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1
For the Pie Crust: Grease a 9-inch pie pan and set aside.
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2
Combine the flour, sugar and salt in a mixing bowl.
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3
Cut in the butter.
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4
Work the dough with your fingers or possibly a pastry cutter to create coarse crumbs.
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5
Add in the ice water and mix lightly till a stiff dough is formed.
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6
Shape the dough into a disk, cover and chill till chilled, about 45 min.
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7
Divide the dough in half.
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8
Roll out one half and place it over the pie pan, allowing the edges to hang over slightly from the rim.
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9
Roll out the other half, the top crust, and place it on wax paper.
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10
Chill till ready to use.
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11
For the Filling: Heat the oven to 325 degrees.
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12
Combine the lemon juice, apples, flour, sugar and cinnamon in a bowl.
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13
Mound the filling over the bottom crust.
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14
Dot with the butter.
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15
Top with the rolled top crust.
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16
Trim the edges and fold under and crimp.
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17
Cut a few slashes in the top crust for ventilation.
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18
Place the pie on a baking sheet and bake till the crust is golden, 1 hour, 15 min to 1 hour, 30 min.
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19
For the Caramel Topping: Combine the sugar and corn syrup in a saucepan.
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20
Stir constantly over high heat till the mix dissolves and turns a rich caramel color, 8 to 10 min.
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21
Remove the pan from the heat and slowly stir in the whipping cream and butter till smooth.
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22
Pour the Caramel Topping over the crust and cover with the pecans.
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23
Line the baking sheet with foil, return the pie to the sheet and bake till the nuts are toasted, another 10 min.
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24
This recipe yields 8 servings.
