Roll out one pie crust according to recipe or package directions and place in your 9″ pie plate. Refrigerate until ready to use. Roll out second pie crust and set aside.

Peel and core the apples, then slice into thin slices. I like using my apple peeler for this step. Place one inch of water in the bottom of a large pot. Add apples and cook, stirring occasionally, approximately 3-5 minutes after water boils, or just until the apples start to turn the slightest bit opaque.

Drain apples very well. Let them sit in the strainer for a few minutes to cool, then place them in pie crust.

Sprinkle cinnamon over apples then pour caramel evenly over the top.

Top with second pie crust and crimp edges, then cut slits to vent pie. Cover outer edge of crust with thin strips of foil or a pie crust shield.

Bake at 425° for 10 minutes then lower the oven temperature to 350°F for 30-40 minutes. Remove pie crust shield during the last 15 minutes of baking to ensure that the crust browns.

Pie may be made a day in advance. Refrigerate overnight. Serve with whipped cream or ice cream.