1-First, prepare the caramel sauce and set it aside to cool.

2-Next, prepare the pie crust dough, roll it into a 12-inch circle, and fit it into a 9-inch pie pan, folding and fluting the edges as desired. Preheat the oven to 375°F, placing the oven rack in the lower third.

3-In a large bowl, toss the 7 medium peeled and sliced apples with 1 tablespoon lemon juice, then add ⅓ cup all-purpose flour, ½ cup granulated sugar, ¼ cup packed light brown sugar, 1 ½ teaspoons ground cinnamon, and ⅛ teaspoon salt, stirring to coat evenly. Spoon the apple mixture into the crust and drizzle with ¼ cup caramel sauce.

4-In a medium bowl, mix ½ cup old-fashioned oats, ⅓ cup all-purpose flour, and 2 tablespoons packed light brown sugar; stir in 3 tablespoons melted unsalted butter until crumbly, then fold in ⅓ cup chopped pecans. Sprinkle the streusel topping evenly over the apples and bake for 45 to 55 minutes until the crust is golden and the apples are tender. Tent with foil if the topping or crust browns too quickly. After baking, drizzle the remaining ¼ cup caramel sauce over the warm pie and cool to room temperature before serving.