Penny’s Caramel Apple Pie
1 prepared pie crust
Apple mixture:
½ -¾ cup sugar
3 Tablespoons flour
2 teaspoons ground cinnamon
Dash of salt
6 cups thinly sliced apples (usually 6-8 apples. I use Fuji and Golden Delicious)
Crumb topping:
1 cup brown sugar
½ cup flour
½ cup rolled oats (quick cooking oats)
½ cup salted butter
Pie garnish:
½ cup chopped pecans
6-8 ounces caramel topping (in the ice cream section)
Apple mixture: In a large bowl mix together sugar, flour, cinnamon and salt. Pour over apple slices. Set aside.
Crumb topping: Mix together brown sugar, flour and rolled oats. Cut in butter until you have a crumb mixture. Set aside.
Place the prepared pie crust in a prepared pie pan. Pour in apple mixture. Spread crumb topping over the apples.
Cover pie crust edges with a foil wrap to protect from burning the edges. Bake the pie on a cookie sheet (it will drip over the sides). Bake at 375 degrees for 25-30 minutes. Remove the foil edges and bake another 25-30 minutes.
Remove from oven. Sprinkle pecan pieces over the pie. Drizzle caramel topping over the top. Let the pie rest. Serve room temperature or warmed.