Best 11 Salted Caramel Apple Pie Recipes

SALTED CARAMEL APPLE PIE

Steps:

• Preheat oven to 375°F with a rack in center and a large sheet of foil on rack below. Bring 1 cup sugar and 1/4 cup water to a boil in a medium saucepan, stirring and brushing down sides with a wet pastry brush to prevent sugar crystals from forming, until sugar dissolves. Cook, swirling occasionally, until mixture is deep golden brown. Remove from heat. Stir in butter, then heavy cream (it will bubble up) and salt. You will have about 1 cup. Let cool while preparing pie.
• In a large bowl, combine apples, sugar, lemon juice, flour and salt. Add 3/4 cup cooled caramel, and toss to combine.
• On a lightly floured surface, roll out one disk of dough to a 13-inch round, about 1/8-inch thick. Fit into a 9-inch pie dish. Pour filling into shell. Roll remaining disk of dough to a 1/8-inch thickness on a lightly floured surface. Cut into at least 16 1/2-inch-wide strips using a fluted pastry cutter.
• Lay 8 strips across pie. Fold back every other strip, and lay a horizontal strip across the center of the pie. Unfold folded strips, then fold back remaining strips. Lay another horizontal strip across pie. Repeat folding and unfolding strips to weave a lattice pattern. Repeat on remaining side. Brush with egg and sprinkle with sugar, and salt, if desired. Freeze 20 minutes.
• Bake until crust is golden on bottom and juices are bubbling in center, 1 hour and 20 minutes to 1 hour and 30 minutes. If browning too quickly, tent top or edges with foil. Let cool completely on a wire rack, about 4 hours. Serve slices with vanilla ice cream drizzled with remaining caramel (reheated in pan over low heat or in microwave) and sprinkled with flaky salt.

6-HOUR SALTED CARAMEL DEEP DISH APPLE PIE RECIPE BY TASTY

Steps:

• Make the pie dough: In a large bowl, mix together the flour and salt. Add the butter and toss to coat each cube with the flour, then smash each piece of butter with your fingers.
• Add the ice water, 1-2 tablespoons at a time, and continue to toss until the dough holds together when pressed between your hands. You may not need all of the water, but if the dough is too dry, add more, 1 teaspoon at a time, as needed. The dough should not be very tacky or sticky.
• Turn the dough onto a clean surface. Work into 2 discs and cover with plastic wrap. Refrigerate for at least 1 hour.
• Make the filling: Melt the butter in a large Dutch oven over medium heat. Add the apples, lemon juice, brown sugar, salt, pumpkin pie spice, and vanilla bean paste. Stir to coat the apples well and cook until they start to soften and release their juices and the sugar dissolves, 5-7 minutes.
• In a small bowl, whisk together the cornstarch and water. Pour the slurry over the apples, increase the heat to high, and cook until the juices are boiling and thickened, 3-4 minutes.
• Remove the pot from the heat and let the filling cool to room temperature, about 30 minutes.
• Make the apple cider syrup: Add the apple cider to a small saucepan over medium heat. Bring to boil and cook until reduced to 2 tablespoons with the consistency of maple syrup, about 10 minutes. Remove the pot from the heat and let the syrup cool to room temperature.
• Assemble the pie: On a floured surface, roll a disc of pie dough into a 12-inch (30 cm) round, about ¼ inch (6 mm) thick. Transfer to a 9-inch (22 cm) deep dish pie plate.
• Add the apple filling to the crust, along with any accumulated juices from the bottom of the bowl. Drizzle the apple cider syrup on top. Refrigerate while you roll out the other dough.
• Roll out the remaining dough disc to a 12-inch (30 cm) round. Drape over the pie, then pinch the edges together. Trim any excess dough around the edges, then roll the edges under all the way around the pie. Use the knuckle of an index finger on one hand and your index finger and thumb on the other hand to make large crimps around the edges.
• Brush the dough all over with the egg wash. Use a paring knife to cut a few vents in the top to allow steam to escape.
• Transfer the assembled pie to the freezer for 20 minutes, until firm.
• Preheat the oven to 350°F (200°C). Line a baking sheet with aluminum foil.
• Place the pie dish on the prepared baking sheet, then transfer to the oven and bake for 80-90 minutes, covering with foil halfway through. Cook until the juices are bubbling and the crust is golden brown. Remove the pie from the oven and let cool for at least 1 hour.
• Meanwhile, make the salted caramel: Add the sugar, water, and corn syrup to a large saucepan over medium-high heat. Bring to a low boil and cook until the sugar dissolves and mixture starts to turn a light copper color, about 10 minutes.
• Remove the pot from the heat and stir in the cream and salt until incorporated. If the caramel seems too thin, return to medium low heat and boil until thickened to your desired consistency, 1-2 minutes. Transfer the caramel to a heat-proof liquid measuring cup and let cool to room temperature, 30-60 minutes.
• Pour the cooled caramel sauce over the pie and garnish with candied pecans.
• Slice and serve.
• Enjoy!

