Caramel Apple Pie

 
Baseball season just ended, and a wintertime filled with the kitschy joys of American commercialism will soon be here!  What better way to celebrate than with some baseball and apple pie?  And let me tell you: I've been making this pie for quite awhile now, and I think it's my best one.  (And take a look at the cool vintage fabric, doubling as a tablecloth, underneath the pie.  1960s baseball heaven!)

It's so delicious served warm.  And it's delicious cold, too.  But let me give you some advice: eat it when it's still hot, just out of the oven.  And when you go in for the leftovers, I strongly recommend re-heating and adding a scoop of vanilla ice cream (almost everything, I've come to realize, is better a la mode). 

Now that the World Series has come and gone (leaving the Pittsburgh Pirates behind for another year), I can't think of a better song than Whiskeytown's "Empty Baseball Park."  Thanks, Ryan Adams.

Preheat oven to 400 degrees F.

Pie Crust:
*By now, I think you know the drill.  For pies that require a crust on both the bottom and top, you've gotta double the recipe.  Here's the recipe already doubled.  Once you have the two crusts, rest one in the bottom of your pie dish and set the other aside until you've filled the pie and are ready to bake. 

Apple Filling:
--6 large Granny Smith apples, peeled and sliced thinly
--1/4 c. flour
--1/4 c. dark brown sugar
--2 tsp. cinnamon
--1 tsp. vanilla
--pinch of salt
--4 tbsp. butter, chopped
--1 egg (set aside for an egg wash)
--1 tbsp. turbinado sugar (for dusting)

In a large bowl,  combine all ingredients until apples are fully coated.  Line the bottom of the pie crust with the butter pieces, spaced relatively evenly.  Pour in the apples.  Set aside until you've finished the caramel sauce (below).

Caramel Sea Salt sauce:
(*Adapted from Ina Garten's caramel recipe.  Thanks, Ina!)
--1 1/2 c. granulated sugar
--1/3 c. water
--1 1/4 c. heavy cream
--1 tsp. sea salt

Combine water and sugar in medium saucepan and heat over low until the sugar has completely dissolved.  Increase heat to medium-high and allow to boil until the mixture turns a golden brown in color (approx. 5-7 minutes).  Stir occasionally with a wooden spoon, and monitor it very carefully to avoid burning.  Slowly add the cream and stand back a bit so you don't get splashed.  Simmer just until the cream has dissolved and the caramel is smooth (approx. 2-3 minutes).  While it's still warm, pour evenly over the contents of the apples.

Add the top pie crust and crimp edges (trim the edges if need be, and save the extra dough--you can always roll it out and bake it with butter, cinnamon, and sugar for an extra treat later).  Beat the egg in a small bowl and brush the egg wash over the top of the pie, avoiding the crust edge.  Sprinkle turbinado sugar and generously on top.

Bake for 45-50 minutes, or until top is crisp and golden.  Remove from oven and allow to cool just a bit before cutting into this completely delicious dessert.