I found the recipe I used two years ago (as well as last year) on a loose sheet of paper by my cook books, so I'm not quite sure where exactly it came from, but there are a lot of similar recipes online.
This pie is delicious—really rich and gooey and crunchy. Instead of a regular pie crust top, it has a crumb and caramel topping. :) Yum!
Caramel Apple Pie
One 9-inch pie crust (recipe here)
1/4 cup sugar
3 Tbsp all-purpose flour
1 tsp cinnamon
1/8 tsp salt
5 1/2 cups peeled and thinly sliced apples (I used green apples)
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup butter
Crunchy Caramel Topping:
1/2 cup chopped pecans (toasted if you like)
1/3 cup caramel or butterscotch ice cream sauce
Heat oven to 375º. Prepare pie crust and place in 9-inch pan, crimping edges.
In a large mixing bowl, combine sugar, flour, cinnamon and salt. Toss the apples with the sugar mixture and pour them into the prepared crust.
With a fork or pastry cutter, combine the crumb topping ingredients until well mixed. Sprinkle the topping over the apple mixture (pie might be heaping now, but it's okay—it settles a little once the apples are cooked).
Bake pie for 20–30 minutes, until crust is golden brown. Cover pie with foil and bake for another 20 minutes, until the apples are tender. Remove the pie from the oven and sprinkle on the pecans. Drizzle caramel sauce on top. Cool on a wire rack.