Caramely Apple Pie With Crunch Topping

• 2 whole (9") Pie Crusts, Each Fitted Into A Pan And Edges Crimped, Store Bought Or Your Favorite 2-crust Recipe
• FOR THE FILLING:
• 10 whole Apples, Peeled, Cored, And Sliced, (I Used Granny Smith But Feel Free To Use Pinova Or Any Other Firm Baking Apples With A Nice Flavor.)
• 1 cup Brown Sugar
• 1/3 cups Flour
• 2 Tablespoons Cinnamon
• FOR THE CRUNCH TOPPING:
• 1 cup Flour
• 1 cup Brown Sugar
• 1/4 teaspoons Salt
• 1/2 cups Oats
• 1/2 cups Plus 3 Tablespoons Butter, Sliced Into 1 Tablespoon Pieces

1. Preheat oven to 350 degrees F.
2. Mix together all of the filling ingredients and spread it evenly between the 2 pie crusts.
3. For the topping place all the dry ingredients into a mixer fitted with a paddle attachment. Mix to combine for about 45 seconds until all dry ingredients are thoroughly mixed. Add butter 1 tablespoon at a time while mixing on medium low, until all butter is incorporated and the mixture looks crumbly.
4. Split crumb topping evenly between the 2 pies and lightly press down, just so the crumbs adhere but do not smoosh the pie, it helps keep the topping light when eaten.
5. Place the pies into the preheated oven and cook for 50-60 minutes. Pies are done when crust is golden and the apples are soft yet firm when pierced with a knife. Let cool at least an hour to avoid burning your mouth and also to let the juices set up.
6. Enjoy and let me know how it turned out for you!

pie crusts, filling, apples, brown sugar, flour, cinnamon, flour, brown sugar, ubc, oats, butter

Taken from tastykitchen.com/recipes/desserts/caramely-apple-pie-with-crunch-topping/ (may not work)