Cider Caramel Apple Pie

  1. Place the cider in a large (wide) pot and bring to a boil. Boil until the liquid reduces and the mixture forms a caramel (the precise timing will depend on the size of your pot, but this process takes about 1 to 2 hours -- don't worry, you don't need to stir it, just keep an eye on it every 15 minutes or so, and a closer eye toward the end.)
  2. Stir the butter, salt, and vanilla into the caramel, then pour the whole mixture into a heat-safe bowl to cool slightly, about 15 minutes.
  3. Preheat the oven to 425u0b0 F. Place the apples in a large bowl. In a small bowl, stir the brown sugar, flour, and cinnamon together to combine. Add this to the apples and toss to coat. Add the cooled caramel, and toss well to combine.
  4. Roll out half of the pie crust to about 1/8-inch thick. Transfer it to a pie plate, and trim the edge so there is only 1/2-inch of overhang all around. Chill the dough inside the pie plate for at least 30 minutes in the refrigerator.
  5. Arrange the filling inside the pie plate. If you place the apples in concentric circles (almost like a rosette), there will be fewer air pockets between the fruit. This means that there's less chance of the pie collapsing after baking. Mound the filling slightly higher in the center for that traditional "rounded" look.
  6. Roll out the remaining crust to 1/8-inch thick, and place over the filling. Press the top crust to the bottom crust gently to seal, then trim the excess top crust away, leaving just 1/2-inch overhang all around. Tuck the overhang under itself, making a thicker edge around the pie plate.
  7. Use your fingers to crimp the edge to seal. Cut four vents into the top of the pie with a sharp knife. Egg wash the pie and sprinkle generously with turbinado sugar.
  8. Bake until the crust is deeply golden and the filling is bubbly, 40 to 50 minutes. If the crust begins to brown too quickly, reduce the oven temperature to 375u0b0 F and/or tent the crust with foil. Cool at least 30 minutes before slicing and serving. (NOTE: The pie is delicious just 30 minutes out of the oven, but the filling won't be fully 'set' until it cools completely. If you don't want a runny apple pie, let it cool completely, then reheat it (or just reheat individual slices) gently before serving.

apple cider, butter, salt, vanilla, apples, brown sugar, flour, cinnamon, your favorite, egg wash, turbinado sugar

Taken from food52.com/recipes/31911-cider-caramel-apple-pie (may not work)

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