3 1/2 lb. Assorted apples (Granny Smith, Honeycrisp, Gala) peeled and sliced finely (somewhere about nine apples)
1/4 c- packed dark brown sugar
2 tbsp- freshly squeezed lemon juice
1 tsp- cornstarch
1 tsp- cinnamon
1/2 tsp- pure vanilla extract
1/4 tsp- kosher salt
1/2 c- caramel, plus more for serving
1- egg beat with
Step 1– Before beginning, set the flour as well as the butter into the freezer for about 25-30 mins.
Step 2– Firstly whisk the sugar, salt, and flour in a bowl. Later on, add butter by cutting it apart into the mixture until fine and small. Secondly add Vinger as well as ice water in small 1 tbsps at a time, as the dough comes together and is damp that’s the cue to stop.
Step 3– So, drop the dough and roll around a floured surface, moreover form into two equal-sized balls, and then use a roller to roll it until the dough is completely flat.
Step 4– Wrap with a plastic wrapper and place it in the refrigerator until the dough is colder, time: 2hrs-overnight.
Step 5– Accordingly, Place a baking sheet on the rack and preheat the oven to 400 degrees.
Step 6– Set apples, brown sugar, cornstarch, salt, cinnamon, as well as lemon juice in a skillet over medium heat. Continue cooking until the liquid gets thickened and apples get much tenderer, which may take between 10 to 17 mins.
Step 7– Flour the surface and roll one ball of dough into a circular disc. Attach the crust into a plate furthermore, moderately press it onto it. Trim the edges that hang around the plate and later tuck it under itself. Set the apples on the crust and then drizzle caramel over the apples.
Step 8– Roll out the second disc of dough into a circle. Moreover, cut into lines, and place a few over the apples. Double over the other stripes a few times and continue to do so with the remaining crust. Trim the lines and press onto the crimped crust and let it freeze for 15 mins until crust is chilly.
Step 9– Paint the crust with egg wash and powder with coarse sugar. Prepare the pie plate to the preheated baking sheet and bake until the crust gives off a golden color and the filling is fizzling this may take somewhere between 40-50 mins. Lastly, If you notice the crust is darkening fast then wrap it with a foil wrapper.