Brown Sugar Caramel Apple Pie

• portions: Makes 1 (9-inch) pie

Ingrédients

Crust:

2 2/3 cups all-purpose flour

1 1/2 teaspoons sugar

1 teaspoon kosher salt

6 tablespoons cold unsalted butter, cubed

1/4 cup apple cider vinegar

1/4 cup ice water

Caramel:

6 tablespoons unsalted butter

3/4 cup firmly packed light brown sugar

Filling:

1/3 cup granulated sugar

1/3 cup firmly packed light brown sugar

3 tablespoons cornstarch

1 1/2 teaspoons apple pie spice

1/4 teaspoon kosher salt

6 cups sliced apple, such as Gala or Fuji (about 1 1/2 pounds)

1 tablespoon fresh lemon juice

1 large egg

1 tablespoon water

Vanilla ice cream, to serve

Instructions

1. Preheat oven to 375°F.

2. For crust: In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly. With processor running, gradually add vinegar and 1/4 cup ice water, processing until combined. Turn out dough onto a lightly floured surface, and divide in half. Shape each half into a disk. Wrap in plastic wrap, and refrigerate for 30 minutes.

3. For caramel: In a medium saucepan, melt butter over medium heat. Whisk in brown sugar, and cook until bubbly and sugar is dissolved. Transfer to a 9-inch glass pie plate. Let cool.

4. Let dough stand at room temperature until slightly softened, about 15 minutes. On a lightly floured surface, roll half of dough 1/8 inch thick. Place dough directly on top of caramel, pressing into bottom and up sides. Let edges extend over sides of plate.

5. For filling: In a large bowl, whisk together sugars, cornstarch, apple pie spice, and salt. Add apples and lemon juice, tossing to coat. Spoon apple mixture into prepared crust.

6. On a lightly floured surface, roll remaining dough to 1/8 inch thick. Using a sharp knife, cut into 1-inch-wide strips. Arrange strips in a lattice design on top of filling. Fold edges under.

7. In a small bowl, whisk together egg and 1 tablespoon water. Lightly brush dough with egg wash. Place pie on a baking sheet.

8. Bake until crust is golden brown and apples are tender, about 45 minutes, loosely covering with foil during last 10 minutes of baking to prevent excess browning. Serve warm with ice cream, if desired.