(recipe from Stephen Odaniell)
Prepared dough for double-crust pie
4 Granny Smith apples
4 Red Delicious apples
2 cups caramel sauce (homemade or store-bought)
1 cup pecan pieces
1 cup sugar
1 tbsp. cinnamon
Preheat oven to 400 degrees. Place rolled-out dough for one pie crust into a 9-inch glass pie plate and press into place. Line pie crust dough with parchment paper or foil and fill with pie weights or dried beans. Place in oven and par-bake for 10 minutes; remove and cool slightly. Peel apples and slice thinly. Toss apples with sugar and cinnamon. Add caramel sauce and pecans; mix lightly and pack into pie shell. Top with second round of pie crust dough and crimp edges seal tightly. Cut slits in pie top and coat with egg wash and a sprinkle of sugar. Bake pie at 400 degrees for about 35-45 minutes, or until crust is golden brown and pie filling bubbles.
