Salted Caramel Apple Pie

To make the crust, combine the butter, flour, baking powder, salt and sugar in a food processor with a steel blade and pulse just until it resembles coarse crumbs. Slowly pour in the ice water and pulse just until combined and a dough ball forms. Wrap the dough in plastic wrap and refrigerate for at least one hour.

While the dough is chilling, make the caramel sauce by melting the sugar in a pot over a low to medium flame. Do not stir. When the sugar has completely melted, remove it from the heat and add the heavy cream. The mixture will bubble up. Return to a low flame and stir until any lumps are gone. Stir in the butter and salt to taste. Remove from heat.

To make the filling, peel, core and slice the apples. Combine them in a bowl with the sugar, caramel sauce, lemon juice, flour, cinnamon and salt.

Preheat the oven to 350 F.

When the dough has chilled, cut about a third off and keep it refrigerated while you work with the rest. Roll out the larger section on a well-floured surface until it’s about a 12″ circle. Lay it into a deep dish pie or tart pan (mine is 9″ x 2 1/2″) and gently press the crust into the bottom and up the sides of the dish. Then pour the apple mixture into the dish.

Roll out the remaining third of the dough and cut into strips to weave into a lattice top. Crimp the edges together and bake for 50 – 60 minutes or until the top is a light golden brown. Serve with the remaining caramel sauce.