Preheat the oven to 375°F (190°C).

Peel, core and slice the apples ¼-inch (6mm) thick and place in a large mixing bowl.

Add the brown sugar, cornstarch, and lemon juice to the apple and toss to combine.

On a floured surface, roll out one of the pie crusts to ¼ inch (6mm) thick and line a 9-inch (23cm) pie tin with it.

Fill the crust with the apples and drizzle the caramel sauce over the apples.

Roll out the second pie crust to ¼ inch (6mm) thick and cut the crust into wide strips, about 1 ¼ -inches (3cm) wide.

Brush the edge of the bottom crust with egg wash and drape half of the strips over the apples in one direction and then weave the remaining strips through in the opposite direction to create a lattice pattern. Trim the crust so that it hangs no more than a 1/2 inch (1½cm) past the edge of the pie and tuck the overhanging crust under the bottom crust and press gently to seal.

Brush all over with the egg wash and sprinkle with the granulated sugar.

Place the pie on a lined baking sheet to catch drippings and bake for 45-55 minutes, until the crust is golden brown, the juices are bubbling thickly and the apples are tender and can easily be pierced with a knife.

Let cool completely for several hours before serving. Store, loosely covered, at room temperature for up to 2 days.