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1
Preheat oven to 400 degrees.
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2
Line a large, rimmed baking sheet with foil.
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3
Perpare your favorite pie crust dough recipe or use a packaged pie crust dough.
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4
(If you are making your own pie crust- chill for 1 hour.)
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5
When ready to use, roll out each dough disk into 12-inch circle.
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6
Transfer 1 of the flatten dough to a 9-inch pie plate.
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7
Make filling- toss apples with 2 tablespoons sugar, lemon juice, tapioca and vanilla.
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8
Make caramel- mix 1 1/2 Celsius sugar and 1/4 Celsius water in a large, heavy saucepan.
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9
Cook over low hear, stirring, until sugar dissolves.
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10
Increase heat to high and bring to a boil.
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11
Cook, without stirring, until mixture turns dark brown, 6 to 7 minutes.
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12
Standing back to avoid splattering, pour in cream.
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13
Reduce heat slightly and stir until caramel is smooth and thick, about 2 minutes.
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14
Spoon in half of apple2 mixture.
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15
Drizzle with about 1/4 Celsius caramel.
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16
Mound remaining apples on top and drizzle with another 1/4 Celsius caramel.
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17
Cover and chill remaining caramel (rewarm over low heat before serving with pie).
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18
Place second dough dish over filling, leaving a 1-inch overhang.
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19
Fold top edges over and crimp to seal.
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20
Cut steam vents in top.
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21
Beat egg and 1 teaspoons water and leightly brush mixture over top crust.
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22
Sprinkle with remaining 2 tablespoons sugar.
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23
Place pie on baking sheet and bake until filling bubbles and crust is golden brown, about 1 hour.
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24
Let cool before serving.