SALTED CARAMEL APPLE PIE

Steps:

• Prepare the pie crust: Whisk flour and salt together in a large bowl. Add butter and toss until butter pieces are completely separated and coated with flour mixture. Using your hands, work butter into flour mixture until well combined and butter pieces are no larger than a pea. Add 1/4 cup cold water and gently stir with a spatula until completely absorbed. Add remaining 1/4 cup water, 1 tablespoon at a time, gently stirring between each addition, until dough begins to form into a ball. Depending on how humid it is in your kitchen or how hydrated your flour is, you might not need to use all of the water.
• Transfer dough to a clean work surface and gently knead, being careful not to overwork it, until smooth and slightly tacky. Divide dough evenly into 2 pieces. Form each piece into a flat disk and wrap individually in plastic wrap. Chill dough in a refrigerator for at least 1 hour or up to 3 days. If chilled longer than 1 hour, let sit at room temperature at least 15 minutes before rolling.
• While the dough is chilling, prepare the caramel sauce. Heat sugar in a small saucepan over medium heat, stirring occasionally, until sugar is completely melted and amber in color, 10 to 15 minutes. Add butter to melted sugar and cook, stirring constantly, until butter is melted and completely combined, about 1 minute.
• Carefully add heavy cream to sugar mixture, stirring constantly, until bubbly, 15 to 30 seconds. Remove saucepan from heat and stir in sea salt. Set caramel sauce aside to cool slightly at room temperature until ready to use.
• Prepare the filling: stir apples, sugar, flour, lemon juice, cornstarch, cinnamon, salt, cloves, and nutmeg together in a large bowl until well combined. Set apple mixture aside at room temperature, uncovered, for 30 minutes.
• Pour apple mixture through a strainer into a large bowl. Set apple mixture aside, and transfer the liquid to a small saucepan. Bring liquid to a boil over medium heat, stirring occasionally, until thickened. Remove saucepan from heat and set aside at room temperature.
• Preheat the oven to 400 degrees F (200 degrees C). Position oven rack in bottom third of oven.
• Working with one dough disk at a time on a surface lightly dusted with flour, roll each disk into a 1/8-inch thick circle that measures 12 inches in diameter. Place one dough circle in a 9-inch pie pan and gently press dough into the corners and sides of the pan.
• Stir together apples and reduced apple liquid in large bowl; arrange apple mixture in the pie crust, and drizzle with 1/2 cup of the caramel sauce. Place remaining dough circle over apple mixture and press into apple mixture and into edges of pan. Using your fingers, fold edges under and crimp to seal. Brush top and edges of dough with egg and sprinkle with turbinado sugar. Cut eight 1-inch slits in dough with a sharp paring knife to allow steam to escape. Place pie on a rimmed sheet pan.
• Bake in the preheated oven until top is light golden in color, about 20 minutes. Without removing the pie, reduce oven temperature to 375 degrees F (190 degrees C), and continue baking until dough is deep golden brown and the filling is starting to bubble, about 25 minutes. Gently cover pie with aluminum foil, and continue baking until a knife inserted removes mostly clean, about 25 minutes.
• Remove pie from oven and transfer to a wire rack to cool completely, about 2 hours. Serve pie with remaining caramel sauce, if desired.

