/2-inch thick (with minimal cracks). Wrap with plastic wrap and refrigerate for 2 hours (or up to 2 days).
• Preheat the oven to 425˚ and place a baking sheet on the bottom rack.
• Roll out the remaining disk of dough on a floured surface into a 13-inch round. Carefully lay the dough over the filling, fold the overhanging dough under the overhang from the bottom crust, and crimp the edges of the crust using a fork. Cut a few 1-inch slits in the top crust (to release the steam). Brush the top of the pie with heavy cream. 
• Place the pie on the preheated baking sheet and bake for 15 minutes. Reduce the heat to 350˚ and bake, rotating halfway through, until the filling is bubbly and the crust is golden brown, 50 to 60 more minutes. Transfer to a rack and let cool about 2 hours before slicing.