Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a large bowl, combine the apple slices, lemon juice, flour, sugar, cinnamon, and nutmeg. Toss until the apples are well coated.

Step 3

Lay 1 of the pie crusts in a 9-inch (23-cm) pie dish. Add the apple slices to the bottom of the crust. Place the other pie crust over the apple slices.

Step 4

Trim any extra dough from the edges. Press the rounded edge of spoon facedown around the edge, making shallow indentations to crimp the crusts together.

Step 5

Cut 4 slits in the top of the pie for ventilation, then brush with the beaten egg.

Step 6

Bake the pie for 50-60 minutes, or until the crust is golden brown and no grey-ish or undercooked pastry remains. Let cool completely.

Step 7

In a medium saucepan, combine the heavy cream, brown sugar, and honey. Cook over medium heat until the sugar is dissolved, about 2 minutes.

Step 8

Whisk in the butter and bring to a boil.

Step 9

Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the caramel reaches a thick consistency.

Step 10

Let the caramel sauce cool for 5 minutes, then pour over the pie. Sprinkle with flaky sea salt.

Step 11

Slice and serve.

Step 12

Enjoy!