• Pre-heat your oven to 350 degrees.
• Add the sliced apples to a large bowl and sprinkle with the sugar, flour, cinnamon, pie spice, and salt then set aside.
• Sprinkle a little bit of flour onto a board or counter top and lay out your pie crust. Using a rolling pin, roll the crust out so that it will hang off the edges of your pie plate about an inch.
  
• Lay the pie crust in the pie plate and tuck the edges under so there's a smooth edge around the pie. You can decorate the edges however you like but I just use my fingers to create a little crimp. It doesn't have to be perfect!
• Poke the bottom and sides of the pie crust several times with a fork to prevent it from bubbling. Bake the pie crust in the oven for 15 minutes then remove from the oven.
• Add the apple mixture to the pie crust and distribute the apples as evenly as possible.
  

For the Topping

• In a small bowl, mix together the brown sugar, oats, and flour.
  
• Cut the butter into ½ inch cubes and add to the sugar mixture. Using a pastry cutter or 2 sturdy forks, cut the butter into the mixture until it resembles wet sand and the butter chunks are about the size of peas.
  
• Once you've incorporated the butter, add in the chopped pecans and mix everything together. Set the topping aside.
  
• Sprinkle the entire pie with the topping.
  
• Cover the pie loosely with foil making sure to cover the pie crust edges and bake for 35 minutes.
• Carefully remove the foil and bake for another 15 minutes.
• As soon as the pie comes out of the oven, drizzle the pie with the caramel sauce and allow it to fully cool before serving. (The liquid will thicken as the pie sits)