8 large granny smith apples, peeled and thinly sliced
3 tablespoons lemon juice
¼ cup all-purpose flour (30 g)
⅔ cup granulated sugar (130 g)
2 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
2 premade pie crusts, thawed if frozen
1 large egg, beaten
¾ cup heavy cream (180 mL)
¾ cup light brown sugar (165 g)
2 tablespoons honey
3 tablespoons unsalted butter
sea salt, for garnish
Nutrition Info
Calories 644
Fat 27g
Carbs 102g
Fiber 8g
Sugar 66g
Protein 5g
How to Make It
1. Step
Preheat the oven to 375°F (190°C).
2. Step
In a large bowl, combine the apple slices, lemon juice, flour, sugar, cinnamon, and nutmeg. Toss until the apples are well coated.
3. Step
Lay 1 of the pie crusts in a 9-inch (23-cm) pie dish. Add the apple slices to the bottom of the crust. Place the other pie crust over the apple slices.
4. Step
Trim any extra dough from the edges. Press the rounded edge of spoon facedown around the edge, making shallow indentations to crimp the crusts together.
5. Step
Cut 4 slits in the top of the pie for ventilation, then brush with the beaten egg.
6. Step
Bake the pie for 50-60 minutes, or until the crust is golden brown and no grey-ish or undercooked pastry remains. Let cool completely.
7. Step
In a medium saucepan, combine the heavy cream, brown sugar, and honey. Cook over medium heat until the sugar is dissolved, about 2 minutes.
8. Step
Whisk in the butter and bring to a boil.
9. Step
Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the caramel reaches a thick consistency.
10. Step
Let the caramel sauce cool for 5 minutes, then pour over the pie. Sprinkle with flaky sea salt.
