Peel and slice the apples very thin - about 1/4 inch.  Place in a bowl and cover with cold water and lemon juice while you prep the rest of the ingredients.

In a large bowl, combine the sugars, flour, and spices.  Mix well and mash out any lumps caused by the brown sugar.  Drain the apples and add to the sugar mixture.  Toss well to coat.

Preheat oven to 425.  Roll out pie crust and place into the pie pan.  Spread the 1/4 cup of caramel sauce over the crust.  Pour in apples and any juice left over in the bowl.

For the topping, combine the flour, brown sugar, salt, and cinnamon.  Again, mash out any lumps from the brown sugar.  Stir in the oats.  Melt the butter and stir in until everything is combined.  Set aside.

Bake at 425 until the crust begins to brown - about 15 minutes.  Take the pie out of the oven (yes, I know that seems like a weird step, but just trust me on this one) and sprinkle topping over the apples.  Make sure any open spaces are covered.

Reduce the heat to 350 and continue baking for about 60 minutes, until the crust is cooked through and browned on the bottom, and apples are soft enough for your liking. Tent with aluminum foil if the crust or topping is getting too dark.

Immediately after removing from the oven, drizzle 1/4 cup of the remaining caramel sauce over the pie, so it can melt into the topping.  Allow the pie cool at least 1 hr.  The filling needs to set up so it doesn't turn into apple soup when you cut into it.  When completely cool, drizzle the remaining 1/4 cup of caramel sauce over the top.