Mile-High Caramel Apple Pie - cooking recipe

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)

Preparation

Preheat oven to 475\u00b0F.
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\u00b0F.
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.