Directions

• Preheat oven 350*.
• In a saucepan, add brown sugar, butter, and heavy cream. Cook to a boil on medium high heat for 5 minutes. Slowly stir in the fireball and cook for 10 more minutes, or until thickened. Set aside, sauce will thicken as it cools.
• Mix flour, sugar, sea salt, and cinnamon together in a large bowl.
• Cut apples into thin slices and add to the bowl. Toss to coat. Lay pie crust flat in pie pan. Press dough into the sides and bottom of the pan. Prick several times with a fork.
• Evenly spread apples throughout the bottom of the pan. Pour 1 cup of caramel over the apples. .
• Cover with a second pie crust. Tuck the ends of the pie in and flute, or press down firmly on the edge to seal with a fork or spoon.
• Dip pastry brush in milk and evenly cover the top of the cake. Sprinkle cinnamon and sugar to coat. Cut small slits in the center of the pie.
• Place pie into the oven for 45 minutes.
• Serve warm with vanilla ice cream and enjoy!