Preheat oven to 350

For the crust: Place flour, sugar and salt in the bowl of a food processor and pulse to combine.  Add cubed, cold butter and pulse until the mixture looks like coarse sand with some larger pieces of butter mixed in.  Slowly add the cold water to the mix and pulse until the dough starts to come together.  Be careful not to over mix the dough, and you can dump the mix onto the counter and finish mixing by hand if that is a method that works for you.  Wrap the dough and place it in the refrigerator to chill for 20 minutes before proceeding.

Once the dough has chilled, roll it out and place it into the pie pan.  Line the crust with parchment and fill with pie weights.  Bake the pie crust for 15 minutes, remove the parchment and weights, and bake for an additional 5 minutes.

For the apple filling:  Peel, core and slice the apples.  Place the apples, brown sugar, flour, butter, cinnamon, lemon juice, and kosher salt in a large saucepan.  Stir to make sure apples are coated with flour and sugar and ingredients are mixed.  Cook the apple mixture over medium heat for 8-10 minutes.  The apples should soften a bit so they are bendable, and a sauce will develop and thicken.  Once the apples have cooked, remove from heat and stir in the caramel sauce.  Pour the apple mixture into the pie crust.

For the crumb topping:  In a small- medium bowl stir the softened butter, flour, sugar and kosher salt together.  Mix until the butter is well incorporated and some pea sized crumbs have taken shape.

Spoon the crumb topping over the apples and return the pie to the oven to bake.  Bake for approximately 50 minutes until the filling is bubbling.  Keep an eye on the pie, and if the crumb topping is browning more than desired, place a sheet of foil loosely over the top of the pie.

Serve with additional caramel sauce and vanilla ice cream!