In a medium bowl combine the flour and salt.

Cut the cold butter into cubes and toss in the flour.

Using your fingers, cut the butter into the dry ingredients until pea sized pieces are left.

Add a couple tablespoon of water, then toss with your hands to combine.

Continue adding very small amounts of water until the dough can hold together, but is not overly wet.

Wrap the dough tightly in plastic wrap, then chill for one hour.

On a lightly floured surface, roll the dough out into a rough rectangle, fold in half, then again into quarters.

Wrap the dough in plastic wrap and chill for another 30 minutes.

Roll the dough out again into a rough rectangle and repeat the folding process.

Shape the dough into a disk, wrap tightly in plastic wrap, and chill overnight.

In a medium saucepan, combine the sugar, salt, cream of tartar, and water.

Heat over medium high heat, stirring often with a rubber spatula to encourage even cooking.

When it comes to a boil reduce heat to medium and continue stirring often.

When the color turns an even medium amber color remove from heat and add the heavy cream, quickly mixing until fully combined.

Then, mix in the butter and vanilla.

Transfer to a glass jar to cool, stir in a pinch or two of flaky sea salt, then chill in the fridge overnight or until ready to use.

Peel and cut the apples into thin slices. Place in a large bowl and squeeze lemon juice all over. Set aside.

In a small bowl, stir together the caramel sauce, flour, and spices. Set aside.

Place a large saucepan over medium heat. Melt the butter, then add the apple slices. Toss to coat.

Stir in the brown sugar and vanilla, and stir often for about 5 minutes.

Stir in the spiced caramel sauce and cook for another 2-3 minutes, stirring often.

Remove from heat and pour onto a baking sheet. Spread into an even layer and allow to cool completely.

Place a large baking sheet on the bottom rack of the oven, and preheat it to 400 degrees F.

Weigh out 430g (about ⅓) of the pie dough, placing the bigger half back in the fridge.

On a lightly floured surface, roll out the smaller piece into a circle about ⅛" in thickness and large enough to fit in the pie dish with some overhang.

Carefully transfer to the pie dish, ensuring it is nestled up against the sides and corners. Place in the fridge while the lattice pieces are made.

Roll out the remaining dough to about ⅛" in thickness and roughly 11"x16".

Cut out six 11"x 2.5" strips and place on a cutting board or baking sheet. Place in the fridge while the pie is assembled.

Take the pie dish out of the fridge and pour in the caramel apple pie filling, making it slightly mounded in the center.

To make the lattice, place three strips on the pie. Pull back the middle piece about half way, and lay a strip horizontally. Lay the middle strip back down, then pull the outer two pieces back. Lay another strip horizontally, and repeat on the other side.

Trim the excess pie dough from the bottom crust to the very edge of the pie dish.

Trim the excess pie dough from the lattice to about an inch hanging off of the pie dish. Fold the pie dough over and gently press to seal. Place in the fridge for about 15 minutes.

Take the pie out and crimp the edges as desired. Place back in the fridge for about 30 minutes.

Brush an egg wash all over the pie, except for the crimped edges, and sprinkle turbinado sugar all over.

Place the pie on top of the hot baking sheet and bake for about 1 hour, or until the crust is deeply golden. Tent with foil towards the end if needed.

Allow the pie to cool for at least four hours or overnight.

Serve with vanilla ice cream and even more salted caramel sauce!