Pumpkin Spice Caramel Apple Pie

Ingredients

• 1 double pie crust, store-bought or homemade, rolled
• 3 pounds apples, peeled, cored, and thinly sliced
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1 cup canned pumpkin puree
• 1/2 cup heavy cream
• 1/3 cup granulated sugar
• 1 large egg
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1 large egg, beaten, for egg wash
• 1/3 cup caramel sauce
• 1 pinch flaky sea salt, for garnish

Method

1. 1

   Preheat the oven to 400°F. Fit one rolled pie crust into a 9-inch pie dish, pressing it into the bottom and up the sides, then trim any excess overhang.

2. 2

   In a large bowl, toss the sliced apples with granulated sugar, brown sugar, flour, cinnamon, and lemon juice until evenly coated.

3. 3

   In a separate bowl, whisk together the pumpkin puree, heavy cream, 1/3 cup sugar, egg, pumpkin pie spice, and salt until smooth.

4. 4

   Spread the pumpkin mixture evenly over the bottom of the prepared crust.

5. 5

   Pile the sugared apple slices over the pumpkin layer, mounding slightly in the center.

6. 6

   Roll out the second crust and lay it over the apples, or cut into strips and weave into a lattice. Trim, fold, and crimp the edges to seal.

7. 7

   Brush the top crust with the beaten egg and cut 3 to 4 small slits for venting if using a solid top.

8. 8

   Place the pie on a baking sheet and bake at 400°F for 20 minutes.

   20:00 · Initial bake at 400°F
9. 9

   Reduce the oven temperature to 350°F and continue baking until the crust is deep golden and the apples are tender when pierced, 55 to 65 minutes. Tent the edges with foil if they brown too quickly.

   55:00 · Bake at 350°F
10. 10

    Remove the pie from the oven and let it cool on a wire rack for at least 3 hours to allow the filling to set before slicing.

11. 11

    Drizzle each slice with caramel sauce and a pinch of flaky sea salt just before serving.