Caramel-Apple Streusel Pie with Lattice Crust

Method

1. Preheat the oven to 375°F.
2. Make the crust: In a bowl, whisk together the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces. Gradually add the ice water, stirring until the dough holds together when pinched.
3. Divide the dough in half, shape each half into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
4. Make the filling: In a large bowl, combine the granulated sugar, 1/4 cup flour, and cinnamon. Add the sliced apples and toss to coat evenly.
5. In a small bowl, stir together 2 tablespoons of the caramel with the milk or cream. Pour this over the apple mixture and toss gently to combine.
6. Make the streusel: In a separate bowl, mix the 1 cup flour and brown sugar. Cut in the cold butter until the mixture is crumbly. Set aside.
7. Assemble the pie: On a lightly floured surface, roll one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie pan, pressing gently into the bottom and sides.
8. Spoon the apple filling into the crust, spreading evenly. Sprinkle the streusel over the top.
9. Roll the second disk of dough into a circle slightly larger than the pie pan. Cut into 3/4-inch-wide strips. Arrange the strips in a lattice pattern over the filling. Trim the excess dough, then fold the bottom crust edges over and crimp to seal.
10. Bake the pie for 45 to 55 minutes, until the crust is golden brown and the filling is bubbly. Remove from the oven and let cool on a wire rack for 15 minutes.
11. If desired, warm the remaining 6 tablespoons of caramel slightly until it is pourable, then drizzle over the warm pie.
12. Allow the pie to cool completely, at least 2 hours, before slicing. Store leftovers loosely covered at room temperature for up to several days, or freeze for longer storage.