1. Start by making the pie crust. In a large bowl, whisk together 2 1/2 cups flour, 1 teaspoon salt, and 1 tablespoon sugar.
2. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining.
3. Slowly drizzle in the ice water, starting with 1/4 cup, mixing gently with a fork until the dough just comes together. Add more water by the tablespoon if needed, but don’t overwork the dough.
4. Divide the dough into two discs, wrap in plastic wrap, and chill for at least 1 hour. This step is key for a flaky crust—a tip I learned after many attempts at tough pie dough in my early cooking days.
5. While the dough chills, prepare the salted caramel. In a medium saucepan over medium heat, melt 1/2 cup butter and 3/4 cup brown sugar together, stirring constantly until the mixture bubbles and thickens, about 3-5 minutes.
6. Remove caramel from heat and slowly whisk in 1/2 cup heavy cream. Return to low heat and cook until smooth and slightly thickened, about 2 minutes. Stir in 1 teaspoon flaky sea salt, then set aside to cool.
7. Preheat your oven to 375°F (190°C). Roll out one disc of dough on a floured surface to fit a 9-inch pie dish. Transfer dough to the dish and trim edges, leaving about a 1/2-inch overhang.
8. In a large bowl, toss sliced apples with 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 2 tablespoons flour, and 1 teaspoon vanilla extract until evenly coated.
9. Spread half of the salted caramel over the bottom of the pie crust, then pile the apple mixture on top, pressing down gently.
10. Drizzle the remaining caramel over the apples.
11. Roll out the second disc of dough and place it over the pie. Trim and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
12. Optional: brush the top crust with an egg wash (1 beaten egg with a splash of water) for a golden finish.
13. Bake the pie for 50-60 minutes, or until the crust is golden and the filling is bubbling through the vents. If the edges brown too quickly, cover them loosely with foil.
14. Allow the pie to cool for at least 2 hours before slicing—this helps the caramel set and keeps the filling from running.

One thing I’ve learned from testing recipes with my family, especially my son Eli (who’s surprisingly picky), is that patience in cooling really pays off. The pie is easier to serve, and the flavors meld beautifully.