Roll dough into 12-inch circle on floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand.

Trim overhang to ½ inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate. Wrap dough-lined plate loosely in plastic wrap and refrigerate until firm, about 30 minutes. Adjust oven rack to middle position and heat oven to 350 degrees.

Line chilled pie shell with double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights. Bake on foil-lined rimmed baking sheet until edges are set and just beginning to turn golden, 25 to 30 minutes, rotating sheet halfway through baking. Remove foil and weights, rotate sheet, and continue to bake crust until golden brown and crisp, 10 to 15 minutes longer. Transfer sheet to wire rack. (Crust must still be warm when filling is added.)

Whisk ¾ cup sugar, eggs, cornstarch, miso, vanilla, and table salt together in bowl; set aside. Bring ¾ cup sugar and water to boil in large saucepan over medium-high heat. Cook, without stirring, until mixture is straw-colored, 4 to 6 minutes. Reduce heat to low and continue to cook, swirling saucepan occasionally, until caramel is amber-colored and registers 360 to 370 degrees, 2 to 5 minutes.

Off heat, carefully stir in ¼ cup cream; mixture will bubble and steam. Whisk vigorously, being sure to scrape corners of saucepan, until mixture is completely smooth, at least 30 seconds. Gradually whisk in remaining ¾ cup cream and milk, then bring to simmer over medium heat. Slowly whisk 1 cup hot caramel mixture into egg mixture to temper then slowly whisk tempered egg mixture into remaining caramel mixture in saucepan. Cook, whisking constantly, until mixture is thickened and bubbling and registers 180 degrees, 4 to 6 minutes (mixture should have consistency of thick pudding). Strain mixture through fine-mesh strainer into clean bowl.

With pie still on sheet, pour filling into warm crust, smoothing top with clean spatula into even layer. Bake until center of pie registers 160 degrees, 14 to 18 minutes. Let pie cool completely on wire rack, about 4 hours.

Before serving, combine apple slices, remaining 2 tablespoons sugar, and lemon juice in bowl. Microwave until apples are pliable, about 2 minutes, stirring halfway through microwaving. Drain apples then transfer to paper towel–lined sheet and pat dry with paper towels. Shingle 5 apple slices, peel side out, overlapping each slice by about ½ inch on cutting board or counter. Starting at 1 end, roll up slices to form rose shape; place in center of pie. Repeat, arranging apple roses decoratively over top of pie. Sprinkle with sea salt and serve.