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1
heat oven to 400*.
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2
Combine clour and salt in large bowl.
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3
cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
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4
Stir in enough water with fork just until flour is moistened.
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5
Devide dough in half; shape each half into ball.
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6
Flatten slightly.
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7
Wrap 1 ball of dough in plastic wrap; refrigerate.
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8
Roll out remaining ball of ough on lightly floured surface into 12-inch circle.
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9
Fold into quarters.
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10
Place dough into 9-inch pie pan; uncold, pressing against bottom and sides.
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11
Trim crust to 1/2 inch from edge of pan; set aside.
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12
Lightly toss together caramel, apples, and lemon juice in large bowl.
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13
Add 1/2 cup sugar, brown sugar, flour and cinnamon; toss lightly.
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14
Spoon apple mixture into prepared crust.
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15
Roll out remaining ball of dough into 11-inch circle.
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16
Cut out 10 (1/2 inch) strips with sharp knife or pastry wheel.
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17
Place 5 strips, 1 inch apart, across filling in pie pan.
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18
Weave remaining 5 strips at right angles to strips already in place.
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19
Trim ends.
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20
Fold trimmed edge of bottom crust over strips; build up an edge.
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21
Crimp or flute edge.
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22
Brush strips with 1 tablespoons melted butter; sprinkle with 1 teaspoons sugar.
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23
cover edge of crust with 2-inch strip of foil.
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24
Bake for 35 minute.
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25
Remove foil.
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26
bake for another 20-25 min or until lightly browned and juice begins to bubble.
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27
cool pie 30-45 minute.
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28
serve warm.
