Ingredients

• 1 Pastry for double-crust pie (9 inches)
• 1 cup sugar
• 1/3 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 12 cups thinly sliced peeled tart apples
• TOPPING:
• 1 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup quick-cooking oats
• 1/2 cup cold butter or margarine
• 1/2 cup chopped pecans
• 1/2 cup caramel ice cream topping

Directions

1. Line two 9-in. pie plates with pastry. Trim and flute edges; set aside. In a large bowl, combine sugar, flour, cinnamon and salt; add apples and toss to coat. Pour into pastry shells.
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 375 degrees F 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.

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