Mile-High Caramel Apple Pie

Four pounds of apples go into this towering pie -- but you don't have to peel a single one. Just slice the fruit and pile it up. Warm caramel sauce drizzled on top provides extra sweetness.

• Ready In: 1 hr 50 mins
• Serves: 8

Ingredients

• 1⁄3 cup butter, melted
• 1  teaspoon ground cinnamon
• 4  lbs cooking apples, such as Fuji (about 12 cups) or 4  lbs granny smith apples, cored and cut into 1/4-inch thick slices (about 12 cups)
• 1  unbaked double pie crust (your favorite)
• 1⁄2 cup  packed brown sugar
• 2  tablespoons all-purpose flour
• 1⁄2 teaspoon salt
• 1  egg, lightly beaten
• 1  tablespoon water
• 1 (12 ounce) jar  caramel ice cream topping (about 1 cup)

Directions

1. Preheat oven to 475°F.
2. In very large bowl combine butter and cinnamon; add apples and toss gently to coat.
3. Spread apples evenly in a parchment paper- or foil-lined, large roasting pan or two 15x10x1-inch baking pans.
4. Roast (one pan at a time if using baking pans) 4 to 5 inches from heat for 7 to 10 minutes or until apples start to brown on edges, turning once halfway through.
5. Cool apples in pan(s). Reduce heat to 375°F.
6. Prepare pastry or let refrigerated pastry stand at room temperature according to package directions.
7. Line 9-inch pie plate with half of pastry (a deep one).
8. In very large bowl stir together brown sugar, flour, and salt.
9. Add apple slices and any juices; stir to coat.
10. Transfer to pastry-lined pie plate.
11. Trim top crust to edge of pie plate.
12. Fold top pastry edge under bottom pastry; crimp edge.
13. Brush top with mixture of beaten egg and water.
14. Cover edge of pie with foil to prevent overbrowning.
15. Place on middle shelf in oven; place foil-lined baking sheet on lower rack beneath pie.
16. Bake 30 minutes; remove foil from pie. Bake for 35 to 40 minutes more or until top is golden and filling is bubbly.
17. Remove to a wire rack.
18. While warm, drizzle with some of the caramel topping.
19. Cool completely.
20. Serve with remaining topping.