In a mixing bowl, combine 1 cup of flour, ⅓ cup of brown sugar, ¼ tsp of cinnamon, and ¼ tsp of salt. Rub in the cold butter until it resembles coarse crumbs. Place in the freezer while preparing the filling.

In a saucepan, cook the first 1.5 cups of sliced apples with 1 tbsp of butter, 1 tbsp of brown sugar, 1 tsp of cinnamon, and 1 tsp of lemon juice over low heat for about 5 minutes. Remove and let cool, then repeat for the second batch.

Sprinkle 1 tsp of sugar and 1 tsp of flour on the bottoms of both defrosted pie crusts. Spread the first batch of cooked apples evenly in the bottom crust and seal with the second crust. Crimp the edges, add the cooled caramel filling, and top with half of the crumb mixture.

Preheat the oven to 400°F. Place the pie on a foil-lined baking sheet. Bake for 20 minutes, then reduce to 375°F. Sprinkle the remaining crumble on top and bake for an additional 25 minutes. Use foil around the edges to prevent burning.

Let the pie sit and cool for at least 2 hours before slicing to allow the filling to set.