Good old apple pie. It’s America’s favorite, right?
Well, add in the caramel you enjoyed on your candy apple at the carnival growing up, along with some grown up sea salt and you’ve got yourself some magic: Salted Caramel Apple Pie.

Salted Caramel Apple Pie

Crust:
Basic Pie Crust:
(2 crusts)
16 Tbs. ice cold butter, cubed into 1/2″ squares (2 sticks)
3 1/2 cups all purpose flour
2 large eggs
2 Tbs. apple cider vinegar
1 pinch salt
2-3 Tbs. ice cold water

Preheat the oven to 375 degrees.
Using your fingers, toss the butter cubes in the flour to coat. Flatten and press to immerse in the flour – handling as little as possible. Stir in the egg and vinegar (and salt) with your fingers and add a little water…a touch at a time…until the texture is just right for flaky dough. Remember, the more you touch it, the tougher it will be. (You can also do this process in a food processor, pulsing, so that the butter does not get too warm).
Divide the dough into two balls and place between two layers of parchment to roll out into two discs.

Filling:
3 large Fuji apples, cored and finely chopped
16 oz. caramel chips
1 tsp. sea salt (Hamptons Sea Salt is my favorite)

In a medium pot over medium heat, cook the apples until soft, stirring often.
Remove from heat and stir in the caramel chips, as well as the salt.

Assembly:
Carefully lay one pie crust disc into a pie plate, folding under the edges and fluting the sides for a decorative effect. Fill the crust with the salted caramel apple filling. Then, slice the second round into long “ribbons” and form a lattice top over the filled pie plate.

Bake for about 35-40 minutes, until the crust is golden brown.

Allow to cool before slicing. 
And, go ahead, serve the slices a la mode.