Caramel Apple Pie

Prepare the Crust:

1. Gather the ingredients.

2. Place the flour and salt in a medium bowl. Add in the cubed butter, then use a pastry blender or your hands to cut the mixture together until the butter is in walnut-sized pieces.

3. Slowly add 2 tablespoons ice water, mixing the dough until it holds together when pinched. Add more water as needed. You've added enough water when the dough feels moistened but not wet when pressed.

4. Form the dough into a ball, then flatten into a round disc. Cover and chill if not using right away.

5. Roll out the dough into a 12-inch circle.

6. Place the pie crust onto a 9-inch pie plate.

7. Use scissors to trim any excess so that only 1/2-inch of dough hangs over the edge of the pie plate. Fold excess dough under itself to make it flush with the pie plate. Crimp the edges as desired.

8. Chill the pie crust for at least 1 hour.

Prepare the Caramel Sauce:

1. Gather the ingredients.

2. Cook the granulated sugar and water in a medium saucepan or pot over medium heat, swirling the pan occasionally to dissolve the sugar, until the sugar turns a deep amber color, about 10 minutes.

3. Remove from the heat and immediately stir in the butter (careful as the sugar will bubble rapidly) until melted, then add the heavy cream and stir to combine.

4. If the caramel appears lumpy, it may have seized up from the addition of cool ingredients. Simply heat over medium, stirring, until all of the ingredients come together in a smooth consistency.

   Stir in the salt and vanilla extract. The caramel will thicken as it cools.

Prepare the Filling:

1. Gather the ingredients. Preheat the oven to 400 F.

2. Peel, core, and dice the apples. Transfer to a large pot.

3. Add 3/4 cup of the prepared caramel (reserve the remaining for serving), flour, lemon juice, brown sugar, cinnamon, ginger, nutmeg, salt, and vanilla to the pot with apples. Fold together until the apples are evenly coated in the mixture.

4. Cook the apple mixture over medium heat, stirring occasionally, until the apples are slightly softened and the juices are thickened, 6 to 8 minutes. Stir in the butter, then let the mixture cool slightly while you prepare the crumble. (You can spread onto a chilled baking sheet or baking dish to help cool faster.)

Prepare the Crumb Topping:

1. Gather your ingredients.

2. In a medium bowl, mix together the flour, brown sugar, cinnamon, salt, and butter until clumps form.

3. Once the apple filling is cooled to about room temperature, transfer to the chilled crust. (Pouring in a hot filling will melt the butter in the crust and remove all the flaky layers.) Sprinkle the pie with the crumb topping.

4. Bake for 50 to 60 minutes or until the apples are softened and the crumb topping is lightly browned. (If the crust is browning too much before the pie is done, cover with foil and continue to bake.)

5. Remove from the oven. Allow to cool for at least 30 minutes, then slice and serve with remaining salted caramel.