Let pie crust stand at room temperature according to package directions.
Preheat oven to 475 degrees F. In an extra-large bowl, combine 1/3 cup melted butter and 1 teaspoon cinnamon; add apples and toss gently to coat. Line a 15101-inch baking pan with foil. Spread apple slices evenly in prepared pan. Roast 10 minutes or until apples start to brown on edges, stirring apples once halfway through roasting. Decrease oven temp to 450 degrees F. Cool apples in pan on a wire rack.
Meanwhile, place one pie crust on a lightly floured surface. Brush with remaining melted butter. In a small bowl combine 1/4 cup granulated sugar and remaining 1 teaspoon cinnamon. Sprinkle sugar-cinnamon mixture over pastry; press lightly with fingers. Roll pastry into a cylinder. Press to seal seam and ends. Cover and chill until needed.
Unroll remaining pie crust into a 9-inch pie plate. Fold under pastry even with edge of plate. Crimp edge as desired. Do not prick pastry. Line pastry with a double thickness of foil. Bake 8 minutes. Remove from oven; remove foil. Reduce oven temperature to 350 degrees F.
In the extra-large bowl, stir together 1/2 cup brown sugar, 2 tablespoons flour, and 1/2 teaspoon salt. Add apple slices and any juices; stir to coat. Transfer to the pastry-lined pie plate.
Cut chilled pie crust log into 1/4-inch slices. Carefully arrange pastry slices on top of filling close together without overlapping. To prevent overbrowning, cover edge of pie with foil. Place pie on middle shelf in oven; place a foil-lined baking sheet on rack beneath pie. Bake for 45 minutes or until filling is bubbly and pastry circles are light brown. Cool on a wire rack. Drizzle slices with caramel topping.