Ingredients:

  • 1 1/4 cups All-Purpose Flour (for pastry)
  • 1 Tbsp Granulated Sugar (for pastry)
  • 1/2 tsp Fine Sea Salt (for pastry)
  • 1/2 cup (1 stick) cold Unsalted Butter, cubed (for pastry)
  • 3 – 5 Tbsp Ice Water
  • 6 – 8 medium Firm, slightly tart Apples (about 5 lbs total), peeled, cored, and sliced
  • 1/4 cup packed Light Brown Sugar (for filling)
  • 3 Tbsp Cornstarch (or Tapioca Starch)
  • 1 tsp Ground Cinnamon (for filling)
  • 1/2 tsp Ground Nutmeg
  • 1 Tbsp fresh Lemon Juice
  • 3/4 cup Granulated Sugar (for caramel)
  • 3 Tbsp Water (for caramel)
  • 4 Tbsp Unsalted Butter, cubed (for caramel)
  • 1/2 cup warm Double Cream (or Heavy Cream)
  • 1/2 tsp Vanilla Extract
  • 1/4 tsp Sea Salt (for caramel)
  • 1 cup All-Purpose Flour (for streusel)
  • 1/2 cup packed Dark Brown Sugar (for streusel)
  • 1/4 cup Rolled Oats (not instant)
  • 1/2 tsp Ground Cinnamon (for streusel)
  • 6 Tbsp cold Unsalted Butter, cubed (for streusel)

Instructions:

  1. Make the Pastry: Combine flour, sugar, and salt. Cut in the cold butter until pieces are pea-sized. Gradually add ice water, mixing just until the dough comes together. Form into a flat disc, wrap tightly, and chill for at least 90 minutes.
  2. Roll and Fit: Roll the chilled dough into a 12-inch circle. Carefully transfer and fit it into the 9-inch pie plate. Trim edges, crimp as desired, and prick the bottom with a fork (docking). Place the lined pie plate back in the fridge.
  3. Prepare the Streusel: In a medium bowl, combine the flour, brown sugar, oats, and cinnamon. Cut in the cold butter using your fingers or a fork until the mixture resembles coarse, lumpy crumbs. Chill immediately.
  4. Create the Caramel (Start): Combine granulated sugar and water in a saucepan. Heat over medium-high heat, stirring only until the sugar dissolves. Stop stirring.
  5. Cook the Caramel: Cook the mixture undisturbed until it reaches a deep amber colour (about 5–8 minutes). Remove the pan from the heat immediately.
  6. Finish Caramel: Carefully whisk in the cubed butter until melted. Slowly pour in the warmed cream, whisking until smooth. Stir in vanilla and salt. Reserve 1/3 of the finished caramel sauce for serving/drizzling after baking.
  7. Mix Filling: Toss the sliced apples with the brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice until evenly coated.
  8. Assemble the Pie: Pour the remaining 2/3 of the caramel sauce over the apple mixture and toss gently. Pour the caramel apple mixture into the chilled pie crust, heaping the apples slightly in the center.
  9. Top: Retrieve the chilled streusel topping and evenly distribute it over the apples, gently pressing down.
  10. Bake (Initial): Preheat the oven to 400°F (200°C). Place the pie on a foil-lined baking sheet. Bake for 20 minutes.
  11. Finish Baking: Reduce the oven temperature to 350°F (175°C) and continue baking for 35–45 minutes, or until the topping is golden brown and the filling is bubbling thickly.
  12. Cool: Transfer the pie to a wire rack. Allow the pie to cool completely (at least 2 hours) before slicing to ensure the filling sets properly.