Make the Pie Crust:

• In a food processor, combine flour and salt. Add the butter and pulse until the mixture resembles coarse crumbs.

• Slowly add ice water, a tablespoon at a time, until the dough comes together. Shape it into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Prepare the Caramel Sauce:

• Heat the sugar in a medium saucepan over medium heat, stirring until it melts and turns golden brown.

• Add butter, stirring until smooth, then slowly pour in cream. Stir until well combined and smooth.

• Remove from heat and let cool slightly.

Make the Apple Filling:

• Toss the sliced apples with lemon juice. Add cinnamon, nutmeg, sugar, and flour (or cornstarch). Mix gently to combine.

• Pour the apple mixture into a large bowl and pour the warm caramel sauce over the apples. Stir to combine.

Assemble the Pie:

• Roll out the dough on a floured surface. Fit the bottom crust into a 9-inch pie dish.

• Pour the apple mixture into the pie shell. If desired, top with another crust or lattice.

• Seal the edges of the crust and brush with egg wash (1 egg + 1 tbsp water). Cut slits in the top crust for ventilation.

Bake:

• Preheat your oven to 375°F (190°C).

• Bake for 45–55 minutes, until the crust is golden brown and the filling is bubbling. Check after 30 minutes—cover edges with foil if necessary to prevent over-browning.

Cool and Serve:

• Let the pie cool on a rack for at least 2 hours to set the filling.

• Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream.