Salted Caramel Apple Pie: A Gluten-Free Treat for the Soul

Step 1: Prepare the Crust

1. Mix the gluten-free flour, sugar, and salt in a large bowl.
2. Cut in the cold butter with a pastry cutter until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, and mix until the dough comes together. It should hold its shape but not feel sticky.
4. Divide the dough into two disks, wrap in plastic, and refrigerate for at least 30 minutes.

Step 2: Make the Salted Caramel Sauce

1. Heat the sugar in a saucepan over medium heat, stirring constantly until it melts into a thick amber liquid.
2. Add the butter and stir until fully combined (careful, it bubbles!).
3. Slowly pour in the heavy cream while stirring. Cook for 1 minute, then remove from heat and stir in sea salt. Set aside to cool.

Step 3: Prepare the Filling

1. Toss the sliced apples in a large bowl with the sugars, flour, cinnamon, nutmeg, and lemon juice.
2. Add ⅓ cup of the salted caramel sauce and mix gently to coat the apples.

Step 4: Assemble the Pie

1. Preheat the oven to 375°F (190°C).
2. Roll out one disk of dough on a floured surface and press it into a 9-inch pie pan.
3. Fill the crust with the apple mixture, mounding it slightly in the center.
4. Roll out the second dough disk and place it over the filling. Trim and crimp the edges, then cut small slits on top for ventilation.
5. Brush with egg wash and sprinkle a little sugar on top for a golden finish.

Step 5: Bake

1. Place the pie on a baking sheet to catch any drips. Bake for 50–60 minutes, or until the crust is golden brown and the filling is bubbling.
2. Cool for at least 2 hours to set.

Step 6: Serve

1. Drizzle extra salted caramel on top before serving.
2. Add a scoop of vanilla ice cream or whipped cream for extra indulgence.