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1
Preheat oven to 475u00b0F.
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2
In very large bowl combine butter and cinnamon; add apples and toss gently to coat.
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3
Spread apples evenly in a parchment paper- or foil-lined, large roasting pan or two 15x10x1-inch baking pans.
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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.
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5
Cool apples in pan(s). Reduce heat to 375u00b0F.
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6
Prepare pastry or let refrigerated pastry stand at room temperature according to package directions.
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7
Line 9-inch pie plate with half of pastry (a deep one).
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8
In very large bowl stir together brown sugar, flour, and salt.
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9
Add apple slices and any juices; stir to coat.
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10
Transfer to pastry-lined pie plate.
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11
Trim top crust to edge of pie plate.
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12
Fold top pastry edge under bottom pastry; crimp edge.
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13
Brush top with mixture of beaten egg and water.
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14
Cover edge of pie with foil to prevent overbrowning.
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15
Place on middle shelf in oven; place foil-lined baking sheet on lower rack beneath pie.
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16
Bake 30 minutes; remove foil from pie. Bake for 35 to 40 minutes more or until top is golden and filling is bubbly.
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17
Remove to a wire rack.
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18
While warm, drizzle with some of the caramel topping.
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19
Cool completely.
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20
Serve with remaining topping.
