- pastry for single-crust pie
- 1/2 cup sugar
- 3 tablespoons flour
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 6 cups thinly sliced peeled apples
- 1 cup packed brown sugar
- 1/2 cup flour
- 1/2 cup quick-cooking rolled oats
- 1/2 cup butter
- Final Topping:
- 1/2 cup chopped pecans
- 1/4 cup caramel ice cream topping
Prepare pastry for single-crust pie, being careful not to stretch dough too much. Place in pie plate and trim and crimp the edge. In a large mixing bowl, stir together the sugar, flour, cinnamon, and salt. Add apple slices and gently toss until they are coated well. Transfer mixture to pie.
FOR CRUMB TOPPING:
Stir together brown sugar, flour, and oats. Using a pastry blender, cut in the butter until topping resembles coarse crumbs. Sprinkle over apple mixture in pie. To prevent over-browning while baking, cover edge of pie with foil.
Bake at 375* for 25 minutes. Remove foil and bake 25-30 minutes more, or until top is golden. Remove from oven and drizzle top with caramel topping, then sprinkle with pecans. Cool on wire rack and serve.