Laced with homemade caramel sauce, this apple pie makes the perfect finale for an autumn meal. When preparing the sauce, stir only during the first 2 to 3 minutes of cooking, as instructed below. Ingredients: 2 rolled-out rounds deep-dish pie crust (I use perfect pie mix from Williams-Sonoma) For the apples: 4 lb. Granny Smith apples, peeled, cored and each cut into 8 slices 1/2 cup firmly packed light brown sugar 1/2 tsp. ground cinnamon 1/4 tsp. freshly grated nutmeg 1 Tbs. fresh lemon juice 3 Tbs. cornstarch For the caramel: 1 1/2 cups firmly packed light brown sugar 1/3 cup light corn syrup 6 Tbs. (3/4 stick) unsalted butter, cut into 6 pieces 1/2 tsp. kosher salt 1/2 cup heavy cream 1 egg white, beaten with 1 tsp. water 2 tsp. granulated sugar Directions: Transfer 1 dough round to a 9-inch deep-dish pie dish and gently press into the dish. Trim the edges flush with the rim. Reroll the dough scraps and cut out shapes using decora...
