Caramel Sauce:
1/2 cup butter (no substitutes) 1 cups packed brown sugar 2 tbs light corn syrup 1/2 (14 ounce) can sweetened condensed milk 2 teaspoons vanilla 1 1/4 cups heavy cream
In a heavy saucepan, combine the butter, brown sugar, corn syrup and milk; bring to a boil over medium-high heat.
Cook and stir until a candy thermometer reads 230 to 233 degrees (thread stage) about 20-30 minutes.
Take the caramel off the heat and add the heavy cream with the vanilla mixed in. It will boil up so be careful.
Pie:
1 your favorite homemade pie crusts or 1 ready-made pie crust 5 1/2 cups peeled cored sliced cooking apples 1 tablespoon lemon juice 1/2 cup granulated sugar 1/4 cup brown sugar, packed 3 tablespoons flour 1 teaspoon ground cinnamon 1/4 teaspoon nutmeg 1/2 tsp allspice 2 to 3 dashes Angostura bitters
Mix everything together, pile into crust. Cover with additional crust. Cover with egg wash and sprinkle with a little raw sugar.
Bake at 375°F for 50 minutes.