Blue Ribbon Caramel-Apple Pie

Preheat the oven to 375°F.

To make the crust: Combine the flour and salt. Work in the butter to make an unevenly crumbly mixture. Add enough of the water to bring the dough together.

Divide the dough in half, shape each half into a disk, wrap well, and refrigerate for 1 hour.

To make the filling: Combine the sugar, flour, and cinnamon. Stir in the apples.

Combine 2 tablespoons (36g) caramel with the milk or cream. Toss with the apples.

To make the streusel: Combine the flour and sugar. Work in the butter until crumbly.

To assemble the pie: Roll one piece of dough into a 12" round, and lay it into a 9" pie pan.

Spoon in the filling; sprinkle with the streusel.

Roll the second piece of dough into a circle slightly larger than the top of your pie pan. Cut 3/4"-wide strips, and weave a lattice crust. Seal and crimp the edges.

Bake the pie for 45 to 55 minutes, until golden brown. Remove it from the oven, and cool it for 15 minutes.

Drizzle the pie with the remaining 6 tablespoons (106g) caramel, if desired (or save for another use). Warm the caramel slightly it slightly if necessary to make it "drizzle-able."

Cool the pie for at least 2 hours before serving.

Store any leftover pie, lightly covered, at room temperature for several days. Freeze for longer storage.