1. Make the Salted Caramel

• Combine sugar and water in a saucepan. Heat gently until dissolved, then increase to medium heat.

• Add butter and cook until it turns deep golden brown — the color of copper.

• Remove from heat and slowly whisk in warm cream (careful, it bubbles!).

• Stir until smooth and glossy, then set aside to cool.

2. Prepare the Shortcrust Pastry

• In a mixer bowl, combine flour, sugars, vanilla sugar, and salt.

• Add cold butter and mix until the texture resembles coarse crumbs.

• Add egg yolks and almond flour, mixing just until the dough comes together.

• Shape into a ball, wrap, and chill for 15 minutes.

3. Make the Apple Filling

• Pour lemon juice into a large bowl.

• Peel, core, and thinly slice apples. Toss them in lemon juice and sprinkle with 2 tbsp sugar. Let rest 20–30 minutes to release juices.

• Mix sugar, cinnamon, nutmeg, and flour in a separate bowl.

• Drain the apples and toss with the spiced mixture until evenly coated.

4. Assemble the Pie

• Roll out the dough and line a 22 cm pie dish. Save scraps for decoration.

• Spoon in the apples, piling slightly higher in the center.

• Drizzle with ½ cup (120 ml) salted caramel (or ¾ cup if you love it sweet).

• Add your top crust or lattice design and seal the edges.

• Chill for 10–15 minutes while preheating the oven to 180°C / 350°F.

5. Bake & Cool

• Brush the crust with beaten egg, sprinkle with sugar, and bake for 50–60 minutes until golden and bubbling.

• Cool completely on a rack for 2–3 hours before slicing (it helps the filling set).