Peel & thinly slice apples, place in large bowl, drizzle with lemon juice enough to coat and toss to cover apples.
Sprinkle sugar & cinnamon [enough to coat apples] on to sliced apples and toss, set apples aside.
Melt 1 stick butter in a med. bowl & add the sugars, egg , ½ c. flour, 2 Tbsp cinnamon, one Tsp each vanilla & nutmeg and ½ c. milk; mix well.
Pour mixture over the sliced apples and stir until well blended. Place apple mixture into pie dish with unbaked crust. There will be enough apples that you will want to press them into the crust and mound them up in the center.
Next, mix together the cup of flour, ½ c. brown sugar & ¼ c. softened butter. Mix well with fork. Sprinkle this on top the apples and press down so it doesn’t fall off the pie.
Place in a preheated 350* oven bake 60 minutes.
*recommended to place foil or a baking sheet under the pie dish.*
While pie is baking mix the cup of caramel topping with the 4 Tbsp flour.
After pie has baked for 60 minutes, slide it out of the oven and pour the caramel mixture over the top. Pour caramel in a circular motion from the center & it will run down to cover the pie. This pie will run over and some of the caramel will run off onto the baking sheet.
Bake for an additional 10 to 15 minutes until the caramel looks like its glazing and setting. Carefully remove pie from oven & let cool.
The 2nd mixture of the flour, butter and sugar is all the topping there is to this pie besides the caramel glaze, there is NO top crust. (The caramel glaze recipe is shown at the bottom of the recipe.)