DIRECTIONS:

FOR THE CRUST

Step 1

Pulse together the flour, salt, and sugar in a food processor. 

Step 2

Add the butter and pulse a few times. 

Step 3

Add ice water, 2 tablespoons at a time, and pulse until the mixture is moist enough to hold together.

Step 4

Form the dough into two balls and flatten into discs, wrapping each in plastic wrap. Refrigerate for at least an hour.

Step 5

Lightly flour your work surface and remove one of the discs of pie dough from the refrigerator.

Step 6

Using a lightly floured rolling pin, roll the dough out on nonstick parchment into a round shape 2-3 inches bigger than your pie tin. 

Step 7

Return to the refrigerator while you make your filling. 

FOR THE FILLING

Step 1

Place your prepared apples in a large bowl and add the brown sugar, flour, lemon juice, cinnamon, ginger, nutmeg, allspice, salt and vanilla. 

Step 2

Mix together until the apples are well coated with everything. 

Step 3

Place the apple filling into the prepared pie dish. Sprinkle the chopped candied ginger over the apple mixture. 

FOR THE LATTICE TOP

Step 1

Remove your second dough disc from the refrigerator and roll it out on a lightly floured piece of parchment paper, also about 2 inches larger than your pie pan. 

Step 2

Place in the refrigerator for a few minutes to chill. You need cold dough for this! 

Step 3

Cut the dough into ½ inch wide strips using a pizza cutter. Place these strips on parchment in the refrigerator to keep cold. 

Step 4

Save about 1/3 section of the dough and cut very thin strips for the braids, about ⅛ inch in thickness. Make as many braids as you like with these thin pieces and place the braids in the refrigerator (these will be very delicate!)

Step 5

Remove the pie and lattice strips from the refrigerator. Arrange half of your strips or braids over the pie in parallel lines.

Step 6

Fold back every other strip, lay a strip or braid over the pie, the opposite way from the others. Fold the first strips back down, then fold up all of the other strips. 

Step 7

Continue this process, weaving strips and braids over and under each other until everything has been used up. 

Step 8

Trim excess dough to a 2 inch overhang and crimp the edges to secure the strips with the bottom pie crust. Place pie in the freezer for 10 minutes while you preheat your oven. 

Step 9

Preheat the oven to 400 degrees. 

Step 10

Beat the egg yolk and heavy cream together and brush the pie crust and lattice strips with the egg cream mixture. 

TO BAKE THE PIE

Step 1

Put the pie on a baking sheet in case any juices bubble over. 

Step 2

Cover the edges with foil and place in the 400 degree oven for 30 minutes. Lower the temperature to 375 degrees and continue to bake for another 15 minutes.

Step 3

Remove foil and continue to bake for another 30-35 minutes, until the crust is golden brown and juices are bubbling. 

FOR THE SALTED CARAMEL

Step 1

Melt butter in a small saucepan. 

Step 2

Add brown sugar, heavy cream and salt and whisk constantly over medium heat until the sugar is dissolved. 

Step 3

Bring to a boil and let boil for 2 minutes. 

Step 4

Add the vanilla extract and stir until combined. Remove from the heat and allow to cool. 

Step 5

Drizzle over the warm pie and enjoy!