Carameled Apple Pie

Methods/steps

for crust, prepare (see classic crisco pie crust recipe). roll and press bottom crust into 9-inch pie plate leaving overhang. do not bake. reserve dough scraps for decorations. sprinkle 1 teaspoon cornstarch in pie crust.
for filling, toss apples with apple juice and lemon juice in large microwave-safe bowl.
combine 1/2 cup brown sugar, tapioca, 1 tablespoon cornstarch, flour, cinnamon and salt. add to apples. stir. let stand 20 minutes, stirring several times.
cover bowl with plastic wrap; vent. microwave at 100% (high) 7 to 15 minutes or until apples are partially cooked and mixture starts to thicken, stirring every 4 minutes. stir in 1/2 cup caramel topping. refrigerate until cold or place bowl in ice water.
heat oven to 425°F.
spoon filling into unbaked pie crust. dot with butter. moisten pastry edge with water.
cover pie with woven lattice top.
for glaze, beat egg white lightly with fork. add water. brush over lattice. reserve extra egg white mixture. combine granulated sugar and 1 teaspoon brown sugar. sprinkle over lattice.
bake at 425°F for 10 minutes. reduce oven temperature to 375°F. cover with foil, if necessary, to prevent overbrowning. bake 40 minutes or until apples are tender and filling in center is bubbly.
for decorations, roll out reserved dough scraps. cut out 6 to 8 apples and leaves. divide reserved egg white mixture. add red food color to half and green to the other half. brush apples with red and leaves with green. allow to dry. brush again. sprinkle with granulated sugar. place on greased baking sheet. bake at 375°F for 6 to 8 minutes. cool. spread backs with caramel topping. arrange on pie. cool to room temperature before serving.

note: golden delicious, granny smith and jonathan apples are all suitable for pie baking.