Caramel Apple Pie

This recipe is based off of my older version, but with some modifications (because who sticks to the same exact recipe for 6 years, anyhow?).  I like to use tart apples, so this time, I used a combination of Mutsu apples and Nittany apples (because We Are...!). Granny Smith are fabulous, too.

Caramel Apple Pie

Ingredients

• 2  9-inch pie crusts
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 tsp vanilla extract
• 2 tbsp lemon juice
• 1 tbsp ground cinnamon
• 1 egg white
• 2 tbsp cold water
• pinch of white sugar
• 6 large apples - peeled, cored and sliced

Directions

1. Preheat oven to 425 degrees F. 
2. Melt the butter in a saucepan. Stir in flour to form a paste. 
3. Add 1/4 cup water, brown and white sugars, and vanilla and bring to a boil. Reduce temperature immediately and let simmer, stirring occasionally.
   *The longer this simmers, the better it is!* It makes a delicious caramel sauce!
4. Place the bottom crust in your pan; fill with apples, mounded slightly. 
5. Sprinkle lemon juice over the apples, then the cinnamon.
6. Gently pour the caramel sauce over the apples. Cover with top crust, seal, and cut vents.
7. Whisk the cold water and egg white together; brush over the top crust evenly. Sprinkle some white sugar on top.
   Helpful Tip: Place pie directly on a cookie sheet or with a drip pan at the bottom of the oven to catch spills. This one tends to bubble out!
8. Bake 15 minutes in the preheated oven, then reduce the temperature to 350 degrees F. Continue baking for 35 to 45 minutes, or until apples are soft.
9. Allow to cool for 30-60 minutes before serving.