Mix the flour, granulated sugar, and salt in a bowl. Dice the butter and add it to the flour mixture. Use your fingers to pinch in the butter until the dough is crumbly.
Add the water (begin with the smaller amount and gradually add more if the dough feels too dry) and mix it in with a fork. If you pick up a bit of the dough and it coheres when pressed together, it has enough water.
Lay a piece of plastic wrap over the dough, flatten the dough somewhat, and then cover the dough completely with plastic wrap. Refrigerate the dough for at least 1 hour, preferably overnight.
for the apples
Peel and core the apples. Cut them into thin slices and place them in a large bowl.
Add the dulce de leche, cinnamon, and salt. In a small cup, dissolve the cornstarch in the orange juice and stir it into the saucepan. Let the mixture simmer over low heat as you stir for a few more minutes, until the mixture has thickened. Let the filling cool completely.
rolling the crust and baking the pie
Preheat the oven to 435 degrees fahrenheit.
For the crust filling, mix the butter with the cinnamon and cardamom. Take the dough out of the refrigerator and divide it into two equal pieces. On a floured work surface, roll out one half of the dough into a rectangle 16 x 14 inches. Spread this dough with half the butter mixture and roll it up from the long side. Repeat with the other half of the dough and the remainder of the crust filling. Place the rolls on a cutting board and place them in the freezer for 5 to 10 minutes.
Remove one roll from the freezer and cut it into ¼-inch thick slices (just as if you were making cinnamon buns). Fill a pie pan with the slices, covering the bottom and sides (the pieces should have a little space between them). Press the slices together so that they form a pie shell. Transfer the pie pan to the freezer.
Take the other roll out of the freezer and cut it in the same way, but arrange the pieces in a circle (large enough to cover the top of the pie pan) on top of a sheet of parchment paper. Place another sheet of parchment paper on top and roll the sheet to make all the slices stick together. If the slices don't want to adhere, you can brush a little water between them. Peel the top sheet of parchment paper off.
Take the pie shell out of the freezer and pour in the apple filling. Brush the edge with a little water and add the top crust. It is easiest to leave the crust on the remaining bottom sheet of parchment paper and place it over the pie filling, paper-side up, and then peel off the parchment. Cut away any overhang, leaving a rim about 1¼-inch wide if you want to make a decorative edge. Put the pie in the freezer for 15 minutes (to help it hold its shape better in the oven while baking).
Remove the pie from the freezer. To make the glaze, whisk the egg, milk, and salt in a small bowl. Brush the pie dough with the egg mixture and sprinkle the pearl sugar on top.
Bake the pie on the lower rack of the oven to 10 minutes. Reduce the temperature to 350 degrees fahrenheit and bake for another 45 to 50 minutes, until the piecrust is golden brown. Remove the pie from the oven and let it cool completely. Serve the pie with vanilla ice cream, if desired.
Recipe by oh honey bakes at https://ohhoneybakes.com/cinnamon-roll-pie-with-apples/