Caramel Lattice Pie

Instructions

1. 1

   Preheat your oven to 180°C (350ºfF).

   Tip: Line a baking sheet with parchment paper for easy cleanup.

2. 2

   In a medium bowl, whisk together the flour and salt. Add the cold butter and use a pastry blender or your fingertips to work it into the flour until the mixture resembles coarse crumbs.

3. 3

   Press the mixture into a 23cm (9-inch) tart pan with a removable bottom. Chill in the freezer for 5 minutes.

4. 4

   Line the chilled pastry crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.

5. 5

   Remove the parchment paper and pie weights or beans. Return the crust to the oven and bake for an additional 10 minutes, or until lightly golden.

6. 6

   In a medium saucepan, combine the granulated sugar, light brown sugar, and 60ml of the heavy cream. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Use a candy thermometer to monitor the temperature.

7. 7

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes, or until the caramel turns a deep amber color.

   Tip: Be careful, as the caramel will bubble and steam vigorously.

8. 8

   Remove the saucepan from the heat and slowly pour in the remaining 60ml of heavy cream. The mixture will bubble up and steam vigorously, so be careful!

   Tip: If the caramel breaks or crystallizes, don't worry - it's still delicious.

9. 9

   Pour the caramel filling into the baked pastry crust. Allow the filling to cool and set at room temperature for at least 2 hours.

   Tip: You can also refrigerate the pie for up to 24 hours to allow the filling to set faster.

10. 10

    Just before serving, melt the unsalted butter and whisk in the cinnamon. Drizzle the melted butter and cinnamon over the caramel filling.

    Tip: This will add a nice touch to the presentation.