1 cup (210 g) granulated sugar

6 tbsp (85 g) salted butter, cubed

1/2 cup + 1 tbsp (135 g) heavy cream

Pinch of flaky sea salt

1 1/4 cups (163 g) all-purpose flour

3/4 tsp salt

1 tsp granulated sugar

1/2 cup (113 g) cold salted butter

5 tbsp (75 g) ice-cold water

1/4 cup (60 g) cold full-fat sour cream

3 medium apples (Honeycrisp and Gala recommended)

2 tsp lemon juice

1 1/2 tbsp (12 g) all-purpose flour

1/4 cup (55 g) packed brown sugar

1 tsp vanilla extract

1 1/4 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp ground cloves

1/4 tsp salt

1 large egg (for egg wash)

Raw or turbinado sugar (for sprinkling)

Flaky sea salt (for finishing)

Vanilla bean ice cream (for serving)

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Prepare the caramel sauce: Melt sugar in a saucepan over medium heat until golden. Stir in butter, then slowly pour in heavy cream and whisk until smooth. Finish with a pinch of sea salt and set aside to cool.
Make the crust: Whisk flour, salt, and sugar. Cut in cold butter until crumbly. Stir in water and sour cream until dough forms. Wrap and chill for at least 1 hour.
Prepare the filling: Slice apples thinly and toss with lemon juice, flour, brown sugar, vanilla, cinnamon, nutmeg, cloves, and salt.
Assemble: Roll chilled dough into a rough circle and place on a baking sheet. Arrange apples in the center, leaving a border. Fold edges over the filling.
Finish: Brush crust with beaten egg and sprinkle with raw sugar. Bake at 400°F (200°C) for 35–40 minutes, until crust is golden and apples are tender.
Serve: Drizzle with salted caramel, sprinkle with flaky sea salt, and serve warm with vanilla bean ice cream.

Chill dough thoroughly for a flaky crust.

Use Honeycrisp and Gala apples for best flavor, or substitute Granny Smith for tartness.

Sour cream in the crust adds tenderness, but all-butter can be used instead.

Sprinkle flour or breadcrumbs on dough before apples to prevent sogginess.

Puff pastry can replace homemade dough for a shortcut.