Mile-High Caramel Apple Pie

Recipe by Annacia
READY IN: 1hr 50mins




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