pastry for single-crust pie
1/2 cup sugar
3 tablespoons flour
1 teaspoon cinnamon
1/8 teaspoon salt
a little lemon zest and juice from half lemon (about 1 T.)
6 cups thinly sliced peeled apples (I prefer Gala with skins on)
1 cup packed brown sugar
1/2 cup flour
1/2 cup quick-cooking rolled oats
1/2 cup butter
Final Topping: (which I omit)
1/4 cup caramel ice cream topping
1/2 cup chopped pecans
Prepare pastry for single-crust pie, being careful not to stretch dough too much.
Place in pie plate and trim and crimp the edge.
In a large mixing bowl, stir together the sugar, flour, cinnamon, and salt.
Add apple slices and gently toss until they are coated well.
Transfer mixture to pie.
FOR CRUMB TOPPING:
Stir together brown sugar, flour, and oats.
Using a pastry blender, cut in the butter until topping resembles coarse crumbs.
Sprinkle over apple mixture in pie.
To prevent over-browning while baking, cover edge of pie with foil.
Bake at 375 degrees Fahrenheit for 25 minutes.
Remove foil and bake 25 to 30 minutes more, or until top is golden.
Remove from oven.
Drizzle top with caramel topping; sprinkle with pecans.
Cool on wire rack and serve!