An apple pie is one of the best parts of fall — and there’s an easy way to make it even better: adding salted caramel. Here’s how to make this showstopper.
Place sugar and water in a saucepan over medium-high heat. Stir with a wooden spoon until the sugar is dissolved. Bring to a boil.
Swirl the pan occasionally until it turns a dark-amber color, about 5 to 10 minutes.
Remove the pan from the heat. Whisk in heavy cream, butter, and salt and whisk until smooth.
Return to heat and simmer until reduced, 4 to 5 minutes. Let cool for at least 1 hour before using.
Roll out pie dough into a 12-inch-wide round circle. Transfer into a regular 9-inch pie plate. Press the dough into the plate. Refrigerate.
Roll out the second pie dough into an 11-inch-wide round. Place on a sheet of parchment paper. Cut into 3/4-inch-wide strips. Refrigerate.
Place egg yolk and water in a small bowl and whisk with a fork until combined.
Place packed dark brown sugar, flour, cinnamon, salt, and nutmeg in a large bowl and stir to combine, breaking up any clumps of sugar.
Peel apples and cut into slices. Add to the bowl of spiced sugar and toss to combine.
Fill pie and drizzle with salted caramel sauce.
Use the dough strips to create a lattice pattern. Trim the edges and roll inwards. Firmly crimp to seal.
Move pie onto the parchment-lined baking sheet. Brush with egg wash. Sprinkle with coarse sugar.
Bake at 375°F until golden-brown, about, 50 to 60 minutes. Cool before serving.