Salted Caramel Apple Pie

Directions

Salted Caramel Sauce

1. In a medium saucepan combine water, sugar and salt. Bring mixture to a boil over medium heat stirring occasionally until sugar has dissolved and comes to a boil.
2. Continue to cook over medium heat until sugar mixture is light amber in colour. Swirl pot occasionally during this stage. Do not stir (approx. 20 minutes).
   
3. Remove from heat and add cream, butter and vanilla (mixture will bubble and double in size then settle).
4. Once mixture begins to settle, stir just until combined.
5. Let sauce cool before using in apple pie filling.
6. Mixture can be refrigerated for up to 2 weeks in an air- tight container.

Apple Filling

1. In a small bowl mix egg and water together to make an egg wash. Set aside.
   
2. In a medium bowl toss prepared apples in lemon juice, let sit for 10 minutes.
   
3. Mix cornstarch and cinnamon together. Coat prepared apples with mixture. Mix in ⅓ cup prepared Salted Caramel Sauce.

Assembly

1. Preheat oven to 375°F (190°C).
2. To thaw pie crust for top - remove from freezer and invert crust on a piece of parchment paper. Remove foil container and let thaw for 1 hour. Roll out thawed pie crust slightly on parchment paper.
3. To thaw pie crust for base - remove from freezer and let thaw in container for 30 minutes. Prick thawed pie crust with a fork to avoid air pockets.
4. Fill Kinnikinnick Pie Crust base with Apple Filling.
5. In a small bowl mix egg and water for egg wash.
6. Moisten edges of filled pie with egg wash and top pie with rolled out Kinnikinnick Pie Crust.
7. Flute edges pressing both top and bottom layers of pie crust together.
8. Vent top of pie crust with 3 slits or a design in center.
9. Egg wash top of pie and sprinkle with 2 tbsp granulated sugar.
   
10. Place pie on baking tray and bake in preheated oven for 40 minutes.
11. Serve with remainder of Salted Caramel Sauce.
    

Yields 1 pie