Lattice Crust Apple Pie

Directions

Salted Caramel Sauce

1. In a medium saucepan combine water, sugar and salt. Bring mixture to a boil over medium heat stirring occasionally until sugar has dissolved and comes to a boil.
2. Continue to cook over medium heat until sugar mixture is light amber in colour. Swirl pot occasionally during this stage. Do not stir (approx. 20 minutes).
   
3. Remove from heat and add cream, butter and vanilla (mixture will bubble and double in size then settle).
4. Once mixture begins to settle, stir just until combined.
   
5. Let sauce cool before using in apple pie filling.
   
6. Salted Caramel Sauce can be refrigerated for up 2 weeks in an air-tight container.

 Apple Filling

1. In a medium bowl, toss prepared apples in lemon juice. Let sit for 10 minutes.
   
2. Mix cornstarch and cinnamon together.
3. Coat prepared apples with mixture.
4. Mix in ⅓ cup prepared Salted Caramel Sauce.

Assembly

1. Preheat oven to 375°F (190°C).
2. In a small bowl mix egg and water together for egg wash. Set aside.
3. To thaw pie crust for top - remove from freezer and invert crust on a piece of parchment paper. Remove foil container and let thaw for 1 hour. Roll out thawed pie crust slightly on parchment paper. Cut into 10 strips ½" wide.
   
4. To thaw pie crust for base - remove from freezer and let thaw in container for 30 minutes. Prick thawed pie crust with a fork to avoid air pockets. Fill Kinnikinnick Pie Crust base with Apple Filling.
5. For lattice top - Lay 5 strips of the ½" wide strips parallel on top of the filling leaving ½" space between them.
6. Fold back every other parallel strip.
   
7. Place one strip of ½" dough perpendicular to the parallel strips across the end of the pie leaving ½" space at the edge of the pie. Unfold the folded strips over this strip.
8. Fold back every other parallel strip.
   
9. Continue with the same pattern, laying 4 more perpendicular strips, one at a time, unfolding the parallel strips over each. Remember to keep even spacing between the strips.
10. Continue until the weave is complete over the top of the pie.
11. Trim edges of the strips so they are even with the bottom crust.
12. In a small bowl, mix egg and water for egg wash. Moisten edges of pie with egg wash. 
13. Flute edge by pressing both top strips and bottom layer of pie crust together.
14. Egg wash top of pie and sprinkle with 2 tablespoons granulated sugar.
15. Bake in preheated oven for 40 minutes. Serve with remainder of Salted Caramel Sauce.
    

Yields 1 pie