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

     Title: Salted Caramel Apple Pie
Categories: Pies, Pastry, Fruits, Dairy
     Yield: 8 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 C. 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.

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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