Pecan Apple Pie

• Pastry for 2 single-crust pies
• 1 cup sugar
• 1/3 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 12 cups thinly sliced peeled tart apples (about 10 apples)
• 1 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup quick-cooking oats
• 1/2 cup cold butter, cubed
• 1/2 to 1 cup chopped pecans
• 1/2 cup caramel ice cream topping

1. On a lightly floured surface, roll dough to two 1/8-in.-thick circles; transfer to two 9-in. pie plates. Trim and flute edges; set aside. In a large bowl, combine sugar, flour, cinnamon and salt; add apples and toss to coat. Pour into crusts.
2. For the topping, combine brown sugar, flour and oats; cut in butter until crumbly. Sprinkle over apples. Cover edges loosely with foil. Bake at 375u0b0 for 25 minutes. Remove foil; bake 25-30 minutes longer or until filling is bubbly. Sprinkle with pecans; drizzle with caramel topping. Cool on wire racks.

pastry, sugar, flour, ground cinnamon, salt, apples, brown sugar, allpurpose, oats, cold butter, pecans, caramel ice cream topping

Taken from www.tasteofhome.com/recipes/pecan-apple-pie/ (may not work)