Salted Caramel Apple Pie with Ice Cream

A different take on the regular apple pie.

CRUST
2 cups all purpose flour
1 tsp salt
3/4 cup shortening, cold, cut into 1/2" cubes
4 - 8 tbsp ice cold water

FILLING
2 tbsp butter
8 apples, peeled,cored, cut into 1/2" cubes
1 tbsp butter
2 tbsp all purpose flour
1 can Dulce de Leche Caramel flavoured sauce (300ml)
1 tsp cinnamon
1 1/2 tsp sea salt

TOPPING
1 egg, beaten
1/4 cup turbinado sugar
1/2 tsp sea salt

1. CRUST:  Blend flour and salt in a large bowl.  Work shortening into mixture using a pastry blender or two knives, until mixture resembles coarse crumbs with some pea sized pieces.  Sprinkle half the water over mixture, distributing moisture evenly into flour.  Add water by the tbsp until dough holds together when pressed.  Shape in two, one ball slightly larger than the other.  Flatten balls into 1/2" thick round disks.  Chill, 30 minutes or up to 2 days.
2. FILLING:  Cook butter and apples in a large deep skillet for 10 minutes.  Cool.
3. Melt butter in a saucepan.  Add flour and cook over low heat for 1 minute, stirring frequently.  Add caramel flavoured sauce, cinnamon and salt.  Cook for 3 minutes.  Combine appleas and sauce in a medium bowl.
4. Preheat oven to 375F.  Roll larger ball of dough on a lightly floured work surface into a circle 2" wider than pie plate.  Roll out remaining dough and set aside.
5. Fill with apple mixture and top with remaining pastry.  Brush edges with egg and press to seal.  Flute edge.  Cut slits on top of pastry.  Brush top of pie with egg, sprinkle with sugar and salt.  Bake in preheated oven, 55-60 minutes or until apples are tender and crust is golden brown.  Cool on wire cooling rack.  Serve with your favourite ice cream.