In a food processor, or large bowl, add the flour and salt.

½ half of the cold butter and pulse several times or until all the flour and butter is covered and in small pieces. (If you’re not using a food processor, you’ll need to complete these steps using a pastry blender or large fork.)

Add the rest of the butter and pulse a few times again until everything is combined and in small coarse pieces.

Add the vodka to the mix and pulse several times to mix.

Add the ice water a Tablespoon at a time until the mixture JUST starts to come together. You should be able to pinch a small amount between your fingers and it’ll stick.

Dump the crumbs onto the counter and mold them into a ball. Divide it in half then wrap each individually in plastic and put in the refrigerator. One half can be frozen to use another time. Allow it to chill for an hour.

After an hour, preheat the oven to 350 degrees. Remove the crust and place on a lightly floured surface. Allow it to warm up just enough so that you can roll it out.

Roll the dough into a large circle that will extend beyond the pie plate by a few inches.

Place the dough into the pie plate and gently push the dough into the bottoms and along the sides.

Cut off the extra dough leaving an inch extra from the edges. Tuck the extra crust under the edge and crimp the edges all the way around.

Place aluminum foil in the bottom and up the sides of the inside of the shell. Fill with pie weights, (you can also use rice or sugar) and fill it to the top of the sides.

Bake for 40 minutes, then remove the shell to a wire rack to cool while you prepare the filling.

Increase the oven temperature to 400 degrees.

Place the sliced apples into a large bowl. Add the lemon juice and combine.

Add the cinnamon, cloves and nutmeg and combine.

Add the ¼ cup of flour and combine.

Place the apples in a skillet and cook over medium heat until the apples begin to soften and cook down. Remove from the heat and pour the apples back into the bowl so they stop cooking.

Once the shell is cool, pour the apples into the shell and pour the cup of caramel sauce over the top.

Add the flour, brown sugar, white sugar and salt to a medium bowl and combine.

Add the melted butter and use a pastry blender or fork to mix it together until you end up with small chunks of buttery and sugar.

Sprinkle this evenly over the pie.

Cover the exposed crust with foil (I take a square of foil and cut a circle out the center.)

Then cover the entire pie with a solid piece of foil so you can remove that sheet while still protecting the crust.

Place the pie on a foil covered baking sheet and bake at 400 degrees for 20 minutes.

Then decrease the temperature to 350, remove the pie shield protecting the center of the pie and bake for 10 minutes. Remove the crust pie shield and bake for an additional 10 minutes or until you start to see bubbling juices out of the side.

Remove to cool completely.