Caramel Apple Pie

Original Blog post:

Ingredients

8 Granny smith apples

½ cup brown sugar

1 teaspoon cinnamon

1 teaspoon nutmeg

½ teaspoon salt

2 tablespoon lemon juice

½ teaspoon rum

4 tablespoon corn starch

¼ cup caramel sauce

2 prepared pie crusts

Instructions

Preheat the oven to 375 degrees
Roll out the bottom pie crust and place in a pie dish, cut off any excess edges.
Place in the refrigerator
For the fruit filling
Peel and core the apples, cut into slices
In a pot combine the apples, sugar, cinnamon, nutmeg salt, rum and lemon juice
Stir and combine, cook over medium heat until the apples are just fork tender
Set aside to cool for a few minutes,
When it’s almost room temperature stir in the corn starch and caramel sauce
Fill the bottom pie crust with fruit filling, if there is a huge portion of excess liquid from the apples don’t pour the liquid into the pie crust, discard it.
Place the top pie crust on the apple pie in a lattice pattern, cut the exess dough into small circles and line the edges, or crimp the edges
Beat the egg and milk together and brush the crust sprinkle with sugar and bake for an hour
After about 30 minutes I rest a piece of foil over top lightly just to prevent the top from over browning
Remove from the oven after an hour and allow to completely cool for 5 hours before slicing
This allows it to set. Overnight is best but at least 5 hours