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For the Apple Dulce de Leche Filling:
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Peel, core and slice apples into into thin wedges, then set aside.
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In a bowl, mix together the brown sugar, granulated sugar, nutmeg, cinnamon, cornstarch and salt, set aside until ready to use.
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In a separate bowl large bowl, combine apples, dulce de leche, apple cider and vanilla extract. Gently mix together.
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Combine the sugar spice mixture and the apple dulce de leche mixture, mix well together, set aside until ready to use.
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Preheat oven to 400 degrees F.
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For the Pie crust:
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I made Tasty Kitchens Sylvia's Perfect Pie Crust. You will need a top and bottom layer for this pie. Make this one or buy a pre-made crust. Reserve some dough for decorations.
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Take your pie crust and line your pie dish. Add apple Dulce de Leche filling and spread out evenly, slice butter and layer it atop of the filling. Place the dough on top of the filling, crimp the edges together to seal. With the reserved dough, decorate the top of the pie. I used a gingerbread men cookie cutter for my design, though you can use any cookie cutter design. It's important to use a pie crust with shortening in the base for the crust to maintain it's cookie cutter shape. Brush the crust with heavy cream and sprinkle with raw sugar.
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Bake at 400F for 30 minutes. Then adjust temperature to 375F for an additional 30 minutes. If your pie is browning, snugly cover with aluminum foil so the top and edges don't burn. Remove from oven, let cool on a wire rack for two hours, it's important to allow the filling to set.
