Ingredients
Dough for double-crust pie1-1/3 cups sugar plus 2 tablespoons sugar, divided2/3 cup heavy whipping cream1/2 cup butter, cubed1-1/2 teaspoons sea salt6 medium apples, thinly sliced (about 7 cups)5 medium lemons, juiced2 tablespoons all-purpose flour1 teaspoon apple pie spice 3 dashes Angostura bitters1 large egg, room temperature, beaten Coarse sugar and additional sea salt, optionalOptional: Vanilla ice cream and caramel ice cream topping
Preparation
Preheat oven to 375°. On a lightly floured surface, roll half of dough to 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim crust even with rim.
In a large saucepan, add 1 cup plus 2 tablespoons of sugar, butter and 1/4-cup water. Gently stir, pulling edges towards center until mixture is is a deep golden brown, 15-20 minutes. Remove from the heat; immediately and gradually whisk in the cream until blended; add salt. Set aside.
Toss apples and lemon juice in a large bowl; set aside. In a small bowl, combine remaining 1/3 cup sugar, flour, apple pie spice, and bitters; toss with apples to coat.
Layer 1/3 of the apples in bottom of crust, then spoon 1/3 of the caramel sauce in an even layer. Continue layering with half the remaining apples and caramel sauce. Repeat with remaining apples and caramel. With remaining dough create a lattice crust; place on top of apples.
Brush top with egg; sprinkle with sugar and additional salt, if desired. Bake 20 minutes; reduce oven temperature to 325°, bake until golden brown and apples are tender, 25-35 minutes more. Cool completely. If desired, serve with vanilla ice cream and caramel sauce.
