Caramel Dutch Apple Pie

Instructions

1. In a medium-large bowl combine the oats, flours, baking powder, cinnamon, and salt for the topping. Add the butter cubes and use hands ot a pastry blender to smash each piece and work it onto the dry ingredients until crumbly clumps form. Set aside.
2. Roll pie dough to about a 12 inch circle. Drape crust into a 9 inch pie plate and fold/trim and crimp the edges as desired. Prick bottom of the crust with a fork and pop it into the freezer while the oven preheats to 375F.
3. Par bake crust by placing a sheet of parchment inside the crust and filling with pie weights or dried beans. Bake at 375F for about 10 minutes and carefully remove the parchment. Return to oven for another 15 minutes or until the edges are a touch golden and bottom of the crust seemed cooked. (Reference picture in this post.)
4. Spoon apple filling into the pie shell and smooth slightly. Sprinkle the topping evenly over the apples.
5. Bake at 400F for 45-55 minutes, or until the apples are bubbly around the edges and the crumble is deep golden. If the top of the pie seems to be getting dark too quickly drape a piece of foil loosely over the top for the rest of the baking time.
6. Drizzle caramel sauce on the pie and serve warm with more sauce as desired.