This is my favorite use of apples!
Tarte Tatin, AKA French up-side down apple pie:
You caramelize the apples in a pan with butter and sugar, put a pie crust on top, slide it all into the oven, then tip it out when the crust is done.
I over caramelized a bit, and didn't unmold it until it had already cooled too much, so it's a bit ragged around the edges.
But boy, with a dollop of whipped creme fraiche (or whipping cream with a dollop of sour cream), there's not much better on a cool fall evening!