An sinful take on a traditional apple pie. Enjoy! 
1 perfect pie crust (recipe below)
Salted caramel (recipe below)
8 tart apples, cut into thin slices
1/4 cup brown sugar
1 tbsp cinnamon
1/2 tsp nutmeg
1 egg
1 tbsp granulated sugar (for sprinkling)
First make the perfect pie crust (recipe below) courtesy of Ina Gartin and refrigerate until ready to roll out. Then make the salted caramel and set aside.
Preheat oven to 400 degrees.
Peel, core and and thinly slice apples, preferably Granny Smith apples. (To prevent apples from turning brown place in a bowl of lemon water.) At this time mix brown sugar and spices together in a bowl. Add apples, which have been patted dry to the sugar mixture, mix and set aside.
Now roll out the pie dough and form into a nine inch pie baking dish. Leave an inch of dough over the edge of the pie dish. Begin filling the pie dough with apples, placing them in 2 uniform layers and top with a layer of caramel. Continue this process with layers of apples and caramel. Roll out the second disk of pie dough and add to the top of the apple pie. Crimp edges together in a decorative fashion and cut 3 - 1 inch slits in the top so stem can escape as the pie bakes.
Crack an egg in dish with a tablespoon of water and whisk. Brush egg wash over the edges and top of pie crust. Sprinkle with sugar and place on a baking sheet. Bake for 1 hour or until it starts to bubble inside and the crust turns golden brown.
Enjoy!
Note: If the crust begins to brown to quickly loosely cover with foil.
Perfect pie crust recipe:
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
1/3 cup very cold vegetable shortening, such as Crisco
1/2 cup ice water
Cut the butter in 1/2 inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn't stick to the board. (You should see bits of butter in the dough.) Fold the dough in half, ease it into the pie pan without stretching at all and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
1/2 cup water
1 cup sugar
1/2 cup butter, unsalted
1/2 cup half & half
1 tsp salt
In a saucepan over medium heat combine water and sugar until sugar is dissolved and the liquid starts to lightly bubble. Add butter and continue to cook until liquid starts to turn a golden brown color. Add half and half off the heat, stir and add salt. Set aside to cool.
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