• Preheat oven to 400°F.
• Roll out the pie dough, creating a 12-inch circle. Place the dough in a 9-inch pie pan, tucking or trimming the overhang. Chill in the refrigerator or freezer while you prep the rest of the pie elements.
  1 9-inch refrigerated pie crust

For the Apple Filling

• In a separate bowl, add the apple slices, sugars, flour, lemon juice, cinnamon, nutmeg, cloves, and salt. Toss to combine, then set aside.
  6 large apples, ⅓ cup granulated sugar, ¼ cup all-purpose flour, 2 tablespoons brown sugar, 1 tablespoon lemon juice, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ⅛ teaspoon kosher salt
  

For the Crumb Topping

• In a medium bowl, whisk the flour, brown sugar, cinnamon, and salt until combined.
  1 cup all-purpose flour, ⅔ cup brown sugar, ¼ teaspoon ground cinnamon, ⅛ teaspoon kosher salt
  
• Scatter the pieces of butter over the top. Using a pastry cutter or your fingers, cut the butter into the flour mixture until a crumb topping consistency is achieved.
  ½ cup unsalted butter
  

Assembly

• Fill the pie crust with the apples, creating a low mound, then drizzle with caramel sauce.
  ½ cup caramel sauce
  
• Scatter the crumb topping evenly over the filling.
  
• Bake the pie for 20 minutes, then reduce the temperature to 375°F and continue baking for another 45-50 minutes, tenting it with foil if it is browning too quickly, until the filling is bubbly and tender when poked with a knife.
• Allow the pie to cool for 3-4 hours before slicing and serving with more caramel sauce.