In a small cup, mix the cornstarch and warm water together until smooth, creamy, and the cornstarch has dissolved. Set aside.

Peel, core and dice 1 apple. In a medium saucepan over medium heat, cook the apple pieces, cornstarch/water mixture, cinnamon, nutmeg, ginger, and sugar. Stir constantly for 5 minutes. Switch to low heat and allow to simmer for 15 minutes, stirring often. Remove from heat, stir in the vanilla, and allow to cool for 20 minutes.

On a floured work surface, roll out the pie dough. Turn the dough about a quarter turn after every few rolls until you have a circle 10-11 inches in diameter. Cut in half horizontally, then vertically so that you end up with four quarters.  Then, cut each quarter into 1/4-inch wide strips. Put the strips on a large cutting board or other flat surface and place in the fridge.  (Don't worry if your dough gets small white dots.  That's just from the dough being in the fridge overnight.)

Slice off the tops of the rest of the apples. Using a paring knife, melon baller, or grapefruit spoon, dig out the core. It doesn't have to look perfect.

Spoon the prepared apple filling into the cored-out apples.

Lay 3-4 strips of the pie dough on top of the apple. Then, working with one new strip at a time, alternate weaving it over and under the dough strips already in place. Repeat until the top of the apple has been covered with the strips. Using a sharp paring knife, trim excess pie crust around the edges.

Place apples into baking pan or pie dish.  In a small dish, beat the egg. Lightly brush the tops of the apples with the egg.

Sprinkle a little bit of cinnamon on top of the apples and put them in the oven. Bake for 25-30 minutes or until the crust is browned and the filling is bubbly.

While the apples are baking, make the salted caramel drizzle recipe I got from Sally's Baking Addition (p.s. love her!)

Serve warm.