Salted Caramel Apple Pie

Make the Dough: Process 1½ cups of the flour, the sugar, and salt in a food processor until combined. Add butter and shortening; process until dough forms into uneven clumps. Scrape down the bowl, add remaining flour, pulse to combine, and transfer to a bowl.

Sprinkle vodka and water over the mixture. Fold until the dough is slightly tacky. Divide and roll one portion on a floured surface to a 12-inch circle; transfer to a pie plate, leaving a 1-inch overhang.

For a solid top crust, roll remaining dough into a circle or a 9x15-inch rectangle for a lattice-top pie. Wrap and refrigerate both portions for at least 2 hours.

Prepare the Filling: Toss apple slices with lemon juice; drain in a colander. Whisk sugar, flour, cinnamon, allspice, and nutmeg together. Return apples to the bowl, add the sugar mixture, and toss to combine.

Assemble the Pie: Place a third of the apple mixture in the dough-lined pie plate, top with a third of the salted caramel sauce, and repeat twice more. Top the pie with either the dough round or lattice-top; trim and crimp edges. Refrigerate for 30 minutes.

Bake the Pie: Preheat the oven to 350°F. Bake the pie on a baking sheet for 30 minutes until edges brown. Cover edges with a pie ring, bake for an additional 25-30 minutes until golden brown. Cool completely before serving.