Ingredients

1 box Pillsbury Refrigerated Pie Crusts (2 crusts)
1/2 cup granulated sugar
1/4 cup plus 3 tablespoons all-purpose flour
1 1/2 teaspoons cinnamon-plus spice, divided
6 large, tart, cooking applies (peeled, cored, & sliced - 6 cups)
2/3 cup quick-cooking rolled oats
1/4 cup packed brown sugar
1/4 cup toasted, chopped pecans
1/3 cup butter
1 egg, beaten
1 tablespoon water
1/3 cup butterscotch-caramel ice cream topping

Roll out one Pillsbury refrigerated pie crust and put into 9-inch pie pan.
In a large mixing bowl, combine the 1/2 cup sugar, 1/4 cup flour, and 1 teaspoon cinnamon-plus spice. Add the apples and toss together.
Put mixture into pie crust. In a medium bowl, mix 2/3 cup rolled oats, 1/4 cup brown sugar, 3 tablespoons flour, 1/2 teaspoon cinnamon-plus spice, and pecans. Cut in butter until mixture resembles coarse crumbs.
Sprinkle the oat mixture over the apple mixture.
Roll out the remaining refrigerated pie crust and cut 1/2 inch wide strips.
Weave over the top of the pie to form a lattice crust. Press ends of strips into crust rim. Fold bottom pie crust over strips. Seal and crimp the edges. Brush the lattice top and crust with a mixture of the 1 egg and 1 tablespoon water.
To prevent over browning, cover the edge of the pie with aluminum foil. Bake the pie in a 375 degree F. oven for 25 minutes. Remove the foil. Bake for another 25-30 minutes or until filling is bubbly. Remove pie from oven and drizzle with butterscotch-caramel topping. Cool on a wire rack.

Directions

See above