Homemade Salted Caramel Apple Pie

INGREDIENTS

-2 Pie Crusts (1 for bottom and 1 for top)
-Homemade salted caramel (1 cup sugar, 6 tablespoons unsalted butter, 1/2 cup heavy cream, 2 tablespoons Florida Pure Sea Salt)
-6-7 large apples; cored, peeled, and sliced
-1/2 cup sugar
-2 tablespoons lemon juice
-1/4 cup all-purpose flour
-1/4 teaspoon ground cloves
-1/4 teaspoon ground nutmeg
-1 and 1/2 ground cinnamon
-egg wash; 1 large egg beaten with 1 tablespoon milk
-Sprinkle of Florida Pure Sea Salt

SALTED CARAMEL INSTRUCTIONS

1. Heat sugar in a heavy-duty saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will clump and melt into a thick brown liquid as you stir; being careful not to burn.
2. Once melted, stir in butter until melted and combined. If the butter starts to separate or the sugar begins to clump, remove from heat and whisk to combine again. Cook for 1 minute without stirring.
3. Slowly stir in 1/2 cup of heavy cream. Allow mixture to boil for 1 minute without stirring.
3. Remove from heat and stir in Florida Pure Sea Salt. Allow caramel to thicken and cool before using.

APPLE PIE INSTRUCTIONS

1. Prepare your favorite pie crust recipe and chill.
2. Make your homemade salted caramel (recipe above).
3. To make apple pie filling: Place apple slices into a large bowl. Add sugar, lemon juice, flour, cloves, nutmeg, and cinnamon. Gently toss and set aside.
4. Roll out bottom layer of chilled pie dough onto floured work surface. Carefully place dough into a 9x2 inch pie dish. Tuck in the crust with your fingers and smooth. With a sharp knife, trim the extra crust.
5. Fill pie crust with apple pie filling. Pile them high! Drizzle with 1/2 cup of homemade salted caramel, save the rest for the topping.
6. Preheat oven to 400F.
7. Using the top layer of pie crust make the lattice crust. Using a pastry wheel (or sharp knife), cut 16 strips 1/2 inch wide. Thread the strips over and under one another, pulling back strips as necessary to weave. With a sharp knife, trim the extra crust. Crimp the edges of the dough with a fork or your fingers.
8. Lightly brush the lattice top with egg wash. Sprinkle with demerara/course sugar and Florida Pure Sea Salt.
9. Place the pie onto a large baking sheet and bake for 20 minutes. After 20 minutes turn the oven down to 375F and bake for an additional 40-50 minutes. The pie is done when the caramel begins to bubble up and a knife comes out relatively clean.
10. Cool pie for 4 hours before serving. Drizzle with extra salted caramel to serve.