Caramel Apple Crumble Pie

We bought a ton of apples, so before they go bad I wanted to figure out some recipes to make with them. Now, Jeff isn't a fan of apple pie because normally it's too cinnamon-y. So I wanted to find a delicious apple pie that isn't too difficult and doesn't have too much cinnamon. This recipe I found on All-Recipes, however I made a few minor changes and used the left over caramel that I had made a few days ago. It turned out very good! I just want to make sure as well though, that you drain the apples well. I did not drain them as well as I should have and therefore it was kind of liquid-y at the bottom. I will be sure to write that note in the recipe itself. Check it out below:

Caramel Apple Crumble Pie
Crumble:
1/2 cups of brown sugar
1/4 cup of flour
1/4 teaspoons of ground cinnamon
1/4 cups of butter
1 cup of rolled oats (optional)

Pie:
1 pie crust
6 apples, peeled, cored and thinly sliced
2 tablespoons of lemon juice
1 tablespoon of flour
1/2 cups of brown sugar
2 teaspoons of cinnamon
1/2 cups of caramel sauce

Preheat oven to 350°F.
Crumble: Combine all of the first set of ingredients together. If you add oats, mixture will be coarse, however if you do not add the oats, (it will be like how I made it) it will be like a butter.

Apples: Once the apples are peeled, cored and sliced, transfer into a bowl with water and lemon juice to prevent browning. Make sure to drain the water from the apples well after this is completed to prevent unnecessary liquid in the pie. Combine the drained apples with 1 tablespoon of flour, 1/2 cup of brown sugar and 2 teaspoons of cinnamon. Coat the apples thoroughly.

Pie: Roll out pie dough onto a pie plate. Trim the edges and crimp the edge. Drizzle 1/4 cup of caramel sauce onto pie shell. Add the spiced apples evenly into the pie shell. Top with the remaining 1/4 cup of caramel sauce. Sprinkle the crumble evenly over the apples. (If you made the crumble without the oats, you'll have to squeeze it between your fingers to get a crumble-like texture.)

Bake pie for 50 minutes. Put a baking sheet under the pie pan to ensure any sugar dripping don't burn in the oven. Cool completely before serving.