Flour your rolling pin and work surface lightly. Roll out the first disk of pie dough, being sure to rotate it every so often, as to avoid it from sticking. Roll it over your rolling pin and lay it over the pie pan, fitting it to the sides. Set aside. In a medium bowl, add the apples to a bowl, along with the vanilla paste and/or vanilla extract with the flour. Toss until combined. Add half of the apple slices to the pie dough and even them out.

To make the miso caramel: In a small saucepan, set over medium heat (or you can use a microwave to do this), warm the heavy cream and then set aside.

In a medium saucepan, set over medium heat, add the sugar. Shake it around a bit until there’s an even layer of sugar on the bottom of the saucepan. Cook the sugar, staying close by so you can keep an eye on it, until the edges of the sugar begin to dissolve and turn a light golden brown. At this point, give it a stir until it becomes an even light brown color. At this point, turn off the heat. Pour in the warmed heavy cream (it may bubble up a bit but that’s ok) and keep stirring until smooth. Whisk in the butter until melted and then add the miso. If at any time you need to, feel free to turn the heat back on. The color should be a light golden brown.

Immediately pour half of the caramel atop the apples in the pie crust. Top with the remaining pie slices and caramel.

Roll out the second pie disk and add whatever decorative top you would like. Seal up the pie crust with a crimp and transfer to the freezer to chill for 30 minutes.

Meanwhile preheat the oven to 350 degrees F. Brush the pie with egg wash and transfer to the oven to bake for 45 minutes to 1 hour, until the top is an even golden brown and the pie is bubbling. Remove from the oven and allow to cool before slicing. Serve with ice cream or whipped cream.