Preheat oven to 375 degrees.

Roll out the pie crust to a little larger than 10 inches on a lightly floured work surface. Chill in the refrigerator.

In a medium skillet over medium-high heat, melt the butter. Stir in the sugar and continue to cook, stir constantly, until the sugar dissolves. When the mixture begins to bubble, add the apples and salt. Cook apples, stirring every few minutes, until the sauce turns dark amber in color, approximately 12 to 15 minutes. Turn the apples as they cook to coat evenly with the sauce.

Remove from heat. Turn the apples using a fork or a spatula, so the rounded surfaces are turned down, facing the bottom of the pan. Arrange them in circles for the classic tarte tatin look. Carefully top the apples with the refrigerated pie crust. Tuck the edges into the pan and using a fork to prick all over.

Bake in the skillet for approximately 20 to 25 minutes, until crust is golden. Cool on a cooling rack for 10 to 20 minutes.

When ready to serve, you will need to invert to tarte. Run a knife around the edge of the pan. Shake a few times to loosen the tarte from the bottom of the pan. Place plate over the top of the skillet (make sure it's larger than the pan!). Use an oven mitt to grip the skillet to the plate and quickly turn over so the pie plate is on the bottom.

Lift away the skillet and scrape any remaining caramel sauce from the pan to top the tarte tatin with.