DUTCH APPLE PIE WITH SALTED CARAMEL SAUCE 

DUTCH APPLE PIE WITH SALTED CARAMEL SAUCE
1 pie dough round, homemade or storebought
5 granny smith apples, peeled, cored and thinly sliced
3 honey crisp apples, peeled, cored and thinly sliced
1 tablespoon lemon juice
½ cup sugar
¼ cup brown sugar
3 tablespoons flour
Scant teaspoon of cinnamon
Pinch of salt
1 egg white for brushing crust
for the topping
¾ cup flour
¼ cup sugar
¼ cup brown sugar
¼ teaspoon cinnamon
⅓ cup unsalted butter, softened
Set the oven to 375F. Line a 8-9” standard pie plate (not deep dish) with the pie crust, crimp edges, set aside. In a large bowl, combine the apples with the lemon juice, sugar, brown sugar, flour, cinnamon, and salt. Toss to coat the apples. Pile apples into the pie plate, heaping them highest in the center. Set aside. For the topping, combine the flour, sugar, brown sugar, cinnamon, and soft butter in a bowl. Use a pastry blender or a fork to cut the butter into the dry ingredients to make a crumbly mixture. Pour the crumb loosely over the top of the apples, covering the top of the pie. In a small bowl, add a teaspoon of water to the egg white and stir until the egg loosens up a bit. Brush the crimped crust with egg. Place the pie on a sheet pan, and bake uncovered for 50 minutes until the crust is golden and the filling is bubbling and thickened. If the crumb begins to look like it’s burning in places, lay a loose sheet of foil over the pie for the last 5 minutes or so. Allow to stand at room temperature for at least 15 minutes before cutting and serving with salted caramel sauce.
for the sauce
½ cup heavy cream
2 ½ tablespoons unsalted butter
¾ teaspoon kosher salt
1 teaspoon vanilla
¾ cup sugar
2 tablespoons light corn syrup
2 tablespoons water
In a small pot, combine the cream, butter and salt. Heat just until the butter is melted and the salt is dissolved. Remove from heat, stir in vanilla, and set aside. In a larger pot, combine the sugar, corn syrup, and water. Whisk occasionally over medium high heat, allowing the mixture to bubble up for several minutes before beginning to show smaller bubbles. The color will turn light amber shade. Turn the heat off; working quickly but carefully, whisk in the cream mixture. It will foam up like mad! Be careful. Continue to whisk together until combined and a smooth. Immediately pour into a heatproof container to stop the cooking. (I use a 2-cup Pyrex measuring cup.) Allow to cool for 10 minutes then pour into a glass jar with a lid.
Caramel sauce recipe adapted from Baking A Moment