4 large Honeycrisp apples, peeled, cored and sliced
1/4 cup sugar
1 1/2 tbsp cinnamon, divided
1 tbsp lemon juice
6 tbsp butter
1/4 cup, plus 2 teaspoons, brown sugar
2 refrigerated pie crusts
2 tsp whipping cream
Heat oven to 350 F.
In large bowl, combine apples, sugar, 1 tablespoon cinnamon and lemon juice until apples are covered. Set aside.
In oven-safe, 10-inch nonstick skillet, melt butter. Add 1/4 cup brown sugar and remaining cinnamon; mix until combined. Boil 5-8 minutes.
In same skillet, place one pie crust over brown sugar mixture. Pour apples over pie crust. Cover apples with second pie crust. Cut slits in top to release steam. Brush whipping cream over crust. Sprinkle with remaining brown sugar.
Bake 35-45 minutes until crust is golden brown.
Drizzle with caramel sauce.
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