Add the sugar to a saucepan over medium heat. Stir slowly as it melts. It will clump first and look wrong, just keep going. Once it turns golden brown, add the butter and stir until melted. Slowly pour in the cream while stirring. It will bubble up a lot, do not panic. Remove from heat and stir in the sea salt. Set aside to cool a little.

Place the sliced apples in a large bowl. Add white sugar, brown sugar, flour, cinnamon, nutmeg, salt, vanilla, and lemon juice. Toss everything together until the apples are well coated. This is where it already starts smelling really good.

Preheat the oven to 400°F. Roll out the bottom pie crust and place it into a pie dish. Gently press it in, no need to be perfect. Perfection left the building when kids arrived.

Add half of the apple mixture into the crust. Drizzle some of the caramel sauce over the apples. Add the remaining apples, then drizzle more caramel on top. I usually add extra because no one has ever complained about too much caramel.

Place the top crust over the filling. Trim and crimp the edges. Cut a few slits on top so steam can escape. If you want, brush with egg wash for a golden finish.

Bake at 400°F for 20 minutes. Reduce the heat to 375°F and bake for another 35 to 40 minutes. The crust should be golden and the filling should be bubbling.

Let the pie cool for at least 2 hours before slicing. I know it is hard. Cutting too soon makes it runny and also burns your mouth, trust me on this one.