It took a few days, but recipe is perfected and ready to share! I have been making this treat for several decades - but it always disappears too fast before I can get my camera out and ready!
Using the same method that I use for my deep-dish apple pie, I saute the apples, sugar and cinnamon just until they are tender, BEFORE placing in my crust. This ensures that each apple slice is tender - because don't you just hate it when you take a bite of a fresh apple pie and the apples are not cooked uniformly or have a little too much "bite" to them?
When ready to serve, I usually top with butter pecan or vanilla bean ice cream. You can scoop and drizzle a little of the apple-caramel-pecan sauce from your serving platter over the top of the ice cream and prepare to swoon!