for 8 portions
8 large granny smith apples, peeled and thinly sliced
3 tablespoons lemon juice
¼ cup all-purpose flour (30 g)
⅔ cup granulated sugar (130 g)
2 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
2 pre-baked pie shells, thawed if frozen
1 large egg, beaten
¾ cup heavy cream (180 ml)
¾ cup light brown sugar (165 g)
2 tablespoons of honey
3 tablespoons unsalted butter
sea salt, for garnish
Preheat the oven to 190°C (375°F).
In a large bowl, mix apple slices, lemon juice, flour, sugar, cinnamon and nutmeg. Stir until apples are well coated.
Place a pie crust in a 23 cm pie dish. Add the apple slices to the bottom of the crust. Place the other pie crust on top of the apple slices.
Cut off the excess dough at the edges. Press the rounded edge of the spoon down over the edge, making shallow cuts to crimp the crusts together.
Cut 4 slits in the top of the pie for ventilation, then brush with beaten egg.
Bake the tart for 50-60 minutes, or until the crust is golden brown and no more gray or undercooked dough remains. Allow to cool completely.
In a medium saucepan, combine heavy cream, brown sugar and honey. Cook over medium heat until sugar is dissolved, about 2 minutes.
Whisk in butter and bring to a boil.
Reduce heat to low and simmer for 15 minutes, stirring occasionally, until the caramel reaches a thick consistency.
Let the caramel sauce cool for 5 minutes, then pour it over the pie. Sprinkle with flaked sea salt.
Cut into slices and serve.