In a large saucepan over medium heat add sugar and water. Stir occasionally until the sugar has dissolved and the mixture begins to boil.

Once the mixture begins to boil turn the heat up to medium-high and allow the mixture to boil, ensuring not to stir it, until it turns amber in color (stirring the mixture will cause crystallization, so refrain from stirring).

Once the mixture has become amber in color (360°F on a candy thermometer), add the cubed butter and mix very vigorously to combine. (Be careful, however, because the mixture will bubble and rise up rapidly when you add the butter). If the butter seems to be separating from the caramel, remove it from the heat, then whisk vigorously until it comes together.

Next, carefully drizzle in the heavy cream (it will bubble rapidly again), vanilla, and salt. Whisk until smooth and well-combined. Remove the caramel from the heat, allow to cool for 5 minutes, then cover tightly, and allow to cool to room temperature before using. (Makes 1 cup)

Mix together vodka and water into a small measuring cup, then set aside. In a large mixing bowl, add flour, sugar, and salt. Whisk to combine. Add in cold butter cubes, and work the butter into flour with your hands or a pastry cutter. Work the butter until it is crumbly and about the size of peas.

Slowly drizzle in vodka-water while simultaneously tossing with a fork to combine. After all the vodka-water has been added, knead the dough a few times inside the bowl until a shaggy dough forms. If the dough doesn’t come together, slowly add more water until a shaggy dough forms.

Form dough, as best as you can, into a disk shape, then place into a freezer bag, then into the fridge for 2 hours to chill.

Remove dough from fridge and place onto counter for 5 minute to warm-up a bit. Remove the dough from the freezer bag and place onto a well-floured work surface.

Roll dough out to be about 1/4” thick, and about 10-11” in diameter.

Place rolled out dough into a 9” or 10” pie plate, then trim the edges (and crimp them if you’d like). Place the prepared pie plate back into the freezer for 30 minutes.

Preheat oven to 425°F. In a large mixing bowl, whisk together all of the pie filling ingredients.

Remove the prepared pie plate from the freezer and pour the filling into the prepared pie plate until about ¾ full. You may have some extra filling depending on the size of your pie plate.

Place the pie on top of a baking sheet and then place into the oven. Bake at 425°F for 5 minutes, then turn down the oven to 325°F and bake for an additional 40-50 minutes. When done, the filling should still be a little jiggly (it’ll set after you pull it out).

Allow the pie to cool at room temperature for an hour and then place into the fridge for at least 4 hours to cool. Serve cold with whipped cream and an extra drizzling of salted caramel.