Caramel Apple Pie
1/3 cup butter, melted
1 tsp. ground cinnamon
4 lb. cooking apples, such as Fuji or Granny Smith, cored and cut into 1/4-inch thick slices (about 12 cups)
1 15-oz. pkg. refrigerated unbaked pie crust (2 crusts)
1/2 cup packed brown sugar
2 Tbsp. all-purpose flour
1/2 tsp. salt
1 egg, lightly beaten
1 Tbsp. water
1 12-oz. jar caramel ice cream topping (about 1 cup)
Preheat oven to 475F. 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 375F.
Let refrigerated pastry stand at room temperature according to package directions. Line 9-inch pie plate with half of pastry as directed.
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 over browning.
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. Makes 8 servings