• -- Single Crust Pie Pastry ---
• 1 1/4 C. all-purpose flour
• 1/4 tsp. salt
• 1/3 C. vegetable shortening
• 4 Tbs. cold water (4-5 Tbs.)
• --- Filling ---
• 1 C. packed brown sugar
• 1/2 C. all-purpose flour
• 1/2 C. quick-cooking oats
• 1/2 C. butter
• 1/2 C. sugar
• 3 Tbs. all-purpose flour
• 1 tsp. ground cinnamon
• 1/8 tsp. salt
• 6 C. sliced apples, peeled
• 1/2 C. chopped pecans
• 1/4 C. caramel topping

Prepare pastry for single crust pie. On a lightly floured surface, roll out dough to a 12" circle. Transfer pastry to a 9" pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim; crimp edge as desired. For Crumb Topping, stir together brown sugar, 1/2 C. all-purpose flour, and the oats. Using a pastry blender, cut in butter until the topping mixture resembles coarse crumbs. Set aside. In a large mixing bowl stir together the sugar, 3 Tbs. flour, cinnamon, and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pastry-lined pie plate. Sprinkle Crumb Topping over apple mixture. To prevent over-browning, cover edge of pie with foil. Bake in a 375°F oven for 25 minutes. Remove foil. Bake for 25-30 minutes more or until top is golden. Remove from oven; sprinkle pie with pecans, then drizzle with caramel topping. Cool on a wire rack. Pastry for Single-Crust Pie: In a bowl stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Using 4-5 Tbs. cold water total, sprinkle 1 Tbs. of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened. Form dough into a ball.