Prepare a light-baked pie shell

Make the Caramel Apple Pie Filling

• In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, vanilla, and lemon juice. Toss until the apples are evenly coated.
• Add the salted caramel sauce and mix until the apples are evenly coated. Set aside.
  

Make the Pecan Crumble

• In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, brown sugar, and salt for the crumble.
  
• Cut in the cubed butter on low speed until the mixture resembles wet sand.
  
• Fold in the chopped pecans until they are evenly distributed. Set aside.
  

Assemble the Caramel Apple Pie

• Fill the prepared pie shell with the caramel apple mixture, pressing down gently to reduce air pockets.
  
• Lightly brush the edges of the crust with cream for a golden finish. (optional)
  
• Sprinkle the pecan crumble evenly over the top. There should be no gaps where you can see through to the filling, but it should also only be a single thin layer.
  
• Freeze the pie before baking.*

Bake the Caramel Apple Pie

• Preheat the oven to 350℉ (175℃).
  
• Bake the pie from frozen on a sheet pan lined with parchment paper for 75 - 105 minutes. The crumble should be golden brown and the filling should be slowly bubbling in some pots like syrup.
  
• Remove from the oven and let cool at room temperature before serving.
• Serve warm with a scoop of vanilla ice cream, whipped cream, or an extra drizzle of caramel sauce.