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|2 1/2 cups all-purpose flour, for the dough||7 Granny Smith apples, peeled, cored and cut into " slices, for apple filling|
|1 teaspoon salt, for the dough||1 teaspoon lemon zest, for apple filling|
|1 teaspoon sugar, for the dough||2 tablespoons all-purpose flour, for apple filling|
|1 cup cold butter, cut into small pieces, for the dough||3 tablespoons sugar, for apple filling|
|1/2 cup ice water, for the dough||1/4 teaspoon kosher salt, for apple filling|
|1/2 cup heavy cream, for the caramel sauce||3 teaspoons sugar, for sprinkling, for apple filling|
|2/3 cup sugar, for the caramel sauce||1 large egg, for egg wash|
|1/2 cup water, for the caramel sauce||2 tablespoons heavy cream, for egg wash|
|3 tablespoons unsalted butter, for the caramel sauce||1/4 teaspoon kosher salt, for egg wash|
|1 teaspoon vanilla extract, for the caramel sauce|
To make dough, combine flour, sugar and salt in food processor with blade attachment. Blend briefly to combine dry ingredients. Add the cold butter and process for about 10 seconds, or until the mixture has only very small pieces of butter and resembles coarse meal. Add the ice water slowly with the machine running until the dough just comes together in a ball. This should take no longer than 30 seconds and may require a bit more or less ice water. Remove the dough and form into two disks. Wrap separately in plastic wrap and refrigerate for at least one hour before use.
Preheat oven to 350° F and prepare a baking sheet with parchment or aluminum foil.
To make caramel, combine sugar and water in a medium saucepan over high heat. While sugar is heating, bring cream to a slow boil in a separate small saucepan and turn off the heat. Cook the sugar until it becomes a golden amber color. Turn off the heat, slowly add the hot cream down the side of the pot, and then add the butter and vanilla. Stir to combine and let cool to a warm temperature.
Roll out the first disk of dough to 1/4” thickness and line a 10 inch pie dish. Roll out the second disk of dough for the top of the pie and place on a floured cookie sheet. Refrigerate along with the lined pie dish for at least half an hour.
To make apple filling, combine apples in a large bowl with lemon zest, flour, sugar and salt. Pour warm caramel into bowl and stir well to combine. Remove pie dish and second piece of rolled dough from the refrigerator. Pour apple mixture into the pie dish and cover with second piece of dough, sealing edges well, or instead decorate with a design of cut out shapes of dough using small cutters. Brush top of pie with egg wash and sprinkle lightly with sugar. Bake in preheated oven for 1 1/2 hours, or until the juices of the pie are bubbling and the top is golden brown. To prevent the crust from getting too dark, cover pie for the first 75 minutes with foil and remove for the last 15 minutes of the bake time
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