Ingredients

The following ingredients have 8 Servings
  • 1/2 recipe - IBC's Go-To Pie Crust (recipe linked in notes)
  • 7 cups cored peeled, and sliced Honeycrisp apples ((about 5 to 6 large apples))
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1 pinch nutmeg
  • 1/4 teaspoon salt
  • 1 1/2 stickes unsalted butter (cold)
  • 1/2 cup all-purpose flour
  • 1 cup packed brown sugar
  • 1/2 cup quick oats
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans
  • 1/2 cup salted caramel topping

Instruction

  • Begin by preparing IBC's Go-To Pie Crust or your favorite recipe. Chill for at least 20-30 minutes before rolling.
  • Set your oven to 375 degrees F. Add a baking sheet to the lower oven rack to catch any drips.
  • Roll out your chilled pie crust and use it to line a 9-inch pie plate. Trim and crimp edges. Set aside.
  • Then, in a large bowl mix the apples, lemon juice, sugar, flour, cinnamon, and salt. Set aside.
  • Next, mix the crumb topping. Use a pastry blender to cut the butter into the flour. Then add in the brown sugar, oats, and salt. Stir with a wooden spoon to combine.
  • Now you're ready to assemble. Add the apple mixture to the prepared pie dough. Then top with the crumb topping (without the pecans). You may need to cover the top of your pie (or the exposed crust) with a piece of foil if it starts to brown too quickly. Bake for 60 minutes and then add the chopped pecans over the pie and bake for an additional 5 minutes.
  • Remove the pie from the oven. Allow it to chill for about 20-30 minutes. Then evenly top the entire pie with the salted caramel sauce.
  • I recommend allowing the pie to cool to let the filling set. However, you're welcome to cut and serve whenever you'd like. Serve a la mode with vanilla ice cream and additional salted caramel sauce for the ultimate treat.