Add the flour, the salt, and the sugar to the bowl of a food processor fitted with a blade. Pulse a few times to mix.
2 ½ cups flour, 2 tablespoons sugar, 1 teaspoon sea salt
Dice the butter and add it to the work bowl. Pulse 10 to 15 times until the flour resembles a coarse sand.
½ cup butter
Turn the food processor on and add the buttermilk. Keep the food processor on until the dough mostly comes together.
½ cup buttermilk
Turn the dough out onto the counter and press it together. Wrap it in plastic wrap and put it in the fridge while you assemble the rest of the ingredients for the pie.
Make The Bourbon Caramel Sauce
Add the sugar to a small saucepan. Turn the heat to medium. Add the water. Heat until the mixture is bubbly and turns a lovely golden honey color.
1 cup granulated sugar, ¼ cup water
PRO TIP: If crystals form around the edges, use water and a pastry brush to re-dissolve the sugar.
When the sugar is a golden honey color turn the heat off and immediately add the heavy cream. The mixture will bubble violently. Whisk gently until the caramel sauce is fluid and the bubbling has stopped.
½ cup heavy cream
Add one shot of bourbon (or one tbsp of vanilla) and a pinch of salt. Stir to incorporate.
1 shot bourbon, ½ teaspoon kosher salt
PRO TIP: You can kick the heat on for a 10-20 second to mellow the alcohol in the bourbon if desired.
Make the Apple Pie Filling
Peel and core apples. Slice and add to bowl.
8 cups apples
PRO TIP: Squeeze the lemon juice into the bowl that you will be adding the apples too. That way you can toss them with the juice as I go.
2 tbsp lemon juice
Add the sugar, the spices, the flour, and the cornstartch. Toss until apples are evenly coated.
2 tbsp flour, 2 tbsp corn starch, ¾ cup sugar, 2 tsp cinnamon, ½ tsp nutmeg, ½ tsp allspice
Baking the Perfect Apple Pie
Roll out the pie dough into the bottom and top pie crusts. Put the bottom layer of the pie dough into the pie dish.
Add in the apple pie filling mixture. Top with about ⅓ of a cup of caramels sauce. Save the rest for topping.
Add the top pie dough. Finish the edges and add several vents to the top of the pie dough. Brush the dough with buttermilk or whisked egg, if desired. Brushing the crust will give you a glossier finish on the pie crust.
Put the entire pie in the fridge and let it chill while you preheat the oven.
Preheat oven to 450℉. The hot start encourages the water in the butter to release CO2 and puff the curst, creating ultimate flakinees.
Place the pie dish on a baking sheet and place it into the oven. Bake the pie for 10 minutes @ 450℉
Reduce oven temperature to 350℉. Bake the pie for another hour. The crust should be a rich golden brown.
Let the pie rest for at least an hour before serving.
Serve with a big scoop of vanilla ice cream and more caramel sauce.