Caramel Apple Crumb Pie

Pie crust of your choice, either homemade or store bought

Filling:
1 tablespoon butter or stick margarine
1/2 cup packed brown sugar
3/4 teaspoon ground cinnamon
9 cups sliced peeled Granny Smith apple (about 2 3/4 pounds)
3 tablespoons all-purpose flour
2 teaspoons lemon juice

Topping:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons chilled butter or stick margarine, cut into small pieces
2 1/2 tablespoons caramel sundae syrup

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Combine 1/2 cup brown sugar and cinnamon. Add sugar mixture and apples to skillet; cook 5 minutes, stirring occasionally.  Remove from heat; stir in 3 tablespoons flour and lemon juice. Spoon into prepared crust.  To prepare topping, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife.  Combine flour and 1/4 cup brown sugar in a bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal.  Drizzle syrup over apple mixture; sprinkle topping over syrup.

Bake at 375° for 30 minutes or until apples are tender.  Cool on a wire rack