Begin by preparing or purchasing your pie crust—two 9-inch rounds will be needed. If making from scratch, roll them out and chill in the refrigerator while you preheat your oven to 375°F. If you're using a store-bought pie crust, simply unroll it. Also, gather your caramel sauce; homemade or store-bought both work beautifully for this easy salted caramel apple pie.

Peel and slice your apples into approximately 1/4-inch thick slices. In a mixing bowl, toss the apple slices with 1/3 cup of lemon juice to prevent browning and add a refreshing zing. Allow the apples to sit for about 5 minutes to absorb the lemon juice—this step also helps enhance the flavor of the filling.

In a large mixing bowl, combine 2 tablespoons of all-purpose flour, 1/4 cup of granulated sugar, and 1/2 teaspoon of ground cinnamon. Drain and pat your apple slices dry to remove excess moisture. Next, add the apple slices to the dry mixture, stirring gently until all pieces are well-coated.

Carefully layer the coated apple slices into your prepared pie crust, creating a visually appealing presentation. As you layer, drizzle 3 to 6 tablespoons of caramel sauce between the apple layers and on top.

Take your second pie crust and either create a lattice design or cover the entire pie. Brush the crust with a beaten egg for a glossy finish and sprinkle a bit of sugar in the raw on top.

Place your assembled pie in the preheated oven and bake for 30-35 minutes. Keep an eye on it as the crust turns golden and the apple filling begins bubbling.

Once baked, remove the pie from the oven and let it cool on a wire rack for at least 30 minutes. This cooling time allows the juicy filling to set, making it easier to slice.