In a large bowl, combine brown sugar, cornstarch, cinnamon, and salt, set aside.

Peel, core, and slice the apples. Add to the large mixing bowl, gently toss to coat apples with the sugar mixture. Set aside.

Melt the butter in a large saucepan over medium heat.

Add the apple mixture to the pan, stir well to incorporate the butter

Simmer for about 5 minutes, just until the apples start to soften and give off some liquid.

Remove from heat and allow to cool to room temperature.

In a large saucepan, combine everything except the vanilla extract.

Bring to a boil over medium heat, stirring constantly.

Once boiling, affix a candy thermometer to the pan. Make sure the tip of the thermometer is in the sugar mixture, but not touching the bottom of the pan.

Once mixture reaches 225, remove from heat, gently stir in the vanilla. Allow to cool.

Set an oven rack to the lowest position, preheat oven to 425F.

Dust your clean work surface with flour.

Roll out half of your dough to form a circle about 11-12" in diameter.

Carefully transfer rolled pie crust to a 9" pie plate.

Mound cooled apple filling into the lined pie pan, taking care to avoid getting pie filling around the top edge of the pan/crust. Drizzle with about ½ cup of the maple caramel sauce.

Roll out your second crust.

You can transfer it as-is to cover the pie filling, or slice it into strips to make a lattice design. Apply the crust whichever way you’d like, trim and crimp the edges of the upper and lower crusts together.

Note: If you’re doing a whole top crust, be sure to cut a few slits in the top, to allow air to escape.

Whisk together egg and heavy cream, brush over the pie crust.

Bake pie on the lowest rack in the oven for 15 minutes.

Reduce heat to 375, cook for another 25-30 minutes, or until crust is golden brown.

Remove from heat, allow to cool for at least two hours before serving.

Drizzle pie slices with remaining maple caramel as you serve them