Cook the sugar and water together over low heat until just dissolved. Add the butter and bring to a slow boil. Continue cooking at a low boil until the mixture turns a deep, golden brown color, almost copper. This process can take awhile depending on the heat source. Keep an eye on it, the caramel should just barely begin to begin to smoke, but be careful not to burn it or you will have to start over.
Once the mixture has turned a copper color, remove from heat and immediately add the heavy cream. The mixture will bubble rapidly and steam so be careful as the steam and sugar will be very hot.
Whisk the final mixture together well over low heat and sprinkle in the sea salt. Set aside while you prepare the pie filling.
Pie Filling
see continuation on next page
Continued on the next page
Pie Filling
Juice and zest of 1 lemon
6 large apples (Granny Smith, Gala, or Cortland)
1/3 cup sugar
2 tablespoons flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon freshly grated nutmeg
