Be sure your pie crusts (top and bottom) have been chilling in the fridge for at least 2 hours before attempting to assemble this pie.
Peel and core your apples then cut into 1/4 inch thick slices.
Add lemon juice, brown sugar, corn starch, cinnamon, nutmeg, and caramel sauce to your apple mixture. Don't worry if the caramel sauce appears to clump up around the apples. You want the sauce to cool a bit before dumping your apple filling into your pie crust.
Prepare your bottom pie crust on a 9 inch deep pie dish. Sprinkle about a teaspoon of corn starch directly over the bottom crust (this will help prevent soggy crust). Then fill with apple pie filling mixture.
Sprinkle your chopped peanuts on top of your pie filling (optional)
Cover the pie with a top pie crust. Roll in the crust edges and decorate. Then poke vent holes at the top of you crust.
Egg wash the top of your pie and sprinkle with white sugar.
Place your pie in the fridge to firm up while you preheat your oven.
Preheat oven at 375 F or 290 C
Once your oven is ready. Remove your pie from the fridge and cover the crust edges with tin foil or a pie shield.
Place your pie in the center of your oven and bake for 30 minutes.
After 30 minutes. Remove the pie shield from you crust and continue to bake your pie for an additional hour.
Watch your pie carefully. The center juices should be bubbling. Your top crust should be golden brown and your bottom crust should be cooked all the way through.
Allow your pie to cool for AT LEAST two hours before cutting into it.
Serve it as is or with a scoop of vanilla ice cream!
