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