Caramel Apple Pie

I also made this pie for Thanksgiving.

2 (9 inch) prepared pie crusts
8 granny smith apples
lemon juice
1 small jar of Caramel Ice Cream topping

Peel, core, and thinly slice the apples, store in a bowl with some lemon juice to keep from turning brown until needed.

Preheat Oven to 425°F.

Pour approximately 3/4 of caramel mixture over apples and toss to coat.

Place bottom crust in a deep dish pie pan.

Fill with apple slices (it may seem like a lot, so mound them up).

Cover with a lattice top crust and pour remaining caramel over the top, pouring carefully so it doesn't spill out. Or toss all caramel with apples and cover with a vented top crust. (I went with the second option and used a small heart cookie cutter to vent the crust with)

Place on a cookie sheet (for runoff) and bake for 15 minutes.

Reduce temperature to 350F and cover pie crust and continue baking for 35-45 minutes or until apples are soft.