- 1 recipe Pastry for Single-Crust Pie (see below)
- 1 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup quick-cooking rolled oats
- 1/2 cup butter or margarine
- 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
- PASTRY FOR SINGLE CRUST PIE:
- 1 1/4 cups all-purpose flour
- salt
- 1/3 cup shortening
- 5 tablespoons cold water
- Prepare Pastry for Single-Crust Pie. 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
- 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.
- 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.
- To prevent overbrowning, cover edge of pie with foil. 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, then drizzle with caramel topping. Cool on a wire rack.
- 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.