Autumn has fully embraced us with its chilly mornings and evenings, along with extended rainy days. And what better way to celebrate one of my beloved seasons?

There is a multitude of activities and autumn-associated things I enjoy, but baking apple pies tops my list of favorites.

There's nothing quite like the crisp, sweet aroma of freshly picked apples wafting through the kitchen as you prepare to bake a homemade pie.

What takes this apple pie to the next level is the luscious salted caramel sauce that oozes between the layers of tender apple slices. As it bakes, the caramel infuses

every nook and cranny, creating a harmonious blend of sweet and salty that's simply irresistible. The result is a warm, golden-brown masterpiece. It's a true

celebration of the season, a slice of autumn in every bite.

Pastry dough Recipe

• 3 cups all purpose flour

• 1 tablespoon sugar

• 1 teaspoon salt

• 8 tablespoons unsalted butter, chopped and chilled

• 1/2 cup shortening

• 3/4 cup water, with ice added

Add all dry ingredients in a food processor pulse a couple of times, then add the cold/cubed butter and the shortening, pulse about 10-12 times and finally add the iced cold water, and pulse until a mass is formed. Remove the dough from the food processor and work it a bit longer to achieve a uniform consistency. Cut the dough in half and wrap them in plastic cellophane and refrigerate for 30 min (you can keep it refrigerated up to a week)

Procedure

• Begin by peeling and dicing the apples, then gently coat them in lemon juice.

• In a large skillet, warm up the butter, cinnamon, nutmeg, and allspice over medium heat. Stir until the butter is completely melted.

• Incorporate the diced apples, water, and sugar into the skillet. Stir for approximately 5 minutes, or until the apples begin to soften.

• While the apples are simmering, whisk together cornstarch and 2 tablespoons of water in a small bowl. Drizzle this cornstarch mixture over the apples and

  continue cooking for an additional 3-5 minutes.

• You can now either serve the dish or allow it to cool before storing it in a container for later enjoyment.

Salted Caramel Sauce/Cajeta

• 4 cups goat milk or salted butter

• 2 cups demerara sugar

• 1/2 teaspoon flaky salt

• 1/2 teaspoon bakin soda

• 1 tablespoon vanilla paste

  Procedure

• Combine all the ingredients (excluding the baking soda) in a large, sturdy stockpot.

• Bring the mixture to a gentle simmer.

• Once it's simmering, introduce the baking soda.

• Stir continuously for 45 minutes over medium-low heat.

• In case it starts to bubble over, lower the heat.

• (Alternatively, you can temporarily turn off the heat until the bubbles subside and then resume cooking over low-medium heat).

• Skim off some of the foam that accumulates on the surface.

• Gradually, it will develop a rich caramel hue.

• Maintain a constant stirring motion throughout.

• After 55 minutes, assess the texture.

• The mixture should have thickened, coating the back of a cooking spoon.

• As soon as this consistency is achieved, remove it from the heat.

• Allow it to cool for 10 minutes before transferring it to an airtight container.