Brown Sugar Caramel Apple Pie

Brown Sugar Caramel Apple Pie
Makes 1(9-inch) deep-dish pie
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  1. 2⅔ cups all-purpose flour
  2. 2 teaspoons granulated sugar
  3. 1 teaspoon kosher salt
  4. 1 cup cold unsalted butter, cubed
  5. ¼ cup apple cider vinegar
  6. ¼ cup ice water, strained
  1. ⅓ cup granulated sugar
  2. ⅓ cup firmly packed light brown sugar
  3. 3 tablespoons cornstarch
  4. 1½ teaspoons apple pie spice
  5. ⅛ teaspoon salt
  6. 6 cups sliced peeled apples, such as Gala or Fuji (approximately 2½ pounds)
  7. 1 tablespoon fresh lemon juice
Egg wash
  1. 1 large egg
  2. 1 tablespoon water
  3. Sparkling sugar
  1. Preheat oven to 375º.
  2. For crust: In the work bowl of a food processor, pulse together flour, granulated sugar, and salt. Add butter, pulsing until mixture is crumbly. With processor running, pour vinegar and ¼ cup ice water through food chute in a slow, steady stream just until dough comes together.
  3. Turn out dough onto a lightly floured surface, divide in half, and shape into two disks. Wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 3 days. Remove from refrigerator 15 minutes before using if dough has been stored overnight.
  4. On a lightly floured surface, roll 1 disk to a 12-inch circle. Transfer to a 9-inch deep-dish pie plate, pressing into bottom and up sides. Fold edges under, and crimp, if desired.
  5. For filling: In a large bowl, whisk together granulated sugar, brown sugar, cornstarch, apple pie spice, and salt. Add apples and lemon juice to sugar mixture, and toss. Spoon into crust.
  6. For egg wash: In a small bowl, whisk egg and 1 tablespoon water.
  7. On a lightly floured surface, roll out remaining dough to ⅛-inch thickness. Using small cookie cutters, cut out leaf shapes; place on top of pie. Brush with egg wash, and sprinkle with sparkling sugar.
  8. Bake until crust is golden brown and apples are tender, 45 minutes, loosely covering with foil during last 10 minutes to prevent excess browning. Serve warm.
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