Caramel-Apple Streusel Pie ~ by Sarah

This recipe was in my latest issue of Ruralite Magazine. I hadn't seen any pie like it, so I wanted to give it a try. It was amazing!

INGREDIENTS:
6 cups sliced peeled ripe apples (about 6 regular-sized apples--I used Granny Smith)
1 tablespoon lemon juice
1/2 cup sugar
2 tablespoons quick-cooking tapioca
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 pie crust--enough for top and bottom
1 cup old-fashioned oats
1 tablespoon all-purpose flour
3 tablespoons sugar
1/4 cup cold butter
18 caramels, unwrapped
5 tablespoons milk
1/4 cup chopped pecans (optional--and I opted not to add them!)

DIRECTIONS:
*Heat oven to 400°F. In large bowl, mix apples and lemon juice. In small bowl, mix 1/2 cup sugar, the tapioca, cinnamon, salt and nutmeg. Add to apples; stir gently. Let stand 15 minutes. Place 1 pie crust in ungreased 9-inch glass pie plate. Pour apple mixture into pastry-lined pie plate.
*In small bowl, mix oats, flour and 3 tablespoons sugar. Cut in butter until crumbly. Sprinkle over apples. Cut second crust into wedges; arrange wedges in an alternate pattern across the mixture. (I wasn't exactly sure what they meant by this, so I did a lattice top...)
*Bake 45 minutes. Meanwhile, in 1-quart saucepan, heat caramels and milk over low heat until caramels are melted. Stir until smooth; add pecans. Drizzle over pie. Bake 8 to 10 minutes longer or until crust is golden brown and filling is bubbly. Cool completely on cooling rack, about 2 hours.