Caramel Apple Pie

4 cups sliced tart apples (like granny smith, golden delicious, pippin)
1/3 cup water
1/3 cup sugar, more or less to taste
1 tablespoon lemon juice
2 tablespoons cornstarch, or clear jel A
1/2 teaspoon cinnamon, (optional)
1/8 teaspoon nutmeg, (optional)
10 caramel candies
2 pie crusts
egg, to brush on pastry surface
3/4 cup caramel ice cream topping
ice cream, (optional)

Peel and slice apples, combine with, water, and lemon juice. Bring to a boil and boil 3 minutes.

Mix together sugar, cornstarch (or clear jel A) and spices. Stir into hot apples. Bring apple mixture back to a boil. Cool filling.

Cut caramels into small pieces. Line pie plate with one pie crust, spoon in filling. Place candies on top. Top with second pie crust. Brush with beaten egg, if desired. Seal and flute pie edges, vent top crust. Bake at 375 degrees for 45-50 minutes.

Serve warm or cold with ice cream and drizzled with caramel ice cream topping.

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