Salted Caramel Apple Pie

Caramel:


3 tablespoons corn syrup

1 1/2 cupscaster sugar

2/3 cup double or heavy cream

3/4 - 1 teaspoon rock salt or coarse sea salt

2 tablespoons unsalted butter, diced

Pie Filling:

6-7 large apples, peeled, cored and sliced

2 pre-made 9" pastry crusts

2 TBS flour

1 egg

rock salt or coarse sea salt

Caramel:

Pour the glucose syrup into a large saucepan and bring it to a boil.


Slowly add the sugar, stir until dissolved and continue to cook until the sugar has started to caramelize and turn golden brown. You shouldn't touch the sugar while it is going through this process.

Meanwhile, in a separate saucepan, bring the cream and salt to a boil.

Remove the caramel from the heat and gently add the cream.

Stir over low heat until smooth.

Remove from the heat and add the diced butter.

Pie:
Arrange 1 pie crust in the bottom of a deep dish pie pan. 

Toss apples in flour and pour on top of crust. 

Pour caramel sauce over apples and spread to coat well. 

Place 2nd pie crust over apples and pinch sides to seal. 

Make 3 or 4 slices on top of crust to vent pie. 

Wash top of crust with egg.

Sprinkle moderately with rock salt.

Bake pie in preheated 400 degree oven for 35 minutes.