I’m so excited to be sharing one of my favorite (and staple) fall recipes with you. I’ve made this pie from Four & Twenty Blackbirds too many times over the past two years that I’ve had this recipe, and I swear I fall more and more in love each time I eat a slice of this pie. I remember first reading about this Brooklyn-based bakery in an Anthropologie holiday blog post back in 2013. I had just moved to New York then (throwback to freshmen year when I was a New York newbie 👶🏻) and was waaay too afraid to venture all the way out to Gowanus, Brooklyn where this shop was located. So naturally, I bought their cookbook to make the pies myself. I ended up going to the shop in Brooklyn last year, almost right after I moved to Williamsburg (#brooklynbaby). The pie in store is even more fragrant and amazing than the one I bake, obviously, but this home-made one definitely plays a very close second. Salted Caramel Apple Pie 🍎🍂 (original recipe from The Four & Twenty Blackbirds Pie Book) Serves: 8-10 Ingredients Two 9-inch pie crusts for a double-crust pie (I used store-bought, but when I feel like making crust myself, this is the recipe I love) 1 cup granulated sugar 1/4 cup water 1/4 pound (1 stick) unsalted butter 1/2 cup heavy cream 2 lemons 6 to 7 apples (granny smith and honey crisp are my faves, and we picked SO many during our apple picking trip) 3 to 4 dashes of Angostura bitters 1/3 cup raw sugar, plus more for sprinkling 1/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/8 teaspoon grated nutmeg 1/4 teaspoon kosher salt 2 tablespoons all purpose flour 1/4 flake sea salt, plus more for sprinkling Egg wash (1 egg plus 1 teaspoon heavy cream) Instructions Refrigerate the pie crust and lattice top until ready to use Peel, core and cut the apples into thin slices and sweat the apples in a large mixing bowl with the lemon juice for about 30 minutes; drain after to release extra moisture in the apples Whisk together sugar and water in a saucepan over low heat until just dissolved, add butter and bring to a boil Just as the sugar turns golden brown, slowly add heavy cream and whisk (this will bubble rapidly, but it’ll be ok); set the caramel aside to cool…