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1
Prepare the pie crust according to package instructions.
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2
Roll the dough out between 2 pieces of waxed paper to 1/4-inch thickness.
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3
Invert a heavy bottom 10-inch nonstick skillet over the dough, trace the outside edge of the pan and trim the excess.
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4
Put the pie dough on a sheet tray, cover it in plastic wrap and refrigerate.
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5
Preheat oven to 375 degrees F.
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6
Slice each apple in 2 and place the halves in a bowl of water with a bit of lemon juice to keep them from browning.
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7
In a small bowl, combine the sugar with 2 teaspoons of pumpkin pie spice and the salt.
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8
Put the same skillet used to measure out the pie crust, over medium-high heat, and add the butter.
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9
Sprinkle 3/4 of the sugar mixture over the melted butter.
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10
Arrange the apple halves flat side down in the pan.
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11
Sprinkle the remaining sugar over the apples.
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12
Cook until the caramel syrup turns a deep golden brown color, about 15 minutes.
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13
Carefully arrange the chilled pie crust over the top of the cooked apples and use a spatula to tuck in the edges.
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14
Put the skillet in the oven and bake until the crust is cooked and is slightly brown in color, about 15 to 20 minutes.
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15
Remove the skillet from the oven and let it stand for around 5 minutes, then invert the pie onto a serving platter.
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16
In a medium bowl, using a hand mixer on medium speed, whip the heavy cream with the confectioners' sugar and the remaining 1/2 teaspoon of pumpkin pie spice until soft peaks form.
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17
Serve the warm tart on individual plates with a dollop of whipped cream.
