Caramel Double-Crust Pie

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Use a thermometer for accurate temperature reading.

2. 2

   In a medium bowl, whisk together the flour, confectioner's sugar, and salt. Add the melted butter and mix until the dough comes together in a ball.

   Tip: Be careful not to overmix the dough.

3. 3

   On a lightly floured surface, roll out the dough to a thickness of about 3mm (1/8 inch). Transfer the dough to a 23cm (9-inch) pie dish.

   Tip: Use a pastry brush to prevent the dough from sticking.

4. 4

   In a separate bowl, whisk together the heavy cream, eggs, and vanilla extract. Add the caramel sauce and whisk until smooth.

   Tip: Be careful not to splash the mixture.

5. 5

   Pour the caramel mixture into the pie crust and smooth the top with a spatula.

   Tip: Make sure the edges are even and the filling is centered.

6. 6

   Roll out the remaining dough to a thickness of about 3mm (1/8 inch). Use a pastry cutter or a knife to create a crumbly, textured crust.

   Tip: You can also use a food processor to crush the dough for a more even texture.

7. 7

   Place the rolled-out dough on top of the filling and crimp the edges to seal the pie.

   Tip: Use a fork to crimp the edges for a decorative touch.

8. 8

   Bake the pie for 35-40 minutes, or until the crust is golden brown and the filling is set.

   Tip: Check the pie after 30 minutes and cover the edges with foil if they start to brown too quickly.

9. 9

   Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before serving.

   Tip: Let the pie cool completely before serving to prevent the filling from melting.