This is a fabulous recipe! It's about the only apple pie I make any longer, and I thought others would like to make it, too. Use whatever apples you like (I used a combination of Gala and Granny Smith apples). I also prefer to peel my apples, but you can leave the peels intact, if you prefer.
Press bottom crust into a 9-inch pie pan. Place pie pan on foil-lined baking sheet (to catch spills during baking); set aside.
Preheat oven to 425°F.
In a saucepan, bring butter, flour, water, sugar, brown sugar, cinnamon and salt to a boil, stirring frequently. Turn off heat; set pan aside.
Place top crust on cutting board. Using a pizza cutter, cut crust into 8 strips.
Place apples in the bottom crust, slightly mounded in the center. Cover apples with the cut dough strips, with four strips across and four strips vertical, weaving them in a lattice pattern if you wish.
Fold edges of bottom crust over the lattice edges to seal, then crimp (or pinch) edges of crust, making a scalloped edge on pie crust.
Spoon caramel sauce evenly over top crust, being sure to completely cover the top crust with caramel sauce.
Bake at 425°F for 15 minutes, to start caramelizing. Reduce heat to 350°F and bake an additional 35 to 40 minutes, or until apples are soft.