Caramel Apple Pie

Ingredients

• One recipe Easy Pie Dough, one half shaped and chilled in a pie plate, the other rolled out flat and chilled on a floured sheet pan
• 400 grams granulated sugar
• 112 grams corn syrup
• 224 grams water
• 220 grams heavy cream
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 10 apples peeled, cored, and cut into 1/4 inch pieces
• 240 grams sugar
• 2 tablespoons flour
• Egg wash: 1 egg beaten with a big pinch of salt

Directions

1. Make the caramel: Combine the sugar, corn syrup, and water in a heavy medium saucepan, being neat so the mixture does not spatter up the pot. If you see any sugar on the inside walls of the pan, wipe it away with a water-dampened pastry brush. Put the pan over medium-high heat and let it come to a boil, brushing the sides with clean water as needed. After about 10 minutes, the syrup will start taking on an amber color. Gently swirl the pan over the heat so the color develops evenly. As soon as the caramel deepens and you see smoke, pull the pan off the heat and pour in the cream. Give it some space, because it will bubble up and fuss for a moment. When the bubbling settles, whisk in the vanilla and salt, then keep whisking until the caramel is smooth. Transfer it to a heatproof container and let it sit at room temperature for 30 minutes, then cover it and move it to the fridge until fully cold, at least 1 hour.
2. Shape the pie: Heat the oven to 425 degrees F with a baking stone set on the bottom rack, if you have one. Coat the apples with the remaining sugar and the flour, then add all of the caramel except 1/4 cup and toss again to spread it through the fruit. Do not worry when the caramel looks lumpy. Spoon the apples into the chilled pie shell, then lay the chilled top crust over them. Finish the edge however you like, make slits in the top crust, and chill the pie for at least 20 minutes before it goes into the oven.
3. Bake the pie: After the pie has chilled, brush the top crust with egg wash and add a sprinkle of sugar if you want. Set the pie on the lowest oven rack, directly on the preheated baking stone if you are using one, and put foil on the oven floor to catch any escaping juices. Bake for 20 minutes at 425 degrees F, turning the pie halfway through. Reduce the heat to 350 degrees F and bake for approximately 30 minutes more, until the crust is golden brown and the filling bubbles through the pie. If any areas of crust are browning too quickly, cover those spots with foil to keep them from burning. Let the pie cool for at least 3 hours before serving. Spoon the reserved caramel over the pie just before serving, if desired.