For the Crust:

1. Cube the butter and place it in the fridge or freezer while you gather your ingredients. You want it to be super cold!
2. Place the flour, salt, and spices in the bowl of a food processor and pulse a couple times to combine.
3. Add in the cold cubed butter and pulse the machine a few times until the butter is broken down some but not completely incorporated. Bigger chunks of butter are OK!
4. Turn on the machine and slowly stream in the ice water, a tablespoon or two at a time, until the dough comes together and forms a ball.
5. Divide the dough into two even balls and wrap them in plastic wrap, shaping and pressing them into discs as you wrap them.
6. Place the dough in the fridge for at least 30 minutes to chill and so the gluten can develop.

For the Filling: 

1. While the dough is chilling, mix together the apple filling.
2. In a large mixing bowl, toss the sliced and peeled apples with the sugars, spices, flour, and lemon juice. Mix until everything is well combined.

To Assemble:

1. Preheat the oven to 400°F.
2. Roll the one of the chilled dough discs out on a well-floured surface until it is a ¼-inch thick round. Carefully press it into a 9-inch pie pan.
3. Pour the apple filling into the pie crust and then drizzle over the salted caramel sauce.
4. Roll out the other dough round and top the apple mixture with it. Using a sharp knife, cut all the way around the pie, removing the excess dough overhanging the sides of the pie dish. Alternatively, you can make a lattice crust by cutting the dough round into 10 equal strips and weaving them on top of the pie to overlap (I highly recommend watching a YouTube video on how to make a lattice crust – this is what I did. I am no expert!).
5. Crimp the bottom and top pie crusts together all around the edge.
6. Brush the top all over with the milk or cream and then sprinkle with the raw sugar.
7. If doing a non-lattice crust (aka, a solid top pie crust), cut a couple slits in the top of the crust. 
8. Place the pie plate on a baking sheet and transfer the pie to the hot oven and bake for 15 minutes.
9. Reduce the heat to 375°F and bake for another 35-45 minutes, keeping an eye on the pie to make sure it isn’t browning too fast.
10. If it is browning too fast, tent it loosely with aluminum foil. The pie is done when the pie crust is crisp and deep golden brown and the caramel is bubbling up through the slits. A knife inserted into the center of the pie should go in easily.
11. Remove the pie from the oven and allow it to sit at room temperature for a few hours before attempting to cut into it.
12. Serve the pie warm and sliced and topped with ice cream, whipped cream, and a drizzle of salted caramel sauce.