Carmel Crunch Apple Pie

We love the Carmel Apple Pie for Apple Hill. I was determined to make sure that was similar. Here is what I came out with. It is a combination of several different recipes that I had found on allrecipes.com

Carmel Crunch Apple Pie

For the Crumble:

1 cup rolled oats
1/2 cup brown sugar
1/4 cup all-purpose flour
1/2 cup chopped pecans (almonds, walnuts or no nuts would work)
1/4 teaspoon ground cinnamon
1/4 cup butter, cubed

For the Pie:

1 (9 inch) single pie crust
6 apples - peeled, cored, and thinly sliced ( I used granny smith, if smaller apples you want enough to fill your pie pan)
2 tablespoons lemon juice
1 tablespoon all-purpose flour
1/2 cup brown sugar
2 teaspoons ground cinnamon
1 teaspoon vanilla
1/2 cup caramel sauce (I just used the sundae jar topping one)

Directions:

Preheat an oven to 350 degrees F (175 degrees C).

To make the topping, combine the oats, 1/2 cup brown sugar, 1/4 cup flour, slivered almonds, and 1/4 teaspoon cinnamon. Cut in the butter until the mixture resembles coarse crumbs; set aside.

Roll out the pie dough into a circle and transfer it to a 9-inch pie plate. Trim the pastry and crimp the edge.

Toss the apples with the lemon juice in a bowl to prevent browning.

Combine the 1 tablespoon flour, 1/2 cup brown sugar, 1 teaspoon of vanilla and 2 teaspoons cinnamon; toss with the apples to coat.

Drizzle 1/4 cup of caramel sauce over the bottom of the pie shell. Add the spiced apple mixture; drizzle with remaining 1/4 cup of caramel sauce.

Sprinkle the crumble topping evenly over the apples.

Bake the pie in the preheated oven for 50-60 minutes, or until the apples are tender and the crust is browned.