Crunchy Caramel Apple Pie

I was experimenting with a new recipe -- trying to decide if I should use this recipe with my Activity Day girls. We loved the recipe. I even made homemade ice cream to go with it. But luckily, I took the picture of the whole pie. With three big slices left, the pie went flying across the kitchen and the pie dish shattered and it was all put in the garbage. Bryce was so sad that he had lost hold of the pie, especially since he liked the pie. He assured me he didn't intentionally drop it because he didn't like it. As a result I came home from Bryant's band competition to a Peanut Butter Silk Pie from Perkins and two new pie plates to make up for the lost pie and pie plate. Now for the recipe:

1 pastry crust for a deep-dish 9" pie
1/2 cup sugar
3 Tbsp flour
1 tsp ground cinnamon
1/8 tsp salt
6 cups thinly sliced peeled apples
1 recipe crumb topping
1/2 cup chopped pecans
1/4 cup caramel topping

Crumb Topping:
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick oats
1/2 cup butter

Directions for Crumb Topping:
Stir together brown sugar, flour, rolled oats. Cut in 1/2 cup butter until topping is like course crumbs. Set aside.

Directions for pie:
In a large mixing bowl, stir together the sugar, flour, cinnamon and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pie shell. Sprinkle crumb topping over apple mixture. Place pie on a cookie sheet so the drippings don't drop into your oven. (I didn't have a problem with this). Cover edges of pie with aluminum foil. Bake in a preheated 375 degree oven for 25 minutes. Then remove foil and bake another 25 to 30 minutes without foil. Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top. Cool on a wire rack and enjoy warm or at room temperature.