1tspcinnamon,optional (I reduced this to 1/2 tsp.)
Instructions
Prepare the crust and apples
Prepare your crust and lattice pieces for assembly because the caramel mixture thickens quickly once it is made.
Cut the lattice strips and have them ready to assemble. Place in the refrigerator and cover until time to place over pie.
Place the bottom crust in pan. Brush with egg whites to keep crust from getting soggy. Place this in the fridge as well until time to assemble. (I forgot to brush with egg whites, but it didn't seem to matter.)
Preheat oven to 425ºF (218° C). You should bake the pie on the middle rack.
Peel and slice the apples. Transfer to a large bowl and toss with the lime juice.
Make the caramel mixture
Melt the butter in a saucepan. Stir in flour to form a paste.
Whisk in the water, white sugar, brown sugar and cinnamon. Bring to a boil.
Reduce heat and let simmer for about 3 minutes, stirring constantly to thicken the caramel.
Assemble the Pie
Work quickly because the caramel mixture thickens as it cools. Pour about 2/3 of the caramel over the apples. Mix well.
Pour the apple mixture into the bottom crust of the pie pan. Cover the apples with a lattice crust.
Gently pour the remaining caramel sauce evenly over the lattice crust.
Place a pan under the middle rack, to catch any run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350ºF (175ºC). Continue baking for 35 to 40 minutes, until apples are soft.