SALTED CARAMEL APPLE PIE

Steps:

• Use a bench scraper to cut butter into ½-inch cubes. (If butter begins to "sweat," dust with flour.) In a large, flat-bottomed bowl, combine flour, sugar, and salt. Add the butter cubes and toss to coat with the flour mixture. Use a pastry blender to cut the butter into the flour; do not smash or smear the butter. Scrape butter off the pastry blender during the mixing process and continue mixing. (If butter is softening too fast, put the bowl in the refrigerator until butter firms up, 2-5 minutes.) Continue cutting, working quickly, until butter is broken down and looks like a coarse crumble with only a few larger pieces.
• Combine vinegar with water and ice; you'll use 10-12 tablespoons of this liquid in the pie dough. Begin by sprinkling 4 tablespoons of liquid over the flour mixture; use a bench scraper or your hands to incorporate until the mixture begins to come together. Sprinkle in 4 more tablespoons of liquid and continue the mixing process. Squeeze a fistful of dough: if it holds, like wet sand, it's ready. If it falls apart, add 1-2 more tablespoons of liquid at a time, squeezing the dough to check if it holds. Bring all the dough together, sprinkling dry bits with more small drops of liquid as necessary; dough will look shaggy. Knead in the bowl just until incorporated.
• Turn dough onto a work surface and use a bench scraper to divide dough into two equal pieces. Shape into flat disks and wrap in plastic. Refrigerate for at least 30 minutes, preferably overnight. (Note: dough can be refrigerated for up to 3 days and frozen up to 1 month, tightly wrapped.)
• Generously grease pie dish with softened butter. Dust a work surface and a rolling pin with flour. Place one chilled pie disk on the work surface and lightly dust it with flour. (Keep the other disk refrigerated until it's time to make the lattice top in Step 6.) Roll dough by starting at the center and lightly pressing down with the rolling pin to flatten slightly. Rotate the dough and repeat, pressing down so it's evenly flattened all around, about ⅛-inch thick. Then roll outward to make a circle, rotating the dough a quarter-turn at a time to keep it even. (If dough is softening too fast, chill in the refrigerator until firm, 2-5 minutes.) Roll the dough until it's about 2-3 inches larger than the pie dish, all the way around.
• Overturn pie dish onto the center of the dough circle, and use a pizza wheel to trim away the rough edges. (Save the scraps to make crust cookies!) Remove the pie dish and place it right side up on your work surface. Use the light indentation created by the rim as a guide for gently positioning dough into the center of the dish. (If dough is softening too fast, put it back into the refrigerator until it firms up, 2-5 minutes.) Fit crust gently into dish, being careful not to stretch the dough. Begin crimping the edge by using your fingers to roll the dough firmly so it rests on top of the rim. Crimp by using your index finger and thumb on one hand to squeeze a letter "C" into the dough rim. (Lightly flour your fingers if the dough is sticking.) Repeat, crimping the entire pie and making sure the final fluted crust sits directly on top of the pan's rim. Place in refrigerator for at least 15 minutes to let the dough set again before adding the filling.
• Lattice: Dust a clean surface with flour. Roll out second chilled dough disk to a circle slightly larger than the pie dish, between ⅛- and ¼-inch thick. Using a pizza wheel, trim rough edges from left and right sides to square them off. Cut the dough into 8 strips of equal width. Transfer strips to a baking sheet and refrigerate, 30 minutes.
