Salted Caramel Apple Pie

Directions

• Pie Dough
• Mix the flour and salt together in a large bowl. Using a pastry blender or two forks, cut in the butter and shortening (make sure it is chilled!) until the mixture resembled coarse meal (pea-sized bits with a few larger bits of fat is okay).
• Slowly drizzle in the ice water (important that it’s cold) and stir with a large spoon until the dough begins to clump. Do not add any more water than you need to.
• Transfer the dough to a floured work surface and, using your hands, fold the dough into itself until the flour is fully incorporated into the fats. The dough should come together easily but should not feel overly sticky.
• Form into a ball. Divide in half, then flatten each into a 1-inch disk and wrap each tightly in plastic wrap. Chill in the refrigerator for at least 1 hour.
• Salted Caramel
• This can be made ahead of time and stored in tightly in the refrigerator .
• Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown liquid as you continue to stir. Be careful not to burn.
• Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
• Stir the butter into the caramel until it is completely melted, about 2 minutes. If you notice the butter separating, remove from heat and vigorously whisk to combine it again.
• Very slowly drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute.
• Remove from heat and stir in 1 teaspoon of salt. Allow to slightly cool down before using. (caramel thickens as it cools).
• Filling
• Put the lemon zest and lemon juice into a very large bowl. Add the thinly sliced apples and toss gently.
• In a small mixing bowl, combine the flour, cloves, nutmeg, cinnamon, and sugar. Pour over the apples and gently toss to combine. Then gentle toss in honey.
• Pie Crust
• Preheat oven to 400F degrees.
• On a floured work surface, roll out one of the balls of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter.
• Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard.
• Assemble Pie
• There are a lot of apples, but pile them tightly and very high. Drizzle with 1/2 cup of the salted caramel, reserving the rest for topping.
• Make the top crust – Remove the other ball of chilled dough from the refrigerator. Roll the dough out, 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut 16 strips 1/2 inch wide.
• Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Using a small and sharp knife, trim the extra overhang. Clamp down the edges of the dough with a fork or your fingers.
• Brush the top with the beaten egg. Sprinkle with coarse sugar.
• Place the pie onto a large baking sheet and bake for 20 minutes.
• Keeping the pie in the oven, turn the temperature down to 375F and bake for an additional 40-50 minutes. If the top of your pie is getting too brown, cover loosely with aluminum foil. The pie will be done when the caramel begins to bubble up. A small knife inserted inside should come out relatively clean.
• Allow the pie to cool for 4 hours before serving.
• Drizzle the pie with the extra caramel sauce to serve.