1. Preheat your oven to 375°F. Place your pie crust in a 9-inch pie plate, crimping the edges as you like. Prick the bottom with a fork to prevent bubbling.
2. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes to blind bake the crust. Remove weights and parchment, then bake for another 5 minutes until golden. Let cool completely.
3. While the crust cools, prepare the caramel sauce: In a medium saucepan over medium heat, melt the butter. Stir in 1/4 cup sugar and corn syrup, and cook, stirring often, until the mixture turns a deep amber color, about 5-7 minutes.
4. Remove the caramel from heat and slowly whisk in the heavy cream (be careful, it will bubble). Stir in vanilla extract, a pinch of salt, and if you like, a splash of bourbon. Set aside to cool slightly.
5. In a large bowl, toss the sliced apples with the remaining 1/4 cup sugar, flour, and cinnamon. This helps the apples hold their shape and thickens the filling.
6. Arrange the apple slices evenly in the cooled pie crust. Pour the caramel sauce over the apples, letting it seep down between the slices.
7. Bake the pie at 350°F for 40-45 minutes, or until the apples are tender and the crust is golden brown. You’ll know it’s ready when the caramel bubbles gently at the edges.
8. Remove the pie from the oven and let it cool to room temperature, then chill in the fridge for at least 2 hours to set the cream layer.
9. Just before serving, whip the heavy cream with powdered sugar until soft peaks form. Dollop or pipe the cream over each slice for that perfect finish.

One thing Mama Lu taught me is to trust your senses — watch the caramel carefully and don’t rush the cooling. That patience makes all the difference between a good pie and one that feels like a warm embrace.