Caramel Pecan Apple Pie

Topping

1 cup brown sugar, packed

½ cup all-purpose flour

½ cup quick-cooking rolled oats

½ cup butter, softened

Filling

½ cup sugar

3 tablespoons flour

1 teaspoon cinnamon

⅛ teaspoon salt

6 cups thinly sliced, peeled apples (Golden Delicious and MacIntosh work well together)

1 deep-dish 9-inch pie crust (homemade or store bought)

½ cup pecans, chopped

¼ cup caramel topping

Heat oven to 375 degrees.

For topping: Stir together brown sugar, flour and oats. Blend in softened butter, mixing until you have coarse crumbs; set aside.

For the filling: In a large mixing bowl stir together sugar, flour, cinnamon and salt. Add apple slices and gently toss until thoroughly coated.

Place pie crust in pan, finish edge as desired and cover with aluminum foil. Transfer apples to pan. Sprinkle with crumb topping. Place pie on cookie sheet and bake 25 minutes. Remove foil from edges of crust and bake 25-30 minutes more.

Remove from oven and sprinkle with chopped pecans. Drizzle with caramel. Cool and serve.

Serves eight.