Espresso and Lime

0 Preheat your oven to 350°
1 Place a large rimmed baking sheet on a rack below the rack you plan to bake the pie on to catch any drips that may bubble over the edges of the pie 
Make the caramel base layer…
3 Place a 10” cast iron skillet over medium heat 
4 Melt 4 tablespoons of butter in the skillet, add 1/2 cup of brown sugar and cook while stirring for about 2 minutes or until the brown sugar has dissolved and mixture is smooth 
5 Transfer the skillet off of the heat to cool a bit while you prepare the filling (the butter may separate a bit as it cools, but do not remove it, it will reintegrate during the baking process)
Make the apple pie filling…
7 Place a large skillet over medium heat and add all of the pie filling ingredients 
8 Mix until everything is evenly distributed and cook the apples for 5-7 minutes or until they are slightly tender, but still firm
9 Transfer the filling off of the heat to cool for about 20 minutes 
Assemble the pie…
11 Place a layer of pie crust over the cooled caramel layer and gently press any air bubbles out from underneath 
12 Add the cooled pie filling and spread evenly
13 Add your top layer of pie crust as a whole sheet or sliced into strips and arranged in a lattice pattern and crimp the outer edges
14 Brush the top crust with an egg wash and sprinkle with course sugar
Bake the pie…
16 Bake the pie in a 350° oven for 60-65 minutes or until the crust is golden brown (rotate the pie about half way through to ensure even baking and loosely cover the pie with foil if it begins to brown too much before the hour mark)
17 Transfer the pie onto a cooling rack or cutting board
18 Allow the pie to cool for at least an hour before slicing
19 Slice the entire pie and transfer the leftover slices into an airtight container to store at room temperature for up to 3 days