SALTED CARAMEL APPLE PIE BEST THING I EVER ATE RECIPES

Steps:

• To make the pie crust: 
• Prepare one 2-crust batch of your favorite all butter pie crust. Roll the bottom crust to fit a 9-inch pan, and cut the top crust as a lattice, approximately 1-inch in width or as desired. Chill the rolled crust while you prepare the salted caramel and apple filling. 
• To make the salted caramel: 
• Cook the sugar and water together over low heat until just dissolved. Add the butter and bring to a slow boil. Continue cooking at a low boil until the mixture turns a deep, golden brown color, almost copper.** 
• Once the mixture has turned a copper color, remove it from the heat and immediately add the heavy cream - the mixture will bubble rapidly and steam - be cautious as the sugar will be very hot. 
• Whisk the final mixture together well over low heat and sprinkle in the sea salt. Set the caramel aside while you prepare the apple filling.
• To make the apple filling: 
• Juice the lemons into a large mixing bowl. Core, peel, and thinly slice the whole apples. Dredge all the apple slices in the freshly squeezed lemon juice to prevent browning and to add flavor. Set the prepared apples aside.
• To make the apple filling seasoning: 
• In a large measuring cup or small mixing bowl, combine the sugar, flour, cinnamon, allspice, nutmeg, and Angostura bitters. Sprinkle this mixture over the apples in the mixing bowl. Use your hands to gently mix and coat the apple slices. 
• To assemble the pie: 
• Preheat the oven to 375 to 400 degrees F (depending on the hotness of your oven). 
• Gather your rolled pie crust, salted caramel, and apple mixture. Begin by layering 1/3 of the apples in the bottom of the crust so that there are minimal gaps. Pour 1/3 of the caramel over the apples. Add 1/3 of the apples and caramel for a second layer, and then add a third layer of apples, and then the caramel again. Cook's Note: Save a small portion of the caramel to pour on top once the lattice is assembled. 
• Assemble the lattice crust and flute the edges of the crust. Pour the last bit of caramel on top. Brush the crust with the beaten egg and lightly sprinkle with raw sugar and sea salt. 
• Bake the pie on a baking sheet larger than the pie pan for 20 minutes (otherwise the caramel will bubble over and burn on the bottom of your oven). Reduce the oven temperature to 325 to 350 and bake for 25 to 35 minutes. You can test the apples for doneness with a long toothpick or small knife. The apples should be just soft. 
• Let the pie cool, then slice and enjoy.

Steps:

• Preheat the oven to 375°F (190°C).
• In a large bowl, combine the apple slices, lemon juice, flour, sugar, cinnamon, and nutmeg. Toss until the apples are well coated.
• Lay 1 of the pie crusts in a 9-inch (23-cm) pie dish. Add the apple slices to the bottom of the crust. Place the other pie crust over the apple slices.
• Trim any extra dough from the edges. Press the rounded edge of spoon facedown around the edge, making shallow indentations to crimp the crusts together.
• Cut 4 slits in the top of the pie for ventilation, then brush with the beaten egg.
• Bake the pie for 50-60 minutes, or until the crust is golden brown and no grey-ish or undercooked pastry remains. Let cool completely.
• In a medium saucepan, combine the heavy cream, brown sugar, and honey. Cook over medium heat until the sugar is dissolved, about 2 minutes.
• Whisk in the butter and bring to a boil.
• Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the caramel reaches a thick consistency.
• Let the caramel sauce cool for 5 minutes, then pour over the pie. Sprinkle with flaky sea salt.
• Slice and serve.
• Enjoy!