Crunchy Caramel Apple Pie

Julia made this a couple of years ago at Thanksgiving. It is one of my favorite apple pies. I love the crunchy topping with the drizzled caramel. It's especially good warm with vanilla ice cream and additional caramel topping.

Crunchy Caramel Apple Pie

1 homemade pie crust or 1 pilsbury ready made refrigerated pie crust

1 cup packed brown sugar

1/2 c all purpose flour

1/2 c quick cooking rolled oats

1/2 c butter

1/2 c granulated sugar

3 tablespoons ground cinnamon

1/8 tsp salt

6 cups thinly sliced, peeled cooking apples

1/2 c. chopped pecans

1/4 c. caramel ice-cream topping

1. Ease pastry into pie plate, being careful not to strech pastry. Trim and crimp edges as desired.

2. For crumb topping, stir together brown sugar, 1/2 c all purpose flour, and the oats. Using a pastry blender, cut in butter until the topping mixture resembles coarse crumbs. Set aside.

3. In a large mixing bowl stir together the granulated sugar, 3 tbsp. flour, the cinnamon, and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pastry lined pie plate. Sprinkle crumb topping over apple mixture.

4. To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree oven for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until top is golden. Remove from oven; sprinkle pie with pecans, then drizzle with caramel topping. Cool on a wire rack. Makes 8 servings.

If desired serve with ice cream and additional caramel syrup.