Directions: 1. Roll pastry out and line a greased, deep 18 cm in fluted flan tin with a removable base. Prick pastry base with a fork. Line pastry case with non-stick baking paper, weigh down with uncooked rice and bake at 200 degrees C for 10 minutes. Remove rice and paper and bake for 8 -10 minutes longer or until pastry is golden. Place jam in a small saucepan and bring to the boil. As soon as the pastry case is cooked, brush with boiling jam and return to the oven for 3 - 4 minutes longer. Set pastry case aside to cool completely.
2. To make filling, melt half the butter in a large frying pan and add half the apple slices, sprinkle with half the sugar and cook, turning slices until they are tender. Remove apple slices to a plate and repeat with the remaining butter, apple slices and sugar. Layer apple slices evenly in pastry case.
3. To make sauce, place sugar and water in a heavy-based saucepan and cook over a low heat, stirring until sugar dissolves. Bring to the boil and boil without stirring for 8 minutes, or until mixture is a caramel colour. Occasionally brush down sides of pan with a pastry brush dipped in cold water. Reduce heat, stir in cream and continue stirring until sauce is smooth. Mix in butter and set aside to cool slightly. Using a large spoon, drizzle caramel over apples in pastry case.
4. To make topping, place sour cream, sugar and vanilla essence in a bowl and mix to combine. Spoon sour cream mixture over apples and spread out carefully, using the back of a spoon, taking mixture just to rim of pie. Reduce oven temperature to 180 degrees C and bake pie for 5 - 7 minutes. Allow to cool at room temperature, then refrigerate for several hours or overnight before serving.