Prepare either pie crust recipe through step 5. The pie dough needs to chill in the refrigerator for at least 2 hours before using.

If you are not using store-bought salted caramel sauce, make the homemade version. You’ll want to make it now so it can cool.

In a large bowl, stir the apple slices, sugar, lemon juice, flour, cinnamon, allspice/cloves, and nutmeg together until thoroughly combined. Set aside.

On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish that’s 1.5 to 2 inches deep. Tuck the dough in with your fingers, making sure it is smooth.

Spoon the filling into the crust. It will seem like a lot of apples; that’s ok. Pile them high, and tightly together. Drizzle evenly with ½ cup (145g) of the caramel sauce. It’s ok if the caramel sauce is still a little warm.

Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 to 14 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips of dough; in the pictured pie, I cut 18 ½-inch to ¾-inch wide strips. Carefully thread the strips over and under one another, pulling back strips as necessary to weave.

Use a small paring knife or kitchen shears to trim off excess dough. Fold the overhang back towards the center of the pie, and pinch the edges to adhere the top and bottom crusts together. Crimp or flute the pie crust edges to seal.

Using a pastry brush, lightly brush the top and edges of the pie crust with egg wash. Sprinkle the top with coarse sugar, if using. Place the pie in the refrigerator for 20–30 minutes while your oven preheats.

Preheat oven to 400°F (204°C).

Place the pie onto a large baking sheet and bake for 25 minutes. Then, keeping the pie in the oven, reduce the oven temperature to 375°F (190°C). Place a pie crust shield on the edges to prevent them from over-browning. Continue baking the pie until the caramel apple filling is bubbling around the edges, 35–40 more minutes.

Remove pie from the oven, place on a cooling rack, and cool for at least 3 hours before slicing and serving. Drizzle the entire pie or each slice with remaining salted caramel.