Preheat oven to 425 degrees. Press bottom crust into pie plate. Sprinkle one teaspoon cornstarch, in crust. In a microwave safe bowl toss apples with apple cider and lemon juice. In another bowl combine the brown sugar, tapioca, cornstarch flour cinnamon and salt. Add to apples.

Let apples sit for 20 minutes, stirring a few times. Cover bowl with plastic wrap and microwave on high for 15 minutes, or until apples are partially cooked and mixture starts to thicken, stir every 4 minutes.

Stir in the caramel topping. Refrigerate until cold. Heat oven to 425 degrees. Spoon filling into crust, dot with butter and cover top with  crust. Cut steam vents in the crust, and bake at 425 degrees for 10 minutes. Reduce temperature to 375 degrees and bake for 40 minutes or until filling bubbles and crust in golden.

Yield: 8 servings