Salted Caramel Apple Pie
"We make this pie every day of the week. Every single day. It's popular and approachable because it's made with seasonal, local apples and salted caramel — which are both delicious in their own right. However, by design it is neither heavy on the caramel nor heavy on the sea salt; they are supporting actors to the tangy apples and the buttery, thick crust. This is simply a really good apple pie — the kind of apple pie you could eat every day. Use a blend of sweet apples and tart apples — an easy combination is Granny Smith with Golden Delicious; however, if you are sourcing from your local orchard, ask them to recommend a sweet softer apple and a tart firmer apple...."
INGREDIENTS
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All-butter crust (see recipe)
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1 Cup plus 2 tablespoons granulated sugar
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1/4 Cup water
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1/4 Pound (1 stick) unsalted butter
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1/2 Cup heavy cream
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2 lemons
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6-7 baking apples (about 2 1/2 pounds)
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2-3 dashes Angostura bitters
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1/3 Cup raw sugar
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1/4 Teaspoon ground cinnamon
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1/4 Teaspoon ground allspice
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Pinch freshly grated nutmeg
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One grind fresh black pepper
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1/4 Teaspoon kosher salt
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2 Tablespoons unbleached all-purpose flour
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1/4 Teaspoon flake sea salt, plus more for finishing
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Egg wash (1 large egg whisked with 1 teaspoon water and a pinch of salt)
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Demerara sugar, for finishing
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