SALTED CARAMEL APPLE PIE
Steps:
- Form two portions Oat Pastry into a ball. On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edge into 12-inch circle. Wrap pastry around a rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim edges even with the rim; set any remaining pastry aside. On a lightly floured surface roll the remaining portion Oat Pastry to a 1/8- to 1/4-inch thickness. Using a 1-inch round cutter, cut out 50 to 60 rounds; set pastry scraps aside. Place rounds on a baking sheet; cover and chill while preparing filling. 2. Form remaining pastry scraps into about sixty 1/2-inch balls. Brush the edge of the pastry with water and gently press balls into edge of pie to form a border. 3. For filling, place apples in a large bowl. In a small bowl combine flour, granulated sugar, and cinnamon. Sprinkle flour mixture over apples; toss to coat. Place about one-third of the apple mixture in pastry-lined pie plate. Drizzle about 2 tablespoons Salted Caramel Sauce over apples. Repeat layers twice more. If desired, sprinkle lightly with fleur de sel. 4. Preheat oven to 375 degrees F. In a small bowl combine egg and whipping cream. Lightly brush edge of pastry with egg mixture. Arrange dough rounds randomly over filling, overlapping shapes slightly and brushing tops of rounds with egg mixture as you go. Once filling is covered, lightly brush entire top of pie with egg mixture. Sprinkle with coarse sugar. 5. To prevent overbrowning, cover edge of pie with foil.* Place pie on middle oven rack. Line a baking sheet with foil; place on bottom rack to catch any drips. Bake for 30 minutes; remove foil from pie. Bake for 20 to 35 minutes more or until top is golden and filling is bubbly. Cool completely on wire rack or serve warm. Serve with the remaining Salted Caramel Sauce.**
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