CRUNCHY CARAMEL APPLE PIE

1 recipe Pastry for Single Crust Pie, see below
1 cup packed brown sugar
1/2 cup all purpose flour
1/2 cup quick cooking rolled oats
1/2 cup butter
1/2 cup granulated sugar
3 tablespoons all purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
6 cups thinly sliced, peeled cooking apples
1/2 cup chopped pecans
1/4 cup caramel ice cream topping

Prepare Pastry for Single Crust Pie. On a lightly floured surface, roll out dough to a 12 inch circle. Transfer pastry to a 9 inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim; crimp edge as desired. For Crumb Topping, stir together brown sugar, 1/2 cup all purpose flour, and the oats. Using a pastry blender, cut in butter until the topping mixture resembles coarse crumbs. Set aside. In a large mixing bowl stir together the granulated sugar, 3 tablespoons flour, the cinnamon, and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pastry lined pie plate. Sprinkle Crumb Topping over apple mixture. To prevent over browning, cover edge of pie with foil. Bake in a 375F oven for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until top is golden. Remove from oven; sprinkle pie with pecans, then drizzle with caramel topping. Cool on a wire rack. Makes 8 servings.

Pastry for Single Crust Pie:
In a bowl stir together 1 1/4 cups all purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea size. Using 4 to 5 tablespoons cold water total, sprinkle 1 tablespoon of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened. Form dough into a ball.