Place a large baking sheet on the bottom rack of the oven, and preheat it to 400 degrees F.
Weigh out 430g (about ⅓) of the pie dough, placing the bigger half back in the fridge.
On a lightly floured surface, roll out the smaller piece into a circle about ⅛" in thickness and large enough to fit in the pie dish with some overhang.
Carefully transfer to the pie dish, ensuring it is nestled up against the sides and corners. Place in the fridge while the lattice pieces are made.
Roll out the remaining dough to about ⅛" in thickness and roughly 11"x16".
Cut out six 11"x 2.5" strips and place on a cutting board or baking sheet. Place in the fridge while the pie is assembled.
Take the pie dish out of the fridge and pour in the caramel apple pie filling, making it slightly mounded in the center.
To make the lattice, place three strips on the pie. Pull back the middle piece about half way, and lay a strip horizontally. Lay the middle strip back down, then pull the outer two pieces back. Lay another strip horizontally, and repeat on the other side.
Trim the excess pie dough from the bottom crust to the very edge of the pie dish.
Trim the excess pie dough from the lattice to about an inch hanging off of the pie dish. Fold the pie dough over and gently press to seal. Place in the fridge for about 15 minutes.
Take the pie out and crimp the edges as desired. Place back in the fridge for about 30 minutes.
Brush an egg wash all over the pie, except for the crimped edges, and sprinkle turbinado sugar all over.
Place the pie on top of the hot baking sheet and bake for about 1 hour, or until the crust is deeply golden. Tent with foil towards the end if needed.
Allow the pie to cool for at least four hours or overnight.
Serve with vanilla ice cream and even more salted caramel sauce!