Classic Apple pie with All Butter Crust, The apple pie filling is caramelised apples with maple and caramel sauce.
In a large bowl, add the flour and salt. Cut the cold butter into cubes and add them into the dry ingredient.
Using your finger, lightly rub the butter and flour until the flour is slightly covered with butter. Try to not break the butter into tiny bits as the larger pieces of butter in the dough helps it to be flakey AF.
Add the apple cider vinegar and gently work the dough to come together. Add the chilled water as needed, so that the dough can stick together.
Divide the dough into 2 and wrap it with cling film like a disc, this makes it easier to roll out.
Rest the dough in the fridge either for couple of hours or overnight (preferable).
Peel and chop the apples into small wedges. Add the apples, lemon juice, butter, maple syrup, brown sugar, cinnamon powder into the pan.
Cook for 4-5 minutes, tossing around so the apples are just caramelised on the outside and still crunchy on the inside.
Strain the apples from the juices using a colander. Add a teaspoon of corn starch to thicken the juices.
Take out the dough from the fridge and let it thaw for 15-30 minutes. On a well floured surface, place one disc and start rolling out the dough to about 1/4-1/2 inch thick.
On a lightly greased and floured pie tin, roll over the pie dough base. Let it chill for 15-30 minutes in the refrigerator again.
Roll the second dough disc out and sprinkle with cinnamon powder and roll over couple of times for it to sit.
Using pie cutters or cookie cutter, cut out the pattern you like. I used apples and leaves cutter.
Add the cooked/ caramelised apples in the pie tin, pour the apple sauce and spoonfuls of caramel sauce and toasted nuts.
Add layers of cinnamon pie crust cut outs on top of the apple pie filling. Let it chill in the freezer for 10 minutes or fridge for 15-30 minutes.
Preheat the oven to 450 F /230 C degrees. When the oven is ready, whisk the egg and brush it over the pie crust. Sprinkle sugar over the egg wash.
Let it bake for 20 minutes on 450F and reduce it to 350F for another 20-30 minutes. This helps the base cook through without being soggy!
Once baked and gooey golden crusted. Let it cool to room temperature or cool it overnight.
Enjoy with dollop of ice cream or Chantilly cream