Servings: 8/Prep Time: 30 minutes/Cook Time: 45 minutes/Total Time: 1 hour 15 minutes

• FOR THE APPLE PIE FILLING • FOR THE APPLE PIE FILLING
• 1 favorite unbaked pie crust • 1 favorite unbaked pie crust
• 8 Cups peeled, cored, and sliced baking apples • 8 Cups peeled, cored, and sliced baking apples
• 1/3 Cup plus 1 TBS sugar, divided • ⅓ Cup plus 1 TBS sugar, divided
• 1 TBS lemon Juice • 1 TBS lemon Juice
• 2 TBS cornstarch • 2 TBS cornstarch
• 1/8 TSP Salt • ⅛ TSP Salt
• . • .
• TOPPING • TOPPING
• 3/4 all purpose flour • ¾ all purpose flour
• 1/2 cup old fashioned oats • ½ cup old fashioned oats
• 1/4 teaspoon ground cinnamon • ¼ teaspoon ground cinnamon
• 1/8 teaspoon salt • ⅛ teaspoon salt
• 6 TBS (3/4 Stick) cold unsalted Butter cut into 1/4 inch pieces • 6 TBS (¾ Stick) cold unsalted Butter cut into ¼ inch pieces
• 1/2 Cup packed Brown Sugar • ½ Cup packed Brown Sugar
• . • .
• CARAMEL SAUCE • CARAMEL SAUCE
OPTION: Use you favorite Caramel Sauce* or buy Caramel Sauce OPTION: Use you favorite Caramel Sauce* or buy Caramel Sauce
• 1/2 Cup heavy Cream • ½ Cup heavy Cream
• 1/3 Cup packed light brown sugar • ⅓ Cup packed light brown sugar
• 2 TBS (1/4 stick) unsalted butter in pieces • 2 TBS (¼ stick) unsalted butter in pieces
• 1/2 TSP vanilla extract • ½ TSP vanilla extract

1. PIE DOUGH
2. Roll the dough into 13 inch circle and line 9½ inch deep dish pie plate with it. Pinch the overhanging pastry into an upstanding rim. Refrigerate for 15 min.
3. Preheat the oven 375 degree.
4. FOR TOPPING
5. Combine the flour, oats,brown sugar, cinnamon, and salt in a food processor. Pulse several times to mix. Scatter the butter the butter pieces over the mixture. Pulse to a sandlike consistency Transfer to a bowel and rub well with your finger until the texture is uniform. Refrigerate the crumbs.
6. FOR FILLING
7. Combine the apples, ⅓ cup of sugar, and lemon juice in a large bowel.Set aside for 10 minutes
8. In a small bowl, combine the cornstarch and salt with the remaining sugar and mix to blend. Add the mixture to the fruit and stir. Pour the filling into the chilled piecrust, shaping the apples into smooth mound. Bake on the center oven rack for 35 minutes. Remove the pie from the oven. Spread the crumbs on top. Tamp lightly, to compact. Bake for 25 to 35 minutes more until juices bubble thickly around the edge. Transfer to a cooling rack for at least 1 hour before serving.
9. FOR THE SAUCE
10. Combine the cream, brown sugar and butter in a small sauce pan. Bring to a boil and cook 2 minutes whisking constantly Remove from the heat, add the vanilla and stir. Transfer to a small bowl and cool completely. Refrigerate briefly for a thicker sauce. Serve the pie with sauce drizzled on each slice.

*OUR FAVORITE CARAMEL SAUCE  *OUR FAVORITE CARAMEL SAUCE
¾ cup granulated sugar  ¾ cup granulated sugar
½ cup heavy cream, at room temperature  ½ cup heavy cream, at room temperature
¼ cup apple juice plus more to taste  ¼ cup apple juice plus more to taste
½ cup unsalted butter (1 stick), at room temperature  ½ cup unsalted butter (1 stick), at room temperature
1 ½ teaspoons pure vanilla extract  1 ½ teaspoons pure vanilla extract
¼ teaspoon kosher salt, plus more to taste  ¼ teaspoon kosher salt, plus more to taste
Make the caramel sauce: This calls for close attention; don’t wander off, but do use the time to measure out the ingredients for the cake. In a medium saucepan, combine the sugar with 1/4 cup water. Swirl together and bring to a boil over high heat, brushing down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming (or use a nonstick saucepan). Once it comes to a boil, cook over medium-high heat (do not stir, but it’s OK to swirl the pan occasionally) until the mixture is bubbling at a slower pace and has turned a deep golden brown, about 5 minutes. Turn off the heat, then gradually and carefully stir in the cream (it will splatter a bit). Add the apple juice , butter, vanilla and salt, stirring until thoroughly combined and smooth. Taste and add more apple juice and salt, if desired.  Make the caramel sauce: This calls for close attention; don’t wander off, but do use the time to measure out the ingredients for the cake. In a medium saucepan, combine the sugar with ¼ cup water. Swirl together and bring to a boil over high heat, brushing down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming (or use a nonstick saucepan). Once it comes to a boil, cook over medium-high heat (do not stir, but it’s OK to swirl the pan occasionally) until the mixture is bubbling at a slower pace and has turned a deep golden brown, about 5 minutes. Turn off the heat, then gradually and carefully stir in the cream (it will splatter a bit). Add the apple juice , butter, vanilla and salt, stirring until thoroughly combined and smooth. Taste and add more apple juice and salt, if desired.