Caramel Topped Apple Pie - cooking recipe

Ingredients

1 pastry for double-crust pie
1/2 cup butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup sugar
1/2 cup brown sugar, packed
1 teaspoon cinnamon
1 pinch salt
6 baking apples, cored and sliced (I prefer Granny Smith apples, Chef John uses Gala apples)

Preparation

Press bottom crust into a 9-inch pie pan. Place pie pan on foil-lined baking sheet (to catch spills during baking); set aside.
In a saucepan, bring butter, flour, water, sugar, brown sugar, cinnamon and salt to a boil, stirring frequently. Turn off heat; set pan aside.
Place top crust on cutting board. Using a pizza cutter, cut crust into 8 strips.
Place apples in the bottom crust, slightly mounded in the center. Cover apples with the cut dough strips, with four strips across and four strips vertical, weaving them in a lattice pattern if you wish.
Fold edges of bottom crust over the lattice edges to seal, then crimp (or pinch) edges of crust, making a scalloped edge on pie crust.
Spoon caramel sauce evenly over top crust, being sure to completely cover the top crust with caramel sauce.
Bake at 425F for 15 minutes, to start caramelization. Reduce heat to 350F and bake an additional 35 to 40 minutes, or until apples are soft.
Let cool completely before slicing.