Award Winning Crunchy Carmel-Apple Pie

My friend, Alisa, made this amazing apple pie for our church picnic and it's easy to understand why it won first place! The oatmeal, sugar, pecan, and carmel crumb topping is absolutely divine. I know apple season is pretty much over, but I thought it was better late than never to share this killer recipe! Not that you or I have several hours to spend on a pie, but hey, if you're up for it, it's soo worth it! (My mom actually made it over here for me several Wednesday's ago-I had all intentions to help but I ended up cleaning and cooking other food! :) I wish I had a picture to show you how incredible it looks. Mmmm! I think I might make it again in the form of a crisp-with just the topping , filling and apples (it's that good!) The recipe is from Better Homes and Gardens.

Crunchy Carmel Apple Pie

Ingredients:

Pie:

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 (not melted caramel!)

Crumb Topping:

1 cup packed brown sugar

1/2 cup all-purpose flour

1/2 cup quick-cooking rolled oats

1/2 cup butter

Pastry for a Single Pie Crust:

1 1/4 cups all-purpose flour

salt

1/3 cup shortening

5 tablespoons cold water

Directions:

1. Prepare Pastry for Single-Crust Pie (see below). 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.

2. For Crumb Topping, stir together brown sugar, 1/2 cup all-purpose flour, and the oats. Using a pastry blender, cut in butter or margarine until the topping mixture resembles coarse crumbs. Set aside.

3. 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.

4. To prevent over browning, cover edge of pie with foil. (My mom used this fancy pie crust shield guard thing;) Bake in a 375 degree F 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 (or add pecans ~5-10 min before pie is done) then drizzle with caramel topping. Cool on a wire rack.

5. 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.