Spray the inside of a 9" pie dish with oil.

In a medium bowl, whisk together 2 3/4 cups of cold All-purpose flour and 1 tsp of salt. Cut the cup of butter into tbsp chunks and add it to the bowl. Using a pastry blender, a fork, or you hands, cut the butter into the cold flour until it resembles crumbs the size of peas. Next, add a 1/2 cup of ice water and work the dough just until it comes together and no dry ingredients remain. If the dough is too dry and crumbly add 2-4 more tbsp of water. Don't overwork the dough or the butter will melt into the flour, gluten will start to form, and your crust will be hard and not flakey.

Once the dough has come together, divide it into two equal parts. Roll out the first piece of dough into a circle big enough to serve as the bottom crust of your pie. Line the prepared pie dish with it. Make sure you've rolled it big enough that there is a little overhang past the edges of the pie plate. Cover this with plastic wrap and place it in the fridge. Roll the next piece of dough out into a circle big enough to serve as the top crust of your pie. Carefully place this between two pieces of parchment and put it in the fridge.

Before making the caramel sauce, measure out the cup of heavy whipping cream and 3 1/2 tbsp of butter so they are ready to go when needed! This molten sugar is no joke, and the process goes quickly!

For the caramel. Add 1 1/2 cups of granulated sugar and a 1/2 cup of water to the medium-sized saucepan. Use a wooden or plastic spoon with a long handle that won't get hot to stir the sugar into the water. Cook this over medium-high heat. Stir occasionally and stir gently. You don't want to splash the sugar water on the sides of the pan as it will crystallize, potentially fall back into the pan, and cause the whole mix to crystallize. So continue to boil the sugar water until it turns a golden amber color.

Once the sugar reaches this color, slowly pour in the heavy whipping cream while stirring vigorously. The sugar mixture will steam and boil up violently, so be careful! After all the cream is in, set a timer and continue stirring and cooking the caramel sauce for 2 minutes. Then remove it from the heat and stir in the 3 1/2 tbsp of butter.

Pour the caramel sauce into a heat-proof bowl and set it to the side to cool.

Preheat the oven to 375 degrees.

Peel 4-5 apples and cut them into slices. Put them in a medium-size bowl, pour 2 tbsp of lemon juice over them to keep them from browning, and stir.

Next, add 3/4 cup brown sugar, 6 tbsp of flour, 2-3 tbsps of apple pie spice, and 1/2 tsp of salt. Stir all the ingredients until everything is well combined. Let the pears sit for 15-20 minutes.

Pull your pie crusts out of the fridge. Pour the apples into the pie crust and smooth them out so they're all even. Next, take 1 cup of the caramel sauce and pour it evenly all over the top of the apples.

Trim the bottom crust excess and egg wash the edges of the pie. Lay the top circle of crust over the pie and trim the excess edges as well. Use your fingers or a fork to pinch the top and bottom crusts together. Eggwash the entire top of the crust and sprinkle with turbinado sugar. Lastly, cut slits in the top of the pie crust to serve as a vent while it's baking.

Place it in the oven and bake at 375 for 60 minutes. If the crust begins to get overly brown you can gently lay a piece of tinfoil over the top of it. The pie is ready to come out of the oven when the crust is golden brown and you can see the filling bubbling some through the vents you cut.

Remove the pie and allow it to cool on a cooling rack before serving warm with more of that leftover delicious caramel drizzled on top! Enjoy!