Caramel Apple Pie

Here is my caramel apple pie recipe as promised! Make sure to serve it warmed with vanilla ice cream. SOOOO GOOOOD!
Pie Crust:
Blend 2 1/2 cups flour with 14 tbsp. cold butter and 1/2 tsp. salt. Stream in 6-7 tbsp. cold water until dough just comes together. Separate into two equal sized balls and wrap in plastic. Refrigerate 30 minutes before rolling out on a floured surface (search "pie crust" in the sidebar for more detailed instructions).

Filling Ingredients:
7-8 Jonagold apples
2 tbsp. lemon juice
3 tbsp. heavy cream
1 tsp. cinnamon
1/2 tsp. nutmeg
2 tsp. vanilla
1/4 tsp. salt
1/4 cup flour
1/2 cup sugar
4 tbsp. butter
1/2 cup light brown sugar
1/2 cup toffee bits

Glaze Ingredients:
1/4 cup cinnamon sugar (1 tsp. cinnamon to 1/4 cup sugar)
2 egg whites, beaten

Assembly:
Core, peel and thinly slice apples. Toss them with lemon juice. Combine dry ingredients and toss with apples in a large bowl. In a large saute pan set to medium heat, melt butter and add apples. Stir in heavy cream and cook 6-8 minutes until apples soften. Allow apples to cool in the pan before turning mixture into your pie crust. Sprinkle toffee bits over top of apple mixture. Lie top crust over and crimp edges. Brush the pie with beaten egg whites and sprinkle with cinnamon sugar. Vent pie crust. Bake for 15 minutes at 425, then reduce heat to 350 for remaining 45 minutes.