Caramel Apple Pie

Ingredients:

For the crust:

• 3 c. all-purpose flour, plus more for surface
• 1 c. (2 sticks) butter, cut into ½" pieces
• 2 tbsp. granulated sugar
• 1/2 tsp. kosher salt
• 1 tbsp. apple cider vinegar
• 6 tbsp. ice water (or more, if needed)

For the filling:

• 3 1/2 lb. assorted apples (Granny Smith, Honeycrisp, Gala) cored, peeled, and thinly sliced (about 7 apples)
• 1/4 c. packed dark brown sugar
• 2 tbsp. freshly squeezed lemon juice
• 1 tsp. cornstarch
• 1 tsp. cinnamon
• 1/2 tsp. pure vanilla extract
• 1/4 tsp. kosher salt
• 1/2 c. caramel, plus more for serving
• 1 egg beaten with 1 tbsp. water (egg wash)
• Coarse sugar, for sprinkling
• Ice cream, for serving

Directions:

• To make the crust, place the flour and butter in the freezer for 30 minutes before beginning the crust procedure.
• Combine the flour, sugar, and salt in a large mixing bowl. Cut the butter into the flour mixture with your hands or a pastry cutter until pea-sized and some little larger pieces form. 1 tablespoon at a time, add vinegar and ice water until the dough begins to come together and is moist but not wet and sticky (test by squeezing some with your fingers). The resulting mixture will be crumbly.
• Turn the dough out onto a lightly floured surface, divide it into two equal-sized balls, and flatten into disks (ensuring there are no/minimal cracks).
• Cover with plastic wrap and place in the refrigerator for at least 2 hours or up to overnight.
• Preheat the oven to 400°F and position a large baking sheet in the middle rack.
• Cook the apples, brown sugar, lemon juice, cornstarch, cinnamon, and salt in a large skillet over medium heat. Cook for 12 to 15 minutes, or until the liquid has thickened and the apples are soft. Allow cooling while rolling out the dough.
• Roll out one disc of dough into a 12" circle on a lightly floured board. Gently press the crust into a 9" pie pan. Trim the edge to a 1" overhang, then tuck under and crimp the edges. Layer apples on top of the crust, then drizzle with caramel.
• Roll out the second dough disc into a 12" round. Make ten strips. Place four strips on top of the apples. Fold back the first and third strips, then arrange the fifth slice over the apples in the other way, then layer the folded-back slices on top of the fifth slice. Fold the second and fourth strips back and repeat the lattice top with the remaining crust. Trim the strips and push them into the crimped crust. Freeze for 15 minutes, or until the crust is well cooled.
• Brush the cold crust with egg wash and top with coarse sugar. Place the pie dish on a prepared oven sheet and bake for 50 minutes, or until the crust is brown and the filling is bubbling. Cover loosely with foil if the crust begins to darken too rapidly. Allow cooling for at least 2 hours on a wire rack before serving.
• If desired, top with additional caramel and ice cream.