Caramel Apple Pie

1. Stage

Choose a large bowl, and whisk together the flour, sugar and salt. Cut in the butter until crumbly. Gradually add the water, tossing with a fork until the dough just holds together when pressed. Shape the dough into a flat disk. Wrap it in plastic wrap, and chill it in the fridge for at least one hour or up to overnight.

2. Stage

Preheat the oven to 450°F. Place the apples in a large Dutch oven or stockpot with the cubed butter, brown sugar, flour and pumpkin pie spice. Cook over medium heat, stirring the filling occasionally with a wooden spoon, until the apples are tender, 10 to 15 minutes. Remove from heat.

3. Stage

Roll out the pie dough on a lightly floured work surface into an 1/8-inch-thick circle. Fit it into a 9-inch deep-dish pie plate, and trim the edge to 1/2 inch beyond the plate rim. Flute the edge. Editor's Tip: Here are our secrets to taking the stress out of rolling pie dough. Place a double layer of foil over the unpricked crust, and fill with pie weights or dried beans. Bake the crust for eight minutes. Remove the pie weights and the foil. Return the crust to the oven, and bake for five minutes. Let cool on a wire rack.

4. Stage

Reduce the oven temperature to 375°. For the topping, whisk together the flour, brown sugar and salt in a small bowl. Cut in the butter until crumbly. Stir in the walnuts. Spoon the filling into the crust, and sprinkle with the topping.

5. Stage

Bake the pie until it's golden brown on top and the filling is bubbling, 35 to 45 minutes. Let the pie cool on a wire rack.