In a medium saucepan, soak apples in warm water for 20 minutes. Cook over medium heat an additional 20 minutes or until tender, stirring occasionally. Coarsely mash apples and add brown sugar, flour, cinnamon and lemon juice. Set aside to cool. Preheat oven to 375 F. Cut phyllo dough in half lengthwise. Separate into 2-sheet sections, 4inches wide by approximately 12 inches long. Place 2 sections in a cross pattern on a greased baking sheet and paint lightly with melted butter. Continue laying sections to form a circle, brushing each layer with butter. Place one cup of filling onto the center and bring first two layers to the center. Crimp layers together. Place 2 tablespoons of filling on each remaining side of the dough. Bring each layer to the center and then crimp about an inch back, almost like the petal of a flower. Repeat until all of the filling has been used. Bring any remaining layers to the center and crimp. Bake for 20-25 minutes or until golden brown. Cool and place on a cake or pie pedestal. Drizzle with caramel syrup and serve with your favorite ice cream or simply sprinkle with powdered sugar. NOTE: Some of the filling will ooze from the sides of the dough, which will make for a beautiful presentation. The end result should resemble a huge bonnet or the petals of a carnation. Once you cut into the pie you can see the layers of pastry and filling throughout.