Preparation Steps

• Prepare the pie crust: In a large bowl, whisk together flour and salt. Cut in cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• Make the caramel apple filling: In a large bowl, combine sliced apples, granulated sugar, flour, cinnamon, nutmeg, and salt. Toss to coat evenly. Stir in the caramel sauce until the apples are well-coated.
• Preheat oven to 400°F (200°C). On a lightly floured surface, roll out one disc of pie dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges.
• Pour the apple filling into the prepared pie crust.
• Roll out the second disc of pie dough. You can either place it as a full top crust, cutting vents, or cut it into strips for a lattice top.
• If using a full top crust, lay it over the filling. Trim and crimp the edges to seal. Cut several slits in the top to allow steam to escape.
• Prepare the egg wash by whisking together the egg and milk. Brush the top crust with the egg wash and sprinkle with turbinado sugar.
• Bake for 20 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent it with foil.
• Let the pie cool on a wire rack for at least 2-3 hours before slicing and serving to allow the filling to set.