Cursed Caramel Apple Pie

1.Preheat your oven to 425°F (220°C).

2.In a large mixing bowl, combine the sliced apples, lemon juice, granulated sugar, cinnamon, nutmeg, and salt. Toss to coat the apples evenly and set aside to let them macerate for about 15 minutes.

3.In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and heavy cream, and bring the mixture to a gentle boil. Cook for 2-3 minutes until it thickens slightly, then remove from heat and stir in the vanilla extract.

4.Pour the caramel sauce over the apple mixture and toss to combine. In a small bowl, mix the cornstarch and water to create a slurry, then add it to the apple mixture to help thicken the filling as it bakes. Set aside.

5.Roll out one pie crust and fit it into a 9-inch pie dish. Pour the apple filling into the crust, making sure to pour in any excess caramel sauce as well.

6.Roll out the second pie crust and cut it into strips to create a lattice top. Weave the strips over the apple filling, trimming any excess dough. Crimp the edges to seal the pie.

7.Brush the lattice top with the beaten egg and sprinkle coarse sugar over it for added texture and sweetness.

8.Bake the pie in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the apples are tender and the crust is golden brown. If the edges brown too quickly, cover them with foil.

9.Once baked, remove the pie from the oven and let it cool for at least 30 minutes before serving to allow the filling to set.