2 sticksunsalted buttercold, cut into pieces (1 cup)
1/2 cup ice water
1/2cupheavy whipping cream
3-4applespeeled and sliced
1/3cuplight brown sugar
1 1/2teaspoonsground cinnamon
Pinch of nutmeg
Pinch of salt
1eggwhisked (egg wash)
Chopped walnuts for garnish
In a bowl, mix flour and salt then add butter pieces. Coat the butter with the flour, using your hands to really break the pieces of butter into the flour. Slowly add the ice water and mix just until the dough comes together. Wrap the dough in plastic wrap and chill for 30 minutes.
In a saucepan, cook sugar and water over medium-high heat until the sugar becomes an amber color. Keep an eye on this - sugar can turn from amber to burnt in seconds. Remove from heat and immediately whisk in heavy cream and bourbon. Transfer to a small mason jar and let cool. Set aside.
In a bowl, add the apple slices, lemon juice, brown sugar, cinnamon and salt. Gently toss together and set it aside.
Preheat the oven to 400° F. Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough into a circle 1/4 inch thick. Transfer the dough to the prepared baking sheet.
Arrange the apple filling in an even layer on top of the dough, leaving 2 inches of 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 turbinado sugar (optional). Bake until the crust is golden brown, 30-40 minutes. Allow to cool slightly. Drizzle with bourbon caramel and garnish with chopped walnuts. Cut, serve, and enjoy!