Cameron Hamilton

Prepare the crust: In a food processor, combine flour, salt, and sugar. Add butter and process until the mixture resembles a coarse meal for 8 to 10 seconds. With the machine running, add ice water in a slow, steady stream until the dough just holds together. Divide the dough in half, shape it into disks, and wrap each in plastic. Refrigerate for at least 1 hour.
Make the filling: In a large bowl, combine apple slices, sugar, flour, cinnamon, nutmeg, and allspice. Set aside.
Prepare the caramel: In a medium saucepan over medium heat, constantly melt sugar until a brownish liquid form. When the sugar has completely melted, add the butter and stir until well combined. Carefully pour in the heavy cream while continuing to stir. Allow the mixture to boil for 1 minute, then remove from heat. Stir in vanilla and salt. Allow to cool.
Preheat the oven to 375°F (190°C).
Assemble the pie: Roll out one of the pie doughs and place it in the bottom of a pie dish. Layer the apple mixture on top of the pie crust. Pour half of the cooled caramel sauce over the apples.
Top the pie: Roll out the second pie dough and place it over the apples. Trim and crimp the edges. Cut slits in the top for steam to escape.
Bake the pie for 50-60 minutes, or until the crust is golden and the apples are soft.
Final touch: Once the pie is done, let it cool, and then drizzle the remaining caramel sauce over it.