This was originally a Pillsbury recipe…I altered it. Enjoy
Yield: 1 pie
Prepare pie crust for a two crust pie. (you can make from scratch or buy the pre-made)
3/4 cup brown sugar
2 Tablespoons flour
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 Tablespoon lemon juice
6 cups sliced peeled apples (6 medium)
1/2 cup caramel sauce (ice cream topping works great – warm up to pour easier)
Preheat oven to 425°F.
Make pie crusts as directed (either in recipe or on box for two-crust pie) and place bottom crust in 9-inch pie pan (glass or stoneware works best). In large bowl, mix sugar, flour, cinnamon and nutmeg. Gently stir in lemon juice and apples. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits or shapes in several places in top crust. Bake 35 to 45 minutes or until apples are tender and crust is golden brown.
Cool at least 1 hour. Drizzle with caramel topping and serve.