If you're making your own caramel sauce, melt Butter (4 tablespoon) over medium heat in a medium saucepan. Whisk in Brown Sugar (1 cup), Heavy Cream (1/2 cup) and Sea Salt (1 pinch). Turn up the heat to medium-high until mixture comes to a rolling boil. Turn down heat to medium-low and gently stir the mixture for 10-15 minutes until thickened.
Take the pan off the heat and add in Vanilla Extract (1 tablespoon). Return to heat and let thicken for 2-3 more minutes, stirring continuously.
Preheat oven to 375 degrees F (190 degrees C).
Peel the Apple (3) and slice in a uniform shape. I used a mandolin for this, but it’s not necessary. Just try to cut them about 1/4-inch thick.
Add to your apples the Ground Cinnamon (2 tablespoon), Ground Cloves (1 teaspoon), Ground Nutmeg (1 teaspoon), Ground Ginger (1 teaspoon) and Corn Starch (1 tablespoon) and mix well.
Place your Pie Crust (1) in a pie pan and get ready to add in your apples.
In a single layer, place your apples, a small handful of Chopped Pecans (3/4 cup) and a drizzle of the homemade caramel sauce. Place another single layer of apples and repeat with the pecans and caramel drizzle. Repeat this until you’ve reached the top of your pie crust.
Combine Pecans (1 cup), Butter (1/2 cup), Brown Sugar (1 cup), and All-Purpose Flour (1/3 cup) in a bowl. Stir well and crumble over the top of your apples.
Cover pie with aluminum foil and bake for 30 minutes, then take off the aluminum foil and bake for an additional 20-30 minutes. You can tell your pie is done when you see the apple mixture bubbling.
Drizzle more caramel sauce over the top and serve warm, alone or with ice cream. Whipped cream also works great on this pie!