Caramel Apple Pie. Enough said.

Prepare crust: In a food processor with blade attachment, combine flour, sugar and salt. While pulsing processor, add butter, one piece at a time, to flour mixture. Continue adding butter pieces until all are added, and the mixture looks like damp sand. With the food processor running, slowly add the cold water/vodka mixture to the flour/butter mixture. The dough will begin to come together, and when it forms a ball, stop the processor. It’s okay if a little of the flour is not incorporated. Turn out the dough ball onto a floured board, knead just a few turns to finish combining any flour. Roll into a 9” round. Place round into the pie plate, finish the edges, trimming any excess, and place in the refrigerator.

Prepare filling: In a large bowl, combine sliced apples with 2 Tablespoons of flour, tossing to coat. Pour into prepared pie shell.

In a medium saucepan, combine the caramels and water over medium-low heat, stirring until the caramels melt and the mixture is smooth. Pour the melted caramel over the apples in the pie crust.

Prepare topping: In a medium bowl, combine flour, sugar, cinnamon and butter, mixing until crumbly. Add chopped walnuts. Sprinkle topping evenly over the pie. Place pie plate on a baking sheet, bake for 50-65 minutes at 375° or until apples are tender.