Caramel Apple Pie

Ingredients

• 1 large eggs lightly beaten
• 1 cup heavy cream 
• 1 tablespoon juice of lemon 
• 1  all you classic pie crust store-bought (or double-crust pie dough)
• 2 tablespoons quick-cooking tapioca 
• 3.5 lb golden delicious apples cored peeled sliced
• 1.8 cups sugar 
• 1 teaspoon vanilla extract 

Equipment

• baking sheet
• sauce pan
• oven
• aluminum foil

Directions

1. Make crust: Prepare dough as recipe or package label directs; chill for 1 hour. Preheat oven to 400F; line a large, rimmed baking sheet with foil. Make filling: Toss apples with 2 Tbsp. sugar, lemon juice, tapioca and vanilla.
2. Mix 1 1/2 cups sugar and 1/4 cup water in a large, heavy saucepan. Cook over low heat, stirring, until sugar dissolves. Increase heat to high and bring to a boil. Cook, without stirring, until mixture turns dark brown, 6 to 7 minutes. Standing back to avoid splattering, pour in cream. Reduce heat slightly and stir until caramel is smooth and thick, about 2 minutes.
3. Roll out each dough disk into a 12-inch circle.
4. Transfer 1 to a 9-inch pie plate. Spoon in half of apple mixture.
5. Drizzle with about 1/4 cup caramel. Mound remaining apples on top and drizzle with another 1/4 cup caramel. Cover and chill remaining caramel (rewarm over low heat before serving with pie).
6. Place second dough disk over filling, leaving a 1-inch overhang. Fold top edges over and crimp to seal.
7. Cut steam vents in top. Beat egg with 1 tsp. water and lightly brush mixture over top crust.
8. Sprinkle with remaining 2 Tbsp. sugar.
9. Place pie on baking sheet and bake until filling bubbles and crust is golden brown, about 1 hour.
10. Let cool before serving.