Caramel Apple Pie

Instructions

1. Prepare the apples
   In a large bowl, toss the sliced apples with lemon juice. In a separate bowl, combine granulated sugar, brown sugar, flour, cinnamon, nutmeg, and allspice. Add the dry mixture to the apples and toss until evenly coated. Let stand for 10-15 minutes to allow juices to develop.
2. Prepare the pie crust
   Preheat oven to 425°F (220°C). Place one pie crust in a 9-inch pie dish, pressing firmly against sides and bottom. Trim excess dough hanging over the edge, leaving about 1/2 inch overhang.
3. Assemble the pie
   Spoon half of the apple mixture into the pie crust. Drizzle with 1/4 cup of caramel sauce. Add remaining apples, forming a slight mound in the center. Drizzle with another 1/4 cup of caramel sauce and dot with butter pieces.
4. Add the top crust
   Place the second pie crust over the filling. Trim excess, leaving 1/2 inch overhang. Fold the edge of the top crust under the edge of the bottom crust and press together to seal. Crimp edges decoratively. Cut 4-5 slits in the top crust to allow steam to escape. Brush the top crust with egg wash and sprinkle with coarse sugar if using.
5. Bake the pie
   Place the pie on a baking sheet to catch any drips. Bake for 20 minutes at 425°F (220°C). Reduce temperature to 375°F (190°C) and continue baking for 35-40 minutes more, until the crust is golden brown and the filling is bubbling through the slits. If edges brown too quickly, cover with foil strips.
6. Cool and serve
   Transfer the pie to a wire rack and allow to cool for at least 2 hours before serving to let the filling set. Serve warm or at room temperature with additional caramel sauce drizzled over each slice.