Preheat the oven at 375 F. Make sure both pie shells are not frozen and at room temperature. Cut and slice apples. To a frying pan set at medium heat, add the butter. Once is bubbling, add the apples, cinnamon, both sugars and vanilla for about 10 minutes, stirring frequently. Let cool for another 10 minutes.
Take the pie shells out of the original pie plate where they came in and place the first shell on a medium size cast iron skillet, pressing it sides and bottom to the skillet. Add apple mixture to the shell and cover with the second one, pressing the sides and pinching the dough to create a pie crimp.
Cut an x on the top of the pie to let the steam come out while cooks, and bake for 35-40 minutes until golden brown.
To make the salted caramel sauce
In a 2 to 3 quart saucepan, melt the sugar stirring after two minutes until all sugar has dissolved and turns an amber colour, making sure not to let it go too dark. Add the butter and stir carefully as mixture will bubble. Continue stirring until the butter has melted.
Remove the pan from heat and slowly pour the cream. Again, mixture will bubble vigorously, keep stirring until the cream is fully added. Finish the sauce by adding the sea salt. Transfer to a glass container. Serve the pie with vanilla ice cream and drizzle the salted caramel sauce over it.
To my Canadian readers, Happy Thanksgiving! How will you be celebrating ? I’ll be baking pies, spending time with family, and celebrating one of my best friend’s wedding. Hope you have a wonderful weekend that includes this apple pie