For the dough

1. Add the flour, sugar, salt, any desired spices or flavors, and cold butter cubes to the bowl of a food processor, and pulse until combined. If using a stand mixer, mix on low to combine until the butter is broken into very small pieces. If mixing by hand, cut the butter in until it resembles coarse sand.
2. Add the apple cider vinegar and pulse or mix a few more times until combined.
3. With the food processor on low, slowly add the ice water, a drizzle at a time, until the dough just comes together. It should hold when pinched together, but should not be wet.
4. Divide the dough into two equal pieces, and flatten into disks. This makes it easier to roll out when it’s time to bake.
5. Wrap each disk in saran wrap and refrigerate for at least 2 hours or overnight until firm.
6. When ready to bake, preheat the oven to 425 degrees F. Remove the dough from the fridge and allow it to sit at room temperature for about 5 minutes before rolling.
7. Roll out the first disk of pie dough and place it in your pie pan. Roll out the second disk of pie dough, and cut into a lattice, or as desired. Refrigerate the pie base, lattice, and any dough decorations while you work on the filling and caramel sauce.

For the filling

1. To make the pecan layer, pulse the toasted pecans in a food processor until the texture of fine sand. The mixture should clump together, but not be oily. Set aside.
2. Combine the remaining filling ingredients in a large bowl and set aside for 10 minutes.
3. Add the pecans in an even layer to the pie base, then top with the pear filling. Decorate with the lattice and other designs as desired. Brush with the egg wash, and refrigerate the pie for 10 minutes.
4. After the pie has chilled, bake at 425 degrees F for 15 minutes, then reduce the temperature to 375 and continue baking for 35-40 minutes, or until the filling is bubbling and the crust is golden brown. Allow to cool slightly before serving, topped generously with salted caramel sauce. Store leftovers in the fridge for up to 1 week.

For the caramel

1. 1) While the pie is baking, prepare the caramel. In a large, heavy bottomed pot, add the sugar, and cook over medium heat, stirring frequently, until fully melted. The sugar will clump up at first, and then melt quickly into an amber liquid.
2. 2) As soon as the sugar is entirely dissolved, carefully stir in the butter. The mixture will bubble, so take care not to get splashed. Whisk until the mixture is smooth and evenly combined: if it breaks, keep whisking vigorously until it comes back together.
3. Stirring constantly, slowly add the heavy whipping cream. Again, it will bubble and rise up quite dramatically, so just keep stirring (this is why we picked a large pot!). Allow to boil undisturbed for 1 minute, and remove from heat.
4. Stir in the flakey salt and allow to cool as the pie bakes. It will slightly thicken as it cools. Store leftover caramel in an airtight container in the fridge for up to 1 month.