Apple and Caramel Pie

Preheat the oven to 200°C (400°F).

Add 42 g of butter to the mixing bowl. Melt for 2 min/80°C/speed 1.

Add 30 g of all-purpose flour and 1 g of salt. Cook for 1 min/100°C/speed 1.

Add 250 g of water and 200 g of packed sugar or brown sugar. Cook for 8 min/95°C/speed 2 until a smooth, thick cream is obtained.

Add 900 g of peeled and cubed apples. Cook for 15 min/90°C/speed 1/reverse. Stir occasionally with the spatula through the lid opening if needed.

Add 5 g of vanilla extract. Mix for 10 sec/speed 2/reverse.

Transfer the filling to a bowl and let it cool down to lukewarm.

Line a 9-inch pie dish with one pie crust. Pour in the cooled filling. Cover with the second pie crust, pinch the edges to seal, and make a few incisions on top to allow steam to escape.

Bake for 30 to 35 minutes in the preheated oven until golden brown.