1 9-inch deep-dish pie crust
1/2 cup sugar
3 tablespoons flour
1 teaspoon cinnamon
1/8 teaspoon salt
6 cups apples, peeled, thinly sliced
(Fuji apples are good)
1/2 cup chopped pecans
1/4 cup caramel ice cream topping
Vanilla ice cream (optional)
1 cup brown sugar, packed
1/2 cup flour
1/2 cup quick-cooking rolled oats
1/2 cup butter
For topping: Combine brown sugar, flour and oats. Cut in butter until topping is coarse. Set aside.
For pie: In a large bowl, stir together sugar, flour, cinnamon and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pie shell.
Sprinkle crumb topping over apple mixture. Place pie on a cookie sheet (to catch any drips). Cover edges of pie with aluminum foil so the crust doesn’t get too brown.
Bake in a preheated oven for 375 degrees for 25 minutes. Then remove foil and put pie back in to bake for another 25 to 30 minutes.
Set on wire rack to cool. While hot, top with caramel ice cream topping and pecans. Serve warm with vanilla ice cream if desired.