Juicy cinnamon apples layered with caramel under a golden, sugar-sprinkled lattice crust and finished with a warm caramel drizzle.
2 unbaked 9-inch pie crusts (homemade or refrigerated)
1 large egg beaten with 1 tablespoon milk
1 tablespoon coarse sparkling sugar
7 cups apples, peeled and sliced ¼ inch thick
½ cup light brown sugar, packed
¼ cup granulated sugar
3 tablespoons all-purpose flour
1 tablespoon cornstarch
1 tablespoon lemon juice
1½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup thick caramel sauce, divided
¼ cup caramel sauce, warmed
Fit one crust into a deep-dish pie plate and refrigerate. Cut the second crust into 1-inch strips and chill them on a plate.
Heat the oven to 400°F with a rack in the lower third. Toss the apples with the sugars, flour, cornstarch, lemon juice, cinnamon, nutmeg, and salt.
Add half the apples to the crust and drizzle with ¼ cup caramel. Add the rest of the apples, mounding in the center, and drizzle with another ¼ cup caramel.
Lay half the strips across the pie. Fold back every other strip, place a strip crosswise, and unfold. Repeat to finish the lattice. Trim and crimp the edges.
Brush the lattice with egg wash and sprinkle with coarse sugar. Chill the pie 15 minutes.
Bake on a baking sheet at 400°F for 20 minutes, then reduce to 375°F and bake 40 to 45 minutes, until golden and the juices bubble thickly. Tent with foil if needed.
Cool at least 3 hours. Drizzle with warm caramel before serving.
Use thick caramel sauce.
Chill the lattice before baking.
Bake until the juices bubble thickly.
Cool 3 hours before slicing.
Find it online: https://recipeshots.com/caramel-apple-pie/