Good Eats: Salted Caramel Peach-Apple Pie

My first time making a pie (granted I took short-cuts)! The hubby requested pie for his birthday, instead of cake. We're big Loveline fans and Adam Carolla is adamant that birthday pie is way better than birthday cake. People always refuse birthday cake, but no one can refuse pie ... and I'll have to agree!

I decide to go with a Salted Caramel Peach-Apple Pie, here is the original recipe.

Ingredients Filling:

• 3 large apples, all the same or a variety 
• 3 large peaches
• 2 tsp lemon zest
• 1/4 cup lemon juice
• 1/4 cup flour
• 1/4 tsp nutmeg
• 2 tsp cinnamon
• 1/2 cup granulated sugar
• 1 egg yolk, beaten

Ingredients Salted Caramel:

• 1 cup granulated sugar
• 2 tsp salt
• 1/2 cup room temperature water
• 12 tbsp unsalted butter, softened
• 2 tbsp heavy cream

Ingredients Pie Crust:

• Pillsbury Refrigerated Pie Crusts ( I took it easy on myself this time and used pre-made pie crusts)

Directions:

1. Pre-heat oven to 400F degrees.
2. Press one of your pie-crusts into the pie dish. Trim any extra dough that drapes over the pie dish sides.
3. For the salted caramel: combine sugar, salt, and water in a saucepan over medium-high heat. Still until sugar is dissolved. Turn heat down to medium-low and cook without stirring until syrup becomes a dark color - around 12-15 mins. Remove pan from heat, stir in heavy cream and butter. Whisk until the caramel begins to come together and set aside.
4. For the filling: In a large bowl combine the lemon zest, lemon juice, apples, peaches, flour, nutmeg, cinnamon and sugar. Toss to combine.
5. Fill the pie crust with half the mixture. Press gently to compact the mixture, and pour half the salted caramel on mixture. Fill with rest of the mixture, and pour the rest of the salted caramel on mixture.
6. Make the lattice crust. I eye-balled my lines (but you could use a ruler for straight lines).
7. Place pie pan onto a large baking sheet and bake for 20 minutes. After 20 mins turn the oven down to 375F and back for an additional 40-50 minutes. If top is browning too quickly, cover loosely with a piece of aluminum foil. Pie should be done when caramel begins to bubble up.