Caramel apple pie

Dear readers this covid has been hard for all of us but I really miss my san Mateo county fair culinary arts competitions. There is a possible rumor that they may not have it in 2021 due to covid restrictions its understandable but it will make a comeback in 2022 It will be all ok.

On the other hand i wanted to keep the fair spirit alive by creating a family apple pie made with caramel apples. At a traditional county fair culinary arts you may be required to create a scratch made crust or dough but I decided to cheat by using my moms favorite Betty crocker pie crust for 2 crust method and you basically divide in half and roll out and place on the pie pan and crimp edges then pile with caramel apples then top with 2nd layer of pie and Trim to seal and what I do is pierce twice on top to vent and that's my top tip so get baking 

Caramel apple pie 

1 box pie crust mix ( made above) Betty crocker 

6 cups thinly sliced granny smith apples 

1 lemon juiced 

1/2 cup brown sugar 

1/2 cup White sugar 

2 tsp ground cinnamon 

3 tbl all purpose flour 

1/2 stick cold butter chilled and diced 

9 wreathers vanilla creme caramels soft candies cut in half 

1 egg beaten 

1 tsp cinnamon sugar 

Preheat oven to 350 degrees. In a bowl combine apples, lemon juice , sugars, cinnamon,  flour butter and caramel. Stir to coat fruit evenly. Roll dough out and place onto the pie plate crimp edges. Spoon filling onto pie crust pie high and then roll out the 2nd dough and place on top of the apples and pinch to seal edges together pierce twice to create a vent and brush top with egg wash and top with cinnamon sugar bake for 45 minutes or until golden brown and cooked and allow to cool completely for at least a day. Then cut into wedges and eat