Photo: Stephen DeVries, Prop Styling: Missie Neville Crawford; Food Styling: Torie Cox
Active Time
1 Hour
Total Time
4 Hours 30 Mins
Serves 8

How to Make It

Step 1

Fit 1 piecrust on bottom and press up sides of a 9-inch cast-iron skillet. Transfer skillet to refrigerator, and let chill while assembling caramel sauce and apple filling.

Step 2

Preheat oven to 425°F. Stir together light brown sugar, butter, half-and-half, and salt in a medium saucepan over medium-high. Cook, stirring, until butter melts and mixture begins to bubble, about 5 minutes. Cook, stirring, until mixture begins to thicken, about 2 more minutes. Remove from heat; stir in vanilla extract, and, if desired, bourbon. Let caramel sauce cool to almost room temperature, about 30 minutes.

Step 3

Toss apples with cornstarch in a large bowl. Pour 1/3 cup caramel sauce over apples, and toss to coat. Reserve remaining caramel sauce for serving. Pour apple filling into prepared skillet.

Step 4

Place remaining piecrust over apple filling. Crimp edges of bottom and top crusts together. Using a sharp knife, cut 6 to 8 (1-inch) slits in top crust for steam to escape. Whisk together egg yolk and water in a small bowl; brush over crust.

Step 5

Bake pie in preheated oven on bottom oven rack until crust is golden, apples are tender, and filling is bubbly, about 55 minutes to 1 hour, shielding loosely with aluminum foil after about 40 minutes to prevent excessive browning, if necessary. Transfer pie to a wire rack, and cool completely, about 3 hours. Serve with reserved caramel sauce.

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