Holiday Apple Pie With Dried Fruit & Caramel Sauce

• 10 medium apples. apples such as Granny Smith apples, Golden Delicious, Gala should be peeled, cored, quartered and cut crosswise into 1/2-inch pieces
• 4 tablespoons unsalted butter
• 2 teaspoons vanilla extract or 2 vanilla beans
• 1 cup packed dark brown sugar
• 3 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 12 cup dried apricot, diced
• 12 cup raisins
• 1 12 cups heavy cream
• 2 tablespoons calvados, optional. Other apple brandy can also be used
• 1 pinch kosher salt
• all-purpose flour for rolling out pie crust
• 1 recipe good-quality store-bought refrigerated pie dough
• 13 cup granulated sugar
• 1 large egg white, beaten
• homemade caramel sauce (recipe follows)

1. Sauteing the apples: Heat 2 large heavy skillets over high heat.
2. Melt 2 tablespoons butter in each.
3. When the butter bubbles, add the apples and saute about 3 minutes.
4. Adding sugar & spices: Add the sugar, vanilla, 2 teaspoons of the cinnamon, and the ginger.
5. Stir or toss to coat the apples.
6. Cook, stirring or tossing, frequently, until the apples are brown and juicy, 7 to 8 minutes.
7. Completing the filling: Add the apricots, raisins, 1/2 cup of the cream, and the Calvados, plus a pinch of salt.
8. Cook, stirring or tossing, until the apples are caramelized and the juices form a thick sauce, 7 to 10 minutes.
9. Transfer to a baking sheet to cool.
10. Rolling out the bottom crust dough: Dust a work surface with flour.
11. Roll out the round piece of dough to a 12-inch-diameter round, dusting lightly if sticking and turning often.
12. Press together any tears.
13. Transfer to a 9-inch deep-dish pie plate.
14. Rolling & cutting the lattice top: Dust the work surface with flour again.
15. Roll out the second piece of dough to dimensions greater than the top of the pie and about 1/4 inch thick.
16. Using a pizza wheel or a sharp knife, cut the square into even 1/2-inch-wide strips.
17. Filling the pie: Position a rack in the center of the oven and preheat to 350F.
18. Transfer the cooled filling to the dough-lined pie dish.
19. Press the filling slightly to compact.
20. Trim the bottom dough to overhang about 1/2 inch around the edge.
21. Forming the lattice top crust: Arrange 6 or 7 dough strips evenly across the filling.
22. Arrange 6 or 7 strips at right angles to the first ones.
23. Trim the ends.
24. Fold the overhang over the lattice ends and crimp together into a neat border, rolling the rim toward the filling.
25. Glazing the pie crust: In a small bowl, stir together the remaining 1 teaspoon ground cinnamon with the granulated sugar.
26. Brush the lattice strips with beaten egg white.
27. Sprinkle the cinnamon sugar over the strips.
28. Baking the pie: Place the pie on a large rimmed baking sheet.
29. Bake until the crust is deep brown and the filling is bubbling, 45 minutes to 1 hour.
30. Leave the pie at room temperature to cool completely, at least 2 hours.
31. Serving the pie: Whip the remaining 1 cup cream to soft peaks.
32. Cut the pie into wedges and transfer to serving plates.
33. Drizzle the Caramel Sauce over and around each slice and add dollops of whipped cream.

apples, unsalted butter, vanilla, brown sugar, ground cinnamon, ground ginger, apricot, raisins, heavy cream, calvados, kosher salt, flour, recipe good, sugar, egg white, caramel sauce

Taken from www.food.com/recipe/holiday-apple-pie-with-dried-fruit-caramel-sauce-525306 (may not work)