Deep Dish French Apple Pie with Salted Dark Caramel Sauce
For the crust:
1 1/2cupunbleached flour
For the filling:
10baking applespeeled, cored, and sliced (I used Granny Smith)
1/2cupsucanat or brown sugar
For the crumb topping:
For the caramel sauce:
1/2cupsucanat or dark brown sugar
For the pie crust, stir together the flour and salt. Cut the butter into small chunks and add to the flour, working it in with a fork or pastry cutter until the mixture resembles pea-sized crumbs.
Sprinkle in the milk, two tablespoons at a time, mixing lightly after each addition until the dough begins to hold together and cleans the sides of the bowl.
Gather the dough into a ball. Cover the bowl with plastic wrap and place in fridge while you prepare the filling.
Preheat the oven to 425, and lightly butter a cast iron skillet.
Add the sliced apples to a large bowl. Add flour, sucanat, lemon juice, and spices, and stir to coat the apples.
Prepare the crumb topping by blending the flour, sucanat, and spices. Cut in butter until mixture resembles coarse crumbs.
Roll out the pie crust dough on a lightly floured surface until you have a circle about 13 inches across.
Lay the pie crust in the skillet and fill with apple mixture. Evenly distribute the crumb topping over the apples.
Bake pie for 45-50 minutes. Cover pie with foil for the last 10-15 minutes if the crumb topping browns too quickly.
While the pie bakes, prepare the caramel sauce: Mix all ingredients in a saucepan over medium heat. Let the mixture bubble for 3 minutes, stirring constantly. Drizzle pie with caramel sauce before serving.