Pour sugar in a medium saucepan over medium-high heat. Whisk until the sugar has completely melted. Allow the sugar to get nice and bubbly brown.
As soon as your sugar turns that beautiful deep amber caramel color, add the butter and whisk until your butter has melted.
Turn off your burner and add the whipping cream
Whisk until all of the half and half has been combined.
Add the sea salt and stir.
Allow the sauce to cool for about 10 minutes, pour the sauce into a mason jar and set aside.
Pour lemon juice over apples and toss to combine.
In a large saucepan, combine sugars, cornstarch, cinnamon, nutmeg and salt.
Over medium-high heat, whisk in water and bring to a boil for a couple minutes stirring constantly.
Add the apple slices, combine with the sauce and bring to another boil.
Reduce the heat to a medium-low and simmer the mixture for 10 minutes. Add the butter and combine. Set aside to cool.
Preheat oven to 400 degrees. Roll puff pastry between two pieces of floured parchment until about 9X10 in size.
Cut down the middle lengthwise to create two identical strips. Place one sheet on a cookie sheet.
Place half of the cooled apple mixture down the middle of one strip making sure to leave about a 3/4 inch border. Pour about 4 T. of salted caramel over the apples and top with 1/4 c. of pecans.
Brush all around the border with the egg wash and place the other pastry half over the top and press the edges together to seal.
Make small slits in the top to create steam vents and brush with egg wash across the top and sprinkle with 1 tsp. coarse raw sugar. Repeat the process with the other puff pastry sheet.
Place both slabs in the oven and bake for 17-20 minutes or until golden brown. Garnish each serving with more salted caramel, raspberry sauce and pecans. Serve immediately with ice cream. Say Grace and enjoy!