Kath, I'd have to say that while John and I enjoyed the taste of the pie, it was disappointing and definitely not what it was supposed to be, LOL.
My sugar never caramelized, but after a certain point 10 or so minutes in, it boiled all the liquid out and the sugar became "sugar" again. So I added 3 more Tbsp of water and we got to the same point again. Maybe I was cooking it too high? I don't know. Other times I have made caramel it was with brown sugar and milk.....and butter, I think.....anyway.
After that 2nd go round, I just added in the wine and cream and it made a yummy syrup, but it definitely wasn't a creamy caramel sauce.
The insides of the pie are red (from the wine) and the kids, who LOVE apple pie didn't particularly like it this time. The apple-rhubarb crisp was much yummier to them.