I don't remember where I found this. I made it for my family at Thanksgiving and it was well received. The variety of apples gives it a great taste. I used Braeban, Granny Smith, Fugi, and Pink Lady. I allow the pastry to thaw while I am browning the apples and making up the apple mixture.
1Preheat oven to 475 degrees.
In a large bowl combine butter and cinnamon. Add apples and toss gently to coat. Spread apples evenly in a foil lined roasting pan or 2X15X10X1" baking pan. Roast 1 pan at a time 4 - 5" from heat for approximately 10 minutes or until apples start to brown on edges turning once halfway through. Cool apples in pan.
2Reduce heat to 375 degrees. Let refrigerated pastry crusts stand at room temperature according to package directions. Once thawed, line 9" pie plate with one of the pastry crusts as directed.
3In a very large bowl stir together brown sugar, flour and salt. Add apple slices and any juices, stir to coat. Transfer to pastry lined pie plate. On lightly floured surface roll remaining dough to 14" circle and place on top of fruit filling. Cut clits for steam to escape. Trim crust to 1/2" beyond edge of pie plate. Fold top pastry edge under bottom pastry, crimp edge. Brust top with mixture of beaten egg and water. Cover edge of pie with foil to prevent overbrowning.
4Place on middle rack in oven; place foiled lined baking sheet on lower rack beneath pie. Bake for 30 minutes, remove foil from pie. Bake 35 - 40 minutes more or until top is golden and filling is bubbly. Remove to a wire rack. While warm drizzle with some of the caramel topping. Cool completely. Serve with remaining topping.