Preheat. Preheat the oven to 400°F.

Prepare the pan. Spray a 9-inch pie pan with non-stick spray. Transfer the bottom pie crust to the pan and set in the refrigerator to stay cold while working on the filling.

Make the filling. In a large bowl, add the apples, corn starch, brown sugar, butter, cinnamon and nutmeg and toss until the apples are evenly coated.

Add the caramel. Transfer the apple pie filling to the pie pan with the crust, creating a mound of apples in the center and drizzle the caramel sauce over the top.

Add the top crust. Either use a solid crust and cut slits in the top to vent or cut the top crust into strips and weave into a lattice crust. If going with a solid top crust make sure to roll the top crust onto a rolling pin and transfer to the top of the pie, this is the easiest way to make sure its even! Don’t forget to cut slits in the top to vent if not doing a lattice top.

Egg wash. Beat the egg and water together and brush over the top crust. Top with coarse sugar.

Bake. Bake for 20 minutes, then decrease the oven temperature to 375° F and continue to bake for another 20 minutes, or until the crust is golden brown and the filling is bubbling inside. If you notice the top crust getting too brown around the edges, cover it with a silicon pie protector or aluminum foil. You can cover just the edges but don’t be afraid to loosely cover the whole top of the pie if the crust is browning too quickly.

Cool and serve. Allow the pie cool for at least 4 hours before serving allowing the juices to redistribute and ensuring that the filling has enough time to set up. To serve, drizzle the whole pie or each slice of pie with additional caramel sauce and top with a dollop of whipped cream or scoop of ice cream and a light sprinkle of coarse sugar.