Caramel Apple Pie

This apple pie is the perfect dessert, the crispness of the apples, paired with a buttery, flaky pie crust, what could be better?

Ingredients
Slice about 3 lbs of apples (6-7 medium apples) Gala & Granny Smith Apples
2 tbsp corn starch
2 tbsp flour
2 tbsp lemon juice
1/3 cup sugar
1 tsp nutmeg
1/2 tsp cinnamon
1/2 cup prepared caramel
1/2 tsp salt

Directions
1. The crust: Prepare my pie crust recipe
2. While the pie crust is chilling, make apple pie filling. Place sliced apples in a large bowl. Add sugar, lemon juice, corn starch, all purpose flour, cinnamon, and nutmeg. Gently Toss.
3. Preheat oven to 350 degrees.
4. Rollout 1 disk of chilled pie dough to 1/8 inch thick on a floured surface. Carefully place dough into a 9×2 inch pie dish. Use your fingers to crimp the dough, and trim the excess dough with a knife.
5. Blind bake pie dough for 15 minutes. (Place parchment paper on the pie dough, and use pie weights, raw beans or raw rice to keep the pie dough weighed down)
6. After 15 minutes remove pie dough from the oven. Fill pie dough with apple mixture. Drizzle 1/2 cup prepared caramel over the apples.
7. Raise the temperature of the oven to 400 degrees
8. Roll out the other disk of chilled pie dough. At this point you can drape the pie crust over your pie, make a lattice pie crust. (If you drape the pie dough over the pie, use a knife to make some slits in the pie dough to allow air to escape) Crimp the edges of the pie, and use a knife to cut off the excess dough.
9. Lightly brush pie with egg wash. Sprinkle with coarse sugar.
10. Bake pie for 20 minutes on 400 degrees.
11. Lower oven temp to 375 degrees and bake an additional 20 – 25 mins
12. Allow the pie to cool for at least 3 hours before serving.

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