1. Prepare the Pie Crust

• In a large bowl, mix the flour and salt.

• Add the cold, cubed butter and cut it into the flour using a pastry cutter or your fingers until mixture resembles coarse crumbs.

• Gradually add ice water, a tablespoon at a time, mixing until the dough just comes together. Don’t overwork.

• Divide dough into two — one portion slightly larger (for bottom crust), one smaller (for top crust). Wrap in plastic and chill for at least 30 minutes.

2. Make the Apple Filling

• In a large bowl, combine sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and flour (or cornstarch). Toss gently until apples are evenly coated. Set aside.

3. Make the Caramel Sauce

• In a saucepan over medium heat, combine heavy cream, brown sugar, butter, vanilla, and salt. Stir until butter melts and mixture comes to a gentle simmer.

• Simmer 3–5 minutes until sauce thickens slightly. Remove from heat and let cool a bit — it will thicken more as it cools.

4. Assemble the Pie

• Preheat oven to 375 °F (190 °C).

• Roll out the larger dough portion on a lightly floured surface to fit a 9-inch pie pan. Transfer dough to pan and press gently. Trim excess.

• Pour the apple filling into the crust, spreading evenly. Drizzle about half the caramel sauce over the apples.

• Roll out top crust; place over filling. Trim and crimp edges to seal. Cut a few small slits in top crust to allow steam to escape.

5. Bake

• Bake for 45–55 minutes, until crust is golden and filling bubbles through vents. If top crust browns too fast, cover edges with foil.

• About 10 minutes before end of baking, brush remaining warm caramel sauce over top crust for a glossy caramel finish (optional).

6. Cool & Serve

• Let pie cool at least 30 minutes — filling will thicken as it cools.

• Serve warm or at room temperature. Great with vanilla ice cream, whipped cream, or extra caramel drizzle.