Ingredients

• 1/2 cups of sugar
• 1 teaspoon of Pumpkin Pie Spice
• 1 tablespoon Corn Starch
• 5 Granny Smith or McIntosh apples that have been peeled and cored
• 1 tablespoon of fresh lemon juice
• 1 teaspoon of rum (can be substituted with a rum flavoring that is imitation)
• 1 pie crust that is deep dish and unbaked about 9 inch
• 2 tablespoons of butter OR margarine
• 3 tablespoons of prepared caramel sauce
• 1/2 cup of flour all-purpose is best
• 1/3 cup of brown, sugar lightly packed
• 1/4 cup of butter OR margarine (additional and apart to the 2 teaspoons)

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Equipment

• Large Bowl
• Medium bowl
• Small Bowl

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Method

• Mix the corn starch and the spice for pumpkin sugar in the large bowl. Then cut apples into slices that are around a quarter inch thick and put them in the medium bowl. Sprinkle apples with the rum and lemon juice mixture; add to the dry ingredients. Combine by stirring all those ingredients. Once the ingredients are combined place them in the piecrust. Dot the top with the 2 tablespoons of butter and drizzle with the prepared caramel sauce.
• Stir the flour with the brown sugar in a small bowl. Cut in about a quarter cup of butter until the mix resembles something like coarse meal. Make sure to sprinkle evenly over the top of the pie.
• Place the pie in a preheated 400 degrees F oven and bake for 10 minutes. After the 10 minutes have passed reduce heat to 350 degrees. Bake for an additional 40 to 50 minutes, until the pie is golden brown.
• Serve by itself warm or with a scoop of vanilla ice cream. The ice cream makes it particularly delicious when the pie is fresh out of the oven.