Roll out 1 chilled pie dough disc on a lightly floured work surface until dough is about ⅛” thick and about 12” in diameter.
Transfer dough to a pie plate. Trim the edge of the dough so that there is about 1” overhang. Fold the edges under and crimp with your fingers or a fork. Put the pie plate in the refrigerator or freezer while you make the pie filling.
For the filling: In a large bowl whisk together salted caramel sauce, brown sugar, granulated sugar, all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, kosher salt
Add pears and lemon juice to the caramel/sugar/spice mixture. Gently toss to coat the apples evenly. Set aside for 20 minutes to allow the mixture to macerate.
Roll out the 2nd pie dough disc for the top of the pie. You can either cut into strips for a lattice pie crust or leave whole for a regular pie crust.
Take the pie plate out of the refrigerator or freezer and carefully spoon the pie filling into the pie plate.
Next, take the 2nd rolled out pie dough and place on top of the pie. Brush with egg wash and sprinkle lightly with sparkling sugar. Cut slits in the top to form steam vents if you are leaving the top crust whole instead of doing a lattice crust.
Place pie onto a cookie sheet for baking and place in the oven.
Bake for 50-60 minutes. If the crust is browning too quickly, cover edge of pie with foil or use a pie shield.
Cool on a wire rack for about 4 hours prior to serving to allow pie to set. Top with salted caramel sauce or vanilla ice cream.
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