Peel, core and slice apples approximately ¼-inch thick.

Melt butter in a very large skillet. Add apples and cook, stirring often, until the apples just start to soften, about 7-9 minutes.

Add the lemon juice, sugar, cornstarch, cinnamon and caramel sauce. Stir to coat and cook until the mixture boils, then cook for 2 additional minutes. Remove from heat and let cool to room temperature (or at least 2 hours).

Preheat oven to 425°F. Spray a 10x15-inch jelly roll pan with nonstick cooking spray.

Make pie crust and divide into 3 portions. Set one portion aside and roll the remaining two into a rectangle that’s approximately 12x17-inches. Place in prepared pan, leaving some hanging over the edges of the pan.

Roll out the third section of the pie dough to a 12-inch circle. Cut shapes with cookie cutters, re-rolling dough as needed to use it all. (Pie pictured was made using a 2 ½ -inch round cookie cutter.)

Add the filling to the pie. Top with pie crust shapes. Brush with egg wash and sprinkle with sanding sugar.

Bake 35-45 minutes, or until filling is bubbly and top is light golden. Cool completely before slicing. Pie will thicken as it cooks and then more as it cools.

Serve with additional caramel sauce and/or ice cream.

Store pie in refrigerator for up to 3 days or freeze for up to 3 months.