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1
For the crust:
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2
Combine the flour, salt, and sugar in a medium bowl. Cut in the butter until pea size crumbs form. Sprinkle the ice water over the flour mixture one tablespoon at a time, tossing with a fork until mixture is moistened. Shape dough into a ball, wrap with plastic wrap and refrigerate while you work on the caramel sauce.
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3
For the caramel sauce:
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4
Melt butter in a small saucepan over medium heat. Add brown sugar and stir well with a silicone spatula. Bring mixture to a boil over medium heat. Stir in evaporated milk and let the mixture boil for 2 minutes. Remove from heat and stir in vanilla. Set aside.
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5
For the filling:
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6
Combine apples, lemon juice, pecans, brown sugar, cinnamon and cornstarch in a large mixing bowl. Stir well to coat the apples. Set aside.
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7
Preheat the oven to 350 F. On a lightly floured surface, roll the pie crust to fit a 9-inch pie dish. Place in pie dish and trim off any excess along the edges. Flute the edges with your fingertips. Pour 1/4 cup of the caramel sauce over the crust and top with the apple mixture. Drizzle the melted butter over the apples.
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8
For the topping:
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9
Combine the flour, pecans, brown sugar, and butter in a small bowl. Stir well. The mixture with be thick and pasty. Using your fingertips, crumble the topping evenly over the apples. Drizzle 1/4 cup of caramel sauce over the topping.
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10
Set pie on a foil lined baking sheet. Bake for 60-65 minutes or until the filling is bubbly and topping is browned. Remove from oven. Cool on a wire rack.
