Salted Caramel Apple Pie

in the microwave until its pourable.
Finish assembling Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 to 14 inches diameter. Using a pastry wheel sharp knife or pizza cutter cut strips of dough in the pictured pie I cut 18 12inch to 34inch wide strips. Carefully thread the strips over and under one another pulling back strips as necessary to weave. Heres a lattice pie crust tutorial if you need visuals. Use a small paring knife or kitchen shears to trim off excess dough. Fold the overhang back towards the center of the pie and pinch the edges to adhere the top and bottom crusts together. Crimp or flute the pie crust edges to seal.
Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar if using.
Place the pie onto a large baking sheet and bake for 25 minutes. Then keeping the pie in the oven reduce the oven temperature down to 375F 190C. Place a pie crust shield see Note for homemade shield on the edges to prevent them from overbrowning. Continue baking the pie until the caramel apple filling is bubbling around the edges 3540 more minutes. This sounds like a long time but underbaking the pie means an unfinished filling with firm apples with pastelike flour. If you want to be precise the internal temperature of the filling taken with an instant read thermometer should be around 200F 93C when done. Tip If needed towards the end of bake time remove the pie crust shield and tent an entire piece of foil on top of the pie if the top looks like its getting too brown.
Remove pie from the oven place on a cooling rack and cool for at least 3 hours before slicing and serving. Filling will be too juicy if the pie is warm when you slice it. Drizzle the entire pie or each slice with remaining salted caramel.
Cover and store leftover pie at room temperature for up to 1 day or in the refrigerator for up to
5 days.