Apple Pie with Caramel Streusel

Ingredients

FOR THE PIE CRUST

FOR THE APPLE FILLING

FOR THE CARAMEL SAUCE

FOR THE CARAMEL STREUSEL

Steps

1. Step 1

   Make the pie crust by combining all-purpose flour, granulated sugar, and salt in a large bowl. Cut in 1 cup cold, cubed unsalted butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing just until dough comes together. Divide dough into two discs, wrap in plastic, and chill for at least 30 minutes.

   • 2 ½ cupsall-purpose flour for crust
   • 1 tbspgranulated sugar for crust
   • ½ tspsalt for crust
   • 1 cupunsalted butter, cold and cubed
   • ¼ cupice water

2. Step 2

   Prepare the apple filling by tossing large sliced Granny Smith apples with granulated sugar, light brown sugar, ground cinnamon, ground nutmeg, lemon juice, and all-purpose flour in a large bowl. Melt unsalted butter and stir it into the mixture to coat evenly. Let sit while preparing other components to allow flavors to meld.

   • 6 largeGranny Smith apples, peeled, cored, and sliced
   • ¾ cupgranulated sugar for filling
   • ½ cuplight brown sugar for filling
   • 1 tspground cinnamon
   • ¼ tspground nutmeg
   • 1 tbsplemon juice
   • 2 tbspall-purpose flour for filling
   • 2 tbspunsalted butter, cold and cubed

3. Step 3

   Make the caramel sauce by heating granulated sugar in a medium saucepan over medium heat, stirring constantly until it melts into a deep amber syrup. Remove from heat and carefully whisk in cubed unsalted butter until smooth. Slowly add heavy cream while whisking, then stir in sea salt. Let cool slightly before use.

   • 1 cupgranulated sugar for caramel
   • ½ cupunsalted butter, cold and cubed
   • ½ cupheavy cream for caramel
   • ¼ tspsea salt for caramel

4. Step 4

   Prepare the caramel streusel by combining all-purpose flour, light brown sugar, ground cinnamon, and coarse sugar in a bowl. Cut in ½ cup cold, cubed unsalted butter with a pastry cutter or fingers until the mixture forms clumps resembling coarse crumbs. Chill the streusel in the refrigerator until ready to use.

   • ¾ cupall-purpose flour for streusel
   • ½ cuplight brown sugar for streusel
   • ½ tspground cinnamon
   • 2 tbspcoarse sugar for topping
   • 1 cupunsalted butter, cold and cubed

5. Step 5

   Preheat oven to 425°F. Roll out one disc of chilled pie dough on a floured surface into a 12-inch circle. Fit it into a 9-inch pie plate, trimming edges to ½ inch overhang. Pour the apple filling into the crust, then drizzle half of the caramel sauce evenly over the apples.

   • 1 tbsplemon juice

6. Step 6

   Roll out the second disc of pie dough into a 12-inch circle. Cut into strips about 1 inch wide and weave a lattice pattern over the apple filling. Trim and crimp edges to seal. Brush the lattice with a little water or milk to help browning.

   • ¼ cupice water

7. Step 7

   Sprinkle the chilled caramel streusel evenly over the lattice crust. Bake the pie at 425°F for 15 minutes, then reduce the oven temperature to 350°F and bake for an additional 40-45 minutes until the crust is golden and the filling is bubbling. If the crust edges brown too quickly, cover them with foil halfway through baking.

8. Step 8

   Remove the pie from the oven and immediately drizzle the remaining caramel sauce over the hot streusel topping. Allow the pie to cool on a wire rack for at least 2 hours to let the filling set before slicing and serving.