Sarah's Apple Pecan Pie

• 1 (9 inch) pastry for double-crust pie
• 1 cup sugar
• 13 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 14 teaspoon salt
• 13 cups thinly sliced peeled tart apples (about 10 apples)
• 1 cup packed brown sugar
• 12 cup all-purpose flour
• 12 cup quick-cooking oats
• 12 cup cold butter or 12 cup margarine
• 1 14 cups chopped pecans
• 12 cup caramel ice cream topping

1. Line two 9-in.
2. pie plates with pastry.
3. Trim and flute edges; set aside.
4. In a large bowl, combine sugar, flour, cinnamon and salt; add apples and toss to coat.
5. Pour into pastry shells.
6. For the topping, combine brown sugar, flour and oats; cut in butter until crumbly.
7. Sprinkle over apples.
8. Cover edges loosely with foil.
9. Bake at 375 for 25 minutes.
10. Remove foil; bake 25-30 minutes longer or until filling is bubbly.
11. Sprinkle with pecans; drizzle with caramel topping.
12. Cool on wire racks.

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

Taken from www.food.com/recipe/sarahs-apple-pecan-pie-332785 (may not work)