Prepare, but double, this All-Butter Pie Crust recipe found here or use a pre-made crust.

Place one pie crust on the bottom of a greased 9-inch pie pan leaving about ½ inch extra crust around the edge to fold over the pie later.

In a large mixing bowl, combine the caramel ice cream topping, salt, and lemon juice.

Peel and dice the apples and add them to the mixing bowl. 
Stir the apples and caramel mixture together.

Sprinkle the sugar, brown sugar, and flour over the apple mixture and stir to coat.

Pour the apple pie filling into the bottom pie shell.

Use a pizza cutter to slice the other pie crust into ½ inch strips.

Lay 5 strips, evenly spaced across the top of the pie.

Weave 5 more strips with those strips at an angle to create a lattice pattern.

Trim off the excess crust from the lattice strips.

Fold the extra crust around the edges over the strips.

Melt 1 tablespoon of butter brush over the top of the crust using a pastry brush.

Sprinkle about 1 tablespoon of sparkling sugar, or regular sugar, over the top of the crust.

Cover the edges of the crust with foil.

Bake at 400 degrees for 30 minutes, then remove the foil from the pie.

Bake for an additional 25-30 minutes until the top of the pie is golden brown.

Remove the pie and allow it to cool for at least 20 minutes before serving.