Caramel
In a heavy bottomed saucepan add the sugar, cinnamon sticks, cloves, water and corn syrup. Bring to a boil over a medium heat, gently swirling to dissolve the sugar. Cook, without stirring, for 5-10mins until the mixture turns a dark golden caramel colour. Watch carefully once it starts turning golden as the caramel can burn quickly. Remove from heat, add the butter, vanilla, salt and whisk in. Slowly add the warm cream, whisking till smooth. It will bubble at first but keep whisking. Allow to cool a little, remove the cinnamon sticks and cloves, set aside or if making ahead of time, store in a glass jar.

Pastry
Measure and mix the flour, sugar, and salt into a bowl, then add cubes of cold butter. Rub the butter into the flour with your fingers until there is a range of larger walnut sized and pea- sized crumbs. Add 120ml of the ice cold water in the center. Mix together until the mixture just starts to come together. Add another tablespoon or two of the water if needed. Remove from the bowl at this point onto a lightly floured surface. Press the dough until it just comes together. Divide into two and form into discs, wrap up the dough and leave in the fridge for at least 30mins.

Roll out each of the discs onto a well floured surface to 4-5mm thickness and about 12inches wide. Line the the bottom of a buttered 9inch pie dish with one of the discs. Trim any overhang to 1″. Fold the overhanging dough underneath. With the other dough, place on baking parchment on a large baking sheet. Chill in the fridge for 30mins.

Filling
Put the lemon juice in a large bowl. Peel, core and slice the apples thinly, tossing them in the lemon juice. Add the rest of the filling ingredients and toss to combine.

To assemble
If doing a cut out leaf topping, cut out the leaf shapes with cookie cutters out of the rolled out dough sheet.

Preheat the oven to 425F.

Tightly pack the apple slices into the prepared pie dish. Pour over 1 cup of the caramel all over the apples, save the rest for serving with the pie! Brush the edges with a little water and lay the leaf shapes all over the top of the apples, starting around the edges. Or simple lay the dough sheet on top, fold the edges together with the bottom layer and crimp the edges. Slice a hole in the top for steam to escape.

If using coloured pie dough I recommend not egg washing to preserve the colour of the dough when baked. If using normal dough, whisk the egg and water together for the eggwash. Brush all over the top of the pie. Bake the pie on a large rimmed baking sheet for 25mins. Lower the oven to 375F and bake for another 30-40mins until the crust is golden and the juices are bubbling. Let the pie cool for at least 4 hrs before serving. Best served slightly warmed with vanilla ice cream and extra caramel on top!