Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon (2.5g) salt
  • 1/2 cup (1 stick/113g) unsalted butter, very cold, cut into cubes
  • 1/4 cup (60ml) ice water
  • 6 medium apples (about 3 pounds/1.3kg), peeled, cored, and sliced (Granny Smith, Honeycrisp, and Gala work well)
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1 teaspoon (5ml) ground cinnamon
  • 1/4 teaspoon (1.25ml) ground nutmeg
  • 2 tablespoons (30ml) lemon juice
  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) water
  • 1/2 cup (120ml) heavy cream, warmed
  • 4 tablespoons (57g) unsalted butter, cut into cubes
  • 1/2 teaspoon (2.5g) sea salt, plus more for sprinkling
  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (50g) packed brown sugar
  • 1/4 teaspoon (1.25ml) ground cinnamon
  • 1/4 cup (57g) unsalted butter, cold, cut into cubes

Instructions:

  1. Make the Pie Crust: Combine flour and salt. Cut in butter. Gradually add ice water until dough comes together. Flatten into a disc, wrap, and chill for at least 30 minutes.
  2. Prepare the Apple Filling: Toss apples with sugar, flour, spices, and lemon juice. Set aside.
  3. Make the Salted Caramel: Combine sugar and water in a saucepan. Cook until amber. Remove from heat. Stir in warm cream and butter. Add salt. Let cool slightly.
  4. Make the Crumble Topping: Combine flour, brown sugar, and cinnamon. Cut in butter until crumbly.
  5. Assemble the Pie: Roll out pie crust and place in pie plate. Pour apple filling into the crust. Drizzle with half of the salted caramel. Sprinkle crumble topping evenly over the apples.
  6. Bake the Pie: Bake at 375°F (190°C) for 55-65 minutes, or until crust is golden brown and filling is bubbly. If the crust is browning too quickly, cover the edges with foil.
  7. Cool and Finish: Let the pie cool completely before slicing. Drizzle with remaining salted caramel and sprinkle with sea salt.