Two-Crust Caramel Apple Pie

This apple pie is sort of a cross between tarte tatin (a French apple pie) and a traditional apple pie. By first caramelizing the sugar and then stirring in the apples so they soften just a bit, you get an evenly sweetened pie, with excess juices thickened by the caramel so that they stay in the pie as you slice it and don’t run over the bottom of the pie plate.