Caramel Apple Pie Recipe

How to make it

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• Preheat oven to 425°F.
• Place 1 pie crust in 9-inch pie plate, pressing crust firmly into bottom and up side of plate.
• Beat egg and 1 tablespoon of the cream in small bowl until well blended.
• Brush edge of crust lightly with some of the egg mixture.
• Toss apples with granulated sugar, tapioca, lemon juice and cinnamon in large bowl; spoon into crust, pressing down gently with back of spoon to pack fruit slightly.
• Place remaining pie crust over filling.
• Wrap excess top crust under edge of bottom crust; press edges together to seal. Flute edge.
• Brush top crust with remaining egg mixture.
• Using a sharp knife, cut a 1-1/2-inch circle from center of crust to allow steam to escape. Remove and discard cutout.
• Cut 5 or 6 slits in top crust in spoke pattern, starting at center of crust and cutting to within 1/2 inch of outside edge of crust.
• Bake 15 minutes.
• Reduce oven temperature to 325°F. Continue baking an additional 1 hour to 1 hour 10 minutes, or until juices are thickened and bubbly. (If edge of pie browns too quickly, cover with strips of aluminum foil.)
• Combine brown sugar, butter and the remaining 2 tablespoons cream in small saucepan.
• Bring to a boil over high heat.
• Reduce heat to low; simmer 2 minutes.
• Remove from heat; stir in pecans.
• Spoon over top of pie; spread with back of spoon to completely cover top of pie. (Caramel will run over outside edge of pie, creating an icicle effect.)
• Cool pie completely.
• Cut into 8 wedges to serve.
• Top each wedge with a serving of Reddi-whip just before serving.