Caramel Apple Pie

Dough (this will leave you with leftover)
2 1/2 c. flour
1/4 c. sugar
1/2 tsp. salt
1 c. butter-flavored shortening, chilled
1 egg, beaten
1 tbsp. vinegar
1/4 c. ice water

Mix flour, sugar, and salt.  Cut shortening into flour until pea-sized crumbs form.  Carefully stir in beaten egg and vinegar.  Gently sprinkle in water until dough starts to hold together.  Shape 1/2 of the dough into a circle 3 inches wider than your pan and use the rest to make whatever kind of awesome top (maybe lattice?) after you assemble your pie.

Filling
3/4 c. sugar
1/2 c. flour
1 tsp. cinnamon
1/2 tsp. salt
1 large pinch nutmeg
5-8 apples (size depending) peeled, cored, and diced
(enough apples to fill a pie)
1 tsp. vanilla
2 tbsp. unsalted butter (if salted, omit salt)
2 tbsp. cream (or milk)

Mix together sugar, flour, and spices.  Toss in apples, stir in vanilla.  (If your crust is taking too long, stir this every 10-15 min.)

Put crust in pan and trim edges 1/2 inch over the edge.  Prick bottom with fork.  Add filling.  Dot the butter over the apples.  Brush cream around edges of pie.

Use the rest of the dough to make whatever on top, just make sure there are some holes to ventilate the pie.  Crimp edges of pie.  Brush cream over the top and sprinkle with extra cinnamon, sugar, and nutmeg.

Cover edges of pie with foil.  Bake 30 min (will be 1 hr and 20 min total), remove foil.  Bake 30 more min, then cover whole pie with foil for last 20 min.  Cool on rack for 1 hour (I didn't do this...). Drizzle with warm sauce and serve!

Sauce
1/4 c. butter
1 1/2 c. brown sugar
1/2 c. heavy cream
2 tbsp. corn syrup (or honey)
1 tsp. vanilla

In a saucepan, melt butter on high heat.  Add everything BUT vanilla.  Bring to a boil, stirring frequently.  Reduce heat to medium and cook until sauce thickens slightly, 5 to 7 min.  Remove from heat and add vanilla.  Allow to cool in pan for 15 min.  Drizzle over warm pie.