For the Crust:
- 5 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon salt
- 1 pound (4 sticks) cold unsalted butter, cubed
- 12 to 16 tablespoons ice cold water
- 1 egg
For the Filling:
- 4 pounds apples*, peeled, cored and sliced
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground all-spice
- 1/8 teaspoon ground cloves
- 1 tablespoon lemon juice
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
For the Salted Caramel:
- 1 1/2 cups granulated sugar
- 1/4 cup water
- 1 teaspoon lemon juice
- 1 cup heavy cream
- 1 1/2 teaspoons coarse salt
- 1/2 teaspoon vanilla
Step 1To make the crust, combine flour, sugar and salt in large bowl. Add butter and cut into flour, using your hands or pastry blender, until the mixture resembles coarse crumbs. Slowly add water, using only enough to bring the crust together. Divide in half and wrap each half in plastic wrap. Chill at least 1 hour before rolling.
Step 2To make the filling, combine apples, sugar, spices, and lemon juice in large pot. Cover and cook over medium heat, stirring occasionally, until apples just begin to soften, about 10 minutes. Remove from heat and stir in cornstarch and salt. Let cool to room temperature.
Step 3To make salted caramel, in medium saucepan, combine sugar, water and lemon juice. Cook, stirring frequently, over medium heat until mixture bubbles. Continue to cook, only swirling the pan occasionally, until mixture turns a golden amber color, about 10 minutes. Remove from heat and slowly whisk in heavy cream. The mixture will bubble and splatter so be careful. Keep whisking until it’s evenly incorporated and smooth. Stir in salt and vanilla. Set aside to cool and thicken slightly.
Step 4Preheat oven to 400°F. Working with one half of pie dough at a time, roll out on a well-floured work surface to a large rectangle about ¼-inch thick. It should be big enough to fit into 16 x 12-inch baking sheet. Transfer rolled crust into baking sheet and arrange so that the bottom is completely covered and excess hangs over pan. Pour cooled apples into pie crust, holding back on any excess liquid that has developed. Spread out apples into an even layer; drizzle with 1 cup caramel.
Step 5Roll out second half of pie crust and carefully place over top of apples (you can also cut crust into long thin strips to create a lattice top). Tuck any excess crust under sides and bottom of pie to prevent leakage in oven. Cut off any excess crust hanging over and tuck under to prevent any leakage in the oven. In small bowl, add egg and lightly beat with 1 tablespoon water; brush top of crust with egg wash and sprinkle with sugar.
Step 6Bake until bubbly, and golden brown, about 45 minutes to 1 hour. Remove from oven and let cool at least 2 hours before slicing. Serve with remaining caramel sauce.
*A mixture of Granny Smith, Gala and Golden Delicious apples would be great.