In a large mixing bowl of your stand mixer, using the paddle attachment, mix together the flour and salt.
Add the shortening and butter and mix on low until you get small pieces about the size of a pea. Slowly add the cold water, 1 tablespoon at a time until a dough forms. You’ll need between 5-6 tablespoons and this will take approximately 4 minutes.
On a lightly floured surface, roll the dough out to a quarter inch thickness. Be sure it is big enough to fit a 9x13 baking sheet. You will need approximately two-thirds of the dough for this. Lay the dough over the baking sheet leaving a little bit hanging over the edge. Roll the remaining dough into a ball, cover with plastic wrap and place it in the fridge. Cover and place the dough-covered baking sheet in the fridge to chill while we make the filling.
Melt the butter in a 10” skillet.
Add the apples and sauté over medium heat until soft and slightly browned, about 6-7 minutes.
Add the caramel sauce, brown sugar, salt, lemon juice, cinnamon, cornstarch and vanilla. Continue sautéing on medium heat until the mixture thickens and becomes bubbly, about 4-5 minutes. Allow to cool.
Preheat the oven to 375 °F.
Spoon the filling into the chilled crust. Roll the remaining dough and cut it into strips with a sharp knife or pizza cutter. Place the dough strip diagonally across the pie in a basket weave pattern. Pinch the edges of the pie around the outer edge of the pan.
Beat the egg and the remaining 1 tablespoon of water. Brush the egg mixture over the top of the visible dough.
Bake for 37-40 minutes or until the crust is golden brown and the caramel apple filing is bubbling.
Cool for at least 30 minutes before slicing and enjoy!
Notes
Keep leftovers, covered, in the fridge for up to 6 days. This can also be kept on the counter however it will only last for about 4 days.• You can freeze this pie, both before and after baking. If freezing before, do not add the egg wash and cover with plastic wrap, then with aluminum foil. Freeze for up to 3 months. When you are ready to bake, thaw in the fridge. Brush with the egg wash, then bake. If freezing after baking, cover with plastic wrap then with aluminum foil. Freeze for up to 4 months. Thaw on the counter and enjoy.• If you would like a full slab crust top, double the crust recipe. You must cut large slits into the top to allow steam to escape.• If you don’t want to use shortening in the crust, you can substitute with equal amounts of chilled butter.• If using a larger pan, you may need to pre-bake the crust before adding the filling. You will require more pie dough for a larger pan.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.