In a large bowl, combine flour, sugar, and salt. Remove the butter from the freezer and grate, using a box grater (or diced). Combine the butter with the flour mixture using your hands, breaking it into the flour until mixture is crumbly.

Add 3-5 tablespoons of water (beginning with the smaller amount) and continue mixing until the dough comes together. Add more water if needed, one tablespoon at a time.

Form the mixture into a ball and wrap in plastic. Refrigerate for at least 30 minutes, but preferably overnight.

Preheat the oven to 425F.

Remove the dough from the fridge and divide in half. Flour your countertop or work surface and rolling pin. Roll the dough out to fit a 9″ pie pan, and to about 1/8″ thick. Place the crust in pie plate by wrapping it around the rolling pin and unrolling over dish. Fit the dough into the bottom and sides, and tuck in excess dough.

Freeze for 20 minutes, it helps the pie hold it’s shape while cooking. When ready to bake, use a fork to poke holes in the base to prevent air bubbles.

Optional: beat 1 egg and lightly brush the top crust.

Bake the pie for 15 minutes. Reduce the temperature to 350F and bake for 40-45 minutes, until pie crust is golden brown and the filling is bubbly.

Remove from the oven and allow to cool completely before serving.

Combine all ingredients (except the caramel sauce) in a large bowl and mix until fully incorporated.

In a large skillet, melt 2 tablespoons of unsalted butter over medium-low heat. Add the apple filling mixture and cook for 10 minutes until apple soften. Transfer to baked pie crust and drizzle caramel sauce as you go.

Place the granola in a plastic bag and crush using a rolling pin.

In a large skillet melt the butter over low heat. Add the granola and toast for 1 minute.

Add the granola topping to the apple filling.

Cover the pie with foil and warm in the oven at 350F for 8-10 minutes, just before serving.

Serve with vanilla ice cream and drizzle caramel on top. Enjoy!