Rose Salted Caramel Apple Pie

My husband and I lived in Hawaii about a decade ago...the fruit there of course was fabulous...pineapples, starfruit, apple bananas...yet I found myself missing apples...yes, apples. Occasionally, the natural food store (which was a 2 mile hike from where we lived) would get in one box of pink lady apples. It was so exciting! They were probably $2 each, yet worth every penny. Isn't it funny the things we miss when we don't conveniently have access to everything we are used to?So, as we made our way back to California, I have a tradition of baking an apple pie every fall. This year, I tossed freshly picked apples in my rose salted caramel which resulted in the ultimate caramel apple pie. Don't you just love fall?Rose Salted Caramel Apple Pie:Ingredients:3 pounds of organic apples, peeled + cored + sliced1 tablespoon organic cornstarch1/2 cup organic cane sugar1 tablespoon fresh lemon juice1/2 cup rose salted caramelRose Salted Pie Crust (recipe below)1 organic egg yolk + 2 teaspoons cream for egg washCaster sugarDirections:Make the pie crust (see recipe below). While the dough is resting in the fridge, make the caramel. Allow to cool. Meanwhile, toss the apples in sugar, lemon juice, and cornstarch. Add the cooled caramel and mix.Preheat oven to 375 degrees Fahrenheit. Butter a 9” ceramic pie dish and press one dough round in pie dish. Cut the second round of dough into strips (about 3/4” width) for the lattice top. Pour in caramel apple mixture and place lattice on top, decorating as you wish. Crimp edges. Whisk egg yolk and cream to create an egg wash. Brush exposed dough with egg wash. Sprinkle with caster sugar. Place dish on baking sheet and bake for about 90 minutes. Keep an eye on the pie as you will want to cover with a pie guard or foil tent if the crust browns quickly. Allow pie to cool for at least 30-45 minutes before serving.Rose Salted Pie Crust: Makes enough for one pie using a 9″ ceramic dishIngredients:2 3/4 cup organic all-purpose flour1 teaspoon rose salt1 cup of cold-cold-cold butter cut into 1/2 inch cubes1/2 cup ice cold waterDirections:Mix the flour and salt in a food processor, pulsing a few times. Add the cubes of butter. Mix for another 10 seconds. Add the cold water in a slow stream until small beads of dough begin to form. Place the dough on a work surface sprinkled with flour and form into two disks. Handle the dough as little as possible…this results in a super flaky dough. Roll out both disks to about 10”. Wrap the dough in plastic wrap. Keep in the fridge until ready to use…Recipe + Photography by Cassie Winslow