Ingredients:
For the Crust:
2 1/2 cups all-purpose flour
1 cup unsalted butter, cold and cubed
1/4 cup granulated sugar
1/4 teaspoon salt
1 large egg yolk
6 tablespoons ice water (more if needed)
For the Filling:
6 large apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1/2 cup chopped walnuts
1/2 cup caramel sauce (store-bought or homemade)
For the Caramel Sauce (if homemade):
1 cup granulated sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
1/4 teaspoon sea salt
Instructions:
Prepare the Crust:
In a large bowl, combine flour, sugar, and salt. Add the cubed butter and cut it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Mix egg yolk with 3 tablespoons of ice water and add to the flour mixture. Stir until the dough begins to come together, adding more water if necessary.
Divide the dough into two equal parts, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Prepare the Filling:
In a large bowl, toss apple slices with granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice until well-coated. Fold in the chopped walnuts.
Prepare the Caramel Sauce (if homemade):
In a medium saucepan, heat granulated sugar over medium heat, stirring constantly until it melts and turns a deep amber color. Carefully add butter and stir until melted and smooth. Slowly whisk in heavy cream and salt until well combined. Remove from heat and let cool.
Assemble the Pie:
Preheat the oven to 425°F (220°C). Roll out one dough disc on a floured surface and fit it into a 9-inch pie dish. Pour the apple filling into the crust, then drizzle with caramel sauce.
Roll out the second dough disc and place it over the apples. Trim, seal, and crimp the edges. Cut slits in the top to allow steam to escape.
Bake for 45-50 minutes or until the crust is golden brown and the filling is bubbling. Let the pie cool for at least 2 hours before serving to allow the filling to set.
Serve:
Slice and serve warm or at room temperature. Optional: serve with a scoop of vanilla ice cream.