Chef John's Caramel Apple Pie

Ingredients ½ cup white sugar ½ cup brown sugar 6 tablespoons unsalted butter ¼ cup water

¼ teaspoon cinnamon 1 pinch salt 1 pastry for double-crust pie (see footnote for recipe link) 5 apples - peeled, cored and sliced

Directions Collect ingredients. Heat the oven to 425°F (220°C).

Mix white sugar, brown sugar, butter, water, cinnamon, and salt in a saucepan over medium heat. Set aside after boiling.

For a 9-inch pie plate, roll out half the crust. Fill pie pan with bottom crust and apple slices.

Roll top crust into 10-inch circle. Use a sharp paring knife or pastry wheel to cut 8 (1-inch) strips.

Make a lattice with pastry strips one by one. Crimp the lattice strips' ends under the bottom crust to seal.

Cover pie with butter-sugar mixture, covering lattice and letting sauce drip through crust.

Bake for 15 minutes in preheated oven. Reduce heat to 350 degrees F (175 degrees C) and bake for 35–40 more minutes until the crust is golden brown, the caramel on top is set, and the apple filling is bubbling. Let cool completely before slicing.