We make this pie every day of the week. Every single day. It's popular and approachable because it's made with seasonal, local apples and salted caramel — which are both delicious in their own right. However, by design it is neither heavy on the caramel nor heavy on the sea salt; they are supporting actors to the tangy apples and the buttery, thick crust. This is simply a really good apple pie — the kind of apple pie you could eat every day. Use a blend of sweet apples and tart apples — an easy combination is Granny Smith with Golden Delicious; however, if you are sourcing from your local orchard, ask them to recommend a sweet softer apple and a tart firmer apple.