For Pie Crust

1. For the pie crust, using a food processor, pastry cutter, or your fingertips, combine flour, sugar, salt, and butter in a large bowl and break down butter chunks until they are pea-sized.

2. Drizzle in half of your ice water and combine. Keep adding water (more than listed, if necessary) 2 tbsp at a time until dough is combined and holds its shape.

3. Form dough into a flat disc and wrap in plastic wrap. Leave in refrigerator for 30 minutes, which gives you plenty of time to prep the apples.

For Pie

1. Peel, half, and core apples and preheat oven to 400℉.

2. Melt butter in a 10 in cast iron pan over medium heat.

3. Once melted, add sugar and vanilla bean paste and mix until combined.

4. Place apples vertically along cast iron pan in a spiral. Pack them in tight as they shrink during baking. Cut them down into quarters if necessary!

5. Heat over medium for 20-30 minutes to allow caramel to form and apples to soften.

6. Roll out pie dough to 1/8 in thickness (measure height with a stack of 2 quarters). Carefully place pie dough on top of apples and fold leftover edges into pan to cradle the apples.

7. Bake for 20 minutes until top crust is golden brown and caramel is thick and not soupy. Flip onto a serving dish once it's cooled to room temperature. Serve with whipped cream or ice cream and enjoy!