Salted Caramel Apple Pie

Let's face it. I'm all about the shortcuts. You can make your pie crust from scratch, but I am very fond of the Pillsbury prepared pie dough. Just set them out for about 20 minutes at room temperature and then unroll them for the perfect round pie crust dough.

Now, for the filling:

2 cups of small diced (peeled) Granny Smith Apples

2 teaspoons lemon juice

1/2 teaspoon cinnamon

1/4 cup sugar

2 teaspoons all purpose flour

8 store bought soft caramel candies, roughly chopped

Large flake sea salt

Egg wash (1 egg lightly whisked with 1 tbsp water)

In a bowl, combine the apples, lemon juice, cinnamon, sugar and flour, stirring until thoroughly mixed and set aside.

Preheat oven to 350'

Place one of the pie dough circles into the bottom of a round pie pan.

Dump apple mixture on top and top with the caramel pieces and a few pinches of sea salt. Place a second dough on top and crimp the edges with a fork to seal.

Brush pie with egg wash and using a sharp knife, cut two or three vents into the top of the pie.

Sprinkle the top with sugar and bake for 30-45 minutes.