Combine flour, sugar, salt, and butter.

Work the butter pieces into the mixture.

Add in water one tablespoon at a time, don't add too much or the dough will get sticky.

Just add enough water to make all the combined ingredients together.

Scrape all together. then roll into a circle (bigger than the pan you are using)

This pie dough recipe was 12" when I was done and placed it a 9" pan.

Prick base with a fork tine (just a few times).

NOW PREHEAT OVEN to 375°F

CINNAMON ROLL DANISH FILLING

In a large mixing bowl combine cream cheese and the egg.

Next, add cinnamon bun flavoring (Trader Joe's seasonal item)

Now Confection Sugar, vanilla, flour, a generous dash of cinnamon, and soft caramel.

Then Xanthan gum.

Spoon danish filling into the pie base and spread evenly.

PIE FILLING

Add peeled apples, in layers, starting with the outermost layer, and working to the inside.

Repeat until all the apples are used, then sprinkle freely with cinnamon.

Now sprinkle with the white sugar.

PRETZEL CRUMB TOPPING

Toss on the mini caramel bites atop the apples, try not to let the bites to the outer rim of the pie (if not covered they burn.

Mix crushed pretzels, melted butter, and brown sugar.

Combine well.

Spread atop the pie.

Make sure to cover caramel bits below.

You can top with a few more caramel bits if you like, but they do burn (I love that flavor so I do that).

Bake at 375°F for 35-45 minutes until the top is golden brown.

I will suggest a baking tray below the cake pan if you have filled too much for spillover.

Once golden brown, remove from oven.

Remove from oven using caution for the hot pan.

Allow to cool and set, and serve.

Due to the danish filling, I suggest refrigerating leftovers. Yeah, like there will be any, lol!

OPTIONAL - before serving top with salted caramel sauce (store-bought ice cream topping0