Lafayette'S Caramel-Apple Pie Élevée

• For the caramel-apple filling:
• 21/4 pounds Granny Smith apples, peeled, cored and sliced 1/4-inch thick
• 21/4 pounds Fuji apples, peeled, cored and sliced 1/4-inch thick
• 2 vanilla beans, split and scraped
• 2/3 cup light brown sugar
• 21/2 teaspoons ground cinnamon
• 11/2 teaspoons freshly ground nutmeg
• Zest of 2 large or 4 small lemons
• 21/2 tablespoons cornstarch
• 2 tablespoons freshly squeezed lemon juice
• 1 cup high-quality caramel sauce
• For the crust:
• 4 cups all-purpose flour, plus more for dusting
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 2 sticks plus 2 tablespoons unsalted butter, cold, cut into 1/2-inch pieces, plus more for greasing pan
• 3 large egg yolks
• 5 tablespoons ice water or more
• For the egg wash:
• 1 large egg, whisked
• 1 teaspoon water
• Pinch of salt
• Demerara sugar, for finishing

1. -Make caramel-apple filling: Heat a large Dutch oven over high heat for 5 minutes. Meanwhile, in a large bowl, toss apples with vanilla seeds and pods, sugar, spices and lemon zest. Transfer apple mixture to pot and saute until apples start to soften, about 10 minutes. Meanwhile, in a small bowl, combine cornstarch with lemon juice. Set aside. Pour caramel sauce over apples and simmer, stirring occasionally, 5-10 minutes more. Pour cornstarch mixture into caramel-apple mixture and bring to a boil, stirring often, until apples are tender but still hold their shape, 5 minutes. Transfer apple filling to a shallow baking dish and allow to cool completely. (Filling can be made in advance and kept in the refrigerator up to 3 days.)
2. -Make crust: In a stand mixer with a paddle attachment, beat flour, sugar, salt and butter until texture resembles sand. Decrease speed to low. Slowly add egg yolks and ice water to flour mixture, mixing until dough just starts to form, about 3 minutes. If dough does not come together, add more ice water, 1 tablespoon at a time, until dough forms. Shape dough into two discs, one slightly larger than the other, wrap in plastic and refrigerate at least 30 minutes or up to a day.
3. -Grease an 8-inch diameter, 3-inch-high springform pan with butter. On a floured surface, roll larger dough disk into a circle 1/8-inch thick and 15 inches across. Transfer dough to pan, pressing it into bottom and sides. Refrigerate 20 minutes.
4. -On a floured surface, roll second dough disk into a circle 1/8-inch thick and 15 inches across. Use a pizza cutter to cut dough into fourteen 3/4-inch-widestrips. Place strips on a baking sheet and refrigerate 20 minutes.
5. -Remove springform pan from refrigerator and fill crust to rim with apple filling. Trim excess dough.
6. -Make lattice weave: Remove dough strips from refrigerator. Place seven strips horizontally across top of pie, using longer strips in center and shorter strips at ends. Leave a 1/4" gap

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Taken from www.epicurious.com/recipes/member/views/lafayettes-caramel-apple-pie-elevee-52900371 (may not work)