For the Crust Base check out the Strawberry Pie video for a visual on making the base and creating the dough. You will not be blind baking this crust!
Make a big batch of pie crust base to have on hand. Then all you have to do is add in ice water and roll it out.
7 Cups Flour, 3 Cups Crisco, 1 t Salt (sift flour and salt, cut in Crisco and Freeze)
To make crust take some of your chilled frozen base (@2 Cup) and add in around a 1/2 cup of ice cold water (water only) Mix together to form ball, divide in two and with flour roll out your two pie crusts.
For the Filling Mix 5 Cups of peeled, cored and sliced apples (Almost any kind will do, we used Honey Crisp Apples) 1 Cup of sugar, 1/3 C of flour, 1 t cinnamon, 1/2 t nutmeg, 1 t lemon zest and 2 t lemon juice. Mix well and add in slightly warm salted caramel to taste and 1/4 cup chopped pecans.
For the salted caramel use a small saucepan. Add 1 C of sugar and 1/4 C water to the pan on medium high heat. Do not stir. Just bring to a boil and sugar water will start to turn golden then amber. After about 10 minutes the sugar water should be turning amber. You will GRADUALLY OFF HEAT add in the 1/2 C of heavy whipping cream. Be careful to not burn yourself or boil over the caramel. Stir a little more to release some of the heat and then add in 2 T unsalted butter and stir till it has all melted then you can add in your 3/4 t kosher salt preferred (or 1/4 t iodized if you don’t have kosher) allow to cool down although you want it to stay slightly warm so it stays fluid. You can always re-warm on low and add heavy cream to thin it down if it gets too thick.
Lay out bottom crust, fill with apple caramel pecan mixture and cover with top pie crust, crimp and flute. Brush top of pie with milk and sugar. Also cut some slits in the top of the crust. Bake for 45-50 minutes until golden brown. When pie comes out of the oven drizzle with more of the warm caramel and sprinkle more chopped pecans. Pecans will stick to the caramel. Slice and top with vanilla ice cream and enjoy!