In a large bowl, combine flour, salt and sugar. Chop 2/3 cup butter into small cubes and the remaining 1/3 cup into 1/4-inch slices. Blend in the cubed butter into the flour mixture with a pastry blender until only pea sized chunks remain. Work sliced butter into the mixture with your fingers, leaving varying sizes of butter pieces throughout. Mix in enough water to hold dough together. Divide dough in half, pressing and shaping into discs. Cover in plastic wrap, chilling for at least 1 hour, or longer as needed.

Roll out one portion of dough to fit a 9-inch pie plate, with additional overhang. Press into pie pan. Set aside.

In a small bowl, combine sugar and cinnamon.

In a large saute pan, melt butter. Add sliced apples, tossing to coat well with butter. Sprinkle with cinnamon-sugar mixture. Cook for 5-10 minutes to soften. Sprinkle flour over apples, tossing well. Cook for an additional 5 minutes.

Cool apples on a large rimmed baking sheet for 5-10 minutes.

Meanwhile, roll out remaining pie crust.

Preheat oven to 425°F

Add cooled apples to prepared pie crust. Top off with second crust. Pinch and crimp edges to seal well. Use a sharp knife to create several vents in the top of the crust. Brush well with heavy cream and sprinkle well with sugar. 

Bake at 425°F for 10 minutes, then reduce temperature to 350°F. Continue to cook for 50 minutes.

Cool before slicing.

Serve with whipped cream and caramel sauce.