My favorite apple pie. Ever.
Adapted from BHG, Fall Baking Magazine 2011.
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Pie Crust: Line the bottom of your pie plate with parchment. In a medium bowl, whisk together 1/2 cup flour and 1/4 tsp salt. Cut in 1/3 cup shortening with either a pastry blender or two forks until they form small pieces. Sprinkle 1 tablespoon of cold water into the mixture.
Use a fork to toss around and wet the mixture, gathering the dough that has been moisten to one side of the bowl to start forming a ball. Continually add 1 tablespoon of cold water at a time until a ball of dough forms. (It'll take 3 or 4 more tablespoons of water.) Knead the dough a little to bring the dough together.
Flour a clean surface and roll the dough to about a 12 inch circle. Using your rolling pin, lift a small part of your crust over your rolling pin and let it ease towards the middle of the crust. Transfer to your pie pan and trim/shape the edges of your pie crust to your own preferences. Set aside.
Apple Filling: After you slice your apples, sprinkle the lemon juice over the apples. Preheat your oven to 375F. In a large bowl combine 6 tbsps granulated sugar, 2 tbsps brown sugar, 5 tbsps flour, 1 tsp cinnamon, nutmeg, and 1/8 tsp salt. Add the apple slices and using a rubber spatula, carefully fold apples into the mixture to coat. Add 2 tbsps caramel ice cream topping and toss mixture around until all apples are coated. Transfer to pie plate.
Crumb topping: In another medium size bowl, mix together 1/3 cup brown sugar, flour, 1/2 cup old fashioned oats, and 1/4 tsp cinnamon. Using a pastry blender/forks, cut in 8 tbsp cold butter until coarse crumbs. Top the pie with crumb topping.
Wrap aluminum foil loosely to cover the crust to prevent over-browning. Bake pie on top of a baking sheet for 25 minutes, then carefully remove foil. Continue baking for 25-30 minutes, or until the top is golden.
Remove pie from oven and set to cool on a cooling rack. Sprinkle pecans and drizzle caramel ice cream topping on top. Allow to cool before serving.