Caramel Apple Pie

*Thanksgiving Collection*
ACTIVE: 25 min *TOTAL: 1 hr 15 min *SERVES: 8-12

FOR CRUST AND FILLING
     1 unbaked pie crust
      7 to 8 cups Granny Smith
       apples, peeled and sliced
       1/2 cup sugar
        1/4 cup flour
        1/4 tsp salt
         + Juice of 1/2 lemon

FOR TOPPING
       3/4 cup (1-1/2 sticks) butter
        1/2 cup flour
        1 cup packed brown sugar
         1/4 tsp salt
         1/2 cup quick oats
         1/2 cup finely chopped
          pecans
         1/2 cup jarred caramel
          topping

1. Preheat oven to 375 degrees. Roll pie crust out on a lightly floured surface so that it's 1 inch larger in diameter than top of your pie pan. Carefully fold dough in half and transfer to pan, then unfold it so it covers pan. Tuck edges underneath to make a neat dough rim.

2. Throw apples into a large bowl with sugar, flour, salt, and lemon juice. Stir to combine. Let sit while you make topping.

3. Combine butter, flour, brown sugar, and salt with a pastry blender (or 2 forks) in a bowl until mixture is crumbly and lumpy. Add oats and pecans.

4. Mound apples into pie pan, then sprinkle on all topping. Cover crust edges with aluminum foil and bake 25 minutes, then remove foil and continue to bake until top is golden brown, 25-30 minutes. If top browns too quickly, cover pie with foil. Drizzle caramel sauce over top before serving.