Apple lasagna

• 2 large pie crust nine inch
• 1 nonstick spray as needed
• 1 tbsp coarse grain sugar
• 1/4 stick butter melted
• 1 1/3 cup ricotta cheese
• 2 large eggs
• 1/4 cup ground cinnamon
• 1/2 cup sugar
• 1/2 cup sugar
• 294 grams caramel candy cubes thirty two pieces
• 5 small granny smith apples
• 1/4 cup ground cinnamon
• 1/2 cup jaggery
• 1/2 cup sweet potato wine
• 1 quart apple juice
• 1 stick butter
• 5 pats of butter
• 1/2 cup apple juice
• 1/2 cup cornstarch

1. Preheat oven 350 Fahrenheit
2. Mix your base ingredients well I used a hand mixer
3. Line a 2 3/4 quart dish with pie crust I sprayed with nonstick then fill bottom just coating bottom bake 20 minutes
4. Peel four of the the apples a core and slice I used an apple slicer add apple juice, wine, 1/4 cup ground cinnamon and sugar, jaggery, apples let boil
5. Take the thickener ingredients mix well add to filling while boiling let it thicken stirring constantly till thickens
6. Take pie crust add to top of base a layer of apples and filling add 16 caramel candies, note: make sure the caramels are soft before placing into their place to ensure they melt same to the second set, then a layer of the base then apples and filling
7. Take last apple peel take a melon baller and remove core slice thinly across apple layer on top of apple mis add a thin layer of liquid from filling add five pats of butter and the last 16 pieces of caramel candy see previous note in direction number 6
8. Take pie crustput on top slit some holes brush with butter sprinkle with coarse sugar bake 400Fahrenheit for 20 -25 minutes till done

nine inch, nonstick spray, sugar, butter, ricotta cheese, eggs, ground cinnamon, sugar, sugar, granny smith apples, ground cinnamon, jaggery, wine, apple juice, butter, pats of butter, apple juice, cornstarch

Taken from cookpad.com/us/recipes/357511-apple-lasagna (may not work)