Spiced Apple Pie

Preheat oven to 400º F / 200º C.

Place the bottom crust in a 9-inch pie pan; prick the bottom with a fork.

For Salted Caramel:

In a medium saucepan, cook sugar and water over low heat, until the sugar is dissolved. Add the butter and bring to a slow boil. Simmer until the mixture turns a deep amber color, about 15 minutes. Remove from heat and add cream; the mixture will bubble and steam. Return to heat and whisk over low heat; sprinkle in the sea salt.

For Apple Filling:

While the caramel is boiling, coat sliced apples with lemon juice. Set aside.

In a small bowl, combine sugar, flour, cinnamon, allspice, and nutmeg. Sprinkle spice mixture over the apples, gently mix and coat the apples.

To Assemble:

Place 1/3 of the apples on the bottom crust and pour 1/3 of the caramel mixture over the apples. Repeat twice more.

Place the remaining pie crust over the top and flute the edges of the crust. Brush the crust with egg wash and sprinkle lightly with sugar and sea salt.

Place pie on baking sheet and bake for 20 minutes. Reduce heat to 350º F / 180º C and bake an additional 35 to 40 minutes, or until the top crust is golden brown and the apples are soft.