Homemade Pie Crust
315 g all-purpose flour (spoon & level)
1 tsp salt
90 g unsalted butter, chilled and cubed
148 g vegetable shortening, chilled
120ml ice water
(2 crusts; 1 for bottom and 1 for lattice top)
Walden Farms Caramel Dip
6 large apples, cored, peeled, and thinly sliced
100 g granulated sugar
2 tbsp fresh lemon juice
31g all-purpose flour (spoon & level)
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 1/2 tsp ground cinnamon
Egg wash: 1 large egg beaten with 1 Tablespoon milk
Optional: coarse sugar for sprinkling on crust
Prepare Homemade Pie Crust
Mix the flour and salt together in a large bowl. Add the butter and shortening.
Using a pastry cutter or fork, cut the butter and shortening into the mixture until it's pea-sized bits (a few larger bits are ok).
Measure 120ml of water in a cup. Add ice and stir.
Slowly add the cold water, 1 tbsp at a time, stirring after every tablespoon until water is fully incorporated.
Stop adding water when the dough begins to form large clumps.
Transfer dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.
Wrap each disc tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days).
When you are ready to use your chilled dough, roll out with a rolling pin. Remember to be gentle! Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Visible specks of butter and fat in the dough are perfectly normal and expected!
Prepare the apple filling as the dough is still chilling: Place apple slices into a very large bowl. Add sugar, lemon juice, flour, cloves, nutmeg, and cinnamon. Gently toss to combine. Set aside.
Build the Pie
Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches (2.5 cm) in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small, sharp knife, trim the extra overhang of crust and discard.
Fill the pie crust with the apples. Fill the pie crust all the way to the top, packing the apples in tightly as you go. Drizzle with 118 ml of the Walden Farms Caramel Dip, reserving the rest for topping.
Preheat oven to 400°F (204°C).
Make the lattice crust: Get the other disc of chilled pie dough from the refrigerator. Roll the dough out, 12 inches (2.5 cm) in diameter. Using a pastry wheel, or sharp knife, cut 16 strips 1/2 inch (1.25 cm) wide. Use a clean measuring tape or ruler as a guide to assure the lines are straight. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Using a small and sharp knife, trim the extra overhang. Crimp the edges of the dough with a fork or your fingers.
Lightly brush the lattice top with the egg wash. Sprinkle with coarse sugar.
Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 40-50 minutes. If the top of your pie is getting too brown, cover loosely with aluminum foil. The pie will be done when the caramel begins to bubble up.
Allow the pie to cool for 4 hours before serving. Drizzle the pie with the extra Walden Farms Caramel sauce to serve. This apple pie is best served on the same day but can be stored in the refrigerator for up to 3 days.
Make Ahead Instructions: The pie crust dough can be made ahead of time and stored in the refrigerator for up to 5 days.
Apples: Slice your apples a uniform thickness.