MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Salted Caramel Apple Pie
Categories: Pies, Pastry, Fruits, Dairy
Yield: 6 servings

Flour; for dusting
1 Recipe Flaky Butter Pie
- Dough
3 tb A-P flour; more for dusting
7 Baking apples; peeled, cored
- thin sliced
3 tb + 1 c granulated sugar
Juice of 2 lemons
8 tb Unsalted butter; in cubes
1/2 c Heavy cream
1/2 c Demerara sugar
1/2 ts Angostura bitters
1/4 ts Freshly grated nutmeg
1/4 ts Ground allspice
1/4 ts Ground cinnamon
1/4 ts Kosher salt
1/8 ts Fresh ground black pepper
1/2 ts Flake sea salt
1 lg Egg; lightly beaten
+=WITH=+
1 ts Water

On a lightly floured surface, roll 1 disk of dough into
a 12" round. Fit into a 9" deep-dish pie plate. Trim
edges with a knife, leaving 1" dough overhanging edge of
plate; chill 30 minutes. On a lightly floured piece of
parchment paper, roll remaining disk of dough into a 12"
round; trim, discarding edges, into a 9" square. Slice
into six 1 1/2"-thick strips; chill 30 minutes.

Toss apples with 2 tbsp. granulated sugar and lemon
juice; cover with plastic wrap and set aside 1 hour.
Whisk 1 cup sugar and 1/4 cup water in a 2-qt. saucepan
over medium heat; cook, without stirring, until the
sugar dissolves, 2-3 minutes. Add butter; bring to a
boil. Continue cooking until the mixture turns a deep
red-brown, about 25 minutes or until a candy thermometer
inserted in sauce reads 325+X. Remove from heat.
Carefully add cream, stirring until sauce is smooth.

Heat oven to 375+|F/190+|C.

Stir 1/3 cup Demerara sugar with 2 tbsp. flour, plus
bitters, nutmeg, allspice, cinnamon, kosher salt, and
pepper in a large bowl. Drain apples, discarding juices,
and add to bowl; toss to coat in spice mixture. Sprinkle
remaining flour and sugar over crust; tightly arrange
apples over dough, mounding them slightly higher in the
center. Pour caramel sauce evenly over apples. Sprinkle
with half the sea salt. Lay three strips of dough
vertically across the top of pie, about 1 1/2" apart.
Fold first and third strips in half upward. Lay one
horizontal strip at pie's center. Unfold first and third
vertical strips over it. Fold second vertical strip
upward. Lay another horizontal strip below the first.

Unfold second vertical strip over the bottom horizontal
strip, then fold it again downward. Lay a third
horizontal strip just above the pie's center and unfold
second vertical strip. Pinch bottom crust and lattice
edges together; roll toward center of pie to hide
lattice edges; crimp edges. Brush egg over crust, then
sprinkle lattice with remaining Demerara sugar and sea
salt.

Bake until crust is golden and filling is bubbly, about
1 hour. Let cool completely before serving.

Yield: serves 8

RECIPE FROM: https://www.saveur.com

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