Caramel Apple Pie
Makes 1 (9-inch) deep-dish pie
1 (14.1-ounce package) prepared pie dough
1 tablespoon unsalted butter
8 Granny Smith apples, peeled and cored, thinly sliced
½ cup prepared caramel sauce, divided
1 tablespoon cornstarch
1 large egg, beaten
1 tablespoon water
1½ teaspoons apple pie spice, divided
Preheat oven to 375°
- Preheat oven to 375°
- On a lightly floured surface, unroll
piecrusts, and stack one on top of the other. Roll together into a 14-inch circle. Press crusts into a 9-inch deep-dish pie plate, crimping edges if desired. Refrigerate.
- In a large skillet, melt butter over medium-high heat. Add 6 sliced apples, ⅓ cup caramel sauce, and cornstarch; cook, stirring
frequently, for 15 minutes or until
cooked through and sauce is
thickened and adhering to apples. Pour into prepared pie dish. Layer
top with remaining 2 apples, covering the apple mixture.
- In a small bowl, whisk together
egg and 1 tablespoon water; brush onto exposed piecrust. Bake for 40 minutes.
- In a small bowl, stir remaining caramel sauce and apple pie spice until combined. Brush on top of pie, and cook for 10 minutes more. Let rest for 30 minutes, and serve warm.