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In a large bowl, cut the butter into the flour and salt.
Cut in until you have pebbles-sized pieces.
Add in the water a little at a time until it's combined. You may need to add additional cold water to make the dough the correct consistency.
Divide the dough into two even balls of dough. Be sure to add some flour to your counter beforehand, so it doesn't stick.
Flour a sheet of parchment paper on a work surface.
Roll the pastry dough out to about 1/4" thick.
Repeat with the other ball of dough.
Cover the dough and chill.
In a large bowl, combine the apples with the sugar, cornstarch, apple juice, lemon juice, cinnamon, and nutmeg.
In a large skillet, melt the butter over medium-high heat.
Once melted, add in the apple mixture and cook, stirring regularly, for about 8 - 10 minutes, or until the apples have softened.
Remove from heat.
Stir in the vanilla extract. Set aside.
Once the dough has chilled, remove one tray from the fridge.
Cut the dough into circles using a 3-inch cookie cutter.
Transfer the dough circles to baking sheets lined with parchment paper, spacing each about two inches apart.
Remove the second tray from the fridge.
Cut the dough into thin strips that are about 4 inches long. You will need 6 strips per pie.
Once you have your circles and lattice cut, preheat the oven to 375F.
Spread about 1/2 tablespoon of caramel onto the center of each of the circles. Covering about the size of a quarter in the middle.
Add 1 ½ tablespoons of the apple mixture on top of the caramel and in the center.
Arrange the lattice tops over each disk by placing three strips horizontally with a small space in between each strip.
Add three strips vertically over the horizontal strips, pressing the edges a little bit so they stick to the bottom dough.
To make the egg wash, beat the egg with the water in a small bowl.
Brush each lattice with egg wash.
Mix your sugar and cinnamon, and sprinkle on top of each of the pies.
Bake for about 25 - 30 minutes, or until the dough is golden brown.
Remove from the oven and serve warm.