Caramel Apple Pie

The credit for the original recipe belongs to The Pioneer Woman: here
The one change I made was to the apples.  I used three different apples. 2 Rome, 2 Granny Smith and 2 Honeycrisp. I loved that they all had different flavors and qualities to add to the pie and made each bite just a little different.

Caramel Apple Pie
1 Pie Crust  my recipe is here: Easy Pie Crust

Pie Filling:

6 to 7 cups peeled and sliced apples
1/2 lemon, juiced
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt

Crumb Topping:

1 1/2 sticks (12 tablespoons) unsalted butter
1/2 cup all-purpose flour
1 cup packed brown sugar
1/2 cup quick oats
1/4 teaspoon salt
1/2 cup pecans, chopped
1/2 jar (or more) caramel topping (I used Mrs. Richardson's Buttercotch Caramel)

   Preheat the oven to 375 degrees. Roll out your pie crust and place it in a pie pan, crimping the edges.  Peel, core, and slice the apples.  In a large bowl combine the apples, lemon juice, sugar, flour and salt.  Set aside.  In another bowl mix together the crumb topping ingredients: Start by adding the flour to the bowl and the butter, sliced.  Use a pastry blender to mix the butter into the flour.  Next add the brown sugar, oats, and salt.  Stir together.  Set the crumb topping aside. Pour the apples into the pie crust.  Pile them high in the center.

  Sprinkle the crumb topping mix over the apples.

Bake at 375 for 1 hour.  If the edges of the crust begin to brown too quickly, cover them with foil.

After one hour sprinkle the chopped pecans over the top and bake for another 5 minutes.  Remove the pie from the oven and pour the caramel sauce over the top.