Yes, this sounds like a wonderful recipe, but is way over the top in sugar. I would put no sugar in the crust, or at most one Tablespoon. With the caramels, there is no need for sugar in the filling, surely not one cup. I use Wolf River apples and they need no sugar at all. Depending on the sweetness of the apple you are using, maybe 1/4 cup would do. And then there is more sugar in the topping.
We need to find recipes that use less sugar. And we can adjust recipes to use less sugar.

I have a bunch of lemons to use, and I'm wondering how this would work layered with lemon curd and cream cheese. Hmmm...

Let me know if you try it, as it sounds like a yummy idea.

Boy does that sound delish, I cannot wait to make this

Thanks for this post...Looks yummy..

I'd rather have caramel then chocolate. My favorite dessert is a fresh apple slices with warm caramel sauce poured over and then topped with chopped pecans.