Ingredients:
For the Crust:
250g all-purpose flour
125g cold butter, cubed
50g granulated sugar
1/4 teaspoon salt
1 egg yolk
2-4 tablespoons cold water
For the Filling:
6 medium apples (e.g., Granny Smith), peeled, cored, and sliced
100g granulated sugar
50g brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons lemon juice
For the Salted Caramel Sauce:
200g granulated sugar
90g unsalted butter
1/2 cup heavy cream
1 teaspoon sea salt
Instructions:
Prepare the Crust:
Preheat your oven to 190°C (375°F). In a food processor, pulse flour, sugar, and salt. Add butter and pulse until the mixture resembles coarse crumbs.
Mix egg yolk with 2 tablespoons of cold water. Add to the flour mixture and pulse until dough forms. Add more water if necessary.
Roll out dough on a floured surface and fit into a 23 cm (9-inch) pie dish. Refrigerate for 30 minutes.
Prepare the Filling:
In a large bowl, combine apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Toss to coat apples evenly.
Prepare the Salted Caramel Sauce:
In a medium saucepan, melt sugar over medium heat, stirring constantly until it turns amber. Add butter and stir until melted. Carefully add heavy cream, stirring until smooth. Remove from heat and stir in sea salt.
Assemble the Pie:
Pour the apple mixture into the chilled crust. Dot with a few tablespoons of the salted caramel sauce.
Roll out the remaining dough and place it over the pie, trimming and sealing edges. Cut slits for ventilation.
Bake for 50-60 minutes or until the crust is golden and the filling is bubbly. Let cool before serving with additional caramel sauce drizzled on top.