Preheat oven to 350 degrees Fahrenheit.

In a bowl, mix the apples, brown sugar, cornstarch, lemon juice, and kosher salt until evenly coated.

Lightly grease an oven-safe pie dish. Place one sheet of phyllo dough in the dish, gently crinkling it to fit. Brush with melted butter or butter substitute. Repeat with two more sheets of phyllo dough, brushing each layer.

Spoon the apple mixture evenly over the phyllo base. Drizzle the apple mixture generously with Tuscanini Caramel Sauce.

For the crinkle topping, take one sheet of phyllo dough and crinkle it loosely, almost like tissue paper. Place it over the apples and brush with melted butter. Repeat with three to four more sheets until the apples are fully covered. Brush the top with additional melted butter or butter substitute.

Bake for one hour, until the phyllo is deeply golden and the apples are soft and bubbling.

Remove from the oven and drizzle with more Tuscanini Caramel Sauce just before serving.