Caramel Apple Pie

BTW- this won for best pie when I made it for a pioneer ward activity.

1 Pastry crust for a deep dish 9" pie (you can make one or purchase a ready-made one)
1/2 C Sugar
3 Tbsp Flour
1 tsp Cinnamon

1/8 tsp salt
6-8 Cups Apples, sliced thinly (use my apple/peeler/slicer/corer from Williams Sonoma)
Caramel
Chopped pecans

Crumb Topping:
1 C Brown Sugar
1/2 C rolled oats
1/2 C Flour
1/2 C Butter

Directions for crumb topping: Stir together brown sugar, flour & oats. Cut in butter with a pastry blender until topping resembles coarse crumbs. Set aside.

Directions:
1. In a large bowl, mix together sugar, flour, spice & salt. Add apples & toss to coat. Put into pie shell.
2. Add all of the crumb mixture on top of the apples (until all the apples are covered with the mixture). You will need to press it onto the apples to make it stay. Pre-heat oven at 375. Make sure to place on cookie sheet while cooking to prevent juices from dripping in your oven. Cover the edges of the pie with aluminum foil for the first 25 minutes to prevent burning, then put back in the oven for 20 more minutes without the foil. Allow the pie to cool for 10-15 minutes & drizzle the top with your favorite caramel & pecans.