Caramel Apple Pie

This recipe is from Linda Hundt, owner of Sweetie-licious Bakery Cafe in DeWitt, Michigan. I clipped it from the newspaper.

Grandma Ferrell's Caramel Apple Pie

1 9-inch deep-dish pie crust, frozen

Crumb Topping
3/4 cup all-purpose flour
1/4 cup old-fashioned oats
1 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) butter, room temperature

Filling
5 medium to large Cortland or Ida Red apples, peeled, cored and chopped
1 cup sugar
2 teaspoons all-purpose flour
3 tablespoons melted butter
1 teaspoon cinnamon
1 teaspoon lemon juice
1/4 teaspoon salt

Caramel Sauce
1/2 (14-ounce) can sweetened condensed milk
1/2 cup light corn syrup
1/2 cup sugar
1/4 cup brown sugar
2 tablespoons butter
1 1/2 teaspoons vanilla extract

Preheat oven to 400 degrees.

Topping: Combine all topping ingredients in a bowl and mix by hand or with a pastry blender until crumbly.

Filling: Combine all filling ingredients in a medium bowl. Pour into pie crust. Pile topping on top of filling. Bake 1 hour or until a knife easily slides into center of pie with no resistance. If pie is browning too quickly, reduce temperature to 350 degrees after 30 minutes. Let cool.

Caramel Sauce: Combine all caramel sauce ingredients, except vanilla, in a small, heavy saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and cook, stirring constantly, until mixture reaches 244 degrees on a candy thermometer (firm-ball stage). Remove from heat and stir in vanilla. Let cool and drizzle 1 teaspoon over each slice of pie. You'll have caramel sauce left over.

Serves 8.