Place rack in the center of the oven then preheat to 400 degrees. Line a 9" deep-dish pie plate with pie dough and flute or decorate edges as desired. Meanwhile, place pie crust in the refrigerator while you prepare the filling.

Peel, core and thinly slice 6 cups (8 or 9) apples. Toss apple slices with granulated sugar, brown sugar, flour, cinnamon and salt until ingredients are evenly combined and form a smooth sauce that will coat the apples. NOTE: When working with fresh fruit, the amount of thickener you need depends on how ripe the fruit is. If you’re using super sweet, ripe fruit, increase the flour by 1 or 2 Tbsp.

Remove crust from the refrigerator then pour ½ of the apples into the pie crust. Arrange apples evenly in the bottom of the dish then drizzle ¼ cup of caramel sauce over the apples.

Add remaining apples, arrange them evenly, then drizzle an additional ¼ cup caramel sauce over the apples—reserve remaining caramel sauce to serve with the finished pie.

Cover pie loosely with a sheet of foil. There is no need to crimp the foil around the edges of the pie—just lay the sheet flat on top to prevent the crust from browning too much.

Bake 20 minutes to give the apples a head start while you prepare the crumb topping.

In a small bowl, stir together sugars, flour and salt until combined, then add softened butter, blending until the butter has incorporated with the dry ingredients and a crumbly consistency forms—sometimes getting in there and pinching with your fingers is the best way to do this.

Once the pie has baked for 20 minutes, remove from the oven then take off aluminum foil. Spread crumble mixture evenly over the apples then return the pie to the oven, uncovered, for 20-25 minutes. The crumble will acquire a golden hue and the edges will bubble with caramel.

Remove the pie from the oven and let cool completely so filling can set before slicing. Serve with a big scoop of vanilla ice cream and the reserved caramel sauce. Enjoy!