Preheat your oven to 425°F (220°C).

In a large bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, salt, and lemon juice. Toss until the apples are well coated.

Add the caramel sauce to the apple mixture and stir gently to combine. Set aside to let the flavors meld.

Roll out your pre-made pie crust and fit it into a 9-inch pie plate, leaving some overhang. Trim any excess crust if necessary.

Fill the pie crust with the apple and caramel mixture, mounding it slightly in the center. Dot the filling with small pieces of butter.

Fold the overhanging crust over the filling, creating a rustic look. If desired, crimp the edges to secure.

Brush the top of the crust with the beaten egg, then sprinkle with sugar for added sweetness and texture.

Cut a few slits in the top crust to allow steam to escape during baking.

Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

Remove the pie from the oven and let it cool for at least 2 hours before serving to allow the filling to set.

Serve warm, drizzled with extra caramel sauce, and enjoy!