Preheat over to 375°F. Roll pie crust out on lightly floured surface and transfer to pie pan. Tuck edges under to keep it looking neat.

Stir together apples with sugar, flour, salt, and lemon juice. Set aside.

Combine butter, flour, brown sugar, and salt together until mixture looks crumbly. Add the oats and pecans and mix thoroughly.

Fill pie pan with apples and sprinkle on topping. Cover crust edges with foil and bake 25 min. Remove foil from edges and bake another 30 min, or until top looks golden brown. Drizzle caramel sauce over top before serving.

*As a variation, sometimes instead of a crumbly top I choose to have more of a caramelized crunchy top. In which case instead of crumbling the top mixture, I melt the butter and caramel and mix it with the flour, brown sugar, salt, oats, and nuts. Then I pat the mixture on top of the apples in the pie pan and bake as normal. The results are delicious! If you do this variation, make sure to bake pie pan on top of a cookie sheet lined with foil or parchment paper, as the results are very messy and will drip all over your oven. Enjoy!