Pie baked in new oven

Here's a picture of my first pie baked in my new oven. I LOVE IT, LOVE IT, LOVE IT! I also baked bread and a pizza at the same time in both ovens. I LOVE IT, LOVE IT, LOVE IT! Thanks once again for a Christmas we'll never forget. Joyce brought me some Wenatchee apples along with a recipe which she described as "To die for!" We'll let you know if that's true after dinner today. Here's the recipe:

CRUNCHY CARMEL APPLE PIE

INGREDIENTS FOR PIE:

1 Pastry crust for a deep-dish pie 9-inch

1/2 C sugar

3 T all-purpose flour

1 tsp ground cinnamon

1/8 tsp salt

6 cups thinly sliced peeled apples (I used golden delicious and fuji)

1 recipe crumb topping (see below)

1/2 C chopped pecans

1/4 C caramel topping

INGREDIENTS FOR THE CRUMB TOPPING:

1 C packed brown sugar

1/2 C all-purpose flour

1/2 C quick cooking rolled oats

1/2 C butter

DIRECTIONS FOR THE CRUMB TOPPING:

1. Stir together brown sugar, flour, rolled oats

2. Cut in 1/2 C butter until topping is like course crumbs. Set aside

DIRECTIONS FOR THE PIE:

1. In a large mixing bowl, stir together the sugar, flour, cinnamon and salt.

2. Add apple slices and gently toss until coated

3. Transfer apple mixture to the pie shell

4. Sprinkle crumb topping over apple mixture

5. Place pie on a cookie sheet so the drippings don't drop into your oven

6. Cover edges of pie with aluminum foil

7. Bake in a preheated 375 oven for 25 minutes. Then remove foil and put back in

oven for another 25 to 30 minutes without foil.

8. Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel

9. Cool on a wire rack and enjoy warm or at room temperature