Caramel Apple Pie

from the kitchen of Becky

 1 9 inch double crust (I use mom’s pie dough recipe)

1 t. cornstarch

Sprinkle corn starch in the bottom of the crust.

 6 c. apples - peeled, cored and sliced                       

1/4 c. apple juice                                                             
2 t. lemon juice    
1/2 c. brown sugar
1 T. corn starch    
1 T. instant tapioca
1 T. flour
1/2 t. cinnamon
1/4 t. salt
2 T. butter
1/2 c. caramel ice cream topping

Toss apples in juice in large microwave safe bowl.  Combine all ingredients except caramel in a separate bowl.  Mix with apples and let stand for 20 minutes.  Cover bowl with plastic wrap and microwave for 7 - 15 minutes on high until mix starts to thicken.  Stir every 4 minutes.  Stir in caramel topping.  Refrigerate until cold.  Heat oven to 425.  Spoon filling in crust, dot with butter.  Cover with a woven lattice top.

 Glaze:

1 egg white, 1 T. cold water, 2 T. sugar and 1 T. brown sugar

Beat egg white and add water.  Brush glaze on pie crust and sprinkle with sugar.
Bake pie for 10 minutes at 425.  Lower temperature to 375 and bake for an additional 40 minutes or until apples are tender.