Caramel Topped Apple Pie

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• 1 pastry for double-crust pie
• 1/2 cup butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup sugar
• 1/2 cup brown sugar, packed
• 1 teaspoon cinnamon
• 1 pinch salt
• 6 baking apples, cored and sliced (i prefer granny smith apples, chef john uses gala apples)

Recipe

• 1 press bottom crust into a 9-inch pie pan. place pie pan on foil-lined baking sheet (to catch spills during baking); set aside.
• 2 in a saucepan, bring butter, flour, water, sugar, brown sugar, cinnamon and salt to a boil, stirring frequently. turn off heat; set pan aside.
• 3 place top crust on cutting board. using a pizza cutter, cut crust into 8 strips.
• 4 place apples in the bottom crust, slightly mounded in the center. cover apples with the cut dough strips, with four strips across and four strips vertical, weaving them in a lattice pattern if you wish.
• 5 fold edges of bottom crust over the lattice edges to seal, then crimp (or pinch) edges of crust, making a scalloped edge on pie crust.
• 6 spoon caramel sauce evenly over top crust, being sure to completely cover the top crust with caramel sauce.
• 7 bake at 425f for 15 minutes, to start caramelization. reduce heat to 350f and bake an additional 35 to 40 minutes, or until apples are soft.
• 8 let cool completely before slicing.