Caramel Apple Pie

There are four pies I make every single Thanksgiving.

Pumpkin - very traditional

Berry - because it's my husband's favorite

Lemon Meringue -  because I love lemon

and this one, Caramel Apple.

This pie was brought to our home by Sarah B about 5 years ago and it will never be forgotten.

I get compliments every time I take it somewhere or serve it at our own Thanksgiving.

Thanks Sarah for making me look fabulous!!

1 9" pie crust for deep dish
1/2 cup sugar
3 T flour
1 tsp ground cinnamon
1/2 tsp salt
6 cups sliced apples (peeling is optional - golden and granny smith is a good combo)

Topping:
1/c brown sugar
1/2 cup flour
 1/2 cup rolled oats
1/2 cup softened butter

Drizzle:
warm caramel (jar or homemade)
chopped pecans (optional, but I like them)

In a large bowl stir together sugar, flour, cinnamon & salt.  Add apples and gently toss to coat.  Transfer to pie shell. 

In a second bowl, combine 1st three topping ingredients.  Cut in butter until it's like coarse crumbs.  Sprinkle over pie.  Place on a cookie sheet to protect your oven.  Cover edges of crust with foil or pie crust protectors.

Bake at 375 for 25 minutes.  Then remove foil and bake another 25 minutes or until apples are bubbling around edges.

Remove from oven and drizzle warm caramel over the pie and sprinkle chopped pecans on top.

*You will never regret it!!  Unless you eat the whole pie by yourself, which is a possibility.