Directions

1. To make the sauce, add the sugar in an even layer over the bottom of a heavy 4 quart sauce pan. Cook sugar over low heat, whisking as it begins to melt using a Mix-Stir. Stop whisking once all the sugar has melted. Swirl the pan occasionally as the sugar cooks. Cook until the sugar turns a deep golden amber color. Watch carefully as the sugar can quickly go from perfect to burned. Using an instant read thermometer, cook the sugar until it reaches 350°F. Add the butter and stir until butter is completely melted. REMOVE FROM HEAT and carefully add the cream. Be sure to protect your hands and arms as the mixture will bubble and steam. Whisk until the cream is incorporated and the caramel is smooth.
2. Add the sea salt. Set aside.
3. Preheat oven to 400°F. Place a cookie sheet in lower third of preheating oven to bake pie on.
4. To make the filling, combine the first 6 filling ingredients in a large bowl. Add apples and lemon juice and toss to coat evenly.
5. Using a floured rolling pin, roll out one dough disk on a lightly floured surface into a 12-inch round. Place dough in a 9- to 9 1/2-inch deep dish glass or ceramic pie pan. Press dough against bottom and up sides of pan without stretching. Leave a 1 inch overhang, trim dough edge.
6. Layer 1/3 of apples on bottom of crust. Pour 1/3 cup caramel sauce over apples. Add 1/3 apples and 1/3 cup caramel sauce. Add third layer of apples and 1/3 cup caramel sauce. Dot with butter.
7. Roll remaining dough disk into a 12-inch round and cut into 1 inch lattice strips (a Pizza Cutter works great for this). Attach the lattice crust to the pie, fluting the edges. Brush some caramel sauce on top, sprinkle with sugar and sea salt.
8. Place pie on baking sheet and bake for 20 - 25 minutes. Lower heat to 350°F and bake an additional 35 – 40 minutes or until apples are soft. To test for doneness, pierce apples with a knife.
9. Cool on wire rack 3 hours to serve warm or cool completely.
10. To serve, drizzle with warmed caramel sauce.