Preheat the oven to 425°F.
Place the unbaked pie crust in the freezer while you prepare the pie filling.
As you peel, core, and slice the apples, toss them into a bowl and squeeze the lemon juice over them.
Add ½ cup granulated sugar, ¼ cup flour, ¾ teaspoon cinnamon, ¼ teaspoon nutmeg, and a dash of salt to the apple mixture. Stir well to combine.
In a small microwave-safe bowl, combine unwrapped caramels and heavy whipping cream. Heat for 30 seconds, stir, and heat for 30 seconds longer. Stir the mixture until it is combined and smooth. Heat for additional 15-second increments if needed to melt the caramel completely.
Stir ⅓ cup of the caramel mixture into the apple mixture. Reserve the remaining caramel to drizzle over the top of the baked pie.
Mound apple mixture into the chilled pie crust. Dot small pieces of the 2 tablespoons of butter over the top of the apples. Set aside.
Mix flour, brown sugar, and cinnamon for the crumble topping in a small bowl. Add pieces of butter (½ cup) into the crumble mixture. Use two forks or a pastry blender to cut the butter into the flour mixture until small clumps form.
Sprinkle the crumble topping over the apples.
Bake pie for 40 to 45 minutes. After 15 to 20 minutes, check the pie for browning. When the top and crust of the pie is browned, cover the entire pie with a sheet of aluminum foil and continue baking for another 20 to 25 minutes. Remove the pie from the oven when the apple filling is bubbling, and the topping and crust are browned.
Allow the pie to cool completely.
Drizzle pie with reserved caramel sauce (reheat as needed). Cut and serve with vanilla ice cream.