Make sure the caramel sauce is very warm before adding to apples. Cut large slits on top so that you can check to make sure your apples are cooked. Chuck said this was the best apple pie he ever tasted. Of course that was before he and Kelly were married so I think he was going for brownie points.
Preheat oven to 425 degrees. Place one of the double pie crusts in bottom of pie plate and brush with egg white. Slice apples and put them in a very large bowl (I use a round apple slicer and then slice in half again). Melt the butter in a saucepan. stir in flour to thicken. Add water, white and brown sugar, vanilla, cinnamon and apple pie spice. Bring to a boil. Reduce temperature and let simmer for about a minute. After it simmers pour over apples in large bowl reserving about 1/4 cup and with large spoon combine well making sure all the apples are coated. Pour into pie crust. Pour remaining sauce over top of pie. Top with the remaining pie crust. Cut slits to let steam escape. Brush with egg white. Place on a cookie sheet and bake for 15 minutes on 425 degres then reduce temperature to 350 degrees. Continue baking till apples are soft.