Apple caramel pie

By Anonymous -
Oh hi. Look, it's me with another dessert recipe.
Are you surprised? You really shouldn't be.
In any case, I promise to post something non-desserty soon. It's just that...it's winter...and it's cold...and there's nothing (in my opinion) nicer than curling up with a cup of hot tea and something sweet.
Like maybe this apple pie.

adapted from Pioneer Woman

1 whole Pie Crust
6 cups (to 7 Cups) Peeled And Sliced Granny Smith Apples
½ whole (juice Of) Lemon
½ cups Sugar
4 Tablespoons Flour
¼ teaspoons Salt
1 1/2 tsp. apple pie spice (Penzey's makes a really good one, FYI)
½ cups Flour
1-½ stick Butter
1 cup Brown Sugar
½ cups Quick Oats
¼ teaspoons Salt
½ cups Pecans, Chopped
1 jar Caramel Topping

In a bowl mix peeled apples, lemon juice, sugar, flour, apple pie spice and ¼ teaspoon salt. Set aside. For crumb topping, cut the butter into the flour with a pastry cutter, then add in brown sugar, oats, and ¼ teaspoon salt.
Add apples to prepared pie shell and top with crumb topping. Cover crust edges with aluminum foil and bake in a 375 degree oven for 25 minutes. Remove foil from crust and place back into the oven for another 30 minutes. Chop pecans, and when five minutes remain, sprinkle them over the pie.
Remove the pie from the oven and pour caramel topping (PW recommends 1/2 jar, I used more like 3/4) over the top. Allow to cool slightly before serving.

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