6 medium apples (Jonathan, Jonagold or Granny Smith)
1/2 cup packed dark brown sugar
1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ginger
1/4 teaspoon salt
3 tablespoon lemon juice (don’t skimp on the lemon, it not only prevents your apples from discoloration but it gives the caramel an edgy flavor)
1 tablespoon vanilla
1/3 cup heavy cream
2 tablespoons cornstarch
4 tablespoons browned butter
Preheat oven to 450 degrees F. Use your favorite crust or a premade one from store to line your pie pan.
Peel and slice apples. Sprinkle with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix. Whisk cornstarch in cold cream. Melt butter in heavy skillet, stirring until brown. Add cream and vanilla. Add apple mixture and cook approximately 8 minutes, to soften apples. Turn into pie shell.
Add top crust. Seal, flute edge and vent top. Brush with beaten egg white and sprinkle with sugar.Place aluminum foil tent over edge of pie. Bake for 15 minutes. Reduce heat to 350 degrees F and bake 45 minutes longer, removing aluminum foil for last ten minutes or until golden brown.
Remove from oven. Serve warm with a scoop of ice cream. Perfect!!