Crunchy carmel apple pie

1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick cooking rolled oats
1/2 cup butter
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

DIRECTIONS
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 and 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 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 over browning, cover edge of pie with foil.  Bake at 375 for 25 minutes.  Remove foil.  Bake for 25 to 30 more minutes or until top is golden.  Remove from oven, sprinkle pie with pecans, then drizzle with Carmel topping.  Coll on a wire rack.  Makes 8 servings.