Preheat oven to 425℉

• Melt butter in a small saucepan over medium heat. Stir in brown sugar, cinnamon, cardamom, salt, and nutmeg. Add water and vanilla extract and whisk until the mixture comes to a rolling boil, then remove from heat and set aside until needed.
• Peel, core, and slice apples into ¼" thick slices, then add to a large bowl. Sprinkle apple slices with lemon juice as you go to keep them from browning, then toss with flour.
• Roll out half of the pastry dough and fit into a 9" pie plate. Leave ½" of pastry hanging past the rim of the pie plate and trim the rest. Fold the excess dough under and flute the edges or leave rustic.
• Arrange apples in the pie plate, making sure to fill in all the gaps. Pour cooled caramel sauce over the apples. Another option is to mix the caramel sauce with the apples, then add to the pie pan.
• Roll out the remaining crust over a lightly floured cutting board. Using a pastry wheel, cut dough into ½" strips. ​Using a ruler can help you to make straighter lines.
• Lay one of the center (longest) pieces of pastry over the middle of the pie. Continue working towards the outer edges using every other strip. Weave the remaining pieces (over and under) perpendicular to the other strips. Slice off excess dough and either crimp edges or leave as is.
• (Optional Step) Roll out excess dough on a cutting board or work surface. Use an apple-shaped cookie cutter or trace an apple and leaves freehand and use to decorate the pie. If you'd like, brush pie with egg wash.
• Cover pie with silicone pie crust shield, place on a foil-lined cookie sheet (in case it boils over) and bake for 15 minutes. Reduce the oven temperature to 350°F, then bake for an additional 45-50 minutes, or until the caramel beings to ooze out of the lattice and the pie is nicely browned.
• Cool completely before serving. If you are ready to throw all caution to the wind, serve with vanilla ice cream. I dare you!