Caramel Apple Pie

4-6 large (Gala & Granny Smith) apples, sliced
1/2 cup sugar
1/2 cup brown sugar
6 Tbsp. unsalted butter
pinch of salt
1/4 tsp. cinnamon
1/4 cup water
1 package Pillsbury Pie Crust, or pie dough for a double-crust 9" pie
Bring sugars, butter, salt, cinnamon, and water to a full boil and remove from heat.

Unroll one pie crust and press gently into pie plate.

Slice apples (with or without peelings) into pie shell. Cut another pie crust into 8 strips and lattice the strips of dough across the top of the pie.  Roll edges of pie dough toward center and crimp. Pour caramel mixture through lattice over top of pie.  Bake at 425° for 15 minutes to start caramelization on crust. Reduce heat to 350° and continue baking for 35 to 40 more minutes. Let cool completely before slicing.

If you prefer a thicker filling, coat apple pieces with about 2 Tbls. flour before placing them into pie shell.