• Apples: Prepare the apples using an apple­ peeling machine or peel, core, and thinly slice with a sharp knife or mandoline. Place in a bowl and toss with lemon juice and sugar. Set apples aside to soften slightly and release juices, 20-30 minutes.
• Caramel Sauce: Whisk sugar and water together in a medium saucepan, and cook over medium­-low heat until the sugar is just dissolved. Add the butter and bring to a slow boil. Continue stirring over medium heat until the mixture turns a deep, golden brown color, almost copper. Turn off heat and immediately but slowly add the heavy cream (use caution, as the mixture may bubble up rapidly). Whisk the final mixture well to combine; set aside to cool while you prepare the pie filling. Makes about 2 cups. (Caramel Sauce can be made several days in advance. Cool, then store in the refrigerator in an airtight container; bring to room temperature before using.)
• Filling: Preheat oven to 425 degrees F. In a small bowl, add the bitters to the raw sugar and mix with your fingers to combine. Add salt, cinnamon, nutmeg, allspice, black pepper, and flour; mix well. Leaving behind excess liquid, add prepared apples to the sugar spice mixture. Gently toss the apples to coat.
• Assembly: Tightly pack the apples into the chilled pie shell, mounding the apples slightly higher in the center. Spread ½ cup Caramel Sauce evenly over the apples with a spatula (use more sauce if you'd like a sweeter pie). Sprinkle with flaky sea salt.
• Lattice top: Assign a number to each strip of dough: 1 being the longest and 8 being the shortest. Lay strip 1 across the top of the pie, just slightly to the left of center. Lay strip 2 over strip 1 at a 90-degree angle, just below the center of the pie. Lay strip 3 over strip 2, to the right of and parallel to strip 1. Lay strip 4 over strip 2, to the left of and parallel to strip 1. Fold back the right end of strip 2 so it's on top of strip 5; fold back the top ends of strips 1 and 5 and lay strip 6 above and parallel to strip 2. Return the top ends of strips 1 and 5 to their original positions. Fold back the bottoms of strips 1 and 5 and lay strip 7 below and parallel to strip 2. Return the bottom ends of strips 1 and 5 to their original positions. Fold back the top ends of strips 3 and 4 and lay strip 8 above and parallel to strip 6. Return strips 3 and 4 to their original positions.
• Trim the lattice edges so they're flush with the edge of the pan. Roll and pinch the bottom crust overhang inward to build up the crust edge. Crimp the edge of the pie all the way around so that the final fluted crust sits directly on top of the pan's rim. Brush the crust with the egg wash, being careful not to smudge the caramel (it will burn as the pie bakes). Sprinkle with raw sugar and flaky sea salt. Pie will bake for a total of 50-55 minutes. Place the pie on a rimmed baking sheet on the lowest rack of the preheated oven. Bake until crust is set and beginning to brown, 20 minutes. Lower the oven temperature to 375 degrees F, move the pie to the center oven rack, and continue to bake until the pastry is a deep golden brown and the juices are bubbling, 30-35 minutes longer.
• Test the apples for doneness with a skewer or sharp knife; they should be tender and offer only the slightest resistance. Cool completely on a wire rack, at least 2 hours. Serve slightly warm or at room temperature.

SALTED CARAMEL APPLE PIE A LA MODE

Steps:

• Blend flour and 1 teaspoon Diamond Crystal® Fine Sea Salt in mixing bowl. Cut shortening into flour mixture using a pastry blender until it resembles pea-sized crumbs. Sprinkle ice water over the top, 1 tablespoon at a time. Mix gently with a fork after each addition until dough holds together. Divide the dough into 2 pieces; one a little larger than the other. Flatten into round disks, wrap in plastic film, and refrigerate for at least 30 minutes.
• Put apple slices in a large bowl and sprinkle with lemon extract. Combine sugar, flour, cinnamon, nutmeg, allspice, ginger, Diamond Crystal® Fine Sea Salt in a small bowl. Sprinkle sugar mixture over apples and mix to distribute evenly.
• Preheat oven to 425 degrees F (220 degrees C).
• Lightly flour flat rolling surface. Roll out the larger disk until it is 2 inches bigger than the pie plate. Carefully place crust into bottom of pie plate, and press evenly into bottom and sides. Pierce the botton with a fork several times. Fill bottom crust with filling and dot with butter pats.
• Roll out top crust and carefully place over top. Fold bottom crust edge over top and flute. Cut 2 to 4 slits in top. Cover edges of crust with aluminum foil.
• Bake for 50 minutes. Remove foil for the last 15 minutes. Cool on rack. Serve warm, if desired.
• Make topping just before serving. Place caramels in a microwave-safe bowl. Add 1 tablespoon of water. Heat for 1 minute at a time on high stirring after each time until caramels are creamy, but no more than 3 minutes. Add additional water, if needed, to get desired consistency.
• Top slices of pie with your favorite vanilla ice cream. Drizzle caramel sauce over ice cream and pie. Then sprinkle a pinch of Diamond Crystal® Coarse Sea Salt over the caramel sauce.

SALTED CARAMEL APPLE SLAB PIE

Steps:

• Heat oven to 400°F. In large bowl, mix 1 1/4 cups flour, the oats and brown sugar until blended. Cut in cold butter, using fork or pastry blender, until mixture is crumbly. (Do not overmix.) Set aside.
• Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust under, even with edges of pan. Flute or crimp edges.
• In large bowl, stir Filling ingredients until well coated. Spread evenly in pan. Sprinkle streusel over top of apples.
• Bake 38 to 43 minutes or until crust and topping are golden brown and filling is bubbly. Cool at least 20 minutes before cutting. Cut into 6 rows by 4 rows. Serve with ice cream, and drizzle with additional caramel sauce.

APPLE PIE WITH SALTED CARAMEL

Steps:

• Put the sugar in a small nonstick skillet, sprinkle with the lemon juice and water and cook over medium-low heat, stirring, just until the sugar dissolves. Stop stirring and cook, swirling the skillet occasionally, until the mixture turns amber, 4 to 5 minutes. Watch closely--this happens quickly.
• Carefully add the heavy cream (the mixture will bubble up) and stir. Stir in the butter until smooth. Remove from the heat and stir in the vanilla and kosher salt. Transfer to a bowl and let cool, at least 30 minutes.
• Spread the cooled caramel on the pie. Sprinkle with flaky sea salt before serving.

PLANT-BASED SALTED CARAMEL APPLE PIE

Steps:

• For crust, add 2 cups flour in medium bowl. Cut in Becel® Unsalted Plant-Based Bricks with pastry blender or two knives until coarse crumbs form. Add 4 to 5 tablespoons ice water, 1 tablespoon at a time, until dough forms. Knead dough with floured hands and shape into two discs, one slightly larger than the other. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.
• For caramel sauce, combine coconut milk, 1/2 cup brown sugar, and salt in a medium saucepan over medium heat. Bring to a simmer and cook for 25 to 30 minutes, stirring frequently, or until darkened and thickened.
• Preheat oven to 425 degrees F (220 degrees C). Unwrap larger disc of dough and roll on floured surface from center to edges to form 13-inch (33 cm) circle. Press into 9-inch (23 cm) pie plate; set aside.
• For filling, combine 1/4 cup granulated sugar, brown sugar, 1/4 cup flour, cinnamon, and sea salt in large bowl. Add apples; toss until coated. Transfer apples to pie crust and drizzle with half the salted caramel sauce.
• Unwrap remaining pie dough and roll on lightly floured surface to form 10-inch (25 cm) circle. Cut decorative vent holes, if desired; or weave a lattice. Carefully place the pastry over the apples. Brush with almond milk and sprinkle with 1 tablespoon granulated sugar.
• Place pie on baking sheet and bake 10 minutes. Decrease oven to 375 degrees F (190 degrees C). Bake 1 hour or until juices are bubbling. Cover with foil if top gets too brown. Cool on wire rack. Drizzle with remaining salted caramel sauce before serving.

