Not-Your-Mom's Apple Pie

Instructions

1. To make the crust: In a medium-sized bowl, whisk together the flours, salt, and buttermilk powder.
2. Cut the butter into small cubes, and work it into the dry ingredients until crumbly, using your fingers, a pastry blender or fork, or a mixer.
3. Whisk 1 tablespoon water and the egg together, then mix it into the dough. If the dough isn't cohesive, sprinkle with additional water until it holds together when squeezed.
4. Divide the dough into two pieces: one should be about 2/3 of the dough, the other 1/3 of the dough. Shape each piece into a 1" thick disk, smoothing the edges.
5. Wrap well, and refrigerate for 2 hours, or for up to 3 days.
6. Preheat the oven to 400°F.
7. To make the filling: Toss the sliced apples with the remaining filling ingredients and set aside.
8. Flour your work surface. Roll the larger piece of dough into a 14" circle. Use a pastry wheel or pizza cutter to trim the edge.
9. Transfer the dough to a 9" pie pan at least 1 1/4" deep. Fill the crust with the apple mixture and fold the edge over the apples.
10. Roll the smaller piece of dough into an 8 1/2" circle, trim the edge, and then cut into 8 wedges. Place the wedges on top of the apples.
11. Bake the pie in the preheated oven for 30 minutes, then reduce the oven heat to 350°F and continue to bake for another 25 to 30 minutes, until the crust is deeply browned and the juices are bubbling through. Remove from the oven and cool to room temperature before topping.
12. To make the drizzle: Melt the caramel with the cream and vanilla over medium heat, or in the microwave. You may need to add more cream, depending on what kind of caramel you use. Bring to a boil, and stir until smooth.
13. Cool slightly, then drizzle over pie; sprinkle with nuts.
14. Store, loosely covered, at room temperature for a day, or refrigerate for 5 days. Freeze, well-wrapped, for up to 3 months.