All-Butter Pie Crust Dough

1. In a standard-sized measuring cup or small bowl, add vinegar and ice water. Lightly whisk to combine. In a large mixing bowl, add the flour, sugar and salt. Whisk ingredients to combine.
2. Working quickly, add cold cubed butter into bowl with dry ingredients and toss to coat. Using a pastry blender or your hands, cut butter into flour mixture until pea-sized pieces of butter is achieved.
3. Add 1 tablespoon (15 ml) of iced vinegar water over flour mixture. Using a large mixing/wooden spoon, gently mix iced vinegar water into flour mixture. Continue adding iced vinegar water 1 tablespoon (15 ml) at a time and mixing just until pie crust dough starts to clump up. Pie crust dough is ready when you are able to squeeze some of the dough in your hands and it holds its shape without falling apart. You may not need to use all of the water, just enough for pie crust dough to hold its shape. I use a total of 8 tablespoons (120 ml) of water.
4. Transfer pie crust dough to a work surface and divide into 2/3 and 1/3 portions. Form each portion of the pie crust dough into disks, wrap in plastic wrap and refrigerate for 2-3 hours or preferably overnight. 

Salted Caramel Apple Pie Filling and Assembly

1. Lightly grease a standard 9-inch pie pan. Set aside.
2. On a lightly floured surface, roll the smaller disk of pie crust dough into a 12-inch circle about 1/8-inch thick.
3. Transfer pie crust dough to pie pan allowing for some overhang. Trim off excess pie dough with kitchen scissors. Place piecrust dough in the refrigerator as the rest of the pie is prepared. Press together straps, wrap in plastic wrap and refrigerate.
4. Line a large baking sheet with parchment paper.
5. Make lattice top by rolling the larger disk of pie crust dough into a 14-inch circle about 1/8-inch thick. Using a pastry/pasta cutter, cut the pie crust dough into (12) 1-inch strips. Transfer strips to prepared baking sheet and refrigerate until ready to use. Press together straps and add to the leftover dough from the first disk, wrap in plastic wrap and refrigerate.
6. In a large mixing bowl, add sliced apples, drizzle lemon juice over apples and toss to coat.
7. Next, add the sugars, flour, and spices into bowl with apples. Mix ingredients together to combine.
8. Transfer apple filling into base layer of pie taking care to arrange the apple slice into even layers.
9. Drizzle salted caramel sauce over apple filling.
10. Make lattice design/pattern of choice over apple filling. 
11. Trim excess pie crust dough along the border of pie and place pie in the refrigerator while leaf border cutouts are made.
12. Retrieve leftover dough from the fridge and combine with the remaining pie dough straps.
13. Roll out leftover pie crust dough into 1/8-inch thickness and use assorted leaves pie/cookie stamps to make leaves cutouts for border. You may need to re-roll dough 1-2 times to make enough leave cutouts for pie border. I used a total of (38) assorted leaves cutouts. If dough becomes too soft, place in the freezer for 8-10 minutes to allow butter to firm up. This will make it easier to cut out leaf shapes without the dough getting stuck to stamps. 
14. In a small bowl/dish, whisk egg and milk together. Using a pastry brush, apply egg wash over the surface of the pie.
15. Arrange assorted leaves pie cutouts along the border of the pie and brush with egg wash.
16. Preheat oven to 400F (200C) and place salted caramel apple pie in the freezer for 30 minutes to allow butter to firm back up before baking.
17. Place salted caramel apple pie on a large baking sheet and bake for 25 minutes. Reduce oven temperature to 375F (190C) and continue to bake salted caramel apple pie for 35-45 minutes. Pie is ready when the crust appears flaky and takes on a rich golden brown color. The filling will appear bubbling but should not be runny. If the crust starts to darken before pie is ready, tent/cover with aluminum foil to prevent over browning.
18. Salted caramel apple pie needs to cool completely for 3-4 hours before cutting and serving. If pie is too hot, it will fall apart and not hold shape once cut. Serve with whipped cream/ice cream and drizzle of salted caramel sauce (optional but so encouraged).