A delicious classic with a twist… It’s ooey, gooey and downright indulgent.
Add the egg yolk and the ice water, and stir until dough is moistened. Form the dough into a ball, wrap it tightly in plastic wrap, and put in the refrigerator for 1 hour.
slowly until smooth and has thickened, remove from heat to cool slightly. (If it cools too much you can add back to low heat to get pouring consistency).
Place sliced apples in a large bowl. Add the 1 tablespoon flour and 1 tablespoon cinnamon and toss to coat all the apples.
Pour about 1/4 cup of the caramel sauce evenly over the apple slices. Repeat the layers, until the pie is slightly overfilled and domed on the top.
Place the other pie crust over the top of the filled pie pan and press down and crimp the edges.
Cover the pie with tin foil and bake for about 25 minutes, then remove from oven and brush with more of your egg white.
Return to oven and continue to bake uncovered for another 25 minutes, until the pie is golden.
Let rest at room temperature for at least 1 hour to set up.
Serve with ice cream and drizzle with any remaining caramel sauce.