SALTED CARAMEL APPLE PIE BARS

Steps:

• Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.
• Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes while you prepare the filling and streusel.
• Make the apple filling: Combine the sliced apples, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl until all of the apples are evenly coated. Set aside.
• Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Set aside.
• Remove the crust from the oven, and turn the oven up to 350°F (177°C). Evenly layer the apples on top of the warm crust. It will look like there are too many apple slices, so layer them tightly and press them down to fit. Sprinkle the apple layer with streusel and bake for 30-35 minutes or until the streusel is golden brown.
• Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Once cut, drizzle some salted caramel sauce on top of each. These apple pie bars can be enjoyed warm, at room temperature, or even cold.
• Quick salted caramel-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, amber-colored 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. (If you're nervous for splatter, wear kitchen gloves.)
• 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. It will rise in the pan as it boils.
• Remove from heat and stir in 1 teaspoon of salt. Allow to slightly cool down before using. Caramel thickens as it cools.
• Cover tightly and store for up to 1 month in the refrigerator. Reheat in the microwave or on the stove to desired consistency.

SALTED CARAMEL APPLE PIE BARS RECIPE - (4.5/5)

Steps:

• Directions: Preheat the oven to 300F degrees. Line an 8-inch baking pan with aluminum foil, leaving an overhang on all sides. Set aside. Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes while you prepare the filling and streusel. Make the apple filling:Combine the sliced apples, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl until all of the apples are evenly coated. Set aside. Make the streusel:Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two knives (or even with your hands) until the mixture resembles coarse crumbs. Set aside. Remove the crust from the oven, and turn the oven up to 350F degrees. Evenly layer the apples on top of the warm crust. It will look like there are too many apple slices, so layer them tightly and press them down to fit. Sprinkle the apple layer with streusel and bake for 30-35 minutes or until the streusel is golden brown. Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours. Lift the foil out of the pan using the overhang on the sides and cut into bars. Once cut, pour salted caramel sauce on top. These apple pie bars can be enjoyed warm or cold. The bars will stay fresh in an airtight container in the refrigerator for 3 days or frozen up to 3 months - thaw overnight in the fridge, then drizzle with salted caramel before serving. *I like to use two different kinds of apples for a more complex flavor. I typically use 1 tart apple variety such as Granny Smith, and 1 sweeter apple variety such as Pink Lady. *Recipe may easily be doubled and baked in a 9x13 pan. I'm unsure of the exact bake time, most likely around 45 minutes.

SALTED CARAMEL APPLE PIE

Steps:

• 1. FLAKY BUTTERY PIE DOUGH: Whisk flour, sugar, and salt in a bowl. Using a dough blender, two forks, or your fingers, cut butter into flour mixture, forming pea-size crumbles.
• 2. Add water. Work dough until smooth but with visible flecks of butter. (Alternatively, pulse ingredients in a food processor.) Divide dough in half and flatten into disks. Wrap disks in plastic wrap; chill 1 hour before using.
• 3. Salted Caramel Apple Pie: 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.
• 4. Trim, discarding edges, into a 9″ square. Slice into six 1½″-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 ¼ 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.
• 5. Continue cooking until the mixture turns a deep red-brown, about 25 minutes or until a candy thermometer inserted in sauce reads 325°. Remove from heat. Carefully add cream, stirring until sauce is smooth. Heat oven to 375°. Stir ⅓ cup Demerara sugar with 2 tbsp. flour, plus bitters, nutmeg, allspice, cinnamon, kosher salt, and pepper in a large bowl.
• 6. 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 1½″ apart.
• 7. 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.
• 8. 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.