Caramel Topped Apple Pie

I saw this demonstrated in a youtube video, prepared by chef john of foodwishes.com. it sounded so good, so i jotted down the ingredients and instructions. i made it immediately, and it was fabulous. it's about the only apple pie i make any longer, and i thought others would like to make it, too. use whatever apples you like (chef john prepared his pie using gala apples, but i prefer granny smith apples). i also peel my apples, but chef john sliced his apples with the peels intact.

Steps

Press bottom crust into a 9-inch pie pan.

Place pie pan on foil-lined baking sheet.

Set aside.

In a saucepan , bring butter , flour , water , sugar , brown sugar , cinnamon and salt to a boil , stirring frequently.

Turn off heat.

Set pan aside.

Place top crust on cutting board.

Using a pizza cutter , cut crust into 8 strips.

Place apples in the bottom crust , slightly mounded in the center.

Cover apples with the cut dough strips , with four strips across and four strips vertical , weaving them in a lattice pattern if you wish.

Fold edges of bottom crust over the lattice edges to seal , then crimp edges of crust , making a scalloped edge on pie crust.

Spoon caramel sauce evenly over top crust , being sure to completely cover the top crust with caramel sauce.

Bake at 425f for 15 minutes , to start caramelization.

Reduce heat to 350f and bake an additional 35 to 40 minutes , or until apples are soft.

Let cool completely before slicing.

Ingredients

pastry for double-crust pie, butter, all-purpose flour, water, sugar, brown sugar, cinnamon, salt, baking apples