Caramel Apple Crunch Pie

Crust for a 2-crust pie
1/2 C. sugar
1/4 C. flour
1 t. cinnamon
6 large, tart cooking apples, peeled, cored & sliced (6 C.)
2/3 C. quick-cooking rolled oats
1/4 C. packed brown sugar
3 T. flour
1/3 C. butter
1 egg yolk, beaten
1 T. water
1/3 C. butterscotch-caramel ice cream topping

On a lightly floured surface, roll out about two-thirds of the piecrust to a 13-14" circle and fit it into a 10" deep-dish pie plate.

In a large mixing bowl, combine the sugar, 1/4 C flour and cinnamon. Add the apples & toss together. Turn the mixture into the piecrust.

In a medium bowl, mix rolled oats,  brown sugar & 3T. flour. Cut in butter till mixture resembles coarse crumbs. Sprinkle the oat mixture over the apple mixture.

Roll out the remaining pastry & cut into 1/2" wide strips. Weave over the top of the pie to form a lattice crust. Press end strips into crust rim. Fold bottom pastry over strips. Seal & crimp edge.

Brush the lattice top & crust with a mixture of the egg yolk & water. To prevent overbrowning, cover the edge of the pie with aluminum foil.

Bake in a 375° oven for 25 minutes; remove the foil. Continue baking for 25-30 minutes more or until filling is bubbly. Remove pie from oven & drizzle with caramel topping. Cool on a wire rack. Yield: 8-10 slices.

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