Rustic, flaky, buttery crust filled with apple slices mixed with brown sugar, cinnamon, and nutmeg then topped with bourbon caramel and chopped walnuts.
Cook sugar and water over medium-high heat until it turns an amber color. Remove from heat and immediately whisk in heavy cream and bourbon. Transfer to a jar and let cool. Set aside.
Mix flour and salt; coat butter with the flour. Slowly mix in water. Wrap the dough in plastic wrap and chill for 30 minutes. Toss apples, lemon juice, brown sugar, cinnamon and salt. Set aside.
Roll out dough into a circle. Transfer to a prepared baking sheet. Arrange apple filling on top, leaving uncovered dough all the way around the edge. Fold the edges of the dough over the filling.
Egg wash the edge of the dough and sprinkle with sugar. Bake at 400° until the crust is golden brown, 30-40 minutes. Allow to cool slightly. Drizzle with caramel and garnish with walnuts.