Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.

Add cold butter and water and process until the mixture begins to clump together and holds together when pinched.

Turn the dough out onto a lightly floured surface and form into two, flat, round discs.

Wrap each disc in plastic wrap and chill for at least 2 hours.

Place the peeled, cored and sliced apples in a microwave safe dish and heat for 5 minutes, until apples are slightly soft to the touch.

Once apples are finished cooking in the microwave, drain any excess water in a colander.

Transfer the drained apples to a large bowl, add flour, cornstarch, cinnamon, nutmeg and salt and stir to combine.

Then, stir in the caramel sauce.

Once the crust is chilled and the filling is ready, preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius).

Remove one disc of pie dough from refrigerator and roll into a circle to fit a 9” round deep dish pie plate (if it has been refrigerated overnight you will need to let it sit on the counter at room temperature until it is pliable).

Gently put the pie crust into the pie dish and put it in the refrigerator to chill while you roll out the second disc.

Roll out the second crust into a circle, or make a lattice pie crust for the top.

Evenly spread the filling into the unbaked bottom pie crust in the pie dish.

Place the top crust over the filling, then pinch the sides to make a fluted edge and cut an “X” in the top of the pie to release steam.

Mix the egg yolk and cream together in a small bowl, then brush the egg wash over the crust.

Place a pie crust shield or aluminum foil over the outer crust of your pie to protect it from burning. Remove shield in the last 10-15 minutes of baking if it doesn’t begin to brown under the shield)

Bake the Dutch apple pie in the preheated oven for 55-65 minutes, or until the filling begins to bubble and the top is lightly browned.

Let cool for at least 2 hours before serving warm with vanilla ice cream.