Directions
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.
Cook's Note: This process can take awhile depending on the heat source. Keep an eye on it, if the caramel begins to smoke, you've burned it and you'll have to start over.
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. Cook's Note: A mandolin works great for producing very thin slices.
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.
Baked Stone Fruits
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By clclark
Chicago, IL
on December 03, 2012
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I made this for Thanksgiving. Yes, time consuming but well worth it. I used the juice of 1 1/2 lemons and then drained the apples. Texture of pie was excellent. The caramel does take some time but I'm used to that since I enjoy making candy. For my taste, next time I will just put sugar and caramel on the top; no salt. There was enough salt in the pie itself. Overall my family loved it!
By Lora570
Pennsylvania
on November 23, 2012
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I gave this pie a four only because of the amount of time it took to prepare. Very time consuming. For the people stating too much lemon, I took the directions to believe that you just dredge the apples and put them in another dish, not mix the apples with all the lemon juice. That is what I did, the pie was not too lemony nor was it runny. For my family, I will probably use a little more raw sugar and spices, but the pie has such a clean apple taste. I would probably keep some caramel to drizzle over the top of the pie when serving to get the full affect of the great tasting caramel.
By lisainfla
on November 22, 2012
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I wish I'd read some of these reviews before making this pie, about draining the lemon, etc. This was way too much lemon juice and way too much work for non-spectacular results.
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