Make the caramel sauce:

1. In a large saucepan over medium heat, add sugar and water. Stir occasionally until the sugar has dissolved and the mixture begins to boil.
2. Once the mixture begins to boil, increase the heat to medium-high and allow it to boil without stirring.
3. When the mixture turns amber in color (360°F on a candy thermometer), remove from heat. Add cubed butter and whisk vigorously until combined. (Be careful as the mixture will bubble and rise us rapidly when you add the butter).
4. Carefully add heavy cream, vanilla, and salt (it will bubble rapidly again). Whisk until smooth, then set aside to cool until warm but not unmanageably hot.

Make the caramel apple pie:

1. Preheat oven to 400°F.
2. In a large mixing bowl, add apples, lemon juice, sugar, caramel, cornstarch, flour, cinnamon, ginger, cloves, nutmeg, and salt. Mix until fully combined.
3. If using homemade pie doughs, roll out both pie crusts to about 12 inches in diameter. Carefully transfer one crust into a 9-inch pie dish, pressing into the bottom and sides and leaving some dough overhanging the edge of the pan. Cut the other rolled out pie dough into ten to twelve 1.5-inch wide strips or 30 thinner 1/2-inch strips for a lattice, depending on your style preference. Pour the apple filling into the crust.
4. Arrange strips in a cross pattern, then continue weaving strips over and under to create a lattice top. Alternate strips as you go until the pie is fully covered.
5. Begin arranging the lattice top by placing two long strips in a cross shape in the middle of the pie, with the horizontal strip going over top of the vertical strip. Place two more strips on either side of the vertical strip, both going over the horizontal strip.  Lift up the strip that is on the bottom of the cross (the “under” strip). Place another strip under the strip you just lifted up but over the other two strips. Repeat lifting up all the “under” strips when placing a new strip, alternating with each new strip, until you have a full weaved lattice pattern.
6. Cut off any excess pie dough from the lattice strips, then fold and curl up the overhang of the bottom crust over any excess lattice edges. Use your fingers to crimp or flute the edges of the pie crust to seal them together.
7. Brush with egg wash, sprinkle with sugar, then place pie plate onto a baking sheet. Place into the oven to bake for 20 minutes, then turn the oven down to 375°F and bake for an additional 40-50 minutes, or until the crust looks golden. (Note: If the edges are browning too quickly, add aluminum foil or pie shields to the edges to stop further browning).
8. Remove pie from the oven and cool for at least 1 hour to set. Serve warm with ice cream and any remaining caramel sauce.