• Preheat the oven to 375 degrees Fahrenheit. Spray a 15x10x1 inch pan with nonstick cooking spray and set aside.
• To make the dough combine the flour and salt in a large bowl. Using a pastry blender, cut in the shortening until it resembles coarse crumbs. Add four tablespoons of the cold water over the mixture and stir with a fork. Repeat using the remaining water one tablespoon at a time until it is moistened. Use your hands to form the dough into a ball.
• On a lightly floured surface, roll the dough into a 19x13-inch rectangle. Wrap it around the rolling pin and unroll it into the prepared baking pan. Gently unroll the dough into the pan and press up the sides, being careful not to stretch it. Trim the dough to 1/2 inch beyond the edge of the pan. Fold dough edge over and flute as desired. Place the pan in the fridge to chill while you prepare the filling.
• In an extra-large bowl, toss the sugar, 1/3 cup flour, cinnamon, and apples together until the apples are evenly coated. Carefully spread the apples evenly over the chilled crust.

Crumb Topping

• Stir together quick-cooking rolled oats, packed brown sugar, and all-purpose flour in a large bowl. Using a pastry blender, cut in butter until the topping mixture resembles coarse crumbs. Sprinkle on top of the apples.
• Bake for 40-45 minutes or until the apples are tender. Cover the top with foil for the last 5-10 minutes if it starts to brown too quickly. Cool slightly.

Homemade Caramel

• Combine the brown sugar, butter, half, and half in a medium saucepan and heat over medium-low to medium heat. Whisk constantly while cooking for 5 to 7 minutes, until the caramel begins to thicken. Remove from the heat. Drizzle the warm caramel over the cooled pie, or let it cool and store in the fridge until ready to use.