Add the apple slices into a large mixing bowl along with the sugar, lemon juice and spices. Toss them well to ensure that they are well coated.
Pre-heat your oven to 190C / 375F / gas mark 5.
Lightly dust your work surface with a little flour and roll out the first disc of dough until it is roughly 12 inches across. Make sure you move the dough regularly to ensure it doesn't stick to your work surface.
Lay the dough into your pie dish and trim off any overhang with a sharp knife.
Carefully layer the apple slices into the pie crust until they are in a large mound. Pour oven 1/3 of the salted caramel sauce (keep the rest to serve with later).
Next roll out the second disc of dough, again until it is 12 inches across.
Cut the dough disc into 16 strips roughly 0.5 inch wide.
Place your first strip from top to bottom on the left side of the pie. Next add your second strip from left to right and over the top of the first strip.
The third strip should be vertical and placed over the top of the second strip. The fourth strip should be horizontal, but, you will need lift up the first strip to go underneath it so that you begin to make a weave patter.
Keep adding the strips alternating which strips you go over and under until you have a lattice.
Trim off any pieces that overhang using a sharp knife.
Whisk together the egg and milk to create an egg wash. Brush this over the pastry top before sprinkling with the sugar.
Place the pie into the oven and bake for 1 hour until the sauce is bubbling and the pastry is golden brown and crisp.
Serve warm with the remaining salted caramel sauce.