Ingredients

Instructions

  1. Preheat oven to 475°F.
  2. In very large bowl combine butter and cinnamon; add apples and toss gently to coat.
  3. Spread apples evenly in a parchment paper- or foil-lined, large roasting pan or two 15x10x1-inch baking pans.
  4. 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.
  5. Cool apples in pan(s). Reduce heat to 375°F.
  6. Prepare pastry or let refrigerated pastry stand at room temperature according to package directions.
  7. Line 9-inch pie plate with half of pastry (a deep one).
  8. In very large bowl stir together brown sugar, flour, and salt.
  9. Add apple slices and any juices; stir to coat.
  10. Transfer to pastry-lined pie plate.
  11. Trim top crust to edge of pie plate.
  12. Fold top pastry edge under bottom pastry; crimp edge.
  13. Brush top with mixture of beaten egg and water.
  14. Cover edge of pie with foil to prevent overbrowning.
  15. Place on middle shelf in oven; place foil-lined baking sheet on lower rack beneath pie.
  16. Bake 30 minutes; remove foil from pie. Bake for 35 to 40 minutes more or until top is golden and filling is bubbly.
  17. Remove to a wire rack.
  18. While warm, drizzle with some of the caramel topping.
  19. Cool completely.
  20. Serve with remaining topping.