1 package pie crust mix
1/3 cup firmly packed light brown sugar
1 teaspoon cinnamon
1 tablespoon lemon juice
6 cups peeled, cored and sliced Granny Smith apples
1/2 cup sugar
3 tablespoons all-purpose flour
1/2 pound (about 28) light-colored candy caramels
3/4 cup evaporated milk
Preheat oven to 425 degrees. Use a 9-inch pie pan
Prepare pastry for one crust, following the directions on the box (for a 9-inch pie pan). Roll out evenly and place in your 9-inch pie pan. Flute edge. Do not prick or bake. Combine remaining pie crust in a bowl, add water, brown sugar and 1/2 teaspoon cinnamon. Press lightly into bottom of 13x9x5-inch pan. Bake at 425 for 8 to 10 minutes, or until golden brown. Cool. Crumble.
Sprinkle lemon juice over sliced apples. Mix sugar, flour and remaining cinnamon. Combine with apples. Place in pastry-lined pan. Cut a circle of foil to cover the apples. Press down firmly. Do not cover the pastry. Bake at 425 degrees for 10 minutes, then at 375 degrees for 30 to 40 minutes, or until the apples are tender.
While pie bakes, melt candy caramels with evaporated milk in a double boiler. After the pie has baked for the above time specified above, pour the caramel mixture over apples. Sprinkle with crumb mixture. Bake for 5 minutes longer. Cool before serving. Serves 6-8.