Add the apples to a large bowl and toss them with the sugar, flour, cinnamon, allspice and nutmeg.
Roll one of the pie crusts out into a 12-inch circle (if you’re using a 9-inch pie plate). Fold it in half to pick it up and gently place it in the plate, unfolding as you go and trimming any excess off of the edges – you can also use a fork (or another decorative idea!) to press the edges down. Or gently press your finger in between every inch of the crust to create a pretty ripple.
Add the apples to the crust. Drizzle 3 tablespoons of the salted caramel on top of the apples.
To make the lattice top, roll out the second pie crust to another 12-inch circle. Use a pizza cutter or sharp knife to cut 1-inch strips of crust. Lay a few strips across the pie, leaving about ½ inch between strips.
To weave the other strips in, turn the pie so it’s facing the other direction. Take each strip and weave it over and then under each strip on the pie. Press the edges of the crust together.
Brush the crust with egg wash and sprinkle with coarse sugar. Cover the edges lightly with foil.
Bake the pie for 25 minutes. Remove the foil and bake for another 25 minutes, or until golden and bubbly. Cool completely before drizzling on extra salted caramel, slicing and serving.