Place all ingredients in a food processor and process until a dough forms

Form into a thick disk and place on plastic wrap. Wrap and store in the refrigerator for at least an hour

In a small pan, heat and mix water and sugar until dissolved

Add the butter. Sit over medium-low heat until a temperature of 320F, at which point the mixture should be a brown color

Remove from heat and mix in cream - careful, it'll sizzle

Set aside to cool

In a large pot, mix all ingredients. Cover and bring to a boil

Uncover and simmer until the larger pieces are just tender (the smaller pieces will be dissolved almost completely)

Mix in the caramel sauce

Prepare pie mold with cooking spray and strips of parchment paper

If making mini-pies, roll out to 1/8" thickness. Cut for 5" and roll out slightly more with a french pin

Pour in filling

Re-roll extra dough to 1/8" and again slightly thinner with a pin. Cut a top crust 5" or prepare strips for a lattice crust

Freeze for 30 minutes while oven preheats

Preheat oven to 375F

Brush with egg wash, top with maldon salt flakes

Bake for 50 minutes

Allow to cool completely before removing - about 3 hours