Caramel Deep Dish Pie

Instructions

1. 1

   Preheat oven to 180°C (350°F).

2. 2

   Make the pastry dough: In a large mixing bowl, combine flour, butter, and salt. Use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs. Add cold water, 1 tablespoon at a time, until the dough comes together in a ball. Wrap in plastic wrap and refrigerate for 10 minutes.

3. 3

   Roll out the pastry dough to a thickness of about 3 mm. Transfer to a 23cm deep dish pie plate and trim the edges to fit.

4. 4

   Make the filling: In a large saucepan, combine granulated sugar, brown sugar, and 120ml of water. Place over medium heat and cook, stirring occasionally, until the sugar dissolves. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Remove from heat and whisk in heavy cream, eggs, vanilla extract, and caramel sauce. Pour the filling into the pastry-lined pie plate.

5. 5

   Sprinkle chopped pecans over the filling. Roll out the remaining pastry dough to a thickness of about 3 mm. Use a pastry cutter or a knife to cut the dough into strips for a lattice-top crust. Place the strips on top of the filling, weaving them into a lattice pattern. Trim the edges and press the strips to seal.

6. 6

   Bake the pie for 25-30 minutes, or until the crust is golden brown and the filling is bubbly and slightly caramelized.

7. 7

   Remove from oven and let cool on a wire rack for 10-15 minutes before serving.