Caramel apple pie

Ingredients

• Pie crust

  Refrigerated, regular, unbaked

  1 pie crust (average weight) or 229g

• Apples

  With skin

  7 cup slices or 763g

• Sugar

  White, granulated sugar

  ½ cup or 100g

• Wheat flour

  White, all-purpose, unenriched

  175g

• Lemon juice

  Raw

  1 ³⁄₁₆ fl oz or 37g

• Butter

  Unsalted

  375g

• Brown sugar

  ½ cup packed or 110g

• Quick oats

  Cereals, quaker, dry

  ½ cup or 40g

• Pecans

  Nuts

  ½ cup, chopped or 55g

• Butterscotch or caramel toppings

  ½ cup or 164g

Directions

1. Preheat oven to 375F. Roll pie crust out on a lightly floured surface so that its 1 inch larger in diameter than top of your pie pan. Carefully fold dough in half and transfer to pan, then unfold it so it covers pan. Tuck edges underneath to make a neat dough rim.
2. Throw apples into a large bowl with sugar, flour, salt, and lemon juice. Stir to combine. Let sit while you make topping.
3. Combine butter, flour, brown sugar, and salt with a pastry blender (or 2 forks) in a bowl until mixture is crumbly and lumpy. Add oats and pecans.
4. Mound apples into pie pan, then sprinkle on all topping. Cover crust edges with aluminum foil and bake 25 minutes, then remove foil and continue to bake until top is golden brown, 25 to 30 minutes. If top browns too quickly, cover pie with foil. Drizzle caramel sauce over top before serving.