1 package refrigerated pie crust

3/4c sugar

3/4c brown sugar

1/4c flour

1tsp cinnamon

1/4tsp nutmeg

1/4 tsp salt

8 medium apples (the harder or firm the apple the better for pie)

3 tablespoons butter

 

Preheat oven to 350 degrees. Roll crust out to 14 inches.  Place in pie dish deep one if you have it.  If not do not roll out dough just use as is.  Then combine sugars, flour, cinnamon, nutmeg and salt.  Peel, core and slice the apples then gently toss apples with the sugar mixture. Turn into prepared pie crust.  Dot with small pieces of butter.

 

The Apple Carmel Crisp topping

2/3c packed brown sugar

1/2c flour   

1/2c oats (quick or old fashioned)

3/4 tsp cinnamon

1/4 tsp salt

1/3c butter softened

1/2c chopped pecans (optional)

 

Mix together until crumbly texture sprinkle over pie. 

When pie is cool drizzle caramel topping over pie if you wish.

 

Bake at 350 for approx 1 hour 15 min.  ( I bake mine about 1 hour in the pampered chef deep dish pie stone).