Preheat the oven to 375°F.
Bake the pie crust for 10 minutes and set aside.
Combine the flour, butter and brown sugar for the topping.
Rub the ingredients together until it feels like sand and begins to clump together, set aside in the fridge.
In a large pan, melt the butter and add the brown sugar over a medium heat.
Once the mixture begins to boil, add the cream and whisk quickly until the caramel sauce becomes smooth.
Turn off the heat and add the vanilla, whisk.
Peel the apples and cut into chunks about an 1 ½ inch square, transfer to a bowl.
Add ¼ cup brown sugar and the cornstarch to the apples and toss well.
Transfer the apples to the pie crust and pour the caramel sauce over the apples.
Sprinkle the crumb topping over the apples and place the pie on a baking tray.
Bake for about 45-50 minutes and the crumb is golden and the apples are bubbling around the edges. Cover the pie loosely with foil if it begins to brown too much.
Let the pie rest for at least an hour and serve warm with ice cream or whipped cream on top.