Crunchy Caramel Apple Pie

Source: Jan Taylor

1 pastry crust for a deep-dish 9-inch
1/2 cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
6 cups thinly sliced peeled apples (Golden Delicious are my favorite)
1 recipe crumb topping (see below)
1/2 cup chopped pecans
1/4 cup caramel topping

In a large mixing bowl, stir together the sugar, flour, cinnamon and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pie shell. Sprinkle crumb topping over apple mixture. Place pie on a cookie sheet so the drippings don't drop into your oven. Cover edges of pie with aluminum foil.

Bake in a preheated 375 degree F oven for 25 minutes, then remove foil and put back in for another 25 to 30 minutes without foil. Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top.

Cool on a wire rack and enjoy warm or at room temperature.

Crumb Topping
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick cooking rolled oats
1/2 cup butter

Stir together brown sugar, flour and rolled oats. Cut in 1/2 cup butter until topping is like course crumbs. Set aside.