Deep Dish Caramel Apple Pie

Cook time: eh, maybe like 3 hours including prep.
Serves: At least one

Ingredients:

- Pie crust for double crust pie (find recipe HERE)
- 8 to 10 apples pealed, cored, and thinly sliced

• - 1 cup sugar
• - 3 tablespoons quick-cooking tapioca
• - 1 teaspoon ground cinnamon
• - 1/2 teaspoon salt
• - Juice of 1/2 lemon
• - 1 tablespoon heavy cream
• - 1 large egg
• - Caramel sauce, recipe follows:
• • - 1 cup packed brown sugar
  • - 8 tablespoons unsalted butter
  • - 4 tablespoons heavy cream (or 2 tablespoons whole / 2% milk, and 2 tablespoons sweetened condensed milk)
  • 
    
  Caramel Sauce directions: In a small saucepan combine brown sugar, butter and cream. Bring to a boil and cook for 2 minutes. Remove from the heat and reserve to layer with apples.

  
  

  Directions:

  Roll out one pie crust and place in a 9 inch deep dish pie tin. Refrigerate crust until ready to fill. Combine sliced apples with the sugar, tapioca, cinnamon, salt and lemon juice in a large bowl. Beat together the cream and egg to make a glaze to brush over the edges and top of the crust. Mound the apple filling in the pie shell, layering with the caramel sauce. It will be quite full. 

  

  
  

  

  Roll out the remaining dough to a large round about 1/8'' thick. Place over the filling a seal the edges together by gently pressing together. Trim any excess dough and flute the edges. Brush the top with the egg glaze. Using a  knife, cut 5 or 6 slits in a spoke pattern beginning 1/2-inch from the center  and ending 1/2-inch from the outside edge. You can bake off right away, or chill for up to 30 minutes before baking to re-chill the pie crust.

  
  

  Preheat oven to 425 degrees. Place the pie plate on a cookie sheet and bake 10 - 15 minutes, or until the top is golden brown. Reduce the heat to 300 degrees and continue baking until the juice visible becomes thick and bubbly, about 1 hour (if the edges are browning too quickly, cover with aluminum foil). Cool on a rack at room temp for at least one hour before serving 
  

  to allow the fruit pectin to gel and set; otherwise the pie will fall apart when you cut into it.