Remove apple skin, cored and cut them into chunks of half an inch.

In a large bowl combine the sliced apples with the sugars, lemon juice, ground cinnamon, and salt.

Let sit at room temperature for at least 30 minutes or 1 hour. This is to collect about ½ cup of apple juices.

After 1 hour, place the apples and their juices in a strainer that is placed over a large bowl. Collect as much juices as we can by letting the apples drain for about 10-15 minutes.

Transfer the juices into a pot and then add the butter. Simmer the juices for about 3-4 minutes or until it is thickened or caramelized.

Let it rest and cool.

Pour the apples and then the caramel apple sauce onto the pie base.

Place each strips on top and leave an ½ inch gap in between each strips.

Seal the sides of the pie with the excess crust.

Brush the top with egg wash. Sprinkle with some sugar. (optional)

Bake it a preheat oven at 390°F for 50-60 minutes (depending how brown you desire).

If you realize the top is very brown while the apples are cooking, you may place an aluminium foil to cover the top to prevent burn.