Lattice Apple Pie with Salted Caramel

Ingredients

Tick the ingredients as you go

• Pie dough for a double-crust 9-inch pie (2 crusts)
• 1 cup (290g) salted caramel sauce, homemade or store-bought, divided
• 10 cups (1250g) apples, peeled, cored and sliced 1/4 inch thick (about 8 large)
• 1/2 cup (100g) granulated sugar
• 1 Tbsp (15ml) fresh lemon juice
• 1/4 cup (31g) all-purpose flour, spooned and leveled
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice or ground cloves
• 1/4 tsp ground nutmeg
• Egg wash: 1 large egg beaten with 1 Tbsp (15ml) milk
• Optional: coarse sugar for sprinkling

Instructions

1. 1

   Make the pie dough and chill it for at least 2 hours.

2. 2

   If you're making your own caramel rather than buying it, prepare it and let it cool.

3. 3

   Toss the apples in a large bowl with the sugar, lemon juice, flour and spices until every slice is coated.

   
4. 4

   On a floured surface, roll one disc of chilled dough into a 12-inch circle. Ease it into the pie dish and smooth it into place.

5. 5

   Heap the apple filling into the crust and drizzle 1/2 cup (145g) of the caramel over it, warming the caramel first if it has gotten too thick to pour.

   
6. 6

   Roll the second disc into a 12-14-inch circle and cut about 18 strips, roughly 1/2-3/4 inch wide. Weave them over the apples in a lattice. Trim off the excess, fold the overhang inward, pinch the top and bottom crusts together, and crimp the edge.

   
8. 7

   Brush the lattice and edges with egg wash and scatter coarse sugar over the top if using. Chill the pie for 20-30 minutes while the oven heats.

9. 8

   Heat the oven to 400°F (204°C).

10. 9

    Place the pie on a baking sheet and bake at 400°F (204°C) for 25 minutes. Lower the oven to 375°F (190°C), fit a pie crust shield over the edges, and bake 35-40 minutes more, until the juices are bubbling around the edges and the filling reads about 200°F (93°C) on an instant-read thermometer. If the top is browning too fast, lay a piece of foil loosely over it.

11. 10

    Let the pie cool on a rack for at least 3 hours before slicing. Drizzle the remaining caramel over the whole pie or over each slice.

12. 11

    Cover leftovers and keep at room temperature for up to 1 day or in the fridge for up to 5 days.