Salted Caramel Apple Pie

• Vegetarian

• Produce

  • 8 Apples, medium

• Refrigerated

  • 1 Egg

• Condiments

  • 1 can Dulce de leche caramel sauce

• Baking & Spices

  • 1 tsp Cinnamon
  • 2 1/8 cups Flour
  • 1 tsp Salt
  • 2 tsp Sea salt
  • 1 tbsp Sugar
  • 3/4 cup Vegetable shortening

• Dairy

  • 3 tbsp Butter

• Liquids

  • 6 tbsp Water

Found on cleanandscentsible.com

Description

Ingredients

• 2 cups all purpose flour
• 1 tsp. salt
• ¾ cup vegetable shortening {cut into ½ inch cubes}
• 6-8 tbsp ice cold water
• 2 tbsp butter
• 8 medium apples peeled, cored, and cut into ½ inch cubes
• 1 tbsp. butter
• 2 tbsp. all purpose flour
• 1 can Dulce de Leche Caramel sauce {available in the sweetened condensed milk section}
• 1 tsp. cinnamon
• 1½ tsp. sea salt
• one egg, beaten
• 1-2 tbsp. sugar
• ½ tsp sea salt

Directions

• Combine the flour and salt in a large bowl. Add the shortening, working it into the mixture using a pastry blender until course crumbs form.
• Fill a bowl with water and some ice cubes. Sprinkle about 2-3 tbsp. of the water over the mixture distributing it evenly. Continue to add water 1 tbsp. at a time until the dough will hold together when pressed.
• Divide the dough into two balls, one slightly larger than the other and then flatten into ½ inch thick discs. Chill for at least 30 minutes.
• Cook the cubed apples with 2 tbsp. of butter in a large skillet for 10 minutes over medium heat. Allow to cool.
• In a sauce pan, melt 1 tbsp. of butter with the flour and cook on low for 1 minute. Add the caramel sauce, cinnamon and salt. Continue to cook for approximately 3 minutes.
• Combine approximately ¾ of the mixture with the cooled apples. Save the remaining caramel sauce for the topping.
• Preheat the oven to 375F. Lightly flour your workspace and roll out the larger ball of dough into a large circle to line the bottom and sides of your pie plate {approximately an 11 inch circle}. Place the dough in a nine inch pie plate and fill with the apple mixture.
• Roll out the remaining dough to form the top of the pie. Brush the edges of the pie with the beaten egg and press to seal. Cut some vent slits in the center of the pie. Brush the top of the pie with egg and sprinkle with the sugar and salt. Bake for 55-60 minutes until the crust is golden brown.