For the Pie Crust
Makes 1 double crust for a 9-inch pan
2 cups all purpose flour
1/2 tsp salt
3/4 cup (1.5 sticks) unsalted butter
3 Tbsp margarine or chilled vegetable shortening
1/4 cup ice water
1) In a food processor, add the flour and salt into the bowl. Cut butter and margarine into the flour by pulsing the mixture. Pulse until the mixture resembles coarse meal. Add ice water drop by drop, processing the mixture briefly as you do so. After the water is added, remove dough and form into 2 equal balls. Wrap each ball and chill in fridge for one hour.
(While you are chilling the pastry dough, work on the apples, pie filling, and caramel sauce.)
2) Remove both dough balls from fridge and let set for 15 minutes before rolling. Preheat oven to 375.
3) Lightly flour your work area. Pat each piece of pastry into a flat round. Lightly flour rolling pin. Roll pastry out to fit pie pan (about 1/8 inch thick). Place pastry in pie pan and roll out second pastry ball. Once rolled out, cut into 1 inch wide strips. Fill pie with apples and filling (explained later) then create lattice top with strips of dough.
4) Place pie on a baking sheet as the caramel will boil out. Place in oven for 20 minutes. Reduce heat of oven to 325 and continue baking for about 25-35 minutes or until apples are are cooked.
For the apples
I use 3 granny smith and 3 honeycrisps or fuji apples. I try to get a balance of tart and sweet. Peal and slice apples. A mandoline works great for slicing! If you do not have one, then core and slice the apple making sure the slices are not too thick. Once all the apples are sliced, coat with about 2 tablespoons of lemon juice to keep from browning. Remember to drain extra juice from apples before adding the seasoning!!
For the apple pie seasoning
1/3 cup sugar in the raw
3 tbsp flour
1 tsp corn starch
1/2 tsp ground cinnamon
1/8 ground nutmeg
Mix all ingredients together and coat the apples just before adding to pie.
For the caramel sauce
1 cup white sugar
1/4 cups water
1 stick unsalted butter
1/2 cup heavy cream
1 1/2 tsp sea salt
1) Add the sugar and water to a small sauce pan. Place over low heat until sugar is dissolved.
2) Up the heat to medium-high and add the butter. Cook and stir occationally until mixture is a copper color. This process could take a while depending on the heat source. Keep an eye on it, if the caramel begins to smoke, the caramel has burned and you will have to start over!
3) Once the caramel has turned a copper color, remove from the heat and immediately add the heavy cream. The mixture will bubble rapidly and steam, so be careful. Be sure to keep stiring until the cream is incorporated. Keep the final mixture on low heat and stir in the salt. Leave on low heat while you work on whatever you have left for the pie.
Putting the Pie Together
1) Place 1/3 of the apples (don't forget to coat with the apple pie seasoning) to coat the bottom of the pie. Add about 1/3 of the caramel sauce over the apples. (Leave a little bit of sauce for after the pie is assembled)
2) Repeat 2 more times. Cover pie with the lattice strips of pastry dough (or cover like a standard pie). Trim the pastry around the edges and crimp rim with a fork. Beat one egg and brush it along the sides of the pie. Drizzle the last bit of sauce over your pie. Sprinkle with a pinch of salt and raw sugar.
3) Bake! (See #4 at the top below the